DIRECTIONS: 1  Surface must be dry and free of old finishes in poor condition, paint, wax, grease, polish, dirt or other foreign matter. 2  Sand to obtain a smooth uniform surface. 3  Stir MinwaxÂ® Fast-Drying Polyurethane before and during use to eliminate settling on the bottom of the can.
A variation called a kummelweck (sometimes pronounced kimmelweck or kÃ¼mmelweck, from the Austrian KÃ¼mmelweckerl) is topped with kosher salt and caraway, and in the United States is a quintessential component of a Buffalo-area specialty, the beef on weck sandwich.
An average beef animal weighs about 1200 (Â± 250) pounds and has a hanging hot carcass weight (HCW) of about 750 (Â± 200) pounds. In general, freezer beef is sold using HCW as the basis.Hot carcass weight represents about 63 (Â± 2) percent of live weight (dressing percent) and is affected by the length of time an animal is away from feed and water, amount of muscling, distance transported, and amount of finish.oasts vs. ground beef; use of flank steaks and brisket vs ground beef; etc.) will affect both the amount of. beef product (retail yield) and type of cuts placed into packages. A general rule of thumb for carcass beef is 25% bone and trim loss, 25% steaks, 25% roasts, and 25% ground beef.