How it works
Meat goes through three weights. Live weight is the animal on the hoof. Hanging weight is the carcass after slaughter, about 60% of live weight for beef. Take-home weight is the packaged meat after cutting, about 60–65% of hanging weight for beef. A 1,200 lb steer gives roughly 720 lb hanging and about 450 lb of meat.
How to use it
Enter the live weight and your share. If your farmer or butcher gave you a hanging weight, set dressing to 100% and enter the hanging weight as the live weight. Add prices to see what you really pay per pound of meat.
Reference chart
| Animal | Hanging ÷ live | Take-home ÷ hanging |
|---|---|---|
| Beef | about 58–63% | about 55–70% |
| Pork | about 70–74% | about 65–75% |
| Lamb | about 48–55% | about 70–80% |
| Goat | about 45–52% | about 70–80% |
Frequently asked questions
How much meat do you get from a half cow?
From a typical 1,200 lb steer, a half gives about 360 lb hanging weight and around 220–240 lb of packaged meat. It depends on the animal and the cuts you choose.
What is hanging weight?
The weight of the carcass after slaughter, once the head, hide, feet and organs are removed. Many farmers price by hanging weight.
How much freezer space do I need for a quarter beef?
Plan on about 1 cubic foot for every 30–35 lb of packaged meat. A quarter beef of about 110 lb needs roughly 4 cubic feet.
Why is take-home weight so much less than hanging weight?
Bone, fat trim and moisture lost while the carcass dry-ages all come off. Boneless cuts and extra trimming lower the yield further.
Figures are typical values from university extension and breed-association guidance. Estimates only. Individual animals vary — confirm pregnancy and health questions with your veterinarian. Last reviewed 2026-09-18.