A beef carcass is prepared by gutting, removing the hide and removing the head. The dressed weight immediately afterwards can be compared to the live weight of the animal.
Parameters:
(1) live weight of the animal immediately prior to slaughter
(2) carcass weight immediately after dressing
dressing percent =
= (weight of hot carcass in pounds) / (live weight in pounds)
Interpretation:
• The dressing percent is affected by a number of factors (how dressed, muscling, sex, type, fill, finish, pregnancy).
• The usual range is 55 to 67%.
• A choice carcass will usually have a dressing weight >= 62%.
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