Meat Yield Calculator: Beef, Lamb & Pork Cuts (UK)

Kill-out percentage (also called dressing percentage) is the proportion of the animal's liveweight that becomes the hanging carcass after slaughter. The carcass is weighed after removing the skin/hide, head, offal, lower legs and blood. Typical UK kill-out percentages are: beef 50-58% (continental breeds higher, native breeds lower), lamb 44-50%, pigs 72-76%. A 600kg steer at 54% kill-out yields a 324kg hanging carcass.

Hanging weight (also called deadweight or carcass weight) is the weight of the carcass immediately after slaughter and before dry aging. Retail weight is the final weight of saleable cuts after dry aging (which removes moisture), bone removal, fat trimming and preparation. For beef, retail weight is typically 65-72% of hanging weight. So a 300kg hanging beef carcass yields approximately 195-216kg of retail cuts. Always use retail weight when calculating retail value - hanging weight includes bones and fat that will be removed.

Very little - fillet (tenderloin) is one of the smallest muscles in the body. A typical UK beef animal yields approximately 2-4% of its retail weight as fillet, equating to 4-8kg of fillet steak from a 200kg retail yield carcass. This is why fillet commands such a high price - there is simply a very small quantity per animal. By comparison, mince and braising cuts make up around half of the retail yield. This is important for direct sales: be clear with customers that premium cuts are a small proportion of the total.

UK slaughter costs for cattle are typically £150-£250 per head at an abattoir, with additional inspection and transport costs. Butchery (cutting, vacuum packing, labelling) typically costs £1.00-£1.50 per kg of retail weight. For a 200kg retail yield beef carcass, total processing costs are roughly £350-£550. These costs need to be covered by the retail sale price - enter them in the calculator above to see your true margin per animal.

Selling direct-to-consumer meat in the UK requires the animal to be slaughtered at an approved abattoir and processed either there or at an approved cutting plant. You cannot slaughter on-farm for direct retail sale. Once processed, you can sell at farm gates, farmers markets, online and by box scheme. You must comply with food labelling regulations including species, cut name, country of origin, storage instructions and use-by date. Consult your local authority environmental health team before setting up a direct meat sales operation.

The most profitable direct sales channels for farm meat in the UK are farm gate sales (lowest overheads), online box schemes (higher volume, delivery costs to manage) and farmers markets (premium price but stall costs and time). Box schemes selling a mix of cuts - a "whole, half or quarter animal box" - are the most profitable because you sell all cuts, including the less popular braising and mince, at a blended price, avoiding the problem of premium cuts selling out while budget cuts remain. Price your box based on the total retail value of all cuts included, minus a small discount for bulk purchase.