Meat Yield from Common Farm Animals
Farming livestock for meat production is a crucial part of global agriculture, providing a substantial source of protein for billions. When it comes to living a self-sufficient lifestyle, raising your own animals is an important part of providing the things you need, but understanding how much you get at the end of it all is another matter. This article explores the typical meat yields from the most common farm animals, including cattle, pigs, chickens, sheep, goats, turkeys, ducks, and rabbits.
Understanding Meat Yield: Key Concepts
Before diving into specifics, it’s important to define a few key terms related to meat yield:
Live Weight: The animal’s weight when alive.
Dressed Weight (Carcass Weight): The weight of the animal after it has been slaughtered, eviscerated (gutted), and skinned. This excludes the head, hooves, blood, and internal organs.
Meat Yield: The percentage of the carcass weight that becomes usable meat after trimming.
The meat yield depends on factors like breed, age, diet, and the care taken during slaughtering and butchering. Below is a breakdown of what to expect from each farm animal.
1. Cattle
Cattle are one of the most significant contributors to global meat production, offering high yields of beef.
Average Live Weight: 1,000–1,500 pounds (450–680 kg)
Dressed Weight: Approximately 60–62% of the live weight (600–930 pounds)
Meat Yield: 70–75% of the carcass weight (420–698 pounds of meat)
Factors Influencing Beef Yield:
Breed: Beef breeds like Angus and Hereford yield more meat compared to dairy breeds.
Age: Younger cattle, especially those under 30 months, have better-quality meat but slightly lower yields.
Cattle also produce a range of cuts, from premium steaks like ribeye and tenderloin to less expensive options such as chuck and brisket.
2. Pigs
Pork is a globally popular meat due to its versatility and high yield. Pigs provide excellent meat-to-live-weight ratios, making them efficient for meat production.
(Keeping pigs requires substantially more room than chickens or rabbits, and also much more feed)
Average Live Weight: 200–280 pounds (90–127 kg)
Dressed Weight: 70–75% of the live weight (140–210 pounds)
Meat Yield: 70–75% of the carcass weight (98–158 pounds of meat)
Key Cuts: Pork yields a variety of cuts, including hams, shoulders, loins, and belly (used for bacon). Compared to other animals, pigs also have a higher fat content, which is prized for flavor.
3. Chickens
Chickens are among the most commonly farmed animals for meat, valued for their rapid growth and cost-effectiveness.
(Chickens will provide several times their body-weight in eggs over their lifespan)
Average Live Weight: 4–6 pounds (1.8–2.7 kg)
Dressed Weight: 70–75% of the live weight (2.8–4.5 pounds)
Meat Yield: 65–70% of the carcass weight (1.8–3.15 pounds of meat)
Considerations for Poultry Yield:
The meat yield depends heavily on the breed (e.g., broilers are optimized for meat production), with specific cuts like breasts and thighs yielding higher proportions. Offal, such as liver and gizzards, can also add value, even if its in the form of dog food.
4. Sheep
Sheep are primarily raised for lamb or mutton, and their yields are relatively modest compared to larger animals like cattle.
(Sheep are the least productive meat animal you can raise, and only worth it if you have access to large areas of land where they can feed themselves)
Average Live Weight: 100–160 pounds (45–72 kg)
Dressed Weight: 50% of the live weight (50–80 pounds)
Meat Yield: 70–80% of the carcass weight (35–64 pounds of meat)
Common Cuts: Sheep meat includes cuts like leg of lamb, shoulder, and loin chops. Additionally, lamb fat (tallow) is often rendered for cooking or industrial use.
5. Goats
Goat meat, or chevon, is gaining popularity due to its lean, nutritious profile.
Average Live Weight: 100–150 pounds (45–68 kg)
Dressed Weight: 50–55% of the live weight (50–83 pounds)
Meat Yield: 60–70% of the carcass weight (30–58 pounds of meat)
Highlights: Goats yield less fat than sheep, making them a leaner meat option. They are often raised for dual purposes, including milk production.
6. Turkeys
Turkeys are a seasonal favorite, especially for holiday meals, and offer a good yield of lean meat.
Average Live Weight: 15–30 pounds (7–14 kg)
Dressed Weight: 75–80% of the live weight (11.25–24 pounds)
Meat Yield: 65–70% of the carcass weight (7.3–16.8 pounds of meat)
Popular Cuts: Breasts, thighs, and wings are the primary sources of meat, with the dark meat from legs being particularly flavorful.
7. Ducks
Ducks are farmed both for their meat and eggs. Their meat is richer and fattier compared to chicken.
Average Live Weight: 5–7 pounds (2.3–3.2 kg)
Dressed Weight: 65–70% of the live weight (3.25–4.9 pounds)
Meat Yield: 75–80% of the carcass weight (2.44–3.92 pounds of meat)
Specialty Value: Duck meat, especially the breast and leg, is considered a delicacy in many cuisines. The fat is often rendered for cooking.
8. Rabbits
Rabbits are one of the most efficient animals for small-scale meat production, often raised in backyard settings.
Average Live Weight: 4–6 pounds (1.8–2.7 kg)
Dressed Weight: 50–55% of the live weight (2–3.3 pounds)
Meat Yield: 85–90% of the carcass weight (1.7–2.97 pounds of meat)
Advantages of Rabbit Meat: Rabbit meat is lean, high in protein, and relatively easy to produce on a small scale.
Whether you’re a farmer optimizing your livestock operation or a consumer curious about where your food comes from, knowing the expected meat yields of various animals ensures better resource management and food security. When it comes to choosing an animal to raise on your homestead, there are so many other factors to consider than meat yield. You may be better off raising chickens than pigs depending on the land and resources you have available, and a top priority should be that the animals are raised in a safe and comfortable environment with everything they need.