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Lets talk hamging weights

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TwoByrdsMG

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I have had heifers cut out lighter too- we butchered a steer and heifer this spring. The steer was 40 lbs heavier live but had 92 lbs hanging weight on her. I'll tell you I don't usually have them done this light but when people want the beef NOW I make it happen.

1046 lb live steer, 564 lbs HW
1006 lb live heifer, 472 lbs HW

Typically we target a 600-700lb HW (at least 1150 lbs live). I expect the two I am having done tomorrow will hang in the 650-710 lb range based on current live weights.

Note- we also have a butcher in town that we won't use because you can't trust him to give him your own animal back. He also has an in house retail shop where he sells beef.
 

Hpacres440p

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HW 586, did not keep liver, heart, kidneys. 56%- grass fed, did not hold feed or water, so shrink included basically out of pasture + 45 mile trailer ride, and they provide hay and water for “overnight guests”.
Update-final cut meat back was 358 lbs from 586 lbs HW-so dress-out was 61% of HW. I ordered fewer bone-in cuts, no liver, but beef was finished nicely. So....live weight of a heavy-hided, taller, bigger boned animal isn’t fully indicative of the meat dress out yield. He’ll still taste awesome, I’m sure!
 

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Hpacres440p

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HP - meat looks really dark. Is that normal for grass fed? Might just be the picture.
Just the picture, but yes, the ones we have processed have been darker than store-variety. They are also close to 24 mo, as opposed to 15mo. The flavor is not “gamey”, and they are really tender. Fat is a little more yellow, for sure.
This is a tenderloin end we are smoking today.
 

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