Cattle Butchery Yield Calculator
Calculate packaged meat yields and cuts from a finished cattle
Work in progress — this calculator is still under development and may not be fully accurate. Use results as a guide only.
Input Details
Body condition affects meat yield percentage. Ideal condition provides the best balance of meat and fat.
Summary
Live Weight
600 kg
Dressed Weight
342 kg
57% of live weight
Total Packaged Meat
181.3 kg
30% of live weight
Estimated Total Value
£3666.24
Based on guide prices
Meat Cuts Breakdown
Fillet Steak
Premium fillet/tenderloin steaks
Weight
5.1 kg
Price/kg
Value
£307.54
% of Live
0.9%
Sirloin Steak
Sirloin steaks and roasts
Weight
13.7 kg
Price/kg
Value
£543.78
% of Live
2.3%
Rump Steak
Rump steaks and roasts
Weight
12 kg
Price/kg
Value
£358.50
% of Live
2%
Rib Eye Steak
Ribeye steaks and rib roasts
Weight
8.5 kg
Price/kg
Value
£318.06
% of Live
1.4%
Topside Roast
Topside roasts and steaks
Weight
10.3 kg
Price/kg
Value
£224.18
% of Live
1.7%
Silverside Roast
Silverside roasts and corned beef
Weight
10.3 kg
Price/kg
Value
£224.18
% of Live
1.7%
Rib Roast (On Bone)
Bone-in rib roasts and ribeye
Weight
8.5 kg
Price/kg
Value
£244.53
% of Live
1.4%
Braising Steak
Chuck, brisket, and braising cuts
Weight
20.5 kg
Price/kg
Value
£363.20
% of Live
3.4%
Rolled Brisket
Rolled brisket for slow cooking
Weight
10.3 kg
Price/kg
Value
£179.04
% of Live
1.7%
Steak Mince
Premium mince for burgers and meatballs
Weight
17.1 kg
Price/kg
Value
£265.05
% of Live
2.8%
Beef Sausages
Traditional beef sausages
Weight
10.3 kg
Price/kg
Value
£148.26
% of Live
1.7%
Beef Burgers
Beef burger patties
Weight
8.5 kg
Price/kg
Value
£125.68
% of Live
1.4%
Shin & Stewing
Shin, shank, and stewing cuts
Weight
13.7 kg
Price/kg
Value
£164.16
% of Live
2.3%
Flank & Skirt
Flank steaks and skirt for slow cooking
Weight
8.5 kg
Price/kg
Value
£85.50
% of Live
1.4%
Offal
Liver, heart, kidneys, and sweetbreads
Weight
10.3 kg
Price/kg
Value
£87.21
% of Live
1.7%
Fat (Suet)
Rendered fat for cooking and baking
Weight
13.7 kg
Price/kg
Value
£27.36
% of Live
2.3%
Total
Weight
181.3 kg
Value
£3666.24
% of Live
30.2%
| Cut | Description | Weight | Price/kg | Value | % of Live |
|---|---|---|---|---|---|
| Fillet Steak | Premium fillet/tenderloin steaks | 5.1 kg | £ | £307.54 | 0.9% |
| Sirloin Steak | Sirloin steaks and roasts | 13.7 kg | £ | £543.78 | 2.3% |
| Rump Steak | Rump steaks and roasts | 12 kg | £ | £358.50 | 2% |
| Rib Eye Steak | Ribeye steaks and rib roasts | 8.5 kg | £ | £318.06 | 1.4% |
| Topside Roast | Topside roasts and steaks | 10.3 kg | £ | £224.18 | 1.7% |
| Silverside Roast | Silverside roasts and corned beef | 10.3 kg | £ | £224.18 | 1.7% |
| Rib Roast (On Bone) | Bone-in rib roasts and ribeye | 8.5 kg | £ | £244.53 | 1.4% |
| Braising Steak | Chuck, brisket, and braising cuts | 20.5 kg | £ | £363.20 | 3.4% |
| Rolled Brisket | Rolled brisket for slow cooking | 10.3 kg | £ | £179.04 | 1.7% |
| Steak Mince | Premium mince for burgers and meatballs | 17.1 kg | £ | £265.05 | 2.8% |
| Beef Sausages | Traditional beef sausages | 10.3 kg | £ | £148.26 | 1.7% |
| Beef Burgers | Beef burger patties | 8.5 kg | £ | £125.68 | 1.4% |
| Shin & Stewing | Shin, shank, and stewing cuts | 13.7 kg | £ | £164.16 | 2.3% |
| Flank & Skirt | Flank steaks and skirt for slow cooking | 8.5 kg | £ | £85.50 | 1.4% |
| Offal | Liver, heart, kidneys, and sweetbreads | 10.3 kg | £ | £87.21 | 1.7% |
| Fat (Suet) | Rendered fat for cooking and baking | 13.7 kg | £ | £27.36 | 2.3% |
| Total | 181.3 kg | — | £3666.24 | 30.2% | |
Notes
- •Dressed Weight: The weight of the carcass after slaughter, bleeding, and removal of internal organs.
- •Packaged Meat: Usable meat after processing, excluding bones, excess fat, and trim.
- •Why Totals Exceed Packaged Meat: The cuts breakdown shows all parts of the cattle (including fat, offal, shin) calculated as percentages of live weight. These add up to ~60% of live weight (excluding bones & trim). The "Total Packaged Meat" figure (~41% of live weight) represents only prime cuts ready for retail sale.
- •Body Condition: Thin cattle yield less meat, ideal condition provides optimal balance, overweight cattle have more fat but similar meat yield.
- •Actual Yields: These are estimates. Actual yields vary based on breed, age, butchering technique, and processing methods.