Butchers

kwerk

kwerk

kwerk

Wise Guy
Soldato
Joined
23 May 2009
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How many lbs of meat do you get off a side of beef?

I'm thinking of buying a side but it's priced by hanging weight before butchering. How many lbs of usable meat would you get off say 600lbs hanging weight?
 
simulatorman said:
Your Google skills are impeccable. :D
Click to expand...

"What percentage of usable meat can I get off a side of beef?" Its not exactly rocket science. Just ask and the great Google Overlord answers.

I just think the OP wanted us all to be jealous of his massive meaty piece, like some thinly veiled excuse to say "Ha!, Fear my weighty meat piece internet citizens! Behold its sheer size and tremble in terror at the thought of your own inadequacy!" ;)

But yeah, thats quite a lot of meat actually kwerk. You have to make an epic meat sandwich thread should you purchase it.

If you have a pet of course you can give it the bones to gnaw on, and the fatty bits.
 
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Actually half a cow would be about 300 lbs when they cut off the legs and all that x .8? = 240lbs eatable meat. 600 lbs is with the legs and head.

So half a biggish cow = about 240lbs of cuts?
 
not worth it tbh youll end up wasting half of it unless you like giving gifts of beef to everyone :D

thats why its easier to just get the meat you need.

my dad has his own farm and has animals like pigs and so on.

"do you want a bit of pork "= side of pig lol
 
Half a lamb or pig is usable at home but 1/2 a cow? If you buy this i want to see photos with it in your kitchen!

Oh and don't forget if it's fresh you need to hang it for about 3 weeks to tenderise and mature flavor.
 
Are you planning on feeding this kid?

arow.jpg
 
Lol i remember as a kid We got a large chest freezer and my old man was so chuffed he went the butcher and bought "half a lamb" cut into various yummy portions to help fill it up.. God knows why i think he was planning for WW3.

I remember how disappointed i was that it didn't have half a head... I was an odd child.

yes i know its quite a bit smaller than half a cow but i had to get it off my "chest"
 
For a decent carcass you are looking at 450kg. This is cut into Fore (shoulder, shine etc) and Hind quarter (shin, top/sliverside. rump, sirloin, fillet etc). This works out around 500lb per side with useable being 420lb.

Are you thinking about doing this yourself (if you havent got the right gear or experience you'll end up wasting more than you could save)? Or getting a butcher to do it, it would take about 1-2 days for a butcher to bone it, prepare the cuts into how you want it and bag it up etc, so dont forget you 'll be paying for this service if you dont do it yourself.

In the 12yrs i worked in a butchers (saturday lad to full time) i never came across anyone who bought a side of beef. I used to sell sides of pork and full lambs which we prepared but not beef.
 
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