Please review the information below in detail so you have a better understanding of the hanging weight vs. the amount of meat you will actually be taking home.  

 

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• Market or Live weight – This is the weight of the live animal, full grown and ready to butcher.

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• Hanging or Carcass weight – This is the weight of the carcass, after it is butchered, skinned etc..... This will be about 2/3rd of the live weight. With our grassfed beef we aim for a hanging weight of between 600-700 lbs, the price you pay will be based upon the hanging weight of the steer. This weight can of course vary based upon the animal.

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• Take home weight – This is the weight of the actual take home meat. Beef is typically hung in a cold locker for a period of time which actually increases the flavor and tenderness of the beef. The take home weight is approximately 65% of the hanging weight. So if your hanging weight was 600 lbs., then your take home weight should be approximately 390 lbs.  These figures are all based on a whole steer, so divide accordingly if you are interested in purchasing a ½ or ¼ cow.  Please note that these figures are approximate and will vary depending on the types of cuts you choose (such as boneless vs. bones remaining in the cuts., amount of steaks vs. hamburger, etc....).  If purchasing a whole, ½  or ¼ steer you can choose the manner in which the beef is processed and the butcher will call you to go over how you want the meat processed once we drop your steer off.  With a ¼ cow you will be splitting a ½ cow with another customer.  The butcher will do their best to accommodate both parties requests on processing and there are generally minimal issues that can't be remedied by discussing with us.  The butcher does a great job walking parties thru the process which many people can be intimidated by if this is their fist time purchasing meat in this fashion.  Once you've done it once you'll be a pro the next time you order.