Live Weight vs Hanging Weight vs Packaged Weight
Why you pay for 350 lbs but take home 220. The three weights in bulk beef buying, explained with real numbers.
6 min read
Tom has been buying half and whole cows from local farms for his own family since 2009. He spent 15 years working with small-scale cattle operations and now helps families find and evaluate farm-direct beef suppliers through Half a Cow Club's directory of 1,200+ producers.
Quick Answer
There are three weights in bulk beef, and each is smaller than the last. A 1,200 lb live steer becomes ~720 lbs hanging weight (60%), which becomes ~430 lbs packaged meat (60% of hanging). For a half cow, that's roughly 360 lbs hanging weight yielding 215 lbs of packaged meat.
Most farms price by hanging weight, which is the industry standard. Your effective cost per pound is higher than the quoted hanging weight price because you take home less than you pay for. We see this confuse first-time buyers constantly, but it's completely normal and the effective price still beats grocery store prices.
The Three Weights, Explained
Live Weight: 1,000-1,400 lbs (whole steer)
This is the animal's weight on the hoof. A finished beef steer typically weighs 1,000-1,400 lbs. Some farms price by live weight instead of hanging weight. If you see prices at $2.00-3.50/lb, they're likely quoting live weight.
Hanging Weight: 600-840 lbs (whole) / 300-420 lbs (half)
This is what most farms charge by. After harvest, the hide, head, hooves, blood, and organs are removed. What's left is the carcass, which hangs in a cooler for 10-21 days during dry aging.
Hanging weight is about 60% of live weight. A 1,200 lb steer has a ~720 lb hanging weight. A half is ~360 lbs hanging weight. Typical pricing: $3.50-6.00/lb hanging weight.
Packaged Weight: 360-540 lbs (whole) / 180-270 lbs (half)
This is what goes in your freezer. After the butcher cuts the hanging carcass into steaks, roasts, and ground beef, you lose weight from bone removal, fat trimming, and moisture lost during aging.
Packaged weight is 60-65% of hanging weight. A 360 lb hanging weight half cow yields approximately 215-235 lbs of packaged meat. This is the "take-home weight."
Weight Conversion Reference
| Share Size | Live Weight | Hanging Weight | Packaged Weight |
|---|---|---|---|
| Quarter Cow | 250-350 lbs | 150-210 lbs | 90-135 lbs |
| Half Cow | 500-700 lbs | 300-420 lbs | 180-270 lbs |
| Whole Cow | 1,000-1,400 lbs | 600-840 lbs | 360-540 lbs |
Exact yields vary based on the animal's build, how much fat you keep, bone-in vs. boneless cuts, and aging time. These ranges reflect what we've seen across hundreds of orders tracked through our supplier network.
Where Does the Weight Go?
Starting from a 1,200 lb live steer, here's what happens at each stage:
Live Weight to Hanging Weight (lose ~40%)
At harvest, these parts are removed before the carcass is weighed:
Note: If you request organs (liver, heart, tongue) on your cut sheet, those get added back to your packaged weight. Always request them - you're paying for the whole animal.
Hanging Weight to Packaged Weight (lose ~35-40%)
During processing, weight is lost from:
Bone-in cuts (T-bone, bone-in ribeye) retain bone weight, increasing your total yield. Requesting more bone-in cuts means more total pounds, though some of that weight is bone.
How Weight Loss Affects Your Price Per Pound
This is where first-time buyers get confused. Here's a real example:
What You Pay
- 350 lbs hanging weight x $5.00/lb = $1,750
- Processing: 350 lbs x $1.00/lb = $350
- Kill fee: $85
- Total paid: $2,185
What You Take Home
- 350 lbs x 63% yield = 220 lbs packaged
- Quoted price: $5.00/lb hanging
- Effective price: $2,185 / 220 lbs = $9.93/lb
Your effective price ($9.93/lb) is nearly double the quoted hanging weight price ($5.00/lb). This is completely normal and matches what we see across our directory of 1,200+ suppliers. That $9.93/lb gets you every cut from ground beef to filet mignon, which according to USDA retail data would cost $12-18/lb at a grocery store.
What If the Farm Prices by Live Weight?
Some farms price by live weight instead of hanging weight. This can look much cheaper but works out similarly:
| Pricing Method | Quoted Price | For a Half Cow | Effective $/lb |
|---|---|---|---|
| Live weight | $2.50/lb | 600 lbs x $2.50 = $1,500 + processing | ~$9-10/lb take-home |
| Hanging weight | $5.00/lb | 350 lbs x $5.00 = $1,750 + processing | ~$9-10/lb take-home |
Always compare effective price per pound of take-home meat. A farm quoting $2.50/lb live weight and a farm quoting $5.00/lb hanging weight may have nearly identical total costs. Use our price calculator to compare apples to apples.
How to Maximize Your Take-Home Weight
Request bone-in cuts where it makes sense
Bone-in ribeyes, T-bones, and bone-in chuck roasts retain bone weight that would otherwise be removed. More total pounds, though some is bone.
Ask for soup bones and marrow bones
Bones that would be discarded can add 10-20 lbs to your take-home weight. Great for bone broth.
Request organ meats
Liver, heart, tongue, and oxtail add 5-10 lbs. If you don't eat organs, request them for pet food or compost.
Ask for suet (kidney fat) and tallow
Fat trim and suet can be rendered into tallow for cooking. This can add another 5-15 lbs that would otherwise be discarded.
Frequently Asked Questions
What is hanging weight?
Hanging weight (also called carcass weight or dressed weight) is the weight of the animal after the hide, head, hooves, and organs are removed. It's what hangs in the cooler during dry aging. This is the weight most farms use to price your beef. A typical half cow has a hanging weight of 300-400 lbs.
Why do I take home less meat than the hanging weight?
Hanging weight includes bones, excess fat, and moisture that are removed during processing. Bone-in cuts keep some bone weight, but boneless cuts lose it entirely. Fat is trimmed to your preference. Dry aging removes 3-5% of weight as moisture. The result: you take home 60-65% of hanging weight as packaged meat.
What is the difference between live weight and hanging weight?
Live weight is the animal's weight while alive (1,000-1,400 lbs for a full steer). Hanging weight is after harvest and removal of hide, head, hooves, and organs, typically 60% of live weight (600-840 lbs for a whole, 300-420 lbs for a half). Some farms price by live weight instead of hanging weight, which looks cheaper per pound but works out roughly the same.
How much meat will I actually take home from a half cow?
From a half cow with 350 lbs hanging weight, expect 210-230 lbs of packaged meat (60-65% of hanging weight). This includes about 90 lbs of ground beef, 45 lbs of roasts, 45 lbs of steaks, and 40 lbs of other cuts (stew meat, short ribs, bones, organs).
Should I ask for bone-in or boneless cuts?
Bone-in cuts (T-bones, bone-in ribeyes) have more flavor and are great for grilling, but they include bone weight in your take-home total. Boneless cuts give you more usable meat per pound. Most people do a mix: bone-in for steaks they'll grill, boneless for roasts and everyday cooking. Your cut sheet lets you choose.
Why is my effective price per pound higher than the hanging weight price?
Because you pay for hanging weight but take home less. If you pay $5.00/lb hanging weight for 350 lbs ($1,750) plus $435 in processing, your total is $2,185. But you only take home ~220 lbs, making your effective price $9.93/lb. This is normal and still cheaper than grocery store prices for equivalent quality.
Half Cow vs Quarter Cow
Related Guides
Related Calculators
Sources & Methodology
Weight conversion percentages and yield ranges are based on USDA carcass data, processor records, and the author's 15+ years of personal bulk beef purchasing experience.
- USDA Agricultural Marketing Service – beef carcass yield and grading data
- University of Nebraska-Lincoln Extension – "Understanding Beef Carcass Yields and Losses"
- Half a Cow Club supplier directory – 1,200+ verified listings with pricing and yield data
- Direct communication with USDA-inspected meat processors across 15+ states
Ready to run the numbers for your area?
Use our calculators to estimate costs, yield, and freezer space.