These are fancy cattle with good carcass genetics from registered Angus cows, bred by the top Angus bulls available, animals that we have raised with care and kindness. Pigs too.
Let’s use beef for our example.
Live Weight vs. Hanging Weight
Let’s assume an average sized 20 to 24-month-old steer weighs approximately 1000 pounds (although we at LJF target 1400 pounds). That weight is called the “live weight.” Once the animal is slaughtered, the skin, head, non-usable organs, and hooves are removed, and the carcass is split down the middle. This part of the process is done at the farm. The two sides are then tagged and transported to the butcher shop. At the butcher shop, the two halves are weighed, giving the butcher the “hanging” or “carcass weight,” which is usually around 60% of the live weight. This weight is then used to determine the cost of the portion purchased. This number will be how we calculate a customer’s final bill, less deposit. The carcass is then hung in a cooler for 10-15 days to dry age (we do 3 weeks for beef). This improves tenderness, enhances flavor, and further reduces weight due to evaporation.
You are paying for the “usable” parts of the animal, although we like to offer parts of the animal that not everyone is familiar with, if you like, just ask (includes bones, hide for curing, organs, and so forth).
Hanging Weight vs. Freezer Weight
The difference between the hanging weight and the freezer (or take-home) weight of an animal lies in how the animal’s body is processed and trimmed. Here’s a breakdown of the two terms and why there’s a difference:
Hanging Weight
- Definition: The weight of the animal after it has been slaughtered and the inedible parts (such as the hide, head, feet, and internal organs) have been removed, but before it is further processed into cuts of meat.
- Includes: The carcass, which typically still has bones, some fat, and possibly some parts that will later be trimmed.
- Typical Percentage of Live Weight: Hanging weight is usually about 60-65% of the live weight of the animal, depending on the species, breed, and fat content.
Freezer Weight (Take-Home Meat Weight)
- Definition: The final weight of the usable meat you receive after the carcass is fully processed into individual cuts (steaks, roasts, ground meat, etc.) and any unusable or unwanted parts (bones, excess fat, sinew, etc.) are removed.
- Includes: Only the trimmed and packaged meat you can store and eat.
- Typical Percentage of Hanging Weight: Freezer weight is typically about 50-70% of the hanging weight, depending on factors such as:
- The type of cuts requested (e.g., boneless vs. bone-in).
- How much fat or bone is removed during processing.
- The skill and practices of the butcher.
Why the Difference?
- Bone and Fat Removal: Bones and fat make up a significant part of the carcass weight. If you opt for boneless cuts or extra trimming, more weight is lost.
- Processing Losses: Trimmings and scraps that aren’t usable as cuts or ground meat are discarded.
- Customer Preferences: Some people choose to keep more of the fat or request specific parts like organ meat, which can slightly affect the freezer weight.
Example Calculation
- Live Weight: 1,000 lbs (for a steer)
- Hanging Weight: ~600 lbs (60% of live weight)
- Freezer Weight: ~360-420 lbs (60-70% of hanging weight)
We made this cool infographic that might help as well. Feel free to print and share.
