Beef Weights & Cuts

LIVE WEIGHT:  1000-1100 pounds.

This is the estimation of the final finished weight on our beef.  Also called “on the hoof”.

HANGING WEIGHT:  600-660 pounds.

  • Hanging Weight = live weight X 60%.
  • 1000 lbs. X 60% = 600 lbs. hanging weight
  • 1100 X 60% =660 lbs. hanging weight

Hanging Weight is the weight of the carcass after the internal organs, hide, head and feet have been removed.

PACKAGED OR DRESSED WEIGHT:  400-440 pounds.

This is the weight of the meat that you put into your freezer.

Packaged or dressed weight is the weight of the carcass after the removal of large bones and excess fat during the wrapping process.

There is also natural shrinkage during the dry-aging process.  Choice of cuts will also affect the final take home weight

Packaged or dressed weight can be estimated in either of two ways:

  1. Packaged weight = live weight X 40%.
    1000 lbs. X 40% = 400 pounds
    1100 lbs. X 40% = 440 pounds
  2. Packaged weight = hanging weight X 66.66%.
    600 lbs. X 66.66% = 399.96 pounds
    660 lbs. X 66.66% = 439.96 pounds

FREEZER SPACE:

A quarter beef needs about 4 cubic feet.

A half beef needs about 8 cubic feet.

You should plan for at least 16-17 cubic feet of freezer space for a whole beef.

This will also vary a little bit with the freezer design.

Needed freezer space varies with the choice of cuts and packaged weights also.

BEEF CUT CHARTS:

Good verbal explanation of the different cuts of a beef:
http://www.beef.com/finding-the-perfect-cut-of-beef

Check out this site for a nice thorough chart with typical beef cuts:
http://www.angus.org/pub/beefchart.pdf

Another chart from National Cattlemen’s with cuts and cooking methods (click on the steer for the chart):
http://www.beefitswhatsfordinner.com/aboutbeef/default.asp

A page with a simple cut chart and a helpful description of cuts:
http://www.certifiedangusbeef.com/chef/cuts.php


Rare Earth Farms All natural, grass-fed, grass-finished beef, are raised in lush pastures that are continually rotated to maintain the highest levels of soil and grass. The farm management and animal husbandry standards used reduces the stress levels of the animals compared to commercial feed-lot beef and results in the highest quality all natural beef available in the market.

 

Retail beef cuts


Meat Yield By Cut For An Average Heifer/Steer

CUT WHOLE HALF QUARTER
*Pounds Per Cut *Percentage Per Cut *Pounds Per Cut *Percentage Per Cut *Pounds Per Cut *Percentage Per Cut
Ground Beef 136 32.8% 67.9 32.8% 33.8 32.8%
Stir Fry 20 7.7% 10 7.7% 5 7.7%
Ribs 44 10.6% 22 10.6% 10.9 10.6%
Chuck Roast 12 2.9% 6 2.9% 3 2.9%
Eye of Round Roast 8 1.9% 4 1.9% 2 1.9%
Shoulder Roast 6 1.4% 3 1.4% 1.4 1.4%
Sirloin Tip Roast 12 2.9% 6 2.9% 3 2.9%
Brisket 14 3.4% 7 3.4% 3.5 3.4%
Stew Beef 30 7.2% 15 7.2% 7.4 7.2%
Cube Steak 10 2.4% 5 2.4% 2.5 2.4%
NY Strip 20 4.8% 10 4.8% 4.9 4.8%
Ribeye 14 3.4% 7 3.4% 3.5 3.4%
Sirloin 14 3.4% 7 3.4% 3.5 3.4%
Flank 14 3.4% 7 3.4% 3.5 3.4%
Kabobs 30 7.2% 15 7.2% 7.4 7.2%
Skirt 2 0.5% 1 0.5% 0.5 0.5%
Filet Mignon 8 1.9% 4 1.9% 2 1.9%
Flat Iron 6 1.4% 3 1.4% 1.4 1.4%
Liver 2 0.5% 1 0.5% 0.5 0.5%
414 100% 206.9 100% 102.6 100%
Whole $10/lb***
Half $10/lb***
Quarter $10/lb***
*These are APPROXIMATE figures only
Weights will vary

***PRICE FOR WHOLE, HALF OR QUARTER COW IS ACTUAL MEAT WEIGHT, NOT HANGING WEIGHT.***

Lamb Info


https://www.facebook.com/RareEarthFarms/