We estimate the calves will weigh between 800 - 850 lbs. They will be approximately 13
months old and finished on grass.
Typically, after slaughter, the carcass
will weigh considerably less than before. The percentage remaining can be estimated: 58 to 65 percent.
After processing, your table ready meat will weigh less than the carcass did before processing. The percentages
of closely-trimmed, mostly boneless cuts remaining from dressed weight can be estimated at 65 to 75 percent.
For Example for a Whole Animal:
If the hanging weight is 500 lbs x $3.25/lb = $ 1,625
Whole $ 1,625
Half $
812.50
Quarter $ 406.25
This is only an estimate. Exact weights are determined
at processing time.
Following is an example of types of cuts and amount of
pieces (for hanging weight of around 500 lbs). Choice cuts were selected and remainder to make
better grade ground beef. These cuts can vary depending upon your choice at processing.
