Darling Downs Half Free Range Pastured Raised Lamb
$245.00 Original price was: $245.00.$159.95Current price is: $159.95.
Weight: 15 kg
Per Kg Rate: $10.66
SAVE: $85.05
- Forequarter Chops
- Cutlets
- Loin Chops
- Spare Ribs
- Leg Roast
- neck chops
- shank
- Trim and Bones Added
Weight and Pricing Breakdown
| Component | Weight (kg) | Price Per kg | Total Price |
|---|
| Carcass Weight | 15.00 | $10.66 | $159.95 |
| Wastage/Shrinkage (5%) | 0.75 | - | - |
| Remaining Weight | 14.25 | $11.22 | $159.95 |
| Meat Weight | 10.69 | $14.97 | $159.95 |
| Bone and Trim Weight | 3.56 | - | - |
| Total Approximate Weight | 14.25 | - | $159.95 |
Additional Information About Weight Loss
When hanging beef for dry aging, the percentage of weight lost typically falls between 10% and 20%, depending on several factors, such as:
- Length of Hanging Time: For a standard 14-day aging period, the weight loss is usually around 7% to 10%. For longer aging periods, such as 21 to 30 days, weight loss can reach up to 20%.
- Environmental Conditions: Factors like temperature, humidity, and airflow affect the rate of moisture loss. Optimal conditions (~1°C/34°F and 80-85% humidity) minimize excessive weight loss.
- Type of Cut: Bone-in cuts generally lose less weight compared to boneless cuts. Leaner cuts will also lose less weight than fattier ones.
- Trim Loss: In addition to moisture evaporation, the dried surface of the beef (the "pellicle") must be trimmed before sale or processing. This can account for an additional 5% to 10% loss in usable weight.
Total Yield Loss: Combining moisture loss and trim loss, total yield loss after hanging can range from 15% to 25% of the carcass weight.
This is a price guide only. Weights will vary depending on the animal. Not all animals are the same, so there may be slight variations in the weights.
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