Meat By-Products and Their Uses:
Weight (in lbs.) of Common Meat Products
Item Steer Lamb Pig
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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
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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