The amount of meat recovered from a beef carcass is a key driver of profitability for beef processors. While some factors affecting beef yield are influenced by the beef production process, abattoirs and meat processors in Australia can implement strategies to optimise beef yields.
Understanding beef yield
To understand how beef yield is measured there are a few key definitions to consider. The head, hide, feet, blood and viscera are not considered components of the carcass, and are not included in yield calculations. This accounts for the difference in live weight compared to hot carcass weight.
As the carcass chills, water is lost through evaporation. A beef carcass is around 70-75% water, and during the first 24 hours, can lose up to 2-5% of initial weight through cooling.
Saleable meat yield (SMY) definition
Saleable meat yield is the proportion of the carcass that can be sold to the consumer. This is the yield of bone-in or boneless cuts, plus manufacturing meat that has been trimmed to a desired fat coverage or level. Saleable meat yield does vary with cutting specifications, and it is influenced by the lean meat yield — the weight of lean meat tissue, excluding bone and fat, in a carcass.
SMY is one of the most important factors determining carcass value and returns to meat processors. However, SMY can vary significantly between carcasses of similar weight — it depends on fat content and cover and the muscling of the body. These factors are determined by nutrition and growth weight, breed and genetics, age, sex and hormonal growth promotants (HGP) status. The bone content of carcasses with similar weight stays reasonably constant.
Retail beef yield (RBY)
Retail beef yield (RBY) is the proportion of saleable meat remaining once the carcass is boned out.
This differentiates from the “dressing percentage” which is the percentage of carcass weight compared to the weight of the live animal.
Factors affecting meat yield
Beef yield largely depends on the characteristics of the cattle.
Three factors affect the saleable meat yield:
- Fat thickness
- Carcass weight
- Muscle-to-bone ratio
While these factors are controlled for in the genotype and cattle raising process, weight loss at various processing stages can lead to most of the loss of potential yield per head.
The goal of meat processors is to ensure maximum yield per head from incoming cattle by implementing effective processes, training staff with proper techniques and understanding of anatomy and selecting the equipment that helps to minimise any loss or waste.
Abattoir equipment and processes to maximise beef yield
From processing offal to capture value from beef products that would otherwise be wasted, to implementing efficient and effective skinning and separation equipment, abattoirs can optimise beef yield and quality at several steps of the abattoir process.
Yield optimisation begins once the slaughtering process and removal of head and feet is complete.
Paunch cleaning
Paunch is a nutrient-rich residue from the stomach of processed cattle. Effective paunch cleaning and defatting is a key step in ensuring maximum recovery of useable products. Selling this byproduct for industrial use, like leather production, as raw materials for pet food or even as a delicacy in certain markets can help to optimise the total yield per head for cattle.
Boning room processes to optimise beef yield
The ability of the boning room staff to consistently trim primal cuts to the desired specifications is a key contributor to variations in yield. Consistency and optimal yield require skilled workers, training and information on each carcass to make informed decisions on how it can best be utilised.
Whizard trimmers enable efficient and effective removal of fat and meat from the bone, with ergonomic design to reduce operator fatigue, higher yields and smaller trimmer sizes available.
Automating sorting: Quantum Trim Batcher workflow
Developed specifically for the Australian beef industry (with application for lamb and pork) the 10-step Qantum Trim Batcher process for achieving chemical lean accuracy in carton beef reduces labour, eliminates rework and improves efficiency.
FPE installed the first full-scale Qantum Trim Batcher workflow in 2022 and can
support businesses with chemical lean testing services or equipment to set up an automated system.
This system is designed to minimise meat giveaway while ensuring each package meets the lean meat quality standards consumers expect.
Mechanical separation of meat from bone
Recovering all saleable meat through mechanical deboning using robust mechanical separating machines also ensures optimal yield from processed beef.
Mechanically separated meat has many uses and potential markets, from hamburgers and ready-to-eat meats to pet food. High-quality separated meat requires a robust machine that can ensure all useable meat is extracted and completely bone-free.
POSS machines mechanically debone meat reliably. The machines have a generous lifespan, contributing to the overall value added to the abattoir process.
Soft separation of meat
Sepamatic’s soft separation machines can divide meat from tendons or other unwanted matter to yield premium quality minced meat, ready to package and ship.
Hygiene equipment
Physical, microbial or chemical contamination can impact beef yield, so effective hygiene practices help to prevent the waste of lean meat through contamination.
Hygienic entrances, boot cleaning stations, effective pallet washing processes and sanitising conveyors can all support a robust food safety program and maximise beef yield.
Fat analysis and contamination detection
Accurate fat analysis and contamination detection using X-Ray equipment provide accurate chemical lean measurements and inspect every inch of meat product. This ensures abattoirs can realise the full value of each carton of meat prepared.
X-Ray technology can also detect contaminants, ensuring that the final product meets consumer quality standards and reduces the likelihood of recall.
Offal processing to increase total yield
Processing organ meats, like liver, heart and tongue, increases the amount of total saleable product. Beef offal can be washed and processed using centrifuge machines, which effectively wash the tongue, heart, trachea and fat intestines, increasing overall yield. Export beef abattoirs may recover between eight to 25 offal items, with beef offal sets valued at more than $200 each in 2024.
Beef thick skirt, a marbled, flavourful cut from the cow diaphragm, can be prepared for use in Russian and Ukrainian cuisines in target markets. Beef tendon is also in demand in markets seeking to maximise collagen intake, which is said to promote healthy skin, hair, nails and joints. Beef feet can even be processed for sale to the Korean market and meat meal may be used in aquaculture feeds.
Selling offal to pet food markets, and understanding which items are in demand in specific export markets can help reduce waste and optimise profit per head.
Spare parts and full meat processing equipment support
If the abattoir processing is paused for a significant period, any meat in the process may need to be condemned. Reliable meat processing equipment and on-hand spare parts are key to ensuring that the workflow stays uninterrupted.
FPE stocks consumables and parts for equipment, and we select our equipment carefully for its reliability, durability and ease of use. We provide maintenance services for equipment and a 24-hour X-Ray service support line, as well as disposal for hazardous components.
Upgrade beef processing equipment and systems to improve beef yields
Improving beef yield and optimising raw beef quality builds reputation and customer trust — preparing any abattoir to enter new markets, scale the business or export.
FPE supports Australian and New Zealand meat processors with reliable equipment and a range of services to optimise processes and realise maximum yields. From auditing services to equipment training, maintenance and support, FPE is your partner in improved meat processing.
Reach out to our team to learn more at AU 1800 882 549 or NZ 0800 100 003.
Frequently asked questions
What is a good yield for beef?
Yield from beef cattle will vary depending on how fat the animal was and the percentage of bone-in and boneless cuts. On average, a 322kg carcass should yield between around 161 to 208 kg of finished beef product. For a calf, a 272kg carcass should yield around 55% or 149kg of saleable beef.
What is done to beef to produce a high yield?
Maximising beef retail yield requires cattle with a good degree of muscle or thickness and adequate fat coverage for the target market. Lightly muscled or overfat cattle have a low beef retail yield. Abattoir processes like skinning and deboning can be optimised to ensure the maximum beef yield from each incoming carcass.
More on abattoir processes:
- Cattle Stunning
- How To Trim Beef Efficiently
- Beef Skinning
