Omar Bennett
The live weight of cattle includes bones, muscles, organs, and any food or water in its digestive system. The weight of a cow when it is alive is used in the farming industry to estimate the potential value of the animal and to track its growth over time. When a cow is slaughtered, its internal organs, head, hide, and hooves are removed, and the remaining body parts, including bones, muscles, and fat, are referred to as the hanging weight or hot carcass weight. The yield, or the percentage of boneless, closely trimmed retail cuts, is what remains when bone and fat are removed. The by-products of the slaughtering process, such as fat, bone, and trim, are used in various industries, including leather production, pet food, and fertilisers.
| Characteristics | Values |
|---|---|
| Dressing Percentage | (hot carcass weight ÷ live weight) x 100 |
| Hot Carcass Weight | Weight of the unchilled carcass after the head, hide and internal organs have been removed |
| By-products | Leather, pet food, fertilizer, medical equipment, cosmetics, sporting equipment |
| Carcass Fat | External fat or backfat impacts the percentage of retail product from a carcass |
| Carcass Muscularity | Superior carcass muscling increases yield |
| Aging | Affects tenderness and flavour |
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What You'll Learn
- The live weight includes bones, muscles, organs, food and water in the animal's system
- The dressing percentage is calculated as: hot carcass weight/live weight x 100
- Carcass fat, especially backfat, impacts the percentage of retail product
- Live weight is commonly used to estimate the animal's potential value
- Live weight is also used to track the animal's growth over time
The live weight includes bones, muscles, organs, food and water in the animal's system
The live weight of cattle includes bones, muscles, organs, food and water in the animal's system. When cattle are purchased live, the weight includes all of these components. However, when the animal is slaughtered, the weight is significantly reduced due to the removal of various parts that are not consumed as meat.
The weight of the carcass, also known as the hot carcass weight, is calculated after removing the head, hide, and internal organs. This weight can vary depending on the amount of fat and bone present, with very fat cattle having higher dressing percentages. The dressing percentage represents the proportion of the live animal weight that becomes the hot carcass weight. Typically, for fed cattle, the hot carcass weight is around 60 to 64 percent of the live animal's weight.
The remaining carcass weight includes bones, muscles, and organs that are utilised for meat. Further weight reduction occurs when the bones and fat are removed, resulting in the final weight of packaged meat for consumption. This weight can be significantly less than the live weight of the animal. For example, a 1400-pound beef animal may yield approximately 570 pounds of packaged meat.
The bones, fat, and other discarded parts from the carcass are considered by-products with various uses. These by-products are valuable in industries such as leather production, pet food, fertiliser, medical equipment, cosmetics, and sporting equipment. Therefore, the utilisation of cattle by-products extends beyond meat consumption.
Additionally, the live weight of cattle is influenced by factors such as feeding duration and composition. Cattle feeders measure feed efficiency in terms of the amount of feed required per pound of weight gain. Extending the feeding period can increase carcass weight, potentially improving quality grades, but it also increases costs and may impact yield grades.
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The dressing percentage is calculated as: hot carcass weight/live weight x 100
The dressing percentage is a crucial factor in understanding the pricing systems and variability in the slaughter cattle market. It is calculated as:
> (hot carcass weight / live weight) x 100
The hot carcass weight is the weight of the carcass, including the weight of the bones, fat, and meat, after the head, hide, and internal organs have been removed. The live weight is the weight of the animal before slaughter.
The dressing percentage is important for consumers who buy live animals for custom processing, as it helps them understand how much meat they will receive. For most fed cattle, the hot carcass weight will be approximately 60-64% of the live animal's weight.
The dressing percentage can vary depending on several factors, including the live weight, fat level, age, gender, diet, breed, and market type. For instance, dairy cattle tend to have lower dressing percentages due to their lack of finish and muscularity, while Angus or Limousin breeds have higher dressing percentages due to their smaller proportions of hide, head, feet, and viscera.
Additionally, as feedlot cattle approach their finishing weights, the amount of body fat increases faster than other components, resulting in higher dressing percentages. This is because body fat, also known as marbling, remains with the carcass at slaughter.
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Carcass fat, especially backfat, impacts the percentage of retail product
The live weight of cattle includes the weight of the animal's carcass, as well as the weight of its head, hide, internal organs, bone, fat, and trim. The weight of the carcass itself is known as the hot carcass weight (HCW) and is calculated as a percentage of the live weight, known as the dressing percentage. The dressing percentage for most fed cattle is approximately 60 to 64%.
Carcass fat, particularly backfat, has a significant impact on the percentage of retail product obtained from a carcass. As more fat is trimmed away from the retail cuts, the weight of the final packaged product decreases, resulting in a lower percentage of retail cuts. This is because fat is included in the calculation of the carcass weight, so when it is trimmed and discarded, the weight of the remaining meat is reduced.
The amount of carcass fat can vary depending on factors such as breed type and level of feeding. Consumers are increasingly demanding meat with lower fat content, and carcasses with higher lean-to-fat ratios are generally preferred. Techniques such as visual assessments or objective measurement devices can be used to determine the fat content of a carcass.
While the fat trimmed from the carcass may not be included in the packaged retail product, it is still valuable. These trimmed by-products can be used in various industries, such as for leather, pet food, fertilizer, medical equipment, cosmetics, and sporting equipment. Therefore, while carcass fat may impact the percentage of retail product, it does not necessarily reflect the overall value of the harvested animal.
In summary, carcass fat, especially backfat, influences the percentage of retail product by affecting the weight of the final packaged meat. However, the trimmed fat is not wasted and still contributes to the overall utilization of the animal.
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Live weight is commonly used to estimate the animal's potential value
Live weight is commonly used to estimate an animal's potential value. It is a simple and effective way to understand an animal's purchase and sale weights. However, the live weight of an animal is not the same as its carcass weight. The dressing percentage, or the amount of the live animal's weight that becomes the hot carcass weight, is calculated as (hot carcass weight / live weight) x 100. For most cattle, the hot carcass weight is around 60-64% of the live weight.
The hot carcass weight is the weight of the carcass after the head, hide, and internal organs have been removed. The carcass weight can be further reduced by trimming and deboning, which removes fat and bone. The remaining meat is then packaged for consumption. The amount of meat that is packaged for consumption is, therefore, much less than the live weight of the animal.
The fat, bone, and trim that are discarded from the carcass are known as by-products. These by-products are used in various industries, including for leather, pet food, fertilizer, medical equipment, cosmetics, and sporting equipment.
While live weight is a common way to estimate an animal's potential value, more cattle are being marketed using carcass weight. Carcass weight can be a more accurate representation of the final packaged product, as the amount of fat and bone will affect the yield. Additionally, carcass weight can be affected by carcass muscling, with superior carcass muscling increasing the yield.
The ideal length of a feeding period depends on how the cattle are marketed. There is more margin for error when marketing on a carcass weight basis, as the penalty for increased days on feed is not as severe.
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Live weight is also used to track the animal's growth over time
Live weight is a simple and effective way to track an animal's growth over time. It is a straightforward method to understand and relate to purchase and sale weights. However, it is important to note that live weight and carcass weight gain are not parallel. As an animal's weight increases, so does the dressing percentage, which is the weight of the carcass in relation to the live weight. This means that as an animal gains weight, the dressing percentage will increase, and the difference between live weight and carcass weight will become more pronounced.
For example, a 1400-pound beef animal will yield a hot carcass weight of approximately 880 pounds. This is the weight of the carcass after the head, hide, and internal organs have been removed. Once the carcass is cooled, the weight will decrease further, and when deboned and trimmed, there will be a significant weight loss, with only around 570 pounds of meat product remaining.
The amount of meat that can be obtained from an animal is also influenced by factors such as carcass muscling, bone structure, and fat content. Superior carcass muscling can increase yield, while dairy-type animals with lower lean-to-bone ratios typically yield less meat. The cutting style can also affect the amount of meat obtained, with boneless cuts yielding more meat than bone-in cuts.
In addition to meat yield, by-products such as hides, bones, and fat are also valuable. Hides are used for leather products, and bones and fat can be used in various industries, including pet food, fertilizer, medical equipment, and cosmetics. Therefore, the overall value of a harvested animal goes beyond the weight of the meat obtained.
While live weight is a useful metric, it is important to consider the limitations and differences when compared to carcass weight, especially when determining the ideal marketing time for finished cattle. The relationship between live weight and carcass weight can impact the cost of gain and margin for cattle producers.
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Frequently asked questions
Live weight refers to the weight of a cattle when it is alive and standing, including all its components. This includes bones, muscles, organs, and any food or water in its digestive system.
Dressing percentage is the portion of the live animal weight that transfers to the hot carcass weight. It is calculated as: (hot carcass weight / live weight) x 100.
The hot carcass weight is the weight of the unchilled carcass after the head, hide, and internal organs have been removed.
Live weight and carcass weight are not parallel. While the dressing percentage is often assumed to be equivalent to the relationship between carcass gain and live weight gain, this is not correct.
By-products of cattle include the fat, bone and trim that are discarded from the carcass. These are used in various industries, including leather production, pet food, and cosmetics.
