How much weight is lost to slaughter cattle?

Answer 1

The average slaughter weight for a cow (if, as the term "cow" goes, you are referring to a mature female bovine that has had at least one or two calves), be she beef or dairy, is the same weight that that cow is when she reaches maturity. This weight depends on her breeding, her frame size and her condition. The average weight for all cows is around 1400 to 1600 lbs. However, a cow of any size and weight can be slaughtered. She can be as small as only 700 lbs, or as large as over 2000 lbs.

However, if you are referring to the term "cow" as a colloquial term and are referring to young cattle that are raised for beef, such as steers (castrated male bovines) and heifers that are not suitable as breeding females, then they typically would be slaughtered when they are around 1400 lbs at 18 to 24 months of age.

Most cattle are not slaughtered on a weight basis: they are slaughtered based on what their body condition or grade is. An animal that is raised for the purpose of making steaks and roasts out of it has to be graded as preferably Choice or Prime. Choice/Prime animals are not on the verge of being considered overweight or obese, since typically no rib or spinal bones should be showing, and the animal must have a round, plump rear and appear thick in the ribs and barrel. Thus, for example, if a Charolais steer weighs 1400 lbs and only grades as Select or lower as far as appearances are concerned, he has to be kept longer on feed until he appears to have reached that Choice or Prime grade. As a result, he may weigh 1800 lbs by the time he is slaughtered.

Answer 2

Cows presented for slaughter are weighed twice - once when they are alive (called 'on the hoof') and once when the carcass is put into the cooler (called 'on the hook'). On the hoof market cattle weigh 900-1200 pounds; on the hook, the carcasses weigh 700-950 pounds. Therefore, there is a loss of approximately 33% or one third due to slaughter and dressing procedures. The weight lost from the carcass is not all thrown away, however - it includes the head (which produces the tongue, oxlips, cheek meat and head meat), the internal organs (the liver, heart, spleen, esophagus, rumen, reticulum, omasum, small intestines can all be harvested and eaten), the hide (which goes to make leather) and the blood (which can be collected and saved for edible blood products).

Answer 3

This all depends on her breeding and frame size. Cows can be anywhere from 800 lbs to over 1800 lbs before being sold. Large framed cows will be much heavier than small-framed cows, and fatter cows will weigh more than thinner cows.