Originally Posted by Tikkamike
those are some amazing numbers. I am very picky when I process an animal.. if its not meat I dont take it... there is some waste but my havalon helps cut down on that a lot but I dont get a fraction of what you get. I cut up a cow for a guy last year and got 50 lbs exactly... nothing below the first joint, no rib or neck meat. I have been trying to get more and more "adventurous" when I cut meat to get a higher yield but still not getting anything near what you are.
Most guys are either real picky or not do enough cleaning, the main thing is to get rid of a few key glands, hair and blood shot but other than that if your grinder can take it then it's GTG. Everyone we cut for has been blown away by how good our burger tastes, the key is using fresh beef suit that is pink and smells sweet! This is premium stuff here, trust me!!!!!
This bull did yield high, and average cow I would get about 60ish pounds of steaks and roast and 115 pounds of burger which would reflect at least a hit in the ribs maybe a lower damage shoulder hit. A large lead cow would be between the two.
This is all that's left when I'm done. Most of the neck is missing because dad was digging around for bullet frag but I take them right down to the ears.
One back strap straight of the animal and one ready to steak.
Burger meat and 12% beef suet on right and first grind on left.
Second fine grind on right and first course on left.