The Lamb Yield Calculator helps farmers and butchers estimate the amount of usable meat they can expect from a lamb carcass. This tool is essential for planning and optimizing meat production and sales.

## Inputs

**Live Weight (LW)**: The weight of the lamb before slaughter, typically measured in pounds or kilograms.**Dressing Percentage (DP)**: The percentage of the live weight that remains after the lamb is slaughtered and dressed (removal of hide, head, feet, and offal).**Cutting Yield Percentage (CYP)**: The percentage of the dressed weight that remains as usable meat after cutting and trimming.

## Formulas and Calculations

## 1. Calculate the Dressed Weight

The dressed weight is the weight of the lamb carcass after slaughter and dressing:

[ DW = LW \times \frac{DP}{100} ]

where:

- ( DW ) = Dressed Weight
- ( LW ) = Live Weight
- ( DP ) = Dressing Percentage

## 2. Calculate the Usable Meat Yield

The usable meat yield is the amount of meat obtained after cutting and trimming the dressed carcass:

[ UMY = DW \times \frac{CYP}{100} ]

where:

- ( UMY ) = Usable Meat Yield
- ( DW ) = Dressed Weight
- ( CYP ) = Cutting Yield Percentage

## Example Calculation

**Inputs:**

- Live Weight (LW): 150 pounds
- Dressing Percentage (DP): 50%
- Cutting Yield Percentage (CYP): 70%

**Calculate the Dressed Weight:**

[ DW = 150 \times \frac{50}{100} ]

[ DW = 150 \times 0.50 ]

[ DW = 75 \text{ pounds} ]

**Calculate the Usable Meat Yield:**

[ UMY = 75 \times \frac{70}{100} ]

[ UMY = 75 \times 0.70 ]

[ UMY = 52.5 \text{ pounds} ]

## Summary

For a lamb with a live weight of 150 pounds, a dressing percentage of 50%, and a cutting yield percentage of 70%, the estimated usable meat yield is 52.5 pounds.

## Conclusion

The Lamb Yield Calculator is a valuable tool for estimating the amount of usable meat from a lamb carcass. By inputting the live weight, dressing percentage, and cutting yield percentage, users can determine the expected meat yield, aiding in better planning and management of meat production and sales.