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What is Hanging Weight?

• Hanging weight refers to the weight of the animal after it has been slaughtered and dressed (removing the hide, head, hooves, and organs).

• This weight includes the carcass with bones, fat, and some meat that may not end up in your final cuts.

• Customers are often charged based on hanging weight because it’s a standard measure used by butchers and farmers.

What is Yield Weight?

• Yield weight is the total weight of the packaged, finished cuts of meat that you take home.

• After the animal is butchered, fat and bones are trimmed away, which reduces the overall weight.

• Yield weight includes only the edible portions, like steaks, roasts, ground beef, and other cuts.

Why is Yield Weight Less Than Hanging Weight?

The reduction in weight from hanging to retail occurs because:

1. Bone Removal: Some cuts, like boneless steaks and roasts, involve removing bones.

2. Trimming Fat: Excess fat is trimmed to provide you with high-quality, lean cuts.

3. Moisture Loss: During the dry-aging process, the meat loses water weight, which further reduces the retail weight.

Example Breakdown

Here’s how the weights typically compare for a whole cow:

• Live Weight: 1,200 lbs (the weight of the animal before processing)

• Hanging Weight: ~750 lbs (after slaughter and dressing)

• Yield Weight: ~450-500 lbs (final packaged cuts)

What to Expect When You Buy

• Pricing: You pay based on the hanging weight, but your take-home retail weight will be less.

• Yield Variations: Yield depends on the animal’s size, breed, and the cuts you choose (e.g., bone-in vs. boneless).

• Customization: You get to choose your preferred cuts, which influences the final weight (more roasts vs. more ground beef, etc.).

Feel free to ask us questions or discuss your preferences—we’re here to help!