Beef Yield Calculator

 

Carcase classification is used to determine the commercial value of a carcase. An understanding of the link between classification and yield is needed to help industry assess the value of carcases for specific market requirements and to enable abattoirs to better reward those carcases that have higher inherent value.


A review of meat yield based on the EUROP classification scale has found that carcases hitting the key target areas of the grid still provide the largest volume of sale able meat. The upper central areas of the grid typically coloured green and covering classes E3 , E4L, U3, U4L, R3, R4L illustrate to processors, auctioneers and producers the target fat covering and conformation to achieve best returns for cattle demonstrating where there is highest yield of meat.

Both fat class and conformation class have significant effects on the yield of saleable meat from the carcase, with a difference in yield of 11% of the side weight when moving from O4H to U2 classification, for example. For an average 289.2kg carcase weight this represents a difference of 31.8kg. Even on the cautious assumption that all the additional weight is trim, at a wholesale value of £3.30 for 93% visual lean trim, this represents £104.94 per carcase.
 

 

Please fill all required fields
               
    Carcase characteristics
    Conformation score
    Use menu selectors
    Fat Class
    to predict yields
    Side weight (kg)*
    OK
    for a beef side.
    * input side weight, then click the OK button to re-calculate.
      Predicted yields of trimmed primals % of side Weight (kg)    
    Forequarter trimmed primals
    Shin
    Clod
    Neck
    Brisket
    LMC Not a single muscle
    Chuck
    Feather/blade
    Forerib
    Total forequarter trimmed primals
    Hindquarter trimmed primals
    Sirloin
    Fillet
    Leg
    Heel
    Topside
    Silverside
    Thick flank
    Rump
    Rump tail
    Total hindquarter trimmed primals
    Total trimmed primals % (ex flank)
    Total lean trim %
    Total saleable yield %
    Total fat trim %
    Total bone and waste %
    Cutting loss %
    Total
         

    How To Use The Beef Yield Calculator


    Use the drop down menus in dark green to change the conformation score and fat class (side weight can be inputted manually) to predict the yield for a beef side.

    If you wish to save a copy of the Yield Calculator in Microsoft Excel download here.

    Please note: Users of Microsoft Office 2003 (or earlier) should save the Yield calculator to their desktop before opening it (otherwise you will be unable to save your work).