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My inspector quoted me 12% shrinkage on a hanging beef and I think that number is way off
I was reading through an old USDA yield grade bulletin from 1997 that a retired inspector gave me, and it listed expected shrink for a 700 lb hanging side at around 12% over a 14 day dry age. That seems high to me based on what I actually see in my cooler. We run our box at 34 degrees and 85% humidity, and on our last 6 sides of choice Angus I logged closer to 8 to 9% over the same window. I think the old number assumes a lot more airflow and lower humidity than most of us run now, and it gets passed around like gospel. Am I crazy here, or are other shops seeing single digit shrink on a proper dry age too?
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emerychen24d ago
Nobody mentions that a 1997 bulletin was written for sides that hung without a rind, and modern fat trim changes the math.
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