When it comes to beef weights, there are three different types of which customers should be aware.  The first is “live” weight. This is what the animal weighed “on the hoof”, or when it was alive.  

The live weight for our premium Angus bulls usually averages around 1,400-1,600 lbs. (Note: Jersey steers, mostly bone, are of substantially less weight and quality, as are heifers. For this reason, Duchess Creek Farms does not raise them.)

The next weight is “hanging”, “rail”, or “processor” weight.  This is the weight that the butcher gives us after the animal has been placed in the butcher shop cooler to age. The butcher charges cut/wrap fees based on this weight, plus extra if a customer has requested additional bones or organ meats.

For example, a 1,500 lb. animal would have an estimated hanging weight of 900 lbs. (A “side” or “half” would then be 450 lbs., and a “quarter” or “half side” would be 225 lbs.).

What causes the weight difference? The process of preparing the beef to age results in loss of blood, as well as the removal of the head, hide, hooves, viscera, lungs, and heart. The hanging weight is usually about 60% of the live weight. This is the weight we base our per lb. charges on.

The last weight is the “final”, “finish”, “cut” or “take-home” weight.  This is the weight of the meat that each customer will bring home. This weight is usually about 65-70% of the hanging weight. For example, a 450 lb. side/half, the final weight would be an estimated 290-315 lbs.

About 4% of the weight is water lost during the 18-day period that the beef is hung or “cured.” An additional 30-35% is lost during the cutting process based on two factors:

1. The amount of fat in the meat - a steer that is high in fat means more loss when it is trimmed and processed. (Note: Our grass-fed beef tends to be lower fat, though still finely marbled for tenderness, so the loss tends to be lower than most.)
   
   

2. The cuts requested by the customer - the more boneless cuts requested by the customer, the lower the final weight. (Note: the lower weight does not mean that you are receiving less meat – rather, you are receiving fewer bones).

How does this save me in price per pound?

Your overall savings depends on both the type and quantity of meat you’re accustomed to purchasing. If you’ve been shopping for “mass market” beef (typically found in most grocery stores), purchasing in bulk like this will certainly save you money—and you’ll be taking home better quality beef to boot. On the other hand, if you’re already buying Premium Angus grass-fed beef in any quantity, you’ll be shocked at the savings compared to retail markets and popular subscription services.

At the “hanging” or “processor” weight, a 450 lb. side/half is priced at $5.50/lb*. As we illustrated above, this would result in approximately 290–315 lbs. of “finished or take-home” weight, bringing the overall cost of beef to $7.14-7.75/lb. This is about 60% less than what you would pay if you purchased grass-fed beef by the cut from retail outlets.

Our latest research indicates that ground beef in stores averages around $6.00/lb, roasts at about $14.00/lb, and premium steaks at approximately $22.00/lb). This means you are taking home a wide variety of high quality, premium cuts for less than or equal to the cost of mass market ground beef.

*Local pickup, excludes delivery. Additional charge for delivery based on distance and cold-handling needs.