How Much Beef Should I Expect From My Calf?

Not all of the cow makes it to the table. On average, a 1,000 pound steer will only weigh approximately 58% of it's live weight once it makes it to the rail (before being cut and wrapped to bring home). This approximate 42% loss during the slaughter and dressing procedure is a result of the animal being bled and the hide, hooves, offall (viscera), lungs, and head being removed. The remaining 58% is often referred to as the "Hanging Weight" or the weight "On the Rail". 
But, the loss doesn't stop there. Once the carcass is on the rail it begins to leach moisture (shrink) which accounts for additional weight loss. This along with the fat and bone removed during the cutting process acount for an additional 18% loss. 
In summary, a steer weighing 1,000 pounds on the hoof will average around 400 pounds of retail cuts. If there are many deboned cuts, the take home weight may be between 330 and 350 pounds 
1,000 lb Steer (on the hoof) --> 580 lbs. Beef (on the rail) --> 330-400 lbs. Retail cuts (cut & wrapped to bring home)

How Much Pork Should I Expect From My Pig?

Not all of the pig is edible pork. On average, about 54% of a hog make it from the pen to the pan. A 250 pound hog will yield approximately 134 pounds of retail cuts. Around 32% of a hog's live weight is enedible product removed during the slaughter and dressing procedure, bringing our 250 pound live hog to 170 pounds dressed. The internal organs, hair, blood, and other inedible products account for most of this loss. 
Once the carcass is sanitarily dressed, it is hung on a rail and placed into a cooler where it is quickly chilled. After the carcass is thoroughly chilled, it can be cut into retail cuts where another 21% of the weight is removed, brining our 170 pound carcass to 134 pounds of retail cuts. Bone dust, fat trimming, boning, grinding, and moisture loss account for this unpreventable waste. Hams and bacons are typically cured and smoked after cutting. 
250 lb. Hog (on the hoof) --> 170 lbs. Dressed (on the rail) --> 113-134 lbs. Retail Cuts (cut & wrapped to bring home)

This information represents an average. The actual live weight to retail cuts yield varies, and is dependent on various factors such as breed, fat to muscle ratio, cutting order, age, the length of time left hanging in the cooler, etc. If you have any questions regarding how much meat to expect, please contact us. 

How Much Lamb Should I Expect From My Lamb?

The hanging weight for one of our lambs is typically between 40 and 50 pounds. The weight of the meat you take home is usually 35-45 pounds. Is that how much I take home? No. You take home the finished cuts or “yield”. The percentage of the hanging weight that remains is called the “yield” and is generally between 55% - 70% of hanging weight. This percentage varies based on a number of factors including:

• Bone-in vs. boneless cuts – This will dramatically affect yield; the more boneless cuts that are made, the lower the yield.

• The amount of fat remaining on the meat cuts – The yield will vary based on how much surface fat the cutter leaves on the cuts.

• A lamb that dresses at 50 lbs. will usually yield between 35- 40 lbs. of take home meat.

This information represents an average. The actual live weight to retail cuts yield varies, and is dependent on various factors such as breed, fat to muscle ratio, cutting order, age, the length of time left hanging in the cooler, etc. If you have any questions regarding how much meat to expect, please contact us.

How much freezer space will I need for my lamb?

Plan on approximately one cubic foot of freezer space for every 15-20 pounds of meat. The interior of a milk crate is slightly more than a cubic foot. For a lamb, you will need 2 cu. Ft of freezer space. A whole, processed lamb will likely fit in the freezer that comes with your refrigerator.

What are the requirements for Custom Processing?

In order for Patterson’s Butcher Shop to process an animal, it has to meet the following guidelines:
- The animal must be mobile and walk into the facility on its own. The animal cannot show any sign of injury.
- The animal cannot be given antibiotics within 30 days of processing.
- The animal must be healthy all the way through and show no sign of sickness or disease. 

If the beef animal is over 30 months of age, it has to be deboned, and the head and spinal tissue removed.

For deer, the animal needs to be field dressed, skinned, and quartered. The meat needs to be brought in a clean and insulated cooler/box.