Some friends of ours always buys a half beef from a supplier nearby. This particular time, he weighed the meat when he got it home from the processing plant.
Upon talking to the supplier, this beef weighed 1600#. It was big. The hanging weight, which is what he paid for, weighed 484#. That does jibe, making the beef dress at 60%. Now before putting the meat in his freezer, they weighed what they picked up at the processers. Suprisingly, they only had 263 pounds of meat.
They usually get ribs and they didn't this time. Otherwise, the meat was cut up as usual. The Mrs. said there weren't very many roasts and the meat didn't fill the freezer as full as usual. The kicker is, this was a much bigger steer.
What they would like to know is: what % of hanging weight should you get back? I told them it would depend largely on how much of it was de-boned. They didn't ask that this be deboned any more than usual.
So, can anyone shed some light on this?
I'm wondering if a box (or two) of meat is still at the processing place.