Carcass (kg) to Boneless Meat (kg)
How much meat is actually left after deboning? On average, a hanging sheep carcass yields 70% of its weight as pure, consumable boneless meat. Use this calculator to estimate your final freezer yield from a hanging weight in kilograms.
The 70% Deboning Rule
While live weight yields 35% boneless meat, we are starting this calculation from the carcass weight (which is already half the live weight). Therefore, the carcass itself is approximately 70% meat and 30% bone and heavy fat trim.
What You Keep (70%)
The prime cuts: shoulders, legs, loin, and ribs (if deboned), plus trim for ground meat.
What You Lose (30%)
The skeleton (spine, leg bones, ribs), cartilage, and excess fat that is trimmed away during processing.
About this
Multiply the hanging weight by 0.70.
Best used for
- Butcher Shops
- Farm-to-Table Restaurants
- Freezer Camp Planning
Quality checks
- 20 kg Carcass ≈ 14 kg Boneless Meat
Simple workflow
- Step 1
Enter the carcass weight in kg
- Step 2
Instantly see the estimated boneless yield