From Live Animal to Table-Ready
In the processing of meat from live animals to table ready cuts, two operations take place during which primary losses occur:
The wide yield variation, particularly on beef, depends not only on size and fatness of the animal but also on the way in which the meat is cut for you. If you desire little or no ground meat or boneless cuts, trimming loss will be comparatively low.
If you want quantities of boneless and ground meat weight loss will, of course, be proportionately greater. Yield percentage figures provided by the National Livestock and Meat Board”. Call the staff at Kah Meats to learn more!