The formula to calculate the butcher yield (BY) is:
\[ BY = \left( \frac{WM}{TW} \right) \times 100 \]
Where:
Let's say the weight of usable meat is 400 lbs, and the total weight of the animal is 1000 lbs. Using the formula:
\[ BY = \left( \frac{400}{1000} \right) \times 100 \]
We get:
\[ BY = 40 \]
So, the butcher yield (\( BY \)) is 40%.
A butcher yield refers to the amount of usable meat obtained from an animal carcass after it has been butchered. It is usually expressed as a percentage of the total weight of the animal before it was slaughtered. The yield can vary depending on several factors such as the species and breed of the animal, its age, diet, and how the meat is cut and trimmed.
Formula: \( Y = \frac{W_f}{W_i} \times 100 \)
Example: \( Y = \frac{80}{100} \times 100 \)
Formula: \( Y = \frac{W_f}{W_i} \times 100 \)
Example: \( Y = \frac{75}{100} \times 100 \)
Formula: \( G = 2.5 + (2.5 \times F) + (0.2 \times K) + (0.0038 \times W) - (0.32 \times R) \)
Example: \( G = 2.5 + (2.5 \times 0.5) + (0.2 \times 2.5) + (0.0038 \times 800) - (0.32 \times 12) \)
Formula: \( G = 2.5 + (2.5 \times F) + (0.2 \times K) + (0.0038 \times W) - (0.32 \times R) \)
Example: \( G = 2.5 + (2.5 \times 0.6) + (0.2 \times 3) + (0.0038 \times 850) - (0.32 \times 13) \)
Formula: \( G = 2.5 + (2.5 \times F) + (0.2 \times K) + (0.0038 \times W) - (0.32 \times R) \)
Example: \( G = 2.5 + (2.5 \times 0.4) + (0.2 \times 2) + (0.0038 \times 750) - (0.32 \times 11) \)
Formula: \( Y = \frac{W_f}{W_i} \times 100 \)
Example: \( Y = \frac{85}{100} \times 100 \)
Formula: \( C = \frac{P}{Y} \)
Example: \( C = \frac{200}{0.85} \)
