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Subject: Market Farming
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- From: Allan Balliett <igg AT igg.com>
- To: "Market Farming" <market-farming AT franklin.oit.unc.edu>
- Subject: RE: Quantities of beef cuts
- Date: Fri, 20 Sep 2002 19:17:54 -0400
We have our steaks cut 1" as that pleases more of our customers. Some of
our round goes into ground. Sorry for the poor formatting, but I just
copied and pasted some info from one of my spreadsheets. I cannot say what
the differences may be between beef and dairy breeds. These are percentages
of packaged weights on an animal that yielded 38% of liveweight.
is this 38% yield a typo? Or am I misunderstaning? I thought expected yield was closer to 60% of live weight -Allan
-
Quantities of beef cuts,
Rick Williams, 09/19/2002
- <Possible follow-up(s)>
- RE: Quantities of beef cuts, RDH, 09/19/2002
- RE: Quantities of beef cuts, Allan Balliett, 09/20/2002
- Re: Quantities of beef cuts, Allan Balliett, 09/20/2002
- Re: Quantities of beef cuts, Rick Williams, 09/20/2002
- RE: Quantities of beef cuts, Rick Williams, 09/20/2002
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