How Much Meat Do You Get from Half a Cow?
Enter your hanging weight to see exactly what cuts and quantities you'll receive. Understand the difference between hanging weight and take-home weight.
Calculate Beef Yield
Calculate by:
Typical Cut Breakdown
| Cut Category | Percentage | Half Cow (~220 lbs) | Common Uses |
|---|---|---|---|
| Ground Beef | 40% | ~88 lbs | Burgers, tacos, meatballs, casseroles |
| Steaks | 20% | ~44 lbs | Ribeye, NY strip, sirloin, filet, flank |
| Roasts | 20% | ~44 lbs | Chuck, rump, brisket, arm roast |
| Other Cuts | 12% | ~26 lbs | Short ribs, stew meat, kabob, shanks |
| Bones & Organs | 8% | ~18 lbs | Soup bones, liver, heart, oxtail |
These are typical percentages. Your actual breakdown depends on your cut sheet preferences and the specific animal.
Understanding the Weights
Live Weight (~1,200 lbs)
The animal's weight before slaughter. You'll rarely see this number unless you're buying from a very small operation.
Hanging Weight (~700 lbs for whole) ← What you pay for
Carcass weight after slaughter, removing hide, head, and organs. This is the industry standard for pricing bulk beef. About 58-62% of live weight.
Take-Home Weight (~440 lbs for whole) ← What you receive
The actual packaged meat you bring home. About 60-65% of hanging weight. The difference is bone, fat cap, and unusable trim removed during butchering.
Frequently Asked Questions
How much meat do you get from half a cow?
From a typical half cow with 350 lbs hanging weight, you'll get about 200-220 lbs of packaged meat. This is roughly 60-65% of the hanging weight. The rest is bone, fat, and trim removed during butchering.
Why is take-home weight less than hanging weight?
Hanging weight is measured right after slaughter, before the butcher removes bones, excess fat, and unusable trim. The butchering process removes 35-40% of the weight. This is standard for all beef processing, not specific to any farm.
What cuts do you get from half a cow?
A typical half cow yields roughly: 40% ground beef (80-90 lbs), 20% steaks (40-50 lbs including ribeye, NY strip, sirloin, filet), 20% roasts (40-50 lbs of chuck, rump, brisket), 12% other cuts (stew meat, short ribs, kabob meat), and 8% bones/organs.
How many steaks are in half a cow?
A half cow typically yields 50-70 steaks of various cuts. This includes roughly 8-12 ribeyes, 8-12 NY strips, 4-8 filet mignon, 6-10 sirloin, and various other steaks like flank, skirt, and flat iron. Exact counts depend on how thick you have them cut.
Can I customize the cut breakdown?
Yes! When you work with a processor, you fill out a "cut sheet" specifying exactly how you want your beef cut. Want more ground beef? They can grind the roasts. Prefer thick steaks? Just say so. The percentages above are typical defaults.
Related Resources
Ready to find a supplier?
Browse local farms and butchers selling bulk beef in your state.
Browse Suppliers