His hanging weight came in at 766 lbs (347.4 kg). If we divide that by 63%, we arrive at a slaughter weight around 1,216 lb (551.5 kg), which is about what we were aiming for.
I unofficially weighed each group of cuts to arrive at a total, take-home weight of 498 lbs (226 kg). This works out to about 65% of Chuck's hanging weight, which, according to the University of Minnesota's figures, is a yield typical between "choice, very fat" and "choice, average" for a side of beef.
If we stay with our $1,000 estimated cost of raising Chuck, add the $431 processing fee, and divide the sum by our take-home weight, our total cost of Chuck comes to $2.87 / lb. If we use an EUR conversion rate of .7156, that works out to about 4.53 EUR / kg. We tried to think of a way to assign each cut a cost per pound, but our numbers do not take into account demand. It stands to reason that the fewer the cuts, the higher the price, but there is always the exception of liver, tongue, heart, and other organs. We would probably have to survey the percentage differences at a meat counter to truly assign values, but that's more work that we are willing to put forth at the moment.
If you'd like a breakdown (Excel spreadsheet) of Chuck's numbers, please fire off an e-mail to us at npovsbeefsteer@gmail.com.
1 comment:
Thank you for this excellent resource! I am in the planning stages of developing a small beef co-op with some family friends. we have several acres of pasture here in AZ, and have many resources at our disposal, but your blog has been the best resource for calculating estimates of cost, including start-up and cost per yield. I also really like your approach to having the open discussion via blog, and will probably borrow that idea from you to use within my own co-op. Thank you!
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