This is not really on the theme of the thread, but useful formulas for meat yield I have found that work pretty accurately are:

Live Weight x .78 = Field Dressed Weight x .75 = Hanging Weight (no skin, heador lower legs) x .75 = Yield of boneless meat.

Or, Live Weight x .44 = Yield of boneless meat. Field Dressed Weight x 1.28 = Live Weight.