Type your paragraph here.
Thank you for your interest in Mountain Top Cattle Co Natural Beef! We are pleased to share our love for ranching with you. The desire to provide our customers with products of consistently high quality has been the focus of our company from the beginning. To us, this means producing a product that is safe for your family as well as naturally flavorful and tender. Our beef is raised with NO ADDED HORMONES, NO ANTIBIOTICS, PASTURE RAISED and fed feeds produced locally. Our cattle are never fed animal by-products of any kind. This is beef you can trust. To us, this isn't just a job; this is our way of life. And you, our consumers, are helping to preserve that way of life. With each purchase of Mountain Top Cattle Co Beef products, you help to directly support the independent rancher and the ranching tradition that is the cornerstone of our communities and our lives.
We hope you take the time to look around here and learn about our cattle, our company, our products and our way of life.
Thank you - from our family to yours.
How Much Eating Meat Will I Get?
Frankly, there's no exact answer to this question. Here are some of the reasons:
Each animal is built differently. One may have more muscle, fat or bone than the next.
Meat can be close-trimmed or left with some fat on. Cutting preferences can determine quantity.
Meat can be boneless or bone-in. This will make a difference in the weight and amount of meat you put in your freezer.
Weight loss during slaughter and processing of meat from live animals to table-ready cuts should be expected.
Slaughtering removes the head, blood, hide and inedible parts from the animal. In beef, it will account for an average loss of slightly less than half the original live weight of the animal.
After slaughter, the carcass will weigh considerably less than before. The percentage remaining can be estimated:
Beef 58% - 65%
Example: If your steer weighs 1,100 lbs. live, it will most likely weigh 638 - 715 lbs. when slaughtered or "dressed". This is 58% - 65% of the live weight.
Processing is the cutting of the "dressed" or carcass meat into ready-to-cook portions. Processing accounts for another loss in weight as excess fat and bones are trimmed away. Not only does trimming make meat more appetizing, it also reduces required freezer space and often eliminates further preparation in the kitchen. The more fat and bones removed for convenience, the greater the decrease in pounds. The fatter the carcass, the lower the final weight of the table-ready cuts will be.
After processing, your table-ready meat will weigh less than the carcass did before processing. The percentages of closely-trimmed, mostly boneless cuts remaining from dressed weight can be estimated:
Beef 50% - 65%
Example: If your beef carcass weighs 638-715 lbs., expect approximately 319- 465 lbs. of closely trimmed, mostly boneless eating meat after processing. This is 58% - 65% of the dressed weight
Bulk Meat Carcass Percentages and Cuts
(Percentages shown are based on dressed (slaughtered) weight.)To estimate how many pounds of each section you'll get, multiply the stated percentage times the total dressed weight. Example: Beef round at 23% x 650 lbs. dressed weight = approximately 149 lbs. of beef round before it is boned and trimmed to your preference.
Please note all figures are estimations and actual weights vary for each animal.