Sheep Butchery Yield Calculator
Calculate packaged meat yields and cuts from a finished sheep
Work in progress — this calculator is still under development and may not be fully accurate. Use results as a guide only.
Input Details
Body condition affects meat yield percentage. Ideal condition provides the best balance of meat and fat.
Summary
Live Weight
60 kg
Dressed Weight
28.2 kg
47% of live weight
Total Packaged Meat
14.9 kg
25% of live weight
Estimated Total Value
£238.97
Based on guide prices
Meat Cuts Breakdown
Leg (Gigot)
Whole leg, leg steaks, and gigot chops
Weight
4.2 kg
Price/kg
Value
£76.14
% of Live
7.1%
Shoulder
Shoulder joints, shoulder chops, and slow-cook cuts
Weight
3.5 kg
Price/kg
Value
£56.40
% of Live
5.9%
Loin (Chops & Rack)
Loin chops, rack of lamb, and cutlets
Weight
2.1 kg
Price/kg
Value
£46.53
% of Live
3.5%
Breast
Breast of lamb, rolled breast, and mince
Weight
1.4 kg
Price/kg
Value
£13.39
% of Live
2.4%
Neck
Neck fillet and stewing cuts
Weight
0.7 kg
Price/kg
Value
£10.57
% of Live
1.2%
Chump Chops
Chump chops and chump steaks
Weight
0.7 kg
Price/kg
Value
£15.50
% of Live
1.2%
Shank
Lamb shanks for slow cooking
Weight
0.7 kg
Price/kg
Value
£12.69
% of Live
1.2%
Offal
Liver, heart, kidneys, and sweetbreads
Weight
0.7 kg
Price/kg
Value
£5.63
% of Live
1.2%
Fat (Suet)
Rendered fat for cooking and baking
Weight
0.8 kg
Price/kg
Value
£2.11
% of Live
1.4%
Total
Weight
14.9 kg
Value
£238.97
% of Live
24.9%
| Cut | Description | Weight | Price/kg | Value | % of Live |
|---|---|---|---|---|---|
| Leg (Gigot) | Whole leg, leg steaks, and gigot chops | 4.2 kg | £ | £76.14 | 7.1% |
| Shoulder | Shoulder joints, shoulder chops, and slow-cook cuts | 3.5 kg | £ | £56.40 | 5.9% |
| Loin (Chops & Rack) | Loin chops, rack of lamb, and cutlets | 2.1 kg | £ | £46.53 | 3.5% |
| Breast | Breast of lamb, rolled breast, and mince | 1.4 kg | £ | £13.39 | 2.4% |
| Neck | Neck fillet and stewing cuts | 0.7 kg | £ | £10.57 | 1.2% |
| Chump Chops | Chump chops and chump steaks | 0.7 kg | £ | £15.50 | 1.2% |
| Shank | Lamb shanks for slow cooking | 0.7 kg | £ | £12.69 | 1.2% |
| Offal | Liver, heart, kidneys, and sweetbreads | 0.7 kg | £ | £5.63 | 1.2% |
| Fat (Suet) | Rendered fat for cooking and baking | 0.8 kg | £ | £2.11 | 1.4% |
| Total | 14.9 kg | — | £238.97 | 24.9% | |
Notes
- •Dressed Weight: The weight of the carcass after slaughter, bleeding, and removal of internal organs.
- •Packaged Meat: Usable meat after processing, excluding bones, excess fat, and trim.
- •Why Totals Exceed Packaged Meat: The cuts breakdown shows all parts of the sheep (including fat, offal, shank) calculated as percentages of live weight. These add up to ~52% of live weight (excluding bones & trim). The "Total Packaged Meat" figure (~36% of live weight) represents only prime cuts ready for retail sale.
- •Body Condition: Thin sheep yield less meat, ideal condition provides optimal balance, overweight sheep have more fat but similar meat yield.
- •Actual Yields: These are estimates. Actual yields vary based on breed, age, butchering technique, and processing methods.