andrews29 said:
took a black angus steer to butcher on monday his hanging wt is 611 how much meat would you all excepted to get back ?
That is pretty variable depending on how it is cut/processed. If you get the whole thing made into bone-in cuts you will end up with a lot more pounds than if you made a lot of ground and stewing beef or boned out cuts.
If I remember correctly, we have ended up with about 60%, maybe 65% of hanging weight that actually went into the freezer. But it's been a while since I actually weighed the finished, boxed cuts that we got from a side.
I have had a hard time explaining to customers that if their side weighted 350 lbs. they will not get nearly that much product back. When they ask why not, I ask them if they want the leg bones, ribs - then they begin to understand - usually . . .