Understanding beef weight is key when buying a quarter, half cow, or whole cow. Here, at TX Bar Grassfed Cattle Company, we like to keep things clear so you know exactly what you’re getting, and why the numbers might vary from pasture to plate.
Here’s a breakdown of the three main beef weights:
#1 Live Weight
This is the weight of the animal while it’s still alive, or “on the hoof.” It includes everything, bones, hide, blood, organs, and all.
Example: A typical live weight might be around 1,200 lbs.
#2 Hanging Weight
Once harvested, the beef is taken to the butcher where it’s cleaned and hung to dry-age. The hanging weight is what’s left after removing the hide, head, hooves, and internal organs — usually about 62% of the live weight.
Example: From a 1,200 lb live animal, the hanging weight would be around 744 lbs.
This is also the weight used to calculate butcher fees, which are $1.50 per pound.
#3 Final Weight
This is the beef you actually bring home. It’s the result of:
- Additional trimming during butchering, which can reduce the weight by up to 35%, depending on your chosen cuts and fat content.
- A small moisture loss (about 4%) during the 10–21 days the meat is hung (also known as “aging”).
The more boneless cuts you choose, the lower the final weight, but that doesn’t mean less meat, just fewer bones.
So, Why Is Beef Hung?
Beef is typically hung in a cooler for 10-21 days to improve tenderness and flavor. This process is called aging. It allows natural enzymes to break down the muscle fibers, making your steaks and roasts more tender and delicious.
Never hesitate to ask questions to your Beef source or your Butcher.
What You Need to Know as a Customer
- We handle the live weight.
- The butcher calculates hanging weight and charges accordingly.
- You only need to think about the take-home beef weight, and how you’d like it cut.
Have questions? We’re happy to help you understand the process, walk you through your cutting order, and make sure you get exactly what you want from your grass-fed beef purchase.
Call or text us anytime at (530) 949‑4241.
