28 



MASS. EXPERIMENT STATION BULLETIN 437 



Table 11. — Meat and Poultry Yield. Approximate amounts of trimmed 

 meat cuts with surplus fat and bone removed. 



(United States Department of Agriculture, 17.) 



Beef: Pounds 



Live weight 750 



Whole carcass 420 



Trimmed cuts: Percent of Percent of 



live weight carcass weight Pounds 



Steaks and oven roasts 23 40 172 



Pot roasts 11 20 83 



Stew and ground meat 11 20 83 



Total 45 80 338 



Forequarters 218 lb. 



Percent of 



forequarters Pounds 



Steaks and oven roasts 25 55 



Pot roasts 32 70 



Stew and ground meat 27 59 



Total 84 184 



Hindquarters 202 lb. 



Percent of 



hindquarters Pounds 



Steaks and oven roasts 58 117 



Stew, ground meat and pot roasts 18 37 



Total 76 154 



Pork: Pounds 



Live weight 225 



Whole carcass 176 



Trimmed cuts: Percent of Percent of 



live weight carcass weight Pounds 



Fresh hams, shoulders, bacon, jowls 40 SO 90 



Loins, ribs, sausage 15 20 34 



Total 55 70 124 



Lard, rendered 12 15 27 



Lamb: Pounds 



Live weight 85 



Whole carcass 41 



Trimmed cuts: Percent of Percent of 



live weight carcass weight Pounds 



Legs, chops, shoulders 37 75 31 



Breast and stew 8 15 7 



Total 45 90 38 



Poultry (approximate): Dressed and drawn 



Live weight Percent of 



Pounds Pounds live weight 



Chickens 2-4 1M-2M 62 



Hens 4-8 2)4- ^Vi 65 



Turkeys 10-20 71^-15 75 



