Saleable meat yield – examples from north Queensland
Producers who send cattle direct to abattoirs or meat wholesalers are currently paid on the hot standard carcase weight (HSCW) of the animal. Saleable meat yield (SMY) is the proportion of the carcase that can be processed and sold to the consumer. It is the ‘yield of bone-in or boneless cuts plus manufacturing meat that has been trimmed to a desired fat coverage or level’.
SMY is one of the most important factors that determine carcase value and in turn returns to butchers/processors/wholesalers. However SMY can vary significantly between carcases of similar weight. SMY depends on the fat content and cover, and muscling of the body. These factors are influenced by nutrition/growth rate, breed/genetics, age, sex and HGP status. The bone content of the carcase stays reasonably constant.
Below is an example of this variation and resulting difference in payment for two steers that looked and weighed about the same before slaughter.
| Body no. 18 | Body no. 19 | ||||
|---|---|---|---|---|---|
| Weight (kg) | Yield | Weight (kg) | Yield | ||
| Live weight | 409 | Live weight | 439 | ||
| Hot Standard Carcase Weight | 219.20 | 53.59% | Hot Standard Carcase Weight | 234.20 | 53.35% |
| Side weight | 109.00 | Side weight | 117.50 | ||
| Fat | 10 | Fat | 10 | ||
| Bones | 20.50 | 18.81 | Bones | 19.00 | 16.17 |
| Fat | 8.20 | 7.52 | Fat | 12.20 | 10.38 |
| T-bone | 6.75 | 6.19 | T-bone | 8.10 | 6.89 |
| Topside | 7.50 | 6.88 | Topside | 7.25 | 6.17 |
| Rump | 4.65 | 4.27 | Rump | 4.90 | 4.17 |
| Outside | 7.05 | 6.47 | Outside | 7.35 | 6.26 |
| Knuckle | 4.25 | 3.90 | Knuckle | 4.60 | 3.91 |
| Op ribs | 4.95 | 4.54 | Op ribs | 5.00 | 4.26 |
| Blade | 5.00 | 4.59 | Blade | 5.45 | 4.64 |
| Chuck | 5.05 | 4.63 | Chuck | 5.80 | 4.94 |
| Spare ribs | 1.25 | 1.15 | Spare ribs | 1.30 | 1.11 |
| Shin on the bone | 2.65 | 2.43 | Shin on the bone | 2.60 | 2.21 |
| Skirt | 5.35 | 4.91 | Skirt | 6.15 | 5.23 |
| Shin shank | 3.35 | 3.07 | Shin shank | 3.30 | 2.81 |
| 85 Trim | 7.20 | 6.61 | 85 Trim | 7.95 | 6.77 |
| Roast covers | 3.65 | 3.35 | Roast covers | 4.20 | 3.57 |
| 70 Trim | 4.55 | 4.17 | 70 Trim | 3.15 | 2.68 |
| Brisket | 7.05 | 6.47 | Brisket | 8.85 | 7.53 |
| Total kg | 108.95 | Total kg | 117.15 | ||
| Saleable meat yield | 80.25 | 73.62 | Saleable meat yield | 85.95 | 73.15 |
| Lean saleable meat yield | 57.80 | 53.03 | Lean saleable meat yield | 61.80 | 52.60 |
Further information
- Beef supply chain costs
- Live assessing to meet market specifications
- ‘Understanding meat yield’ Meat Technology Update – download from CSIRO Food and Nutritional Sciences | Meat Industry Services
- Bernie English, Department of Agriculture and Fisheries