Posted by bison on December 20, 2010 at 14:29:10 from (69.168.144.141):
In Reply to: O.T. - Honest butchers? posted by CB in central NY on December 20, 2010 at 13:54:11:
I have run in this situation before,but it is not always the butcher,altough there are some that seem to eat pretty cheap themselves.
You got to realize that hot hanging weight won't result in the same weight of meat after cutting out. first there is shrink which can amount up to 10% of the weight depending on how long the carcass hangs in the cooler.
sec" bone or bone out makes up at least 100 lb dif,also depends on breed and finnish before the kill. A prime limousin for example has more meat to bone ratio than a simmenthal or longhorn.
Then there's waste like grizzle and fat,also depends on the animal and how much needs to be cut off and discarded.
I think if one has 40-45% edible meat from live weight one is doing OK.
But i have also had that i did not get my own beef back. One time i had more meat back than the steer weighted alive.
upon opening the packages i found some steaks from the same cut where twice as large as the the next one.
Today, when i have one butchered i pick up all te good meat in whole chunks fresh(unfrozen) like tenderloins,ribeye's in and outside rounds and eye of round and cut that in roasts or steaks myself.And pick up the hamburger later Its a PITA but at least they can't fool me no more.
I also make sure i get my own animal back and some skinny runt from an other guy.
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