Closely trimmed --------------------------------- retail cuts Yield grade 2 Yield grade 4 ------------------------------------------------------------------ Leg, short cut.................... 22.2 19.4 Sirloin........................... 6.4 5.8 Short loin........................ 10.1 9.5 Rack.............................. 7.9 7.5 Shoulder.......................... 23.8 21.6 Neck.............................. 2.1 1.9 Breast............................ 9.8 9.8 Foreshank......................... 3.4 3.2 Flank (boneless stew)............. 2.3 2.3 Kidney............................ 0.5 0.5 Fat............................... 8.2 15.4 Bone.............................. 3.3 3.1 --------------------------------- Total......................... 100.0 100.0 ------------------------------------------------------------------ Adapted from Smith, King, and Carpenter, 1975. PREPARING FOR SLAUGHTER Prior to the day of slaughter, select the slaughter site, accumulate all equipment, prepare for waste disposal, and, if necessary, make arrangements with a local processor or meat market for chilling and cutting the carcass. If you plan to have the carcass chilled and cut up, arrangements should be made concerning the time and day on which the carcass can be accepted, the charges and specific instructions for chilling, cutting, wrapping, and freezing the carcass. Site Selection Selection of the slaughter site is extremely important. A site with clean running water is best. If a tree is to be used, a healthy limb, 6 to 8 inches in diameter, which is 8 to 10 feet from the ground is needed. This will ensure that the limb will not break from the weight of the carcass and the carcass can be fully extended from the ground for pelting and viscera removal. If slaughter is to be done in a barn, be sure that a strong beam 8 to 10 feet from the floor is available. The floor should be clean, and preferably, concrete. After selection of the slaughter site, clean up the area to ensure that leaves and dirt are not blown on the carcass during slaughter. If the site has a wooden or concrete floor, wash the floor and all equipment with plenty of soap and water. Be sure to rinse thoroughly because sanitizers discolor the meat and may cause off flavors. If slaughtering is to be done outdoors, use straw to cover the area where the carcass will be pelted and eviscerated.