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Beef Cut Yield Per Steer

Purchasing whole or half beef can translate to a tremendous savings over a years time.  This page will show you an approximate yield to expect from an average steer.

Source:  Visit the Ask The Meat Man website for a wealth of information about meats.  AskTheMeatMan also sells meat cut charts, posters, and supplies needed for processing meats.

Article by: Barbara Bowman

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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. 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%.

To learn more about consumer (retail) beef cut names click: Retail Beef Cuts

Beef Cut Yield Per Steer Based on 569lbs 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 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
Tenderloin Steak 6.8lbs
Porterhouse Steak 19.6 lbs.
T-bone Steak 9.8 lbs.
Strip Steak 15 lbs.
Sirloin Steak 15.3 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.
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I feel the estimate of 70 percent yield from hanging to what is packaged is a huge overestimate. If you go to the breakdown, look at the bottom of each section where it states how much fat and bone. Most people don't keep this. Add it up and it represents about 150 pounds of the 569 quoted. Most people net closer to 420 pounds of what they want to take home. I am so tired of people expecting 70 percent or higher yield. Nope, not unless you want the scraps most would prefer tossed

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Isn't that referring to the fat and bones IN each cut?  As in the bone in a T-bone and the fat that makes it taste so good.  Or the fat and bones in ribs, or any other cut.  Also, the early statements of the article state an average of 62 %, not 70. The 70% refers to the loss from hanging to dressed.

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