There are several standard levels of live cattle meat yield

The meat yield of cattle is generally around 35-50%.

The meat yield of beef cattle refers to the weight of the fat retained by the cattle after removing the internal organs, head, limbs, skin, tail, blood, etc., and the meat yield of cattle is generally between 35-50%.

Benefits of Increasing Meat Yield:

How can the meat of the cow be considered high? The meat that comes out is less fat and more lean, so that the meat that can be used is out and used for food, so the meat rate is improved, and the meat can be sold at a higher price.

Improving the yield of beef cattle:

Choose the varieties that produce meat, such as Simmental, Charolais, and Limousin, which are all varieties that produce meat.

Feed matching should pay attention to nutritional balance, than the spine book is not such as corn and wheat and other energy feed, soybean meal and rapeseed meal and other protein feed, combined with vitamins, trace elements, minerals and other trace components, not to say that you want to let the cattle grow more meat, just feed more corn and wheat, to feed in stages according to the amount of feeding, the ratio should be scientific, all aspects of the function of cattle, improve the absorption rate.

Now the transportation is convenient, well-informed, the same breed and the same quality of cattle between the differences are very small, it can be said that in addition to transportation costs, road loss, ** is basically not much worse. However, the gap between cattle of different breeds, different qualities and different feeding methods is relatively large.

Generally, the feeding of beef cattle is mainly divided into two modes of complete bolt feeding and free pen feeding, the utilization rate of full bolted feed is high, and the growth rate is fast, but the lean meat rate and meat quality are worse than the cattle raised in the free barn, and the feed utilization rate is slightly lower and the growth rate is slightly slower, so there are certain differences in the two breeding modes.

Summary. 1000 catties of live cattle meat yield.

1. The general live cattle breed can produce about 460 catties of meat from 1000 catties, and about 500 catties can be produced under the condition of good breeding.

2. The meat yield of different varieties of cattle is different, and the meat yield of cattle is low, and only about 300 catties of meat can be produced for 1000 catties.

3. Factors affecting the meat yield:

1) Breed factors: At present, the breeds with the highest meat yield in China are Charolais cattle and Simmental cattle.

2) Feeding factors: feed according to the nutritional requirements of the proportional feed, so that the fattening is carried out in stages.

3) Management factors: clean up in time, pay attention to the temperature of the barn, and properly ventilate.

4) Age factor: the highest stage of meat yield of improved breed beef cattle is 18-30 months old, the cattle have a small skeleton, a large skeleton, less meat, and a low meat yield, and the beef yield is not high.

5) Seasonal factors: Generally, the beef cattle yield in autumn is the highest, and the autumn environment is the most suitable for the growth of cattle, and there are abundant forage resources.

The ratio of live cattle to beef.

1000 catties of live cattle meat rate 1, 1000 catties of general live cattle breeds can produce about 460 catties of meat, and about 500 catties can be produced in the case of better feeding. 2. The meat yield of different varieties of cattle is different, and the meat yield of cattle is low, and only about 300 catties of meat can be produced for 1000 catties. 3. Factors influencing the ingenuity of the meat state:

1) Breed factors: At present, the breeds with the highest meat yield in China are Charolais cattle and Simmental cattle. (2) Feeding factors:

According to the nutritional requirements of the ratio of feed feed, to achieve phased fattening. 3) Management factors: clean up in time, pay attention to the temperature of the barn, and properly ventilate.

4) Age factor: the highest stage of meat yield of high-breed beef cattle is 18-30 months old, the cattle are small and blind, the skeleton is large, the meat is less, the meat yield is low, the cattle are too big, the muscles stop growing, and the fat and empty oil are not high. (5) Seasonal factors:

Generally, the beef cattle yield in autumn is the highest, and the autumn environment is the most suitable for the growth of cattle, and there are abundant forage resources.

1. The meat yield is equal to the meat rate, the meat yield of the cattle = the net meat brother's weight before slaughter live weight * 1002, and the meat yield of cattle is the percentage of fresh carcass weight and pre-slaughter live weight excluding the weight of visceral fat. Carcass weight: that is, the slaughtered cattle remove the limbs and dust traces of the head, limbs (amputated from the anterior knee joints and flying joints), skin, tail, blood and all internal organs, while retaining the weight of the kidneys and the fat around them.

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Generally, the net slaughter rate of Tuanshan cattle is about 45%.

That is to say, if a cow is 1,000 catties, the meat yield after slaughtering is about 450 catties.

The tissue structure of livestock meat is mainly divided into muscle tissue, adipose tissue, connective tissue, and bone tissue.

Muscle tissue generally accounts for 50%-60% of the carcass of livestock and meat animals, and fat accounts for 20%-30% of the carcass

Connective tissue makes up 9%-10% of the carcass

Skeletal tissue accounts for 15%-20%.

Therefore, the net slaughter rate of a cow is generally 45%.

The meat yield of beef cattle refers to the ratio of meat to live weight of beef cattle after slaughter, and it can also be understood that the hood type is the meat yield that beef cattle can obtain after feeding and slaughtering.

According to statistics, the meat yield of beef cattle is generally between 50%-65%, of which the meat yield of cows is usually low, only 50%-55%, while the meat yield of bulls is higher, which can reach 60%-65%.

The meat yield of beef cattle is closely related to factors such as section sail management, breed, age and so on. Reasonable feeding management is the key to improving the meat yield. Scientific feeding and reasonable compound feed ensure that beef cattle get sufficient nutrition from hail, which is conducive to rapid muscle growth and improve meat yield.

In addition, under the right feeding conditions, beef cattle in both age groups have relatively high meat yields. When choosing a breed of beef cattle, care should also be taken to choose a breed that is suitable for the local climate and feeding management, which can help to improve the meat yield.

Meat yield is of great significance to the beef cattle breeding industry. Improving the meat yield can not only increase the yield of meat, but also improve the quality of meat and market competitiveness. Therefore, in the process of beef cattle breeding, we should pay attention to feeding management and strengthen breed selection to achieve a higher meat yield.

Slaughter rateSlaughter rate--- also known as net meat rate, that is, the ratio of live weight of livestock and poultry (fasting 12h) and post-slaughter carcass weight, formula Slaughter rate (%) = carcass weight Livestock and poultry live weight 100

The slaughter rate of steers was 57 2 and the net meat rate was 49 0;

The slaughter rate of adult cattle was 58 7 and the net meat rate was 50 9.

According to the above ratio, then 500kg of live cattle can produce about 250kg of net meat.

The meat yield of general beef cattle.

It is related to many factors, such as the breed of beef cattle, feeding techniques and conditions, so the meat yield is also different, and the meat yield of cattle is estimated to be between 35 and 50%. It is calculated as follows:

Net meat rate of cattle = net meat weight Live weight before slaughter * 100

The meat yield of cattle is the percentage of fresh carcass weight excluding visceral fat weight and live weight before slaughter.

Carcass weight: The weight of the slaughtered cow without the head, limbs (amputated from the anterior knee joints and flying joints), skin, tail, blood and all internal organs, while retaining the kidneys and the fat around them.

For example, if the meat yield of 500kg of live cattle is calculated at 50%, 500 50% = 250kg. It can produce about 250kg of clean meat.

The meat yield of beef cattle of the breed is 50%.