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Country Talk Discussion Board

Re: About butchering a steer

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Posted by Dell (WA) on June 26, 2004 at 15:37:47 from (

In Reply to: About butchering a steer posted by Meg PIlkington on June 26, 2004 at 13:31:00:

Meg........quick rule of thumb: hanging weight is about 1/2 live weight. (that means the offal, gutts and hide is thrown out to make dogfood, oops that protein meal) About 1/4 hanging weight is prime stuff, (steaks) About 1/4 is burger, (scraps/trimmin's) Flip a coin on yer likes for the rest of the carcass. Because burger is so more readily used than roasts and such, oftentimes 1/2 the hanging weight is turned into burger. 'nuttin' like a prime-rib roast but you loose rib steaks........Dell

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