A tool designed to estimate the final yield of usable meat from a beef carcass after slaughter and processing. It considers the weight of the carcass as it hangs in the abattoir, factoring in expected losses due to trimming, bone removal, and dehydration during aging. For example, if a carcass weighs 800 pounds after slaughter, the instrument calculates the approximate amount of retail cuts a butcher or consumer can expect to receive.
This type of calculation offers several advantages. For producers, it aids in understanding the value derived from their livestock. For consumers purchasing whole or half animals, it provides a clearer understanding of the quantity of meat they will ultimately obtain, enabling better budgeting and meal planning. Historically, such instruments have become increasingly important as direct-to-consumer sales of beef have grown, bridging the knowledge gap between farm production and final product yield.
