I bought a quarter beef. On the hoof weight was 1550# for which my share is 388#. I go to pick it up and my hanging weight is 180#. That’s only a 46% yield and way lower than the last few I’ve bought. The weight was provided to me by the seller, an 18 year old son of a friend. Does that much loss sound possible or should I start asking questions?
I always took in steers that were around 1000-1100 and had just slightly over half. If it was corn feed nearly to death and sport’n that much fat…could be right
But that’s live wt to dressed wt. Wouldn’t most the fat still be on the carcass? My last three were more like 60% yield.
A typical steer yields about 64%.
1550# x .64% = 992#
Divided by 4 = 248#
Cut and wrapped your weight of 180# might be a little light.
But if he was 100# full (feed and water), which is easy to do on a big steer,
then that would make your yield less.
1450 x 60% = 870#
Divided by 4 = 217#
Cut and wrapped 188# is probably right.
WKW
Yes. Your hanging weight is always more than your “trimmed” weight
A typical steer yields about 64%.
1550# x .64% = 992#
Divided by 4 = 248#
Cut and wrapped your weight of 180# might be a little light.But if he was 100# full (feed and water), which is easy to do on a big steer,
then that would make your yield less.
1450 x 60% = 870#
Divided by 4 = 217#
Cut and wrapped 188# is probably right.
WKW
388# was my live weight. 180# was my hanging weight. I only put about 120# in the freezer.
Usually you will lose about 1/3 from on the hoof weight to hanging weight and then approximately another 1/4 of the hanging weight during processing due to removing bones & trimming fat.
As an example our steers are usually around 1200# on the hoof -> 800 lbs hanging -> 600 lbs processed. That means for a quarter it would go 300/200/150.
Based on what you’re saying if the 180 lbs is processed weight (which I think is what you described) then I think it sounds reasonable, but if it really was hanging weight (post butchering, pre-processing) then it seems 25% low.
Another way to look at is what price did you end up paying for fully processed beef? If you were anywhere under $4.50/lb for the finished product it’s a fair price… If not PM me next time before you buy 
Will
180 is my hanging weight.
120 is my processed weight–and that includes the tongue/liver/heart…
By my math, I paid almost 6 bucks a pound.
I look back at my last locker tag from a smaller steer I brought in. I can’t tell if it is 994# or 984# for weight, but regardless that’s only a 10# difference. We had 673# that went out the door wrapped up at 532#. 532/4= 133# per quarter on a near 1000# animal. If you were 500# more on the animal, I would anticipate you should have been closer to 200# I’ve had horrible experiences with animals over 1200#- More fat, bigger bones,….more loss.
Mazomanie, WI
I hear you, the sticker shock can get you scratching your head. Last 1/4 I bought though, my 160 some lb hanging weight yielded me less than 90lbs packaged. That was the end of that for buying from that supplier…got almost as much from a medium doe I shot that same fall.
By my math, I paid almost 6 bucks a pound.
Beef prices. Wow.
A relative told me this year they were thinking of ditching their traditional prime rib at deer camp this year and going low rent with lobster and shrimp. I had to ask if he was joking or not!
They have the neighbors over from two adjoining farms, with relatives, kids, non hunters, etc they had 70 people over last year. Needless to say that’s a lot of prime rib at today’s prices.
Grouse
Beef prices. Wow.
A relative told me this year they were thinking of ditching their traditional prime rib at deer camp this year and going low rent with lobster and shrimp. I had to ask if he was joking or not!
They have the neighbors over from two adjoining farms, with relatives, kids, non hunters, etc they had 70 people over last year. Needless to say that’s a lot of prime rib at today’s prices.
Grouse
Grouse-ouch! Glad it’s not me…I’ve got 4 carnivorous children at home-makes filling a deer tag not only enjoyable but a grocery bonus!
[/quote]
Had our beef yielded what it was supposed to (on the hoof to hanging weight) we would have been at a reasonable price. That was kind of what the OP was about. I would have gladly paid 4.5 bucks a pound for this beef–it’s fantastic. But at what I paid, I could have bought what I wanted fresh out the case at the local butcher shop.
I’m chalking it up to a learning experience… I’ll only buy quarters on the rack from this guy from now on.
My cousin charges $2.40 LB hanging weight right now, and add roughly $.40 a pound for cut, wrapped, and froze. He pays haul and kill fee. So total is roughly $2.80 a pound hanging weight.
Most of his Beef are 1000 to 1200 lbs live weight.
You must be logged in to reply to this topic.
