7d (edited) • General discussion
🧊 Industry-Standard Freezer Yield (Take-Home Meat)
🐄 Beef
Measured from: Hanging (hot) weight
• Typical yield: 55–65%
• Industry planning standard: 60%
• Conservative number: 55–58%
Example
• 1,000 lb live steer
• ~600 lb hanging weight
• ~330–390 lb freezer beef
What affects beef yield
• Bone-in vs boneless cuts
• Fat trim preference
• Grind percentage
• Aging time (dry aging reduces yield slightly)
💡 60% of hanging weight is the most widely accepted and defensible number.
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🐖 Pork
Measured from: Hanging weight
• Typical yield: 65–75%
• Industry planning standard: 70%
• Conservative number: 65%
Example
• 300 lb live hog
• ~210 lb hanging weight
• ~135–160 lb freezer pork
What affects pork yield
• Bacon thickness
• Cure/smoke loss
• Bone-in vs boneless
• Sausage vs whole cuts
Pork yields higher than beef due to less bone and different fat distribution.
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🐑 Lamb
Measured from: Hanging weight
• Typical yield: 50–60%
• Industry planning standard: 55%
• Conservative number: 50–52%
Example
• 140 lb live lamb
• ~70–75 lb hanging weight
• ~35–45 lb freezer lamb
What affects lamb yield
• Heavy bone proportion
• Fat trim preferences
• Size of the animal
Lamb has one of the lowest freezer yields pound-for-pound.
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🐐 Goat
Measured from: Hanging weight
• Typical yield: 45–55%
• Industry planning standard: 50%
• Conservative number: 45%
Example
• 90 lb live goat
• ~45 lb hanging weight
• ~20–25 lb freezer goat
What affects goat yield
• Very lean carcasses
• High bone-to-meat ratio
• Minimal fat
Goat yields less than lamb and beef — expectations must be set clearly.
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🐓 Chicken
Measured from: Live weight
• Typical yield: 65–75%
• Industry planning standard: 70%
• Conservative number: 65%
Example
• 6 lb live chicken
• ~3.8–4.5 lb whole bird
What affects chicken yield
• Head/feet removal
• Giblets in or out
• Water retention (air-chilled vs water-chilled)
Whole birds yield higher than cut-up birds.
#homesteading #freezerbeef #lockerbeef #ranchlife #meat #farm #farmtotable #farming #northidaho
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🧊 Industry-Standard Freezer Yield (Take-Home Meat)
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