Beef Meat


Approximate yield from meat bone-in and cut weight
Article  % yeild approx.kg.from one animal
1124 Tenderloin 1,10% 2,8
1140 Silverside 4,98% 12,5
1150 Topside 5,45% 13,6
1160 Rump 3,00% 7,5
1170 Knuckle 3,56% 8,9
1121 Striploin + 1131 Rib eye roll boneless 4,76% 11,9
1241 Chuck boneless (NECK) 7,71% 19,3
1261 Shoulder boneless 7,21% 18
1221 Brisket boneless 6,89% 17,2
1206 Flank boneless 10,96% 27,4
Shin Shank 4,42% 11,1
Other meat 16,01% 40
bones, fat, tendons, loses … 23,95% 59,9
TOTAL 100,00% 250

Tenderloin

Striploin & Rib eye roll

Knuckle

Rumb

Topside

Silverside

Flank

Brisket

Neck & Chuck

Shoulder

Shin & Shank

Trimmings 80/20
Trimmings are portions of meat remaining after the preparation of primal cuts from carcase. Trimming packs not include any portion of head meat, internal organs, major tendons or ligaments.

Packing
box length, mm. 560
box wide, mm. 380
box height, mm. 180
pallet height 1200x800, mm. 2000
boxes in a layer on the pallet. pcs. 4
boxes in container 40ft, pcs. 1200-1500
pallet in truck 20t, pcs. 32
avarage box waight NET, kg. 20