A beef carcass is prepared by gutting, removing the hide and removing the head. The dressed weight immediately afterwards can be compared to the live weight of the animal.



(1) live weight of the animal immediately prior to slaughter

(2) carcass weight immediately after dressing


dressing percent =

= (weight of hot carcass in pounds) / (live weight in pounds)



• The dressing percent is affected by a number of factors (how dressed, muscling, sex, type, fill, finish, pregnancy).

• The usual range is 55 to 67%.

• A choice carcass will usually have a dressing weight >= 62%.


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