Michael Fitzmaurice (Roscommon-Galway, Independent)
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1154. To ask the Minister for Agriculture, Food and the Marine the average kill out percentage of each grade of cattle, that is, E, U, R, O and P based on slaughter and dissection studies completed by Teagasc; the minimum and maximum kill out percentage for each respective grade in tabular form; and if he will make a statement on the matter. [14982/22]

Michael Fitzmaurice (Roscommon-Galway, Independent)
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1155. To ask the Minister for Agriculture, Food and the Marine the average bone out percentage of each of grade of cattle, that is, E, U, R, O and P based on slaughter and dissection studies completed by Teagasc in tabular form; the average percentage of saleable meat per carcass in each of the relevant grades; and if he will make a statement on the matter. [14983/22]

Charlie McConalogue (Donegal, Fianna Fail)
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I propose to take Questions Nos. 1154 and 1155 together.

There are several different factors affecting the kill out percentages of cattle which include the following:

- Level of meal feeding

- Breeding

- Gender

- Age at kill out

- Conformation at kill out (better grades higher KO)

- Slaughter weight.

The Table below provides our best estimates of the Kill Out ranges, are based on the Beef Production System guidelines produced by Teagasc and relate to animals fit for slaughter. These guidelines outline the main types of farming systems along with the expected slaughter and carcass weights from these animals.These KO% figures are for guide purposes only.

Regarding the average bone out percentage of each of grade of cattle, and the average percentage of saleable meat per carcass in each of the relevant grades, this data is not collected or stored by my Department.