"take home" weight versus "hanging weight" what's the difference?

There are three different weights that customers should be aware when it comes to purchasing freezer beef. 

• The “Live” weight is what the animal weighed "on the hoof", or when it was alive.  The live weight for our yearlings usually average around 1000 lbs. 
• The “Hanging” weight refers to the weight of the carcass as it hangs in the butcher’s cooler once the head, hide, feet, organs and blood are removed.   The butcher base their processing fees on the hanging weight, and is the industry standard of measurement by direct to market farmers, thus the weight measurement we use when selling our beef.  There is about a 40% loss in weight from live to hanging.  So, a 1000 lb animal would have a hanging weight of 600 lbs (estimated).  A SIDE would then be 300 lbs; and a SPLIT would be 150 lbs (estimated).  
• The “Order” or “Final” weight is the weight of the order that each customer will have delivered.    The Order weight is usually about 70-80% of the Hanging weight.  The weight loss from hanging to final weight is a result of water loss and cutting instruction loss.  About 4% is water weight lost during the 14 day period that the carcass is hung (or “cured”).  Then about another 20-30% can be lost during the cutting process.  The more boneless cuts requested by the customer, the lower the final weight.  (Note: the lower weight doesn’t mean that you are receiving less meat – rather, you are receiving fewer bones).   

Hopefully this information is helpful to folks considering buying a SIDE or SPLIT. 
As always, please drop us a line if you have questions!