Quote:
Originally Posted by DRhunter
Sorry, in what way is this information BS?
I cant speak from experience in Elk (do not weigh live or rail weight in my elk) but I can speak for for beef and Battle Rat was darn near bang on his first estimate.
For grass fed yearling hfrs, my experience has been that hanging weight averages 50-52% of live weight and cut and wrapped meat is roughly 59-65% of hanging weight (which is extremely variable depending on cuts selected). This means that cut and wrapped meat typically ranges between 27-32% of live weight.
To the OP, keep in mind there are different ratios for steers, feedlot fattened and selected cuts for Beef and will be no different for cow/bull elk, age, cuts etc. Just keep in mind that there are certain ranges that are probably acceptable or expected.
DR
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Yup. Every animal is different just like every cutting list.  There are industry standards for beef etc. But as was said - a feedlot fatty vs old cow??
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"It's like bragging that it's 10 CENTIMETERS LONG! (when really, it's 4" dude, settle down)"
Huntinstuff
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norwestalta
.....out of bounds.....but funny none the less!
LC
"Funny how when a bear eats another bear, no one bats an eye, but......
when a human eats another human, people act like it's the end if the friggin world. News coverage, tweets, blogs, outrage, Piers Morgan etcetc.
Go figure." -Huntinstuff
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