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Red meat conversion factors

Conversion factors by species

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
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
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
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
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
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
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.

If you have any questions or require additional information, please send an e-mail to aafc.redmeat-vianderouge.aac@canada.ca

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