Hanging Weight vs. What You Take Home

[dun]

I think that older cows being made into all hamburger is the butchers choice. They can't save anything like spinal, so there's no T bones. But they can give you boned steaks. We just had a 6 yr old cow proccessed with about 100 lbs of cubed steaks made. Very good!

mnmt

With oilder cows we hang them for a couple of days then cut a couple of steaks of the ribeye. If they're chewable we get the rest of the loin cut, if not we just grind the whole deal then donate a lot of it to a local charity.

dun

 

[MoGal]

just got back a yearling calf last month... $20 to butcher and 32 cents a lb to process. I guess different areas charge different prices.

 

[cowboyekt]

Just picked one up. Hanging weight was 450, bring home was 324 of which 120 was hamburger, 204 steak's, roast, etc...
Thats 28% of hanging weight.

You lost 28%

 

[cowboyekt]

just got back a yearling calf last month... $20 to butcher and 32 cents a lb to process. I guess different areas charge different prices.

Here in Northeast Oklahoma I can get cattle butcher for anywhere from 30-50 cents a pound. Kill fee is $15-$32

 

[Bama]

Just picked one up. Hanging weight was 450, bring home was 324 of which 120 was hamburger, 204 steak's, roast, etc...
Thats 28% of hanging weight.

You lost 28%

Pert Nert 28 percent zaxly, I had a ribeye from it yesterday. You couldn't turn the steak with a pair of tongs. I had to turn it with a spatula because the meat was falling off the bone. One of the best steaks I've ever had.

 

[cowboyekt]

Pert Nert 28 percent zaxly, I had a ribeye from it yesterday. You couldn't turn the steak with a pair of tongs. I had to turn it with a spatula because the meat was falling off the bone. One of the best steaks I've ever had.

Just a question but I have never seen a ribeye with a bone in it. I have seen a rib steak with a bone!!!!!

 

[3MR]

Pert Nert 28 percent zaxly, I had a ribeye from it yesterday. You couldn't turn the steak with a pair of tongs. I had to turn it with a spatula because the meat was falling off the bone. One of the best steaks I've ever had.

Just a question but I have never seen a ribeye with a bone in it. I have seen a rib steak with a bone!!!!!

I think he was speaking allegoricaly.

 

[Bama]

Pert Nert 28 percent zaxly, I had a ribeye from it yesterday. You couldn't turn the steak with a pair of tongs. I had to turn it with a spatula because the meat was falling off the bone. One of the best steaks I've ever had.

Just a question but I have never seen a ribeye with a bone in it. I have seen a rib steak with a bone!!!!!

I think he was speaking allegoricaly.

Yep, I'm feeling a little alleg.. Allllegg... allegorically today. Thats hard to type much less say. I did have a T- bone yesterday, or was it half-tenderloin.

 

[cowboyekt]

Ok I fell for that one hook line and sinker!!!!!

 

[SPRINGER FARMS MURRAY GRE]

I've never heard of only a 5 pound loss from hanging to package weight. Jeanne is right. My first butcher told me it was next to impossible to beat a 30% loss. He only hung them for a week, and I changed butchers. The one I use now hangs them for 14-18 days, and charges 11 cents less per pound.

Our beeves routinely beat the 30% loss. They average about 25%. The last three in a row were in the 24-26% range. It has a lot to do with genetics, but probably more to do with how you feed them.

How do you feed yours? :?: