How Much Beef Will I get?

Bainbridge tends to harvest our animals at around 1000 pounds and generally around two-years old. This does vary based on orders pending and the inventory that we have available we always strive to bring the freshest, cleanest beef to your table.

The amount of meat that is cut and wrapped for consumption will be much less than the live weight of the animal. A 1000-pound beef animal will yield a hot carcass weight of approximately 650 pounds. Once cooled, the carcass weight will be approximately 600 pounds. When deboned and trimmed, there will be approximately 400 pounds of product to fill your freezer. You'll note that we sell our hamburger in 400 pound segments.

It is important to remember that fat, bone and trim that is discarded from the carcass are not simply thrown away. These products are known as byproducts and can be used in various industries across the spectrum. From leather, pet food, and fertilizer to medical equipment, cosmetics and sporting equipment; the value of a harvested animal stretches far past your freezer. Our processors assure that there is a minimum of waste.

It is important to understand that these numbers will vary based on many factors.

These are generalized numbers. Some may be harvested at 1100 pounds and some at 1500+ pounds. All of our animals are beef type 100% Grass Fed. This yields a leaner more dense cut of meat.

When deciding to purchase an animal for harvest, keep in mind the space you have available for safe and effective storage. A quarter of beef takes an approximately 4.5 cu. ft. of chest freezer or a 5.5 cu. ft. upright freezer. A side (half), requires around 8 cu. ft. of space, while a whole beef will need 16 cu. ft.

To summarize: A 1,000 pound steer, one-half inch fat, average muscling, yields an 650-pound carcass. The 650-pound carcass yields approximately:

400 pounds boneless trimmed beef;
200 pounds fat trim and bone;
22 pounds of kidney, pelvic, and heart (KPH) fat, trim loss and carcass shrink.

Sources:
Preparing to buy a Quarter of Beef, University of Minnesota Extension
Beef Cuts Primal & Subprimal Weights and Yields Cattlemen’s Beef Board and National Cattlemen’s Beef Association.
How Much Meat To Expect From a Beef Carcass University of Tennessee Extension Publication 1822
How Much Meat Can You Expect from a Fed Steer, South Dakota State University