South East , Manitoba , Canada | Jim sorry it took so long to get back to this ... busy times.
I think that stat's are someting like 55 to 64 % as a range for conversion... live weight to hot carcass. You need a lot of things to go right to get the pricing to work out well. Scales (accurate), shrink , sex , animal type... all need to be considered. It's best to go with the hot carcass weight and the cost to produce to be the most accurate. You need to have very good animals and an above average management system to produce consistent 60+% animals. One additional bowel movement and the numbers can change... On a live weight basis I'd use 50% sight unseen as a rough number and wait for the hot carcass number for actual dollars. Less suprises for the customer... information is one of the keys...
Don
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price on freezer beef
