a. This is the estimation of the final finished weight on our beef. Also called "on the hoof".
a. hanging weight = live weight X 60%. So 1000 lbs. X 60% = 600lbs. hanging weight, and 1100 X 60% =660lbs. hanging wt.
b. hanging weight is the weight of the carcass after the internal organs, hide, head and feet have been removed.
a. this is the weight of the meat that you put into your freezer.
Packaged is 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 (choice of bone-in/out etc.).
b. Packaged or dressed weight can be estimated in either of two ways:
1. packaged weight = live weight X 40%. So 100 lbs. X 40% = 400 packaged pounds and 1100 lbs. X 40% = 440 packaged pounds.
2. packaged weight = hanging weight X 66.66%. So 600 lbs. X 66.66% = 399.96 pkg. lbs. and 660 lbs. X 66.66% = 439.96 packaged lbs.
A quarter beef needs about 4 cubic feet.
A half beef needs about 8 cubic feet.
You should plan for at least 16-17 cu.ft. freezer space for a whole beef.
This will also vary a little bit with the freezer design.
For our personal beef we use one 19 and one 21 cu. ft. freezer to each house one full beef.
Needed freezer space varies with the choice of cuts and packaged weights also.
Good verbal explanation of the different cuts of a beef: http://www.beef.com/finding-the-perfect-cut-of-beef
KANSAS GRASS-FED BEEF * KANSAS GRASS FED BEED * GRASS FINISHED BEEF * BUY GRASS FED BEEF IN KANSAS
Sunny Pastures Ranch
Garnett, KS, 66032
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