To begin with, there are some terms that are helpful to know:
Live Weight – As one might expect, this is what the cattle weigh when they walk into the processing plant. It is a factor in estimating Hanging Weight.
Hanging Weight – The weight of the carcass after the internal organs, hide, head, and feet have been removed. This is the weight our pricing is based on (Current 2023 Pricing is $7.50/lb + processing).
Finished Weight – Also known as “Packaged” or “Dressed” weight – The final weight of meat you receive after the beef is processed according to your instructions.
While there is no guaranteed method for determining the Finished Weight the following is a good estimation formula:
Live Weight x 55% = Hanging Weight. Then Hanging Weight x 60% = Finished Weight
Our calves will weigh between 1200 lbs and 1750 lbs when ready for processing with a goal weight of 1400 lbs. So using 1400 lbs Live Weight as an example, you would estimate the Finished Weight to be approximately 462 lbs.
1400 x 55% = 770 lbs
770 x 60% = 462 lbs
It is important to note that this formula is simply an estimation of the Finished Weight. Several variables can affect the Finished Weight, certainly the most profound variable is customer processing instructions. Personally, we like more hamburger and boneless steaks. This processing reduces our Finished Weight to about 50% – 60% of our Hanging Weight, but results in the product that we want.
To illustrate this estimation variance, we sold a steer to 2 customers and while their hanging weight was exactly the same, their processing instructions resulted in one customer receiving 49.66% of their hanging weight while the other customer received 64.42%, a difference of 14.76% ON THE SAME STEER. While this is a rather unique example, (most customers process similarly and are generally within 1%-3% of each other) it does clearly illustrate the impact that customer processing instructions have on your finished weight and cost per pound!