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| EXAMPLES
OF
ELK MEAT CUTTING |
|
"Three 37-month old bulls, slaughtered July 1999" |
| Total Live Weight | 2008 lbs. 100.00% | |
| Hanging weight | 1250 lbs 62.25% | |
| Final Cut Weight | Pounds Obtained | Percentage |
| Burger + Stew Meat | 338.94 | 27.12% |
| Chuck Roast | 93.36 | 7.47% |
| Short Ribs | 76.56 | 6.12% |
| Top Round Steak | 69.08 | 5.53% |
| Sirloin Tip Steak | 50.24 | 4.02% |
| Bottom Round (Cubed & Tenderized) | 46.18 | 3.69% |
| NY Loin Steak | 41.9 | 3.35% |
| Rib Eye Steak | 37.78 | 3.02% |
| Sirloin Steak | 36.52 | 2.92% |
| Chuck Steak (Tenderized) | 26.36 | 2.11% |
| Liver | 24.28 | 1.94% |
| Mock Tenderloin | 24.16 | 1.93% |
| Eye of Round Steak | 18.78 | 1.50% |
| Tenderloin | 18.4 | 1.47% |
| Back Ribs | 10.24 | 0.82% |
| Heart | 7.76 | 0.62% |
| Tongue | 3.72 | 0.30% |
| TOTAL Saleable Meat Cuts: | 924.28 lbs 73.94% of hanging weight |
| 46.03% of live weight | |
| TOTAL non-meat Products: | 325.72 lbs from hanging 26.06% of hanging weight |
| 1083.72 lbs from live animal 53.97% of live weight |
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