Beef hanging weight vs packaged weight – the crucial comparison you need to know before buying a bulk of beef! Are you considering buying a half or quarter of beef, but don’t know the difference between these two weights? Don’t worry, I’ve got you covered.
This quick guide will break down the key differences and help you understand just how much beef you’ll actually receive. Trust me, it’s worth taking a couple of minutes to read this. So, let’s dive in and demystify “beef hanging weight vs packaged weight”! Get ready to savor every bite of that delicious beef you’ve been dreaming of, knowing the ins and outs of hanging weight vs packaged weight!
Different Types Of Weight
Are you getting ready to buy a bulk of beef, but confused about the difference between hanging weight and packaged weight? No need to worry, we’ve got you covered. Understanding how much beef you’ll actually get is crucial, especially if you’re a beef lover. In this guide, we’ll break down the three different types of weights you need to know about: live weight, hanging weight, and packaged weight.
Live weight is the weight of the cow when it’s still alive and on its hooves.
Hanging weight is the weight the butcher gives you after the animal has been slaughtered and the blood, head, hide, feet, entrails, and organs have been removed. This weight is about 60% of the live weight and what the butcher uses to charge for cutting and wrapping fees. It’s the most consistent way to measure the carcass before customizing the meat cuts.
Packaged weight, also known as cut weight, boxed weight, final weight or take-home weight, is the amount of meat you’ll take home after it has been packaged. This is usually 60-65% of the hanging weight and is determined by the loss of water weight and bone weight during the dry aging process.
Keep in mind, a lower weight doesn’t mean less meat, it just means fewer bones. And if you request marrow or knuckle bones for making broth, you’ll retain some of that weight.
When it comes to pricing, customers are charged by live weight and hanging weight, not packaged weight. On average, there’s a 27-32% loss from hanging weight to packaged weight, but this varies from producer to producer. The final weight, after processing, is usually 70% of the hanging weight, with a quarter cow weighing around 187 pounds (hanging weight) and 130 pounds (estimated final weight).
The yield loss occurs due to water weight lost during the 10-14 day curing period and fat and bones, which is variable based on the amount of fat in the meat and the beef cut requested by the customer.
What is the Difference Between Hanging Weight and Cut Weight?
As a beef lover, these terms can be a bit confusing at first. But, let me break it down for you in a way that’s easy to understand.
“Hanging weight” refers to the total weight of the animal carcass after various processing steps, like slaughtering or butchering, have been completed. This includes removing parts of the animal like the head, heart, blood, and hooves to provide specific cuts of meat for sale. It’s important to keep in mind that this weight can vary depending on how much meat remains after processing, so it’s not the best measure of meat quality.
“Cut weight”, on the other hand, refers to the portion of the animal that’s chopped up and sold in smaller cuts. The cut weight will vary depending on the type of cuts you choose and the amount of fat trimming and processing that’s done. For example, if you have more boneless cuts or have your meat ground into sausage, you’ll get less cut weight than if you have more cuts with bones.
The front-quarter of beef is comprised of primal cuts such as the rib, chuck, shank, brisket, and plate, while the hind-quarter is made up of the flank, round, and loin regions, including the short loin and sirloin.
So, let’s take a look at some numbers to give you a better idea of what to expect. For a cow with a live weight of 1100 lbs, you’ll get about 660 lbs of hanging weight and about 396 lbs of packaged weight. However, this will depend on how you choose to have the animal cut, as well as how lean the animal is. An animal that’s overly fat will yield less take-home meat because more fat has to be trimmed off.
Just remember, these numbers are just rough estimates and the actual weight you’ll get will depend on a variety of factors.
The Importance of Live Weight When Choosing Your Meat
Have you ever heard of “live weight” when it comes to buying meat? It’s a crucial piece of information that can make all the difference in your next meal. So, let’s dive into what it means and why it’s important.
Live weight refers to the total weight of the animal before it’s been butchered and processed. This weight can give you a lot of insight into the quality of the meat you’re buying.
Higher live weights tend to mean the animal had more marbling and fat, which leads to a rich flavor and tender texture. On the other hand, a lower live weight might mean less fat or a leaner cut. It’s also important to keep in mind that if an animal has lost weight due to stress or illness, the meat quality might not be up to par.
Now, you might be wondering what’s considered a normal live weight. The average live weight for a cow is around 1100 lbs. This can give you an idea of the hanging weight, which is around 660 lbs for a cow.
How Much Meat Can I Expect To Receive With A Half Side Of Beef?
If you’re thinking about ordering a side of beef (half of beef), you can expect to receive around 220 pounds of delicious, juicy, mouth-watering meat. That’s a lot of beef, I know! Here’s the breakdown: you’ll get roughly 100 pounds of ground beef, and the rest will come in various cuts like steaks, roasts, ribs, brisket, and soup bones.
It’s important to keep in mind that these are just estimates. Every cow is different, and some may be heavier or lighter when they’re butchered. That means that the actual amount of beef you receive could be more or less than what’s typically seen on the farm.
So, what kind of cuts can you expect to receive with a side of beef? Well, here’s a list of some of the most delicious cuts you’ll receive: filet steak, ribeye steaks, sirloin steaks, strip steak, skirt steak, flank steak, brisket, chuck roast, sirloin roast, arm roast, ground beef, ribs, stew meat, kabob meat, soup bones, and even organ meats (like liver, heart, etc.) if you’re feeling adventurous!
The number of steaks in a half side of beef can vary, but on average, you can expect to receive around 12-14 sirloin steaks if the cuts are 1 inch thick, or 6-7 sirloin steaks if they are 1 1/2 to 2 inches thick.
Keep in mind that some cuts of beef can be cut in different ways, such as a T-bone steaks being both strip steak and tenderloin. So, it’s important to choose how you want your beef cut to ensure you get the cuts you prefer.
Overall, a side of beef is a great option for anyone looking to stock up on quality meat. Just be ready for a lot of delicious beef!
Stocking Your Freezer with Beef: How Much Freezer Space Do You Need?
If you’re planning on bringing home a quarter, half, or whole beef, you want to make sure you have enough room in the freezer for all that delicious meat! You’ll be taking home around 60% of the hanging weight, so it’s important to know how much space you need.
General rule of thumb is that one cubic foot of freezer space can hold 25 pounds of meat. So, if you have a smaller freezer with 4 cubic feet of space, it should be enough to store your beef and even leave some room for the bones if you want to keep them.
Why Do Farms Charge by Hanging Weight?
When you’re buying a half beef, quarter beef or whole beef, you’ll typically see that you’re charged based on the hanging weight of the carcass, not the live harvest weight. But why is that? Why not charge by cut weight or live weight, considering that’s what you’re actually taking home?
Well, hanging weight is the weight of the carcass after it’s been butchered and cleaned, but before it’s chopped up and sold in smaller cuts. This measurement is crucial for farmers and ranchers as it helps them determine how much meat they can sell from each cow.
So, why do farms charge by hanging weight instead of final weight of the meat? For starters, it’s more accurate. When fat is trimmed before the meat is packaged, the final weight can vary quite a bit, even for cows of the same size. But with hanging weight, you get a more consistent measurement.
Another reason farms prefer to charge by hanging weight is that it allows them to pass on some of the processing costs to customers. These costs can add up quickly, especially if the farm uses a custom butcher, and charging by hanging weight ensures farmers are getting compensated for their efforts.
Now, unless you’re taking care of the whole animal processing and related fees yourself, it doesn’t make sense for farms to charge by live weight. You’ll end up paying more for the variables that are harder to control.
Other important things to know: when you get your cow cut up, the butcher will ask if you have any special cutting instructions or requests other than the basic retail cuts. You can specify which parts of the animal you’d like processed into things like roasts, steaks, or grind, and even specify the portions per package and ideal thickness to get the most “bang for your buck.”
Just keep in mind that some states have regulations where customers are charged by live weight and hanging weight, not packaged weight. This can be confusing, but it’s not a scam – it’s just the way things are done in some places.
To avoid any confusion, always ask the farm or producer you’re buying from about how they charge their prices. Most will be very transparent about it. And don’t forget, many slaughterhouses charge extra for additional processing like extra sausage, so keep that in mind as well.
Calculating Beef for Shopping Made Easy
Shopping for beef can sometimes feel like a real headache, what with all the variables to keep track of. But don’t worry, there’s a simple solution for when you want to make a quick and easy calculation without spending all day comparing prices.
If you’re shopping for grass fed beef, here’s a tip: the hanging weight of grass-fed beef will be 60% of the live weight of the cow and the cut weight is 60% of the hanging weight. This makes it easy for you to get a good estimate of the cost and helps you make a more informed decision.
For example, if you have a 1,000 lb live cow, the hanging weight will be 600 lbs and the cut weight will be 360 lbs. That’s easy peasy.
But wait, there’s more!
Check Those References
Let’s face it, not everyone is as honest as we’d like them to be. In the meat industry, just like any other business, some people may cut corners to make a profit. So, it’s important to be cautious and do your research before making a purchase.
If you have any doubts about a supplier, make sure to check references from other customers. Look for reviews online or ask around in local forums and groups. If a supplier is open and transparent, they’ll be more than happy to give you referrals. Just be sure to follow up and vet those referrals.
Any evasiveness or strange behavior should be seen as a red flag. Remember, a reputable businessperson knows that consumers are wise to be cautious these days. Skipping the research could result in a shock when you see the final bill, or even worse, getting ripped off with low-quality meat. Trust me, I learned the hard way when I made a bulk purchase.
Buying the Right Amount of Meat for Your Family
When it comes to buying the right amount of meat for your family, there are a few things to keep in mind. First, think about how often you have meat-based meals and how many people you’re feeding. If you have two meatless dinners and one meat-based dinner per week for a household of four, you’ll need around 1.5 pounds of meat per week.
Of course, if you have more people or eat meat more frequently, you’ll need to buy more pounds of beef per person. Another factor to consider is the type of meat you’re buying. For example, boneless, skinless chicken breasts are smaller than bone-in chicken thighs, so you’ll need to buy more chicken breasts to get the same amount of chicken thighs.
When in doubt, it’s always better to buy a little extra lbs of meat and freeze what you don’t use for later. With a little planning, you can make sure you always have just the right amount of meat for your family’s needs.
Frequently Asked Questions About Beef Hanging Weight Vs Packaged Weight
How much weight do you lose from hanging weight to packaged weight?
When it comes to packaged weight or final weight, also known as take home weight, this is the weight of the meat you’ll take home after it’s been packaged and is ready to hit your freezer. This weight is usually 60-65% of the hanging weight and the reason for the loss is due to water loss and the loss of bone weight.
Is hanging weight the same as packaged weight for beef?
No, they’re not the same thing. Hanging weight refers to the weight of the butchered animal as it dries and ages in the locker. This weight doesn’t include things like the head, hide, hooves, blood, and innards that have been removed. Packaged weight, on the other hand, is the net weight of the meat that’s packaged and ready for your freezer.
What is the hanging weight of a 1200 lb steer?
The difference between live weight and hanging weight is due to the removal of blood, head, viscera, lungs, heart, hide, and hooves. This typically results in a 40-50% loss of live weight to hanging weight. So, for example, if you have a 1200 lb steer, you can expect the hanging weight to be around 720 lbs.
