How much tenderloin in a cow

It would take at least two steers to provide 30 pounds of tenderloin. What about the rest of the steer? Tenderness is not the same as deliciousness. Just because a cut, like a tenderloin, is tender that does not mean it has flavor. The tougher cuts of meat, from the front end of the cow, have the most flavor. The secret is that when cooked correctly, the toughness is completely tamed and the excellent flavor remains.

Remaining components of the weight are fat trim and bone. Recognize that these are average figures! These can vary considerably due to the fat and lean composition of the animal, as well as the trim level and methods of cutting the meat. However, it does demonstrate that it is a relatively small percentage of the live animal that ends up in the retail meat case as high quality edible meat.

This is one factor that helps explain the difference between price per pound of a live animal and price per pound of retail beef. If you look further at specific cuts of beef, it becomes even more apparent why some cuts are significantly higher priced in the retail meat case.

This pounds of lean trim would likely be packaged as ground beef. No spam ever! Read our privacy policy. Set up your Flavor Profile or log in to:.

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