As the locksmith stood upon the step, it was chained and locked behind him, and the raven, in furtherance of these precautions, barked like a lusty house-dog. We agree to keep our own secret, and to work together in furtherance of our own schemes.
Assume a live weight of â130 lbs. Using the common dressing percentage of 52% we see a yield of: Hot Carcass Weight â68 lbs. Then, using the common yield of 72% from hot carcass to retail we see a yield of: â49 lbs. of âtake homeâ cuts. Most lamb cuts are bone-in.
A general rule of thumb for carcass beef is 25% bone and trim loss, 25% steaks, 25% roasts, and 25% ground beef. The type of cattle, as well as cutting and trimming procedures, can have a dramatic affect on retail yield. When fat and bone are removed, the weight of take home product from a carcass decreases.urdue University â Animal Sciences Department. An average beef animal weighs about 1200 (Â± 250) pounds and has a hanging hot carcass weight (HCW) of about 750 (Â± 200) pounds.