Author Topic: Meat yield from cull ewe? (Read 3180 times)

Rosemary · « **on:** February 08, 2014, 10:34:30 am »

I have a cull ewe and tup going away in a couple of weeks. I have a buyer, but need to work through the costs v income to work out how much to charge.

Can anyone tell me what yield of saleable meat I will get as a % of live weight?

I know the yield will be affected by a number of factors - both are in good condition ( probably quite fat, given that they are Ryelands) and most of the meat is to be dice or mince (for pies).

Any help gratefully received.

langfauld easycare · « **Reply #1 on:** February 08, 2014, 05:41:30 pm »

sure its about 45-50%

Rosemary · « **Reply #2 on:** February 08, 2014, 06:13:20 pm »

Um, are you sure? I'd expect deadweight to be about 50% of liveweight, but meat yield to be a bit less. Just not sure how much less.

Tim W · « **Reply #3 on:** February 08, 2014, 06:33:42 pm »

My ewes will k/o at about 50/55%

Typical weights might be---
Live = 65 kg
dead = 33kg
butchered= from 24 to 28kg depending on how it is jointed /cut

Boned cuts or leg steaks obviously weigh less than a leg on the bone

Don't know how Ryelands compare?

Rosemary · « **Reply #4 on:** February 08, 2014, 07:22:29 pm »

Hmm, it's all (apart from a leg for us) going as dice / mince for artisan pies.

I reckon the ewe is 70kg and the tup 90kg but it's a notveryeducated guess.

Heyho, just have to try it and see.

Anke · « **Reply #5 on:** February 08, 2014, 09:28:41 pm »

They will have a lot of fat on them, so if you want decent mince tell your butcher to chuck away most of the fat. (a decent butcher will do it anyway, but I am not that pleased with my mince from my last batch of mutton sheep $:-\$ ). Taking that into consideration your meat yield may be a bit less in % terms compared to lamb.

You can always render the fat and make soap from it...

But you should be able to make great curry from the cubed bits, and we find the legs roasted (following HFW's recipe) taste divine.