Posted 4/12/2024 18:03 (#10704521 - in reply to #10704501) Subject: RE: Shrink from hanging to final cutting on beef
Ripley, Ontario Canada
My general rule is 60% of live weight on the hook and 60% of hook by weight in the box. If you get soup bones you might get 68% for a good beef animal in the box. Depends on butcher and if you take organ meat
Shrink from hanging to final cutting on beef
