Chuck: 107.5 lbs.
chuck roast or steak, arm roast or steak, short ribs, stew beef & ground beef
Brisket: 25.8 lbs.
Rib: 38.7 lbs.
rib eye steak, rib steaks, back ribs, stew beef & ground beef
Plate: 30.1 lbs.
skirt steak, short ribs, ground beef
Loin: 38.7 lbs.
porterhouse steak, t-bone steak, stew beef & ground beef
tri-tip roast, tri-tip steak, top sirloin steak
Round 103.2 lbs.
round steak, rump roast, sirloin tip steak, pikes peak roast, cubes steaks, stew beef & ground beef
Shank 17.2 lbs.
shank soup bone, stew beef, ground beef
Flank 17.2 lbs.
flank steak, short ribs, ground beef
1000 lb. Steer = 430 lbs. Cuts (approx.)
Not all of the cow makes it to the table. On average, a 1,000 pound steer will only weigh approximately 61% of its live weight once it is dressed and hanging in the cooler. The remaining 61% is often referred to as the “Hanging Weight” or the weight “On the Rail”. This approximately 39% weight loss happens during the slaughter and dressing procedure that removes the animals blood, hide, head, hooves, viscera, lungs, and heart. But the loss doesn’t stop there. Once the carcass is on the rail it begins to lose moisture and shrink, which accounts for additional weight loss. The fat and bone removal during the cutting combined with the shrinkage on the rail account for an additional 18% loss. In summary, a steer weighing 1,000 pounds live will yield an average of around 430 pounds of retail cuts such as steaks, roasts, ribs, etc.