50 X 50 X 56 = 140,000. If you know the hanging weight, than you could estimate the field dressed weight and the live weight. Edible meat weight: Multiply edible meat weight by 1.35 to determine live weight. average. Hot carcass weight is the weight of the animal immediately after slaughter. At that point, you subtract the hide, head, blood mass, the internal organs, and typically the leg below the front knee and hind hock joint. Our live weight vs. dead weight ratio was only 64%. (My latest research found that ground beef averages about $5/lb, roasts are about $12/lb and premium steaks are about $20/lb). Determining the cost of your animal Actual having weight is 234 lbs. On average, how much would the hanging weight be of a 150 lb. Sure enough, her live weight (with all of the organs, head, etc…) was 350 pounds!! So for a 180 lb quarter share, the final weight would be about 108-117 lbs (estimated). (Note that the lower weight doesn’t mean that you are receiving less meat – rather, you are receiving fewer bones). Implication for Carcass Weight At which shrunk weight does the carcass weight discount take effect? the HCW will be approximately 60 to 64 percent of the live animal slaughter weight. A general guide is 1 cubic foot of freezer space for 25/30 lbs. 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.). 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, http://www.beef.com/finding-the-perfect-cut-of-beef, http://www.beefitswhatsfordinner.com/aboutbeef/default.asp. Also called "on the hoof". So, 1250x40%=500 packaged pounds. hanging weight. Hanging Weight X 75% 43 Lbs. Dressing percentage is calculated as: (hot carcass weight ÷ the live weight) x 100. 2.  packaged weight = hanging weight X 66.66`%. 150-300 Lbs for mature bucks. For 2020, we are going to estimate an average hanging weight of 750 lbs. 95 $59.95 $59.95 The actual live weight to retail cuts yield varies, and is dependent on various factors such as breed, fat to muscle ratio, cutting order, age, the length of time left hanging in the cooler, etc. packaged or dressed weight is the weight of the carcass after the removal of large bones and excess fat during the wrapping process. Hanging weight and final weight... some information. A customer recently emailed me after picking up her order… she was curious as to why the “take-home” weight was different from the “hanging” weight. We’re left with carcass weight, or hanging weight, of about 450 lbs. On average (not for sure, just an average) lamb dress out at 51% so that X 150 = 76.5 lbs. The figures below are estimations based on a 750lb. The first is “live” weight. For example, if an adult pig has a heart girth equal to 45 inches and a body length equal to 54 inches, the calculation would be (45 x 45 x 54) / 400 = 273 lbs. The hanging weight is usually about 60% of the live weight. live lamb? Because bison have thicker hides, a lot more … a. this is the weight of the meat that you put into your freezer. In general, animals that are heavier muscled have a higher dressing percent than animals that are lighter muscled (see ranges, Table 1). The dress percentage refers to the hanging weight of the carcass as a percentage of the live weight. A 180 lb quarter share of beef from us would range from $6.60-8/lb (for final weight). Once the carcass was eviscerated and the hanging weight (what the butchers use to charge you by) was taken, there were 250 pounds left. = 480 lbs). We’ve used this method with several of our pigs and found it to be remarkably accurate. You can use the following formula to work backwards. HANGING WEIGHT: 750 pounds a. hanging weight = live weight X 60%. So, a 1200 lb animal would have a hanging weight of 720 lbs (estimated). Hanging weight is just after the animal has been butchered and it’s “hanging” on the rail. Dressing Percentage 59% 60% 61% Carcass wt, lb 1000 1000 1000 Shrunk live wt, lb 1695 1667 1639 Full live wt, lb 1758 1728 1700 Shrunk weight was calculated as 96.3% of full weight. A basic knowledge of dressing Based on our data, 95 percent of adult deer with 105-pound field-dressed weights would have whole weights between 126 and 141 pounds. Hang weight refers to the weight of the pig after scald & scrape, head on, insides removed. b.  packaged or dressed weight can be estimated in either of two ways: 1.  packaged weight = live weight X 40%. As a result, the live load, dead load and distribution of forces are different. (Our grass-fed beef animals tend to be lower fat, so the loss tends to be closer to 35%.) Our hanging weight was 211 lbs and we ended up with 150.5 lbs of meat. So, a 1200 lb animal would have a hanging weight of 720 lbs (estimated). a.  hanging weight is the weight of the carcass after the internal organs, hide, head and feet have been removed. Let us imagine we used that method, and the result was a 250 lb live pig. a.  this is the weight of the meat that you put into your freezer. X 60%=750lbs. take home. 2016 © Powered by Theme-Vision. This figure will then need to be multiplied by 75% to get take home meat = 57.375 lbs. Commercial broilers have 34% of their their wog (whole bird without giblets) weight attributed to the breast meat. So 1250lbs. (60% of 800 lbs. The weight is lost in 2 ways. This house is identical to our first example except it is stick-built. This can be determined on a hot carcass weight or a cold carcass weight. To calculate how much meat you’ll receive, use this equation: Live weight x dressing percentage x carcass cutting yield = … Dressing percentage is one of many factors affecting the value of a slaughter animal. Live Weight Compared to Hanging Weight of a Pig. Skin, trotters and head on. from our 800 lb. If you know the weight of edible meat, you can calculate the hanging weight, field dressed weight, etc.. You can calculate from any weight. What does this mean as far as actually per lb costs? This is the weight of the meat that each customer will bring home. of packaged weight beef. Hang Weight = 72% of the Live Weight So, using the same pig at a live weight of 250 pounds... 250 x 72% = 180 pound hanging weight. The weight difference from live to hanging is from loss of blood, head, hide, hooves, viscera, lungs and heart. This is the weight that the butcher gives us after the animal has been taken back to the butcher shop to hang. Dr. Rick Rasby, Professor of Animal Science, Animal Science, University of Nebraska A: A beef steer that is fed to a finished weight and fat thickness (usually about 0.5 inches of backfat between the 12th… For most fed cattle, the HCW will be approximately 60 to 64 percent of live animal harvest weight. How does live weight compare to hanging weight of a freshly processed pig? Hanging weight: Multiply hanging weight by 1.33 to determine live weight. 140,000/400 = 350. The other popular method is to measure the girth of the chest and determine the live weight from a chart. Q&A: How do you figure the live weight of a beef carcass that had a hanging weight of 581 pounds? PACKAGED OR DRESSED WEIGHT:  500 pounds. Hanging Scale 660Lb 300Kg for Farm, Hunting, Bow Draw Weight, Big Fish & with Accurate Sensor (Aluminum Heavy Duty Case, Digital) 4.7 out of 5 stars 994 $49.95 $ 49 . Using the measurements from steps 1 and 2, calculate body weight using the formula HEART GIRTH x HEART GIRTH x BODY LENGTH / 400 = ANIMAL WEIGHT IN POUNDS. We are hoping we can at least eat this, as the meat we have been buying at the grocery store is 80-90% inedible. We just removed 350 lbs. X66.66%=499.95 packaged pounds. Needed freezer space really varies with the choice of cuts and packaged weights. The hanging weight is usually about 60% of the live weight. Also , the more boneless cuts requested by the customer, the lower the final weight. Copyright 2001-2016 Mossback Farm LLC. Edible Meat You can use the following formula to work backwards. As always, please drop us a line if you have questions! a. Dressing percentage can be calculated by taking (weight of the carcass / weight of live animal) * 100. The butcher also charges cut/wrap fees based on this weight, plus extra if a customer has requested additional bones or organ meats. 100-200 Lbs for mature does. Our cost was $370, plus .40 lb for processing and wrapping, which averages $3.06 lb- still cheaper than the grocery store. For a 1,200-pound animal with a hot carcass weight of 750 pounds, the dressing percentage is 62.50 and calculated as follows: (750 hot carcass weight ÷ 1,200-pound live weight) × 100 = 62.50 percent Higher fat means more loss. The second pig I taped at 279 lbs. This number varies based on the breed and class of cattle. The weight difference from live to hanging is from loss of blood, head, hide, hooves, viscera, lungs and heart. For example, the estimated whole weight for a field-dressed deer weighing 105 pounds is 134 pounds (Figure 4). a.  hanging weight = live weight X 60%. Live Weight = (Length x Girth^2) / 400. 3. So, 750lbs. 58 Lbs. I taped the night before and got 285 lbs live and 205 lbs estimated hanging weight. a. hanging weight is the weight of the carcass after the internal organs, hide, head and feet have been removed. However, the HCW can vary greatly from one animal to another. Factors affecting dressed weight. X 60%=750lbs. 3. It is important to list live load, dead load and total load separately because live load is used to compute stiffness and total load is used to calculate strength. The hanging weight at the butchers would include the weight of the head and if you figure that into our equation we would be looking at close to 70%. Live weight is just what it sounds like- the weight of the animal “on the hoof.”. Hopefully this information is helpful to folks considering buying a beef share. Organs hanging means the liver, heart and kidneys with surrounding fat are included. This is the estimation of the final finished weight on our beef. live and 206 hanging and her actual having weight was 230 lbs. Commercial broilers yield 23-25% of their live weight as breast meat. Food Safety Division Meat Inspection Services Oklahoma Department of Agriculture, Food, & For-estry offers its programs to This amount is variable based on 2 factors – one is the amount of fat in the meat, and the other is the cuts that a customer requests. Hot / Hanging Carcass Weight. Then about another 30-35% is lost during the cutting process. Figure 3. Jersey steers are usually less, as are heifers. Since further processed poultry can be cut up a number of different ways, the informaiton on the percentage varies. It depends on the per pound price (higher for the Premium Summer Angus beef, lower for the Premium Summer Jersey beef, and Neighborly beef), as well as the cuts that a customer requests. A fawn’s weight varies with age. The dead weight was skinned, gutted, and no head. This is about 40 to 60% less than what you would pay if you purchased grass-fed beef by the cut from retail outlets. The hot carcass weight (HCW) is the weight of the unchilled carcass in pounds after the head, hide and internal organs have been removed. PACKAGED OR DRESSED WEIGHT: 500 pounds. About 4% is water weight lost during the 10-14 day period that the carcass is hung (or “cured”). bison before we let it cool down or took out any of the bones. This weight is usually about 60-65% of the hanging weight. This is the weight we base our per lb charges on. They were scalded and scraped, so they then went to the meat shop for hanging and chilling. Header Example #2. This is what the animal weighed on the hoof, or when it was alive. So 1250lbs. The live weight for our Premium summer Angus steers usually averages around 1200 lbs. The chart below will help you estimate your deer's live weight, field dressed weight and also edible meat weight. The first is to calculate the live weight by multiplying the weight of the deer after it has been field dressed (or dressed and skinned, or fully processed) by a coefficient, resulting in the estimated live weight. When it comes to beef weights, there are 3 different ones of which customers should be aware. The dress percentage ranges between 50% and 66% of the live weight. The last weight is the “final” or “take-home” weight. So, for this example, let's say we have a grass-fed, Angus steer that dresses out to a hanging carcass weight that is 58 percent of its live weight and your cost to get that animal to slaughter weight is $1.35 per pound of live weight. From the perspective of economics, understanding the average dressed weight as a ratio to the live weight … The next weight is “hanging” weight. Therefore, 3.7% shrink factor. The net dressed weight can vary dramatically from animals of the same type depending on how much fat is trimmed in the dressing process, how lean the animal is at butcher time, and if the animal has eaten shortly before slaughter. For instance, the Hereford breed has a heavier hide than say an Angus so it will have a lower dress percentage. (A half share would then be 360 lbs, and a 1/4 would be 180 lbs). (A half share would then be 360 lbs, and a 1/4 would be 180 lbs). For beef, the general rule is that the carcass weight should be approximately 60% of the live weight.