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Post by Olga on Jun 15, 2014 21:24:55 GMT -5
Ok, I called the butcher and he too realized that the hanging weight didn't look right. He re-weighed the carcass and told me that it was 590 lbs. He said that a carcass loses about 1 pound a day in moisture during the aging process, so the original hanging weight would've been around 597 pounds. That's 58%.
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Post by Olga on Jun 29, 2014 21:57:08 GMT -5
Picked up the beef today. Had 203 one-pound packs of hamburger meat (211 lbs) and 137.63 lbs of various steaks and roasts.
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Post by hollydzie on Jul 1, 2014 7:47:44 GMT -5
Olga, thank you for posting this. We processed a small 23 month old steer about a month ago. We did not have an actual live weight just an estimate. He hung at 343 lbs and we got back 206 lbs of beef, 166 lbs of that was ground beef. It is delicious. I thought we might have gotten more back, but when I did the percent of what your hanging weight was and what you got back ours was almost the exact same percent. I can up with right around 40-42 percent loss. I figured that using hanging weight and actual meat we got back. We only got ground beef, fillets, ribeye and chuck roast nothing else. I am very pleased, this was our first Dexter ever. We had the fillets and ribeye this past weekend and they were out of this world yummy.
Holly
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Post by kansasdexters on Jul 1, 2014 8:08:24 GMT -5
Those are good weight estimates of what the typical Dexter carcass yields. What most people forget to consider is the moisture loss during the dry aging process when the carcass is hanging in the cooler.
Here's an example: If the hot carcass weight (hanging weight at time of slaughter) is 400 lb, and the carcass is hung for 14-16 days, the moisture weight loss is typically 20% of the hot carcass weight, or for this example, 80 lb. That means that when the processor actually cuts the dry-aged carcass in this example, it only weighs 320 lb. If it yields 60% of the hot carcass weight, you get 240 lb of boxed meat, but this is actually a 75% yield from the dry-aged carcass, which is a very good yield.
Patti
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Post by hollydzie on Jul 1, 2014 10:04:40 GMT -5
Thanks Patti, so many people have commented that it was not as much beef as they would have expected. I had no expectations and am very happy. What a difference from the nasty store bought beef. I hope I never have to eat it again. The thing I noticed the most about our beef is how clean it is. I don't know how else to describe it. And if you cook a pound of ground meat you end up with a pound of cooked meat.
Great information. I appreciate it.
Holly
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Post by Olga on Jul 1, 2014 10:41:16 GMT -5
In addition to the ground and steaks and roasts there were also some odd bits too. I am happy with the return.
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Post by Olga on Dec 18, 2014 22:20:50 GMT -5
Here's one last bit of Earnie's story. His skull. The taxidermist did an outstanding job, putting a moss and lichen on stone design onto the bone; it really tricks the eye. The horns are the largest he'd ever done on a Dexter, wide at the base and with a 22 inch spread.
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Post by legendrockranch on Dec 18, 2014 23:44:52 GMT -5
Beautiful....So where's his place of honor going to be?
Barb
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zephyrhillsusan
member
Caught Dexteritis in Dec. 2009. Member of this forum since Oct. 2013.
Posts: 1,502
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Post by zephyrhillsusan on Dec 19, 2014 20:38:41 GMT -5
I'm glad you can keep one reminder of him, not that you'd forget him, of course. Very nicely done.
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