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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