a memory of a cattle farm

When walking into my grandma's kitchen, a cattle farmer's wife (A Tribute to Farmers' Wives), you would see this on her counter:

I now have one on the back of my kitchen counter, a memory for this cattle farmer's wife.


Out of curiosity I tried to search for the carcass design online.  However, I had no luck.  If anyone knows where this originated I would love to hear the story.

I also was wondering how close the percentages were to today.  I found this information from Washington State Department of Agriculture.

Beef

Expect 130 lbs front quarter from a 900 lbs heifer or steer A side from such an animal will weigh about 270 lbs (540 lb carcass).

Take-home meat to expect from a 130 lb. beef front quarter

(Trimmed cuts as usually found at retail)

	Cuts	Weight	Percent
	Rib roast, steaks	12 lbs	9%
	Boneless stewmeat	6 lbs	4%
	Short ribs	4 lbs	3%
	Hamburger	38 lbs	27%
	Chuck roast, steaks	37 lbs	26%
	Meat total	97 lbs	69%
	Bone, fat & trimmings	43 lbs	31%

Take-home meat to expect from a 140 lb. beef hind quarter

(Trimmed cuts as usually found at retail)

	Cuts	Weight	Percent
	T-bones, club steak	18 lbs	14%
	Sirloin steaks, roasts	16 lbs	12%
	Round steaks or roasts	29 lbs	22%
	Rump roasts (boneless)	8 lbs	6%
	Flank steak	2 lbs	2%
	Ground beef	16 lbs	12%
	Meat total	88 lbs	68%
	Bone, fat & trimmings	42 lbs	32%

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