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Beef to the shop shelf

  • 20-11-2012 10:58am
    #1
    Agri contractor
    Registered Users Posts: 141 ✭✭


    Was having the dinner yesterday and my wife was cooking shepard's pie. The mince meet from Dunnes cost €10.80 / kg. Just out of curiosity what percentage of meet in an animal, and can it vary ?
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Comments

  • #2
    grumpyfarmer
    Registered Users Posts: 216 ✭✭grumpyfarmer


    Agri contractor wrote: »
    Was having the dinner yesterday and my wife was cooking shepard's pie. The mince meet from Dunnes cost €10.80 / kg. Just out of curiosity what percentage of meet in an animal, and can it vary ?
    Killout percentage varies with type of animal, heifer bullock or bull and their age and their breed etc etc but as a general run your looking a between 50-60% that's the percentage of meet on the carcass and what you get paid for.


  • #3
    epfff
    Registered Users, Registered Users 2 Posts: 1,410 ✭✭✭epfff


    grumpyfarmer wrote: »
    Killout percentage varies with type of animal, heifer bullock or bull and their age and their breed etc etc but as a general run your looking a between 50-60% that's the percentage of meet on the carcass and what you get paid for.
    Think he was asking after bones and other waste is removed from carcus
    would love to know nyself how many kgs are sold over the counter


  • #4
    Rovi
    Closed Accounts Posts: 8,570 ✭✭✭Rovi


    Killout is generally 50-60% or thereabouts; that's the weight of the on-the-bone carcass as a percentage of the live weight of the animal.
    Usable meat yield would be 60-75% of that, depending on conformation/fat score/butcher skill.


  • #5
    towzer2010
    Closed Accounts Posts: 533 ✭✭✭towzer2010


    Rovi wrote: »
    Killout is generally 50-60% or thereabouts; that's the weight of the on-the-bone carcass as a percentage of the live weight of the animal.
    Usable meat yield would be 60-75% of that, depending on conformation/fat score/butcher skill.

    Do I have this right? If you had a 600kg animal with a killout at the lower 50% that is 300kg and 60% of that is 180kg @ €10.80 is €1944 and that is only for mince.

    In that case the animal was at the lower end of the killout and meat to bone ratio so would the farmer have got €2 per kg?

    There was an piece on ETTG a few years ago about producing Kerry cattle straight through to plate (or burgers in this case) and I think the animal was leaving over €3k when all was done according to them.


  • #6
    Farmer Pudsey
    Registered Users, Registered Users 2 Posts: 6,326 ✭✭✭Farmer Pudsey


    The main killout region is 50-56%, most cattle killed fall into this region.Some holstein cattle killout below this and contenintal Bulls kill above 56% as far as 60% but not as many as people think.

    Then there is the meat recovery rate on the carcase, this is the amonut less the bone and fat that is on the carcass.This varies between 65-75% depending on animal and level finish


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