Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Cattle Boards
Beginners Board
Hanging weights/final weights
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="boondocks" data-source="post: 1442034" data-attributes="member: 20599"><p>Picked up 2 steers tonight from butcher. They looked pretty decently marbled, even for grassfed. Hanging weights were 734 and 780. That's up over 100 lbs per steer from last year and hopefully a sign that we are maybe, just maybe, getting the hang of this and adding some good genetics.</p><p></p><p>Customers always ask what the final weight was. Do ya'll step on a scale holding all the meat, or what? :lol: (Our butcher doesn't provide final weights). Online research estimates that anywhere from 10-35% is lost between hanging weight and packaged weight. I have discarded the 10% figure as an outlier; then assumed, since ours were lean, that we may be a touch toward the lower end; but then (wanting to be conservative and not PO customers) added a bit back on. In other words, guesswork! I suppose it would be safe-ish to tell customers to expect a 20-25% loss from hanging to final weight? Or is that too low?</p><p>Any advice/experience? Thanks!</p></blockquote><p></p>
[QUOTE="boondocks, post: 1442034, member: 20599"] Picked up 2 steers tonight from butcher. They looked pretty decently marbled, even for grassfed. Hanging weights were 734 and 780. That's up over 100 lbs per steer from last year and hopefully a sign that we are maybe, just maybe, getting the hang of this and adding some good genetics. Customers always ask what the final weight was. Do ya'll step on a scale holding all the meat, or what? :lol: (Our butcher doesn't provide final weights). Online research estimates that anywhere from 10-35% is lost between hanging weight and packaged weight. I have discarded the 10% figure as an outlier; then assumed, since ours were lean, that we may be a touch toward the lower end; but then (wanting to be conservative and not PO customers) added a bit back on. In other words, guesswork! I suppose it would be safe-ish to tell customers to expect a 20-25% loss from hanging to final weight? Or is that too low? Any advice/experience? Thanks! [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Cattle Boards
Beginners Board
Hanging weights/final weights
Top