Prime Cut yields
Hello and apologies if I am in the wrong forum. I am doing some research prior to starting a 1 year diploma in food and drink and trying to ascertain some rules of thumb for beef cattle yields.
I am trying to figure out based on carcass weight - what would a typical carcass yield in terms of rump, sirloin, fillet and ribeye steaks (by kilo), e.g. a 250kg carcass would yield 12.5kgs of fillet (5% by weight), 18 kgs of rump (7% by weight) etc etc (i am using illustrative numbers, I am looking for real ones if possible).
Is there a rule of thumb one could use or is it so dependant on other factors. I am assuming there must be some broad rules if only to help manage the finances !