This section host red meat conversion factors by species and trade volumes to cold dressed carcass weight.
Conversion factors by species
1 - Live to carcass weight
1 - Live to carcass weight
Conversion factors by species – live to carcass weight
| |
Live to carcass weight conversion factor |
| Cattle - steers |
60% |
| Cattle - heifers |
60% |
| Cattle - cows |
49% |
| Cattle - bulls |
55% |
| Cattle - calves |
55% |
| Cattle – milk fed veal |
57% |
| Market hog |
80% |
| Sows |
70% |
| Sheep (cull ewe) |
45% |
| Lamb |
47% |
| Goat - kids |
50% |
| Goat - does |
45-54% (target = 48%) |
| Rabbit |
52-55% |
| Bison - steer/heifer |
61% |
| Bison - cow/bull |
60.5% |
| Horse |
51-58% |
| Elk |
59% |
| Source: Red meat sector conversion factors - Red Meat Industry; Trade volume conversions - Statistics Canada; Prepared by Agriculture and Agri-Food Canada (Animal Industry Division - Market Information Section), Alliance Magazine, Ontario Goat, 2013. |
2 - Carcass to retail weight
2 - Carcass to retail weight
Conversion factors by species – carcass to retail weight
| Species |
Carcass weight to retail weight conversion factor |
| Beef |
73% |
| Hog |
76% |
| Lamb |
89% |
| Source: Red meat sector conversion factors - Red Meat Industry; Trade volume conversions - Statistics Canada; Prepared by Agriculture and Agri-Food Canada (Animal Industry Division - Market Information Section), Alliance Magazine, Ontario Goat, 2013. |
Trade volumes to cold dressed carcass weight
1 - Beef
1 - Beef
Beef
| HS Code |
Description |
Factor |
| 0201.10.90 |
Carcasses & 1/2 carcasses, other |
1.00 |
| 0201.20.90 |
Other cuts, bone In |
1.00 |
| 0201.30.90 |
Other cuts, boneless |
1.40 |
| 0202.10.90 |
Carcasses and 1/2 carcasses, other |
1.00 |
| 0202.20.00 |
Other cuts with bone in |
1.00 |
| 0202.30.00 |
Boneless |
1.40 |
| 0210.20.00 |
Meat of bovine animals |
1.18 |
| 1601.00.10 |
In airtight containers (50%) |
0.85 |
| 1601.00.90 |
Other (50%) |
0.85 |
| 1602.50.10 |
Prepared meals |
0.50 |
| 1602.50.20 |
Other, in airtight containers |
0.50 |
| 1602.50.90 |
Other |
0.50 |
| Source: Red meat sector conversion factors - Red Meat Industry; Trade volume conversions - Statistics Canada; Prepared by Agriculture and Agri-Food Canada (Animal Industry Division - Market Information Section), Alliance Magazine, Ontario Goat, 2013. |
2 - Veal
2 - Veal
Veal
| HS Code |
Description |
Factor |
| 0201.10.20 |
Carcasses and 1/2 carcasses, veal |
1.00 |
| 0202.10.20 |
Carcasses and 1/2 carcasses, veal |
1.00 |
| Source: Red meat sector conversion factors - Red Meat Industry; Trade volume conversions - Statistics Canada; Prepared by Agriculture and Agri-Food Canada (Animal Industry Division - Market Information Section), Alliance Magazine, Ontario Goat, 2013. |
3 - Pork
3 - Pork
Pork
| HS Code |
Description |
Factor |
| 0203.11.00 |
Carcasses and 1/2 carcasses |
1.10 |
| 0203.12.10 |
Hams and cuts thereof |
1.10 |
| 0203.12.20 |
Shoulder and cuts thereof |
1.10 |
| 0203.19.10 |
Spare ribs |
1.10 |
| 0203.19.91 |
Bellies |
1.23 |
| 0203.19.99 |
Other |
1.40 |
| 0203.21.00 |
Carcasses and 1/2 carcasses |
1.10 |
| 0203.22.00 |
Hams, shoulders & cuts thereof |
1.10 |
| 0203.29.00 |
Cuts not elsewhere specified, frozen |
1.40 |
| 0210.11.10 |
Hams and cuts thereof |
1.10 |
| 0210.11.20 |
Shoulders and cuts thereof |
1.10 |
| 0210.12.10 |
Side bacon |
1.10 |
| 0210.12.90 |
Other |
1.10 |
| 0210.19.10 |
Back bacon |
1.10 |
| 0210.19.90 |
Other |
1.10 |
| 1601.00.10 |
In airtight containers (50%) |
0.85 |
| 1601.00.90 |
Other (50%) |
0.85 |
| 1602.10.00 |
Homogenized preparations |
0.80 |
| 1602.41.10 |
In airtight containers |
1.40 |
| 1602.41.90 |
Other |
1.40 |
| 1602.42.10 |
In airtight containers |
1.40 |
| 1602.42.90 |
Other |
1.40 |
| 1602.49.00 |
Other, including mixtures |
0.50 |
| Source: Red meat sector conversion factors - Red Meat Industry; Trade volume conversions - Statistics Canada; Prepared by Agriculture and Agri-Food Canada (Animal Industry Division - Market Information Section), Alliance Magazine, Ontario Goat, 2013. |
4 - Meat of sheep or goats
4 - Meat of sheep or goats
Meat of sheep or goats
| HS Code |
Description |
Factor |
| 0204.10.00 |
Lamb carcasses and 1/2 carcasses |
1.00 |
| 0204.21.00 |
Sheep carcasses and 1/2 carcasses |
1.00 |
| 0204.22.00 |
Sheep cuts, other, bone-in |
1.00 |
| 0204.23.00 |
Sheep cuts, boneless |
1.40 |
| 0204.30.00 |
Lamb carcasses and 1/2 carcasses |
1.00 |
| 0204.41.00 |
Sheep carcasses and 1/2 carcasses |
1.00 |
| 0204.42.00 |
Sheep cuts, other, bone-in |
1.00 |
| 0204.43.00 |
Sheep cuts, boneless |
1.40 |
| Source: Red meat sector conversion factors - Red Meat Industry; Trade volume conversions - Statistics Canada; Prepared by Agriculture and Agri-Food Canada (Animal Industry Division - Market Information Section), Alliance Magazine, Ontario Goat, 2013. |
5 – Other species
5 – Other species
Edible offal of bovine animals, swine, sheep, goats, horses, asses mules or hinnes
| HS Code |
Description |
Factor |
| 0206.10.00 |
Fresh or chilled |
1.00 |
| 0206.21.00 |
Tongues |
1.10 |
| 0206.22.00 |
Livers |
1.00 |
| 0206.29.00 |
Other, other |
1.10 |
| 0206.30.00 |
Fresh or chilled |
1.00 |
| 0206.41.00 |
Livers |
1.00 |
| 0206.49.00 |
Other, not elsewhere specified |
1.10 |
| 0206.80.00 |
Other fresh or chilled |
1.10 |
| 0206.90.00 |
Other frozen |
1.10 |
| 1602.20.00 |
Of liver of any animal |
0.80 |
| Source: Red meat sector conversion factors - Red Meat Industry; Trade volume conversions - Statistics Canada; Prepared by Agriculture and Agri-Food Canada (Animal Industry Division - Market Information Section), Alliance Magazine, Ontario Goat, 2013. |
