Yield Information

Please click for Yield Information 1

Beef
Traditional and aitch-bone hanging comparison


Lamb
Retail Cuts -Lamb - Method 1
Retail Cuts - Lamb - Method 2
Lamb Cuts and Joints - Method 1
Lamb Cuts and Joints - Method 2


Please click for Yield Information 2

Beef
Table 1 Comparison of yields produced by different cutting methods from an average carcase (classified R4L)
Table 2 Forequarter primal cuts
Table 3 Hindquarter primal cuts
Table 4 Yield from forequarter by cooking method
Table 5 Yield from hindquarter by cooking method
Table 6 Yield from forequarter flank by cooking method
Table 7 Yield from fore rib by cooking method
Table 8 Yield from needle by cooking method
Table 9 Yield from shoulder block by cooking method
Table 10 Yield from shin by cooking method
Table 11 Yield from brisket by cooking method
Table 12 Yield from neck by cooking method
Table 13 Yield from neck by cooking method
Table 14 Yield from flat ribs by cooking method
Table 15 Yield from chuck by cooking method
Table 16 Yield from flank and cod fat by cooking method
Table 17 Yield from fillet by cooking method
Table 18 Yield from striploin by cooking method
Table 19 Yield from rump by cooking method
Table 20 Yield from topside by cooking method
Table 21 Yield from thick flank by cooking method
Table 22 Yield from topside by cooking method
Table 23 Yield from heel by cooking method
Table 24 Yield from topside by cooking method