In this presentation we film and analyse the complete cutup of a carcass.
click to view on YouTube
The results now allow us to fully understand the yield of salable meat from a carcass and the costs involved.
From this data, we have created a spreadsheet that will allow a producer to calculate his share of the retail dollar.
The spreadsheet allows you to enter the cold carcass weight, cuts are then automatically calculated by percentage.
Enter the price received per kg as the purchase price and you will see how the margins are affected,
so as to know your percentage of the retail dollar.
Typical retail prices and costs have been inserted but can be modified to suit.