EXPLANATION OF WEIGHTS:
At processing time, we have two weight groups, the lighter group with an average of 620 pounds hanging and the heavier group with an average of 750 pounds hanging weight.
1. LIVE WEIGHT: 1033.33 pounds (lighter grp) &1250 pounds (heavier grp)
a. This is the estimation of the final finished weight on our beef. Also called "on the hoof".
2. HANGING WEIGHT: 620 pounds (lighter grp) & 750 pounds (heavier grp.)
a. hanging weight = live weight X 60%. So 1033.33 lbs. X 60% = 620 lbs. hanging weight and 1250lbs. X 60%=750lbs.
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: 413.33 pounds (lighter grp) &500 pounds(heavier grp.)
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 1033.33 lbs. X 40% = 413.33 packaged pounds & 1250x40%=500lbs.
2. packaged weight = hanging weight X 66.66`%. So 620 lbs. X 66.66% = 413.3 pounds & 750lbs. X66.66%=499.95lbs.
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.
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.
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
