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Message: <blockquote data-quote="Chaparral" data-source="post: 3784011" data-attributes="member: 49817">We generally yield close to 55% but have seen variations from nearing 40% to almost 60%. When we have sold to people from regions of Africa they want basically everything so the yields are near 95% I expect. Much of the loss can be bone in versus bone out and trimming of fats.  We also do not use places which plump the meat with injecting salt water. It is so hard to make good comparisons.  Our main feedstock right now is shifting from Angus/Charolais to Akaushi.  We keep a Belted Galloway for milk and will add another cow who can supplement milk. We do pick up highland, jersey, and their crosses to raise up as we have continued demand for the lean, tender meat. We are a small operation.</blockquote>