What are the beef cuts?
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What are the beef cuts?

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While separating the various beef cuts expertly can be an art, it's not rocket science.My favorite online source for beef data is http://www.askthemeatman.comHere's what they say about beef yield:

While separating the various beef cuts expertly can be an art, it's not rocket science.My favorite online source for beef data is http://www.askthemeatman.comHere's what they say about beef yield:

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    What are the beef cuts? What are the beef cuts? Document Transcript

    • What are the beef cuts?While separating the various beef cuts expertlycan be an art, its not rocket science.My favorite online source for beef data ishttp://www.askthemeatman.comHeres what they say about beef yield:Beef Carcass BreakdownWith an average market (live or on hoof) weightof 1,150 lbs and the average yield of 62.2%, thetypical steer will produce a 715 lb. (dressedweight) carcass.The dressed beef (or carcass) will yieldapproximately 569 lbs. of red meat and trim (take home meat - which includes the averageweight of 27 lbs of variety meat: liver, heart, tongue, tripe, sweetbreads and brains) and 146lbs 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 approximately70% of the Hanging or Dressed Weight. The yield on the take home meat weight from the liveweight of the (VERY LEAN) steer is approximately 50%.....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. Visit http://worstellfarms.com for more information.
    • 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/carcassweight: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 lbsFat and Bone 20.1 lbs.Short Loin - 115.7 lbs. total, which is 16% of the dressed/hanging/carcassweight: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. Visit http://worstellfarms.com for more information.
    • Miscellaneous - 32.7 lbs. total, which is 5% of the dressed/hanging/carcassweight:Kidney and Hanging Tender 4.9 lbs.Fat, Suet and Cutting Loss 27.8 lbs. ---- For more data on raising pasture fed beef, as well as other information on prime beef as health food – visit http://worstellfarms.com Visit http://worstellfarms.com for more information.
    • About Worstell FarmsOur family goes back on both sides withfarmers. As far as we can trace.And that tradition came to Mexico,Missouri around 1960 to purchase thecurrent farming operation.Jim and Laura Worstell established aworking farm there and then, and raised abig family of 8 kids, along with severaldogs, cats, and an occasional pet squirrelor raccoon. And dont forget the llamasand peacocks...In 2000, Robert Worstell returned to thefarm to take over operations management(as well as the day-to-day chores) andshares these duties with his mother and sister (well, not the chores, so much.)On approximately 250 acres of land, which is mixed hillsides, bottom, and woods, we raise acombination of annual row-crops and also our beef. Typical of this area, we have marginalland which is better suited to cattle than cultivation (which is typical of most cattle-farming).Weve found that where we run our cattle actually improves the soil and its health - as long aswe pay attention and actually manage how long and when they graze where. As we continue tostudy and learn about and from our cattle, our daily lessons help us to improve the quality andquantity of beef we raise.We practice managed grazing and are transitioning over to ultra-high-density stocking, as this is even better for the land and actually requires more cattle peracre to keep up with the lush growth and pasture renovation.All our beef is from local stock. Mostly black Angus cross-bred cows, with our current BeltedGalloway bull named "Gene Autry" is servicing these well.Ordering Our BeefWe only take local orders, so contact us via the website or call directly. Due to Federal laws,we cannot sell our beef out of Missouri – youll have to buy it here. Generally, our beef isspoken for well before its ready for processing. However, contact us for what we have comingup and we can give you an estimate on when the next one is coming available. We are also offering La Cense beef, which is USDA inspected and can be shipped anywhere in the US. Please see http://worstellfarms.com for details. Visit http://worstellfarms.com for more information.
    • Related Articles from the Worstell Farms Web Site: • Worstell Farms – Finest Missouri Grass Fed Beef • Raising Missouri Pasture-Fed Beef • Whats All-Natural, Humane, Pasture-Raised? • How does a Beef Ranch Stay in Business? • Why our Missouri prime beef is striped... • Missouri Beef: Heathy is as Healthy Eats • What are "CLAs" and "Omega 3 and 6s"?!? • How Missouri Beef is Your Best Health Food • Missouri Grass Fed Meat For You to Buy • The Surprising Taste of Grass Fed Meat • Dry Aged Vs. Wet Aged • What are the beef cuts?About the Author:Dr. Robert Worstell retired from a corporate career in graphic design to the much calmer andhealthier American Midwest, to inherit running the family farm. His constant work andresearch has been to improve the sustainability of this Missouri “beef ranch”. The results showthat grass fed beef, locally and directly marketed is the route to profitability, not followingcommodity trends.Dr. Worstells training in web design has helped him move the operation more online, as wellas giving him new networking opportunities to promote Worstell Farms beef products. He isalso a prolific author and has recently completed research into the all-time best self helpbooks, with his “Freedom Is – (period).” Out of the 7 books published this year, hes alsoproduced a fiction work, “The Dreamer Dreamed” - itself a breakthrough use of fiction toexplore the metaphysical aspect of dream meaning. All of these are available athttp://midwestjournalpress.comDr. Worstell may be contacted through his several blogs and websites for interviews andappearances. Visit http://worstellfarms.com for more information