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How to calculate the hanging weight beef price per pound for a full 460-pound cow: $5 price per pound + $0. 50 per pound processing fee = $5. 50 per pound. $5. 460 pounds x $0.50 per pound = $2,530 for hanging weight. Add a $50 kill fee. Total fee: $2,580. Divide the total fee by 460 pounds. Final Price: $5.60 per pound hanging weight.
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Meat served in a heavy sauce or gravy base (beef stroganoff, sloppy joes, etc) 4 ounces per serving. When serving hamburgers, allow for 2 burgers per person (at 4 ounces per burger) 8 ounces total. Pulled pork is typically served in 5 ounce servings. Portion sizes will vary depending on what time the meal is served.
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86.1. 1 Total amount of beef used in the domestic market on a carcass weight basis. 2 Amount of the carcass estimated to cutout to retail cuts. This is 70 percent of the total disappearance. 3 The value of a weighted average of an animal's retail meat cuts. 4 Retail equivalent value of beef produced.
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Use 1.5 pieces boneless chicken breast per person if you are serving other meats and dishes. For bone-in chicken, plan on ¼ of a chicken or two pieces per person. That would be a wing and breast or drumstick and thigh. For boneless thigh meat, plan on 6 ounces per cooked portion.
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Let's use our 800lb hanging weight steer mentioned above to calculate our cost per pound of meat. We take the farmer's price plus the butchering cost or $3.60 + $0.75 which is $4.35/lb hanging weight. Then, we divide that by our estimated ratio of cut and wrapped weight to hanging weight or $4.35/0.65.
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1 Amount of retail cuts expected from 470 pounds of beef resulting from mostly boneless cut choices.. 2 Percent of freezer-ready beef expected from each primal cut.. 3 May select only one of the available cut options for each. Summary. Determining how much product to expect from a beef carcass can be confusing for producers and consumers alike. Producers marketing beef directly to consumers.
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A pound of ground beef should measure between 3 and 4 cups when it's raw. Taking shrinkage into account, this means your total meat yield could be somewhere between 2-1/4 and 3 cups. Keep this in mind when you're cooking off hamburgers, too. A single pound of 80-to-20 ground beef should yield 3/4 pound of cooked meat.
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A side (half), requires around 8 cu. ft. of space, while a whole beef will need 16 cu. ft. To summarize: A 1,400-pound steer, one-half inch fat, average muscling, yields an 880-pound carcass. The 880-pound carcass yields approximately: 570 pounds boneless trimmed beef; 280 pounds fat trim and bone;
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Get today's Real-Time cattle prices for steers, heifers, and calves around the United States
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Two all-beef patties are about 5.9% pricier than this time last year.. "Beef, we were paying $3, $3.05 a pound, and now we're up to $3.25," said Steele, the founder of Beth's Burger Bar.
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Beef in Curries and Stews. If you are serving beef as part of a dish like curry, and not as the main event, figure that each person will consume 1/4 to 1/3 pound. Based on everyone eating 1/3.
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On average, you can expect to obtain approximately 200-300 lbs of ground beef from a 1200 pound cow. How much should a 700 pound steer eat? The feed intake of a 700 pound steer can vary depending on factors such as breed, age, activity level, and diet composition. As a general guideline, a 700 pound steer may consume approximately 2-2.5% of its.
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Nutrition facts. Beef is primarily composed of protein and varying amounts of fat. Here are the nutrition facts for a 3.5-ounce (100-gram) serving of broiled, ground beef with 10% fat content ( 2.
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Average Price: Ground Beef, 100% Beef (Cost per Pound/453.6 Grams) in U.S. City Average (APU0000703112)
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Example Meat Yield Calculations. Live weight x typical dressing percent = hot carcass weight 1200 lb x 62% = 744 lb. Hot carcass weight x (100 - shrink) = chilled carcass weight 744 x (100% - 3.5%) = 718 lb. Chilled carcass weight x carcass cutting yield percent = pounds of take home product 718 lb x 67% = 481 lb.
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12.5 - 15 lbs. Consider serving sandwiches with roast beef as the main course with 1/2 to 1/3 pound of roast beef per person. You can calculate 1/4 to 1/6 pounds of roast beef per person when it's included in a buffet or appetizer selection. Depending on your particular event and your guests' appetites, change the quantities.
