Depending on the breed of cattle an adult can weigh anywhere from 770lbs, in the case of miniature cattle, and up to 3,300lbs in the case of the Chianina, the largest breed. There are over 400 different breeds of beef cattle worldwide.
This is called shrink. Shrink is based on how far the animal has traveled via truck before it is put through the slaughter plant and killed.
Beef finishing is the process of feeding a high energy grain (usually corn) to beef calf until it reaches slaughter weight (about 1,000 lbs).
The weight loss of a chicken after it is slaughtered will depend on several factors, including the weight of the chicken before slaughter, the processing method used, and the cut of meat that is being prepared. Typically, a broiler chicken will lose anywhere from 20-30% of its weight after slaughter. This weight loss can occur due to the evaporation of moisture, blood loss, and removal of internal organs and feathers. For example, if a live broiler chicken weighs 4 pounds, the weight after slaughter and processing may be about 3 pounds. It is important to note that the weight loss after slaughter may vary depending on the processing facility or butcher. The weight loss can also be influenced by the temperature and humidity of the processing facility, how the birds are handled, and the time between slaughter and refrigeration.
"Live weight" refers to how much the animal in question weighs just before going through the slaughter line. The term is used as a comparison to post-slaughter weight, called "carcass weight" or "hanging weight" so that slaughter loss (head, tail, hooves, organs, and blood) can be measured.
Slaughter house or butcher
Raw beef will sink in water, however as it cooks it looses weight (mostly water loss) and as it looses weight it becomes lighter therefore it will rise and begin to float.
They don't alter the environment to get more beef per animal. It's the animals themselves that are altered or selected in order to produce more beef at slaughter. The environment really has little to do with the rate of gain and carcass weight of a slaughter steer or heifer.
At the slaughter plant or local butcher.
He/She is a manager of the beef cattle that are being bred and those that are going to slaughter for meat.
You usually slaughter beef cattle around the age of one year, at this time they have the ideal amount of conditioning (beef).
Too many.
Grass-fed beef is simply beef that comes from cattle that were finished on high-quality grass, not grain. In other words, they were on pasture instead of a feedlot, and once they reached a desirable body condition and weight, they were gathered, trailered and sent to a slaughter plant that processes natural or grass-fed beef.
Slaughter poultry Carcass yield