How Many Steaks From A Cow - SteakBoyz

How many steaks from a cow?

7/20/2015

12 Comments

• 1 x average SA cow = 525 kg
• lose 40% to trimming > 315kg
• lose 20% to moisture loss > 250kg
• 50% to ground beef > 125kg
• 50% for chuck, shank, brisket etc. > 60kg

• Sirloin Steak 7kg 20 cuts
• T-bone Steak 5kg 14 cuts
• Rib Steak 4kg 12 cuts
• Short Ribs 4kg 12 cuts
• Rump 4kg 11 cuts
• Tenderloin Steak 3kg 10 cuts
• Porterhouse Steak 9kg 27 cuts
• Kidney and Hanging Tender 2kg 6 cuts
• Flank Steak 2kg 5 cuts
• Inside skirt 2kg 4 cuts
• Outside Skirt 1kg 3 cuts
• Strip Steak 7kg 20 cuts

How to Slice SteakThe way you slice your steak can make a world of difference. You've probably read time and again that meat should be sliced "against the grain." Well – I hope you have. In fact it’s just as important as resting the meat if you want to enjoy the tenderest steak. read more

How many legs does a chicken Have?

Seven. Seven legs.That's one less than a spider. Excluding the spider chickens of North Africa.

a cow has only TWO flanks. they can be cut into smaller pieces, but by that reasoning, if you cut them small enough, you could have 100 flank steaks in a single cow. not sure where your "5" comes from. maybe if you cut one into two pieces and the other into three, but why do that?

Sounds to me like maybe they did it based on avg weight of each type of steak, and just divided that by the weight they assume to each primal cut. So, 4g flank steaks x 5 would equal the 2kg of total flank meat. Only thing I could think.

Great reading your bblog post

So I have been doing the math on your general rule of thumb. average cow 525 kg less 40% for trimming. you have 315kg. but 40% should be 210 kg less 20% for moisture. you have 250kg. but 20% should be 105 kg with you 315 kg for trimming and 250kg for moisture that's more than the whole animal. then you say 50% is ground beef (125kg) and 50% is chuck, shank, brisket (60kg) so needless to say your math is wrong or i just don't get it. because 50-50 would be the same weight roughly 92.5kg each?? Please tell me what I am missing because this break down doesnt make sense to me

Your math is correct but you are interpreting wrong. So you start off with 525 kg, after you remove 40% due to trimming you are left with 315kg. Then you remove another 20% due to moisture and you will be left with approx 250 kg (WHICH IS CORRECT). The way YOU are trying to do is you're incorrectly removing 60% due to trimming (instead of the 40% mentioned) and then you are incorrectly removing 20% from the original 525 kg, but it SHOULD BE 20% from the remaining 315 kg! Which would put you at the correct 250 kg, then 50% of that (for ground beef) puts you at 125 kg for Chuck, shank, brisket, and primary steak cuts.

Looks like Andrew went to school in California, where they teach why you should have two dads instead of math...

This comment about Califonia is insulting and foolish. While I am not from there - much of our Beef (And Dairy) production is. Keep your two dads bullshit to yourself John. I wonder if you went to "school" at all. What you don't know is Beef.

It's interesting to know that 60% of the cow is what makes it to the table once the beef meat is extracted. I just wanted to learn more about the process, especially what makes up the cost of their meat as well to understand why they are more expensive. Also, it would be a good idea to also visit farms to see a miniature Scottish Highland cattle and other types of cattle for myself, because I really have this fascination for years now.

It's interesting to know that around 60% of the weight of the live cattle will be used while the 40% are removed such as the blood and organs. I guess that would affect the cost of bull sales, since I plan to buy some of their meat. It would be nice to try them as steak for once, and I will definitely buy again if I love the taste.

Hi I like to join your beef group but I'm not sure if I doing correctly

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