Red meat conversion factors
Conversion factors by species
1 - Live to carcass weight
1 - 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
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
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
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
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
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
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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