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Meat from a carcass
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<blockquote data-quote="HeskethPritchard" data-source="post: 184742" data-attributes="member: 6757"><p>Thanks CB</p><p> </p><p>That makes roughly 55% I must admit I thought it would be round the 40% mark but I just don't know.</p><p> </p><p>I was wondering if there were any butchers on the forum who might have an idea, especially if they know the ratio from say, cattle, pigs, sheep etc.</p><p> </p><p>I only want a rough order of magnitude (ROM)</p><p> </p><p>Thaanks fellas</p></blockquote><p></p>
[QUOTE="HeskethPritchard, post: 184742, member: 6757"] Thanks CB That makes roughly 55% I must admit I thought it would be round the 40% mark but I just don't know. I was wondering if there were any butchers on the forum who might have an idea, especially if they know the ratio from say, cattle, pigs, sheep etc. I only want a rough order of magnitude (ROM) Thaanks fellas [/QUOTE]
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Meat from a carcass
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