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Meat By-Products and Their Uses:




Weight (in lbs.) of Common Meat Products

Item Steer Lamb Pig -------------------------------------------------------------------------------- Live weight, lbs 1000 100 220 Dressed carcass, lbs 600 50 155 Retail cuts, lbs 420 35 125 By-products, lbs Hide or pelt 80 15 -- Edible fats 110 9 35 Variety meats 38 3 9 Blood 40 5 9 Inedible fats, bone, and meat scraps, lbs 175 22 18 Unaccounted items (stomach contents, shrink, etc.) 140 11 26

Edible meat by-products

Raw by-product Principal use -------------------------------------------------------------------------------- Brains Variety meat Liver Variety meat Heart Variety meat Kidneys Variety meat Spleen (melt) Variety meat Sweetbreads Variety meat Tongue Variety meat Oxtails Variety meat Cheek and head trimmings Sausage ingredient Beef extract Soups and bouillion Blood Sausage component Stomach (a) Suckling calves Rennet for cheesemaking (b) Pork Sausage container, ingredient (c) Beef (1st and 2nd) Sausage ingredient, tripe Bones Gelatin for confectioneries, ice cream, and jellied food products Fats (a) Cattle, calves, Shortening, candies, chewing gum lambs & sheep (b) Pork Shortening (lard) Intestines, small Sausage casings Intestines, large (pork) Chitterlings Intestines, large Sausage casings Esophagus (weasand) Sausage ingredient Pork skins Gelatin for confectioneries, ice cream, and jellied food products; french fried pork skins Calf skin trimmings Gelatin for confectioneries, ice cream, and jellied food products


Information gathered from Principles of Meat Science (2nd Edition), chapter 16, pages 335 to 346

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