BEEF WEIGHTS & CUTS
BEEF WEIGHTS and ESTIMATIONS:
1. LIVE WEIGHT: 1000-1100 pounds.
a. This is the estimation of the final finished weight on our beef. Also called "on the hoof".
2. HANGING WEIGHT: 600-660 pounds.
a. hanging weight = live weight X 60%. So 1000 lbs. X 60% = 600 lbs. hanging weight, and 1100 X 60% =660 lbs. hanging wt.
a. hanging weight is the weight of the carcass after the internal organs, hide, head and feet have been removed.
3. PACKAGED OR DRESSED WEIGHT: 400-440 pounds.
a. 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 (choice of bone-in/out ect.).
b. packaged or dressed weight can be estimated in either of two ways:
1. packaged weight = live weight X 40%. So 1000 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.
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 cu.ft. freezer space for a whole beef.
Needed freezer space varies with the choice of cuts and packaged weights also.
BEEF CUT CHARTS:
Check out this site for a nice thorough chart with typical beef cuts: http://www.angus.org/pubs/beefchart.pdf
Another chart from National Cattlemen's with cuts and cooking methods: http://www.beef.org/documents/BME_MINI_handout.pdf
A page with a simple cut chart and a helpful description of cuts: http://www.certifiedangusbeef.com/chef/cuts.php
