FREE Shipping On EVERY Order Shipped In The U.S.

The Ask The Meatman™
Website is Owned
and Operated By:
Jackson Frozen Food Locker
400 South High St.,
Jackson, MO 63755

Click Here to Contact Us
by E-Mail.

We Ship Most Of Our
Orders by USPS
(United States Postal Service).

Heavy or Bulky Items May Be Shipped by UPS.

FREE Shipping On EVERY
Order In The U.S.

We Accept The Following Credit Cards

Payments Accepted
We Also Accept Checks
& Money Orders by Postal Mail.

Customer Reviews

Beef Carcass Breakdown

With an average market (live or on hoof) weight of 1,150 lbs and the average yield of 62.2%, the typical steer will produce a 715 lb. (dressed weight) carcass.

The dressed beef (or carcass) will yield approximately 569 lbs. (further details below) of red meat and trim (take home meat - which includes the average weight of 27 lbs of variety meat: liver, heart, tongue, tripe, sweetbreads and brains) and 146 lbs of fat, bone and loss. This is roughly a yield of 80% from the dressed or hanging weight - this is for a VERY LEAN Beef. A High Quality, USDA Choice Beef will yield approximately 70% of the Hanging or Dressed Weight. The yield on the take home meat weight from the live weight of the (VERY LEAN) steer is approximately 50%.

Click here to see the complete breakdown on the weight, percentage and types of cuts available on a VERY LEAN Beef.

Beef Steak Different Names

Beef Processing

Beef Recipes

Interactive Beef Hind Qt Cuts Chart (Cuts of Beef)

Cattle Breeds - History of the 59 Major Breeds,
Traits and Photographs.

Kobe Beef - What is it and
why can it cost over $200.00 per pound!?

Beef Tips

More Beef Tips

Beef Nutritional Value

More Info On Beef Nutritional Value

How To Estimate Weight of Live Beef

Cooking Times

BSE Mad Cow Disease

Variety Meats - Liver, Tongue,
Sweetbread

Shake-On Seasonings from Witts

Beef Chart Poster

3 Easy Steps To Grilling Beef

Interactive Beef Front Qt Cuts Chart (Cuts of Beef)

Photographic Guide to the Doneness of Beef Steaks

How to Make Beef and Deer Jerky Safely
According to the FSIS.

FAQ Beef

Dry Aged Beef

Measurement Conversion Calculator

Notebook Size Meat Charts

Keep It Safe

Marinades

Skeletal Chart

How To Cook Beef Steaks

Beef Links

"PERFECT" Grilling

Information On Beef

Interesting Beef Facts

Beef FAQ's

Filet Mignon Recipes

101 Hamburger Recipes and Tips

Beef Jerky Seasonings

Beef Marinade Recipes

E-Coli Facts

Beef Steaks Different Names

More Beef Cuts Names

What Are The Different Beef Quality Grades

USDA Beef Quality Grades

Yield On A Beef Carcass

Beef By-Products

Low Carbs and Beef

Low Carb Beef Recipes

How To Save On Purchasing Filet Mignon

Tri Tip

London Broil

Eye of Round Roast

Beef Brisket Tips

What is the Difference Between Dry Aged and Wet Aged Beef?

Almost EVERYTHING You Need
to Know About Dry Aged Beef!

Is it Possible to Dry Age Beef at Home?

BBQ Tips

3 Easy Steps To Grilling Beef

BBQ Links

Perfect Grilling

Plan the Perfect BBQ

New Beef Chart Poster

Don't forget to order your Notebook Size Meat Cutting Charts (pictured below) to use as a handy reference guide to ALL the beef cuts available! These charts are extremely useful if you cut your own beef or just want to know what options you have at the Butcher Shop or Grocery Store Meat Department!


Purchase A Set of 5 Notebook Size Meat Charts For ONLY $7.00 by Clicking the "Add To Cart" Button Below. Shipped FREE in the U.S.! *We Offer A 100% Money Back Guarantee on EVERYTHING We Sell!*

Ask The Meatman's Own
"How To Process Beef" DVD!! Click here for more information.

2 Hours of Learning How To:

Make The Primal Beef Cuts

Make Sub-Primal Beef Cuts

Make Retail Beef Cuts

Freezer Wrap Beef Correctly

Sharpen Your Knife Correctly

Use A Steel Correctly

Here is a further detailed breakdown of the 569 lbs. of take home meat.

Chuck - 209.5 lbs total, which is 29% of the dressed/hanging/carcass weight:

Blade Roasts and Steaks	33.9 lbs.
Ground Beef and Stew Meat	83.3 lbs.
Arm Pot Roasts and Steaks	35.5 lbs.
Cross Rib Pot Roast	25.4 lbs.
Fat and Bones	31.4 lbs.

Round - 155.8 lbs. total, which is 22% of the dressed/hanging/carcass weight:

Top Round	34.6 lbs.
Bottom Round	31.2 lbs.
Tip	16.8 lbs.
Rump	7.8 lbs.
Ground Beef	33.4 lbs.
Fat and Bones	32 lbs.

Thin Cuts - 134.6 lbs. total, which is 19% of the dressed/hanging/carcass weight:

Flank Steak	3.6 lbs.
Pastrami Squares	2.9 lbs.
Outside Skirt	2.2 lbs.
Inside skirt	2.5 lbs.
Boneless Brisket	16 lbs.
Ground Beef and Stew Meat	87.3 lbs
Fat and Bone	20.1 lbs.

Short Loin - 115.7 lbs. total, which is 16% of the dressed/hanging/carcass weight:

Porterhouse Steak	19.6 lbs.
T-bone Steak	9.8 lbs.
Strip Steak	15 lbs.
Sirloin Steak	15.3 lbs.
Tenderloin Steak	6.8 lbs.
Ground Beef and Stew Meat	22.7 lbs.
Fat and Bone	26.5 lbs.

Rib - 66.6 lbs. total, which is 9% of the dressed/hanging/carcass weight:

Rib Roast	23.9 lbs.
Rib Steak	9.2 lbs.
Short Ribs	8.6 lbs.
Ground Beef and Stew Meat	16.5 lbs.
Fat and Bone	8.4 lbs.

Miscellaneous - 32.7 lbs. total, which is 5% of the dressed/hanging/carcass weight:

Kidney and Hanging Tender	4.9 lbs.
Fat, Suet and Cutting Loss	27.8 lbs.

Raising a Calf for Beef

This no-nonsense how-to guide for beginners offers detailed information on choosing a calf, building and maintaining housing, nutrition, feeding, and daily care. Readers will also find instructions for slaughtering and butchering
A freezer full of fine beef at half meet market costs (and much less than that if you raise the hay and grain too)? That's just one of the many rewards of raising your own beef calf!

Just click the "Raising A Calf for Beef" Link above or click on the Book Cover to read more about this book and to place your order for the book from Amazon.com.

We have a FREE PDF article on Beef Grades. To view it, just click here.

If you would rather download the FREE PDF Beef Grades article and save it to your computer, just right click here., and choose "Save Target As"

You will need Adobe Acrobat Reader to view this file.
If don't have it already on your computer,
you can download from the Adobe website by clicking here.

These figures are all averages. The weights vary according to cutting method and type of cattle.

You can see photographs of hind and front quarters of beef and the cuts made out of them on the following page:

Beef Hind Quarters

Beef Front Quarter

We also have Poster Size Beef Cutting Charts available for sale.

(COMPLETE) Cost Estimate of Beef by the Side

"Hanging weight" is the weight of a side of beef as it hangs on the rail in a meat cooler. The locker operator purchased the side from a meat packer on a hanging weight basis and also sells it to the consumer that way.

Some sides of beef are fatter than other sides of beef. Because excess fat is removed during cutting, carcass fatness will affect how much take-home meat a side of beef will yield.

YIELD FROM A VERY LEAN, CHOICE 300 LB. SIDE

Fat & bone (waste) 15%

Usable meat cuts
225 lb. take-home meat 85%

YIELD FROM AN AVERAGE, CHOICE 300 LB. SIDE

Fat & bone (waste) 30%

Usable meat cuts
210 lb. take-home meat 70%

YIELD FROM A VERY FAT, CHOICE 300 LB. SIDE

Fat & bone (waste) 45%

Usable meat cuts
165 lb. take-home meat 55%

The above illustrations are for USDA Choice sides and are most commonly available from Yield Grades 2, 3, and 4. The highest quality grade of Prime is most commonly available from Yield Grades 3, 4, and 5. The lower quality of Select is most commonly available from Yield Grades 1, 2, and 3. Standard, lower in quality than Good, is most commonly available from Yield Grades 1 and 2.

All beef sold hanging weight will lose some of its weight in the cutting and trimming process no matter how lean the side of beef is. The amount of fat and bone that must be trimmed (cutting loss) from a side thus has an influence on the price per pound of meat that is finally wrapped and frozen for you.

Ask your locker operator to explain to you how to figure the approximate price per pound of meat you will take home. Remember, this is only an approximation and will vary with how you want your beef trimmed and boned.

TAKE-HOME MEAT PRICE
(You can up-to-date beef sides and quarter prices on our Sides of Beef Page)

To find the approximate cost per pound of cut and wrapped meat, divide the price per pound "hanging weight" by the percent take-home meat.

$_______ Price per lb. "hanging weight" _______ % take-home meat	= $_______	Approximate cost per lb. of cut and wrapped meat
Example: If a side is quoted at $1.26 per lb. and will yield approximately 70%, then:
$ 1.26 Price per lb. "hanging weight" $ 70 % take-home meat	= $ 1.80	Approximate cost per lb. of cut and wrapped meat
Customer's Figures:
$_______ Price per lb. "hanging weight" _______ % take-home meat	= $_______	Approximate cost per lb. of cut and wrapped meat
$_______ Price per lb. "hanging weight" _______% take-home meat	= $_______	Approximate cost per lb. of cut and wrapped meat

The amounts below are for a side of beef.

Beef Cuts Chart with average number and types of beef cuts on one side (1/2) of a beef.

If you found this page interesting, you may also want to look at the following pages:
Kobe Beef
London Broil
Chateaubriand
Beef Marinade
Tri Tip
Filet Mignon
Beef Brisket
Beef Brisket

Click on any jar below to go to that seasonings web page where
you can read more about that seasoning and place your order.
Prime Steak and Beefburger Seasoning (Formerly Meyers Roast Beef Rub)
is our most popular shake-on seasoning.

Last Updated - Friday, February 19, 2021 01:14 AM