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What are the beef cuts?

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?
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.com

Here's what they say about beef yield:

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%.
....

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/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:
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/carcass
weight:
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 Farms
Our family goes back on both sides with
farmers. As far as we can trace.

And that tradition came to Mexico,
Missouri around 1960 to purchase the
current farming operation.

Jim and Laura Worstell established a
working farm there and then, and raised a
big family of 8 kids, along with several
dogs, cats, and an occasional pet squirrel
or raccoon. And don't forget the llama's
and peacocks...

In 2000, Robert Worstell returned to the
farm to take over operations management
(as well as the day-to-day chores) and
shares 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 a
combination of annual row-crops and also our beef. Typical of this area, we have marginal
land which is better suited to cattle than cultivation (which is typical of most cattle-farming).

We've found that where we run our cattle actually improves the soil and its health - as long as
we pay attention and actually manage how long and when they graze where. As we continue to
study and learn about and from our cattle, our daily lessons help us to improve the quality and
quantity 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 per
acre 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 Belted
Galloway bull named "Gene Autry" is servicing these well.

Ordering Our Beef
We 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 – you'll have to buy it here. Generally, our beef is
spoken for well before it's ready for processing. However, contact us for what we have coming
up 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
   •   What's 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 "CLA's" and "Omega 3 and 6's"?!?
   •   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 and
healthier American Midwest, to inherit running the family farm. His constant work and
research has been to improve the sustainability of this Missouri “beef ranch”. The results show
that grass fed beef, locally and directly marketed is the route to profitability, not following
commodity trends.
Dr. Worstell's training in web design has helped him move the operation more online, as well
as giving him new networking opportunities to promote Worstell Farms beef products. He is
also a prolific author and has recently completed research into the all-time best self help
books, with his “Freedom Is – (period).” Out of the 7 books published this year, he's also
produced a fiction work, “The Dreamer Dreamed” - itself a breakthrough use of fiction to
explore the metaphysical aspect of dream meaning. All of these are available at
http://midwestjournalpress.com
Dr. Worstell may be contacted through his several blogs and websites for interviews and
appearances.




              Visit http://worstellfarms.com for more information
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What are the beef cuts?

  • 1. What are the beef cuts? 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.com Here's what they say about beef yield: 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%. .... 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.
  • 2. 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: 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.
  • 3. 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. ---- 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.
  • 4. About Worstell Farms Our family goes back on both sides with farmers. As far as we can trace. And that tradition came to Mexico, Missouri around 1960 to purchase the current farming operation. Jim and Laura Worstell established a working farm there and then, and raised a big family of 8 kids, along with several dogs, cats, and an occasional pet squirrel or raccoon. And don't forget the llama's and peacocks... In 2000, Robert Worstell returned to the farm to take over operations management (as well as the day-to-day chores) and shares 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 a combination of annual row-crops and also our beef. Typical of this area, we have marginal land which is better suited to cattle than cultivation (which is typical of most cattle-farming). We've found that where we run our cattle actually improves the soil and its health - as long as we pay attention and actually manage how long and when they graze where. As we continue to study and learn about and from our cattle, our daily lessons help us to improve the quality and quantity 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 per acre 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 Belted Galloway bull named "Gene Autry" is servicing these well. Ordering Our Beef We 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 – you'll have to buy it here. Generally, our beef is spoken for well before it's ready for processing. However, contact us for what we have coming up 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.
  • 5. Related Articles from the Worstell Farms Web Site: • Worstell Farms – Finest Missouri Grass Fed Beef • Raising Missouri Pasture-Fed Beef • What's 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 "CLA's" and "Omega 3 and 6's"?!? • 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 and healthier American Midwest, to inherit running the family farm. His constant work and research has been to improve the sustainability of this Missouri “beef ranch”. The results show that grass fed beef, locally and directly marketed is the route to profitability, not following commodity trends. Dr. Worstell's training in web design has helped him move the operation more online, as well as giving him new networking opportunities to promote Worstell Farms beef products. He is also a prolific author and has recently completed research into the all-time best self help books, with his “Freedom Is – (period).” Out of the 7 books published this year, he's also produced a fiction work, “The Dreamer Dreamed” - itself a breakthrough use of fiction to explore the metaphysical aspect of dream meaning. All of these are available at http://midwestjournalpress.com Dr. Worstell may be contacted through his several blogs and websites for interviews and appearances. Visit http://worstellfarms.com for more information