Recent meat shortages have sparked a surge in first-time custom slaughter customers. While navigating this process can be exciting, understanding expected yields can ease some worry and set realistic expectations. This blog post explores the intricate factors influencing the final weight of your custom-processed meat.

The Key Players:

  • Animal size and age: A 1,200 lb steer naturally yields more than a 600 lb calf. Feed type (pasture, grain, etc.) and breed also play a role.
  • Aging: This crucial step for tenderness comes with a moisture loss of 5-7%, meaning a 600 lb carcass could lose 30-40 lbs after 14 days. Going beyond 14 days further intensifies flavor but increases trimming and yield loss.
  • Quantity vs. Quality: Custom processing lets you prioritize cuts, but trimming fat and bones reduces final weight. Remember, quality often trumps quantity in terms of eating experience.
  • Fat: While fat enhances flavor and juiciness, excessive amounts are trimmed. Fatter carcasses, however, lose less moisture during aging.

Putting it into Numbers:

  • A 1,200 lb grain-fed steer yields a ~756 lb carcass, which shrinks to ~710 lb after aging. Expect 50-65% of this weight, or 355-460 lbs of finished product, depending on desired cuts (bone-in or boneless).
  • A 600 lb calf yields a ~330 lb carcass, dropping to ~307 lb after aging. Due to less fat and muscle, expect 45-60% of this weight, or 140-185 lbs of finished product.

Cut Expectations:

From one steer or calf, anticipate:

  • 20-26 Ribeye Steaks
  • 22-28 T-Bone/Porterhouse Steaks
  • 6-8 Filets
  • 10-14 Sirloin Steaks

The remaining carcass transforms into roasts, steaks, stew meat, and ground beef.

The Takeaway:

Numerous factors influence your custom-slaughtered meat’s yield, quality, and taste. Understanding these variables fosters clear communication and realistic expectations between you and your processor. Embrace the journey, savor the delicious results, and enjoy the unique experience of custom beef processing!

This blog post is based on information from the OSU Extension. For the most accurate and up-to-date information, please consult with your chosen processor and discuss your specific animal and preferences.