Beef what is hanging weight

Grain-fed animals are usually raised on grass and hay, then fed corn, sugar beets, distillers grains or other feedstuffs to add fat and marbling to the meat. In order to sell beef by the package, or to retailers or restaurants, beef has to be inspected by a state or federal inspector, and specially-labeled.

When producers sell meat as a half or quarter, the buyer is technically buying the animal, rather than the meat, which enables them to bypass the inspection. There is no difference in how the meat is cut or prepared by the meat processor—food safety is not in question with or without the inspector. The Beef Checkoff has put together some great beef recipes and information about how to cook all kinds of beef.

Why does it take so long to get my meat once the animal is dropped off to butcher? Beef is typically aged for days. This develops the flavor and helps break down the connective tissue, making it more tender. Generally, one cubic foot of freezer space will hold pounds of packaged meat. That varies by freezer configuration and how the meat is packaged. Meat that has not been processed through a Federal or State inspected processing facility cannot legally be sold directly to consumers.

Wrapping meat in paper is usually less expensive. Most places wrap the meat in plastic first, then in paper, which helps prevent freezer burn. The USDA recommends eating frozen roasts and steaks within four to 12 months. 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.

Higher fat means more loss. Also , the more boneless cuts requested by the customer, the lower the final weight. What does this mean as far as actually per lb costs? 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.

Hopefully this information is helpful to folks considering buying a beef share. If you are new to buying a quarter to whole beef, it is important to understand pricing and how much beef you will actually get. Here is a quick guide to some butcher shop terminology:. Hanging Weight. When it comes to beef weights, the hanging weight is the weight of the carcass after it has been taken to the butcher shop.

Boxed Weight. Cut weight is the final weight of the meat once it has been cut and packaged at the butcher shop.