Weight without a scale, and meat in the freezer
Most small farms don't own a livestock scale. A soft measuring tape gets you within about 5 to 10% for an animal in normal condition: measure the heart girth just behind the front legs, measure body length, and the formula does the rest. The divisor changes by species, which is why a pig and a steer with the same girth weigh differently.
The second question every beef, pork or lamb buyer asks is how much meat actually comes home. Three weights are involved. Live weight is the animal on the hoof. Hanging weight is the carcass, about 60% of live weight for beef. Take-home weight is the packaged meat, roughly 60 to 65% of hanging weight, because bone, trim and dry-aging moisture all come off. A 1,200 lb steer gives about 720 lb hanging and around 450 lb of meat.
Ask your farmer or butcher which weight their price uses. The same animal quoted per live pound, per hanging pound and per take-home pound gives three very different bills.
Common questions
How accurate is the tape method?
Usually within 5–10% for adult animals in normal body condition. Very fat, thin, pregnant or young animals can be further off.
Should I use a tape weight for medicine?
No. Use a scale whenever a dose depends on weight, and confirm the dose with your vet.
How much freezer space does beef need?
About 1 cubic foot for every 30–35 lb of packaged meat, so roughly 7–8 cubic feet for a half beef.