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Your Beef Breakdown, Explained - Midwest Best Beef
After the carcass is properly aged, it is ready to be broken down into retail cuts. On average, 21 percent of each carcass is inedible bone, fat and connective tissue. Once the carcass is fabricated and inedible objects are removed, a whole carcass will yield about 639 pounds of edible beef product. Each beef carcass contains more than 200 muscles.
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