THRIVING after the FALL

The Library · Document 129 · FEASTING · Household and village

Bovine And Pig Yield Mapping

Its printed title: Quantitative Biomechanics, Lipid Thermodynamics, and Yield Analytics of Bovine and Porcine Carcass Fabrication

From the stunning of a steer or a pig to the rendering pot: slaughter, dressing, chilling and cutting, with dressing percentages and primal yields for both. It reckons beef carcasses at 58 to 64 per cent of live weight and a pig at about 72 per cent, and maps the pig into ham, loin, belly and shoulder. The setting is the commercial abattoir and the American retail counter, with figures in pounds. The scalding temperature was lost in extraction.

Open the PDF 19 pages · 464 KB

Number
129
Book
FEASTING after the FALL
Shelf
Household and village
File
129 Bovine And Pig Yield Mapping.pdf
Pages
19
Works cited
63

Used in

In the Workshop

The German cuts

The rows that check it

  • 4 confirmed
  • 1 amended
  • 1 marked for safety
  • B4 amended Safety Stick within 60 s by law, 30 by the book; thoracic stick (base of neck above breastbone, to the heart, in to hilt, out cutting) preferred over neck cut (carotids retract, …
  • B39 confirmed Cow counted: 500 kg lowland cow dresses ~54 % → ~270 kg carcass, ~175 kg boneless, 40 kg bone, 30–40 kg fat; 175 kg = four people's German annual beef; quartered among four …
  • B47 confirmed Pig counted: 100 kg live → ~75 kg hanging; ham 20, shoulder 13, loin 13, belly 11, back fat 10, hock 3, leaf fat 2, rest head/bone/trim; off the hooks blood 3 l, head 6 kg, feet …
  • B51 confirmed Broker: 13 documents ≤5 witnesses (46→45, 47→46, 48→47, 49/61/62→46, 53→52, 54→52, 57→56, 129→47, 52's Trichinella from 50); 750–1,500 hogs/h; household steps from a homestead …
  • B54 confirmed Fat: cow 30–40 kg fat and 40 kg bone; pig 12 kg fat and 10 kg bone; render within 12 h or hold ≤7 °C (Reg 853/2004); suet 86–90 % lipid, trim 62–76 %; dry rendering 104–116 °C …

In the Index

The cow The pig Slaughter and butchery

Its works cited 63

As the document lists them, unchecked. Sorted here by their addresses only, which says where a claim comes from, not whether it holds.

  • 39 journals, universities and public bodies
  • 2 document-sharing sites
  • 1 encyclopaedia
  • 1 forum, video or social site
  • 9 blogs
  • 10 other web pages
  • 1 without an address
Show all 63
  1. 47 Bovine Manual Butchery Dissection Guide.pdf
  2. Meat Processing Weights: Live, Hanging & Packaged Weights | Friesla friesla.com/blog/understanding-meat-processing…
  3. Meat Weight Calculator: Hanging Weight and Carcass Yield | Cattly cattly.io/resources/calculators/meat-weight-ca…
  4. At-Home Hog Slaughter - SDSU Extension extension.sdstate.edu/home-hog-slaughter
  5. At-Home Hog Slaughter AS-671-W - Purdue Extension extension.purdue.edu/extmedia/AS/AS-671-W.pdf
  6. Carcass Yield in Meat Production: Factors and Importance agriculture.institute/meat-animals-abattoir-pr…
  7. Bulletin #1073, Understanding Pork Yields extension.umaine.edu/publications/1073e/
  8. Assan, N. (2015). Some factors influencing dressing percentage in researchgate.net/publication/283300868_Assan_N…
  9. How Many Pounds of Meat Can We Expect From A Beef Animal? beef.unl.edu/beefwatch/2020/how-many-pounds-me…
  10. Understanding dressing percentage of slaughter cattle | Alberta.ca alberta.ca/understanding-dressing-percentage-o…
  11. Custom Beef Processing: Expected Yields | Oklahoma State University extension.okstate.edu/fact-sheets/custom-beef-…
  12. Understanding Beef Carcass Yields and Losses During Processing extension.psu.edu/understanding-beef-carcass-y…
  13. How much meat should a beef animal yield? - Livestock livestock.extension.wisc.edu/articles/how-much…
  14. Bulletin #1072, Understanding Beef Yields extension.umaine.edu/publications/1072e/
  15. How much meat should a hog yield? - Livestock livestock.extension.wisc.edu/articles/how-much…
  16. How Much Meat? - Oklahoma Department of Agriculture ag.ok.gov/wp-content/uploads/2020/11/HOW-MUCH-…
  17. Pork Cut Chart - Ridgemeade Ranch ridgemeaderanch.com/pork-cut-chart
  18. How Much Meat Can You Expect from a Fed Steer? - SDSU Extension extension.sdstate.edu/how-much-meat-can-you-ex…
  19. Beef Tallow Rendering Purity Calculator - True Nature Meats truenaturemeats.com/pages/beef-tallow-renderin…
  20. How can I efficiently render 100 lbs of suet into tallow in a home cooking.stackexchange.com/questions/12535/how-…
  21. Pork Carcass Grades and Standards | Agricultural Marketing Service ams.usda.gov/grades-standards/pork-carcass-gra…
  22. Effizienzsteigerung entlang der Wertschöpfungskette Schweine opendata.uni-halle.de/bitstream/1981185920/324…
  23. Lebensmittel oder „Abfall“? bundestieraerztekammer.de/btk/dtbl/archiv/2010…
  24. VERORDNUNG (EG) Nr. 1249/2008 DER KOMMISSION - EUR-Lex eur-lex.europa.eu/legal-content/DE/TXT/PDF/?ur…
  25. Gerold Rahmann (2024): Ökologische Schaf- und Ziegenhaltung. 6 literatur.thuenen.de/digbib_extern/dn068481.pdf
  26. Status Quo der Kälberhaltung in Deutschland und Ausmaß uni-kassel.de/fb11agrar/index.php?eID=dumpFile…
  27. Agricultural production - livestock and meat - European Commission ec.europa.eu/eurostat/statistics-explained/ind…
  28. Commercial slaughtering - German Federal Statistical Office destatis.de/EN/Themes/Economic-Sectors-Enterpr…
  29. Cooking Techniques for Meat Dishes | PDF | Grilling - Scribd scribd.com/document/646945800/4a1a4a46ade4-2
  30. Carcass Dressing Percentage and Cooler Shrink canr.msu.edu/news/carcass_dressing_percentage_…
  31. Dry aging of beef; Review - PMC pmc.ncbi.nlm.nih.gov/articles/PMC4872334/
  32. A tool to Help Consumers Evaluate the Economics of Purchasing a extension.okstate.edu/fact-sheets/print-public…
  33. Sensory and Physiochemical Comparison of Traditional Bone-In Dry scirp.org/journal/paperinformation?paperid=87390
  34. What Is an Aged Steak? A Guide to Dry-Aged vs Wet-Aged slickhornranch.com/blogs/news/what-is-an-aged-…
  35. Relationship Between Relative Humidity and Moisture Loss in Dry researchgate.net/publication/367899043_Relatio…
  36. Meat and Muscle Biology™ - Impact of Various Dry-Aging Methods iastatedigitalpress.com/mmb/article/13025/gall…
  37. effects of dry-aging on eating quality, physicochemical, and docs.lib.purdue.edu/cgi/viewcontent.cgi?articl…
  38. Metz | Influence of Increasing Carcass Weights on Pork Carcass iastatedigitalpress.com/mmb/article/id/16304/
  39. How much meat will I take home? - Fuller Consulting meatchris.com/blog/2012/6/1/how-much-meat-will…
  40. Pork yield guide - Animal to carcase, to primals to cuts projectblue.blob.core.windows.net/media/Defaul…
  41. Lard - Wikipedia en.wikipedia.org/wiki/Lard
  42. Pork Tallow vs Beef Tallow: What's the Difference and Which to Use? kingtallow.com/blog/pork-tallow-vs-beef-tallow/
  43. Best Cuts of Beef to Use for Rendering Tallow kingtallow.com/blog/best-cuts-of-beef-to-use-f…
  44. Best Beef Tallow for Face: The Science-Backed Skincare Revolution tallowmepretty.com/blogs/news/best-beef-tallow…
  45. How to Render Lard the Right Way (Snow White, Odorless) myhumblekitchen.com/2011/02/how-render-lard-th…
  46. Tallow vs Lard: Which Fat Is Actually Better for Cooking? - Better Living betterlivingeveryday.com/tallow-vs-lard/
  47. Physicochemical Differentiation of Lard and Fats of Beef and Chicken researchgate.net/publication/383601508_Physico…
  48. Overview of Oils and Fats | PDF | Triglyceride - Scribd scribd.com/document/433031696/oils-And-fats-pdf
  49. How to Choose Feed-Grade Beef Tallow Rendering Equipment? fatrenderingplant.com/how-to-choose-feed-grade…
  50. a brief review of the literature on animal and vegetable fats with bibliotekanauki.pl/articles/2175266.pdf
  51. Animal Fat Processing And Rendering For Profit. - GQ Agri smallagrimachinery.com/blog/animal-fat-process…
  52. Rendered animal fat: a boon to the cosmetic industry - ResearchGate researchgate.net/publication/364119346_Rendere…
  53. Rendering of Beef Tallow for Biodiesel Production - MDPI mdpi.com/2227-9717/10/4/666
  54. OpenSIUC - Southern Illinois University opensiuc.lib.siu.edu/cgi/viewcontent.cgi?artic…
  55. (PDF) Potential, Implications and Solutions Regarding the Use of researchgate.net/publication/41024993_Potentia…
  56. Animal fat-Processing and Its Quality Control - CABI Digital Library cabidigitallibrary.org/doi/pdf/10.5555/2013337…
  57. (PDF) Animal fat-Processing and Its Quality Control - ResearchGate researchgate.net/publication/271103342_Animal_…
  58. (PDF) Quality and Oxidative Stability of Tallow Extracted by Dry researchgate.net/publication/387750022_Quality…
  59. Dry Rendering Methods and Quality Attributes of Chicken Skin Oil jiip.ub.ac.id/index.php/jiip/article/view/3144
  60. Wet vs Dry Render Tallow: Which Method is Best? | Delizia Naturally delizianaturally.com.au/blogs/blog/tallow-the-…
  61. Dry Rendering Methods and Quality Attributes of Chicken Skin Oil jiip.ub.ac.id/index.php/jiip/article/download/…
  62. Evaluation of physicochemical properties and fatty acid profile on researchgate.net/publication/388054338_Evaluat…
  63. Lard marketing margins and costs - AgEcon Search ageconsearch.umn.edu/record/311236/files/mrr37…