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Frequently Asked Questions
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Q: I'm from Australia (200kms from Brisbane) just going into kiling and butchering our own beef for sale at local farmer's markets. We are seeking to offer aged, stress-free at slaughter, free range beef. In preparing our small facility, we're wanting to capture the blood in drums on drip mats. My query is, what is the volume of blood drained from the different size cattle at slaughter?
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A: According to the text book, The Meat We Eat, by Romans and Ziegler, Blood is about 3.5 to 3.6 percent of the live weight in beef cattle. So if a steer weighed 1200 lb, then you would expect about 42 pounds of blood.
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Dr. Rick Rasby, Professor of Animal Science
Animal Science, University of Nebraska - Lincoln, Lincoln, NE
January 4th, 2008
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