The average ready-to-butcher Angus cow weighs 1,150 pounds. This can vary a lot, depending on breed, finishing and management of the producer marketing the animal.
Once the animal is butchered and hide, head and internal organs removed, it usually weighs about 62 percent of the live weight. This is called the hanging weight. On that 1,150 pound animal that would be about 713 pounds.
Most producers figure the quarter/half/whole price based on the hanging weight.
After the beef hangs and ages for two to three weeks, which tenderizes and develops flavor in the meat (and also shrinks a little as some of the water evaporates) the carcass is broken down further, and excess bone, connective tissue and fat is removed.
About 21 percent of the hanging weight is removed in this process, leaving about 563 pounds of edible meat from a whole animal.
So, if you pay (for example) $3.25 a pound, figured on hanging weight, the actual price per pound will be about $4.35, if it processes according to the averages. Most custom meat processors charge from $.90 to $1.20 per pound, hanging weight, to process, so you’ll be looking at about $5.12 total, per pound for processed beef.
Keep in mind that includes all steaks, hamburger, roasts, ribs, etc.
