"Hanging weight" is the term used to describe the weight of a side of beef as it hangs up in a meat cooler with the useable cuts intact.  Whole, halves and quarters are sold to consumers based on hanging weight. This hanging weight varies as some sides of beef are fatter or leaner than other sides of beef.  Excess fat and bone are removed during cutting, therefore, carcass fatness will affect how much take-home meat a side of beef will yield. Keep in mind that 100% grass feeding creates a leaner carcass than what a grain fed feedlot carcass will be.

The following are examples of fat and bone removed from choice cuts.

YIELD FROM A VERY LEAN, CHOICE 300 LB. SIDE
Fat & bone (waste) 15%
Usable meat cuts
225 lb. take-home meat 85%

YIELD FROM AN AVERAGE, CHOICE 300 LB. SIDE
Fat & bone (waste) 30%
Usable meat cuts
210 lb. take-home meat 70%

YIELD FROM A VERY FAT, CHOICE 300 LB. SIDE
Fat & bone (waste) 45%
Usable meat cuts
165 lb. take-home meat 55%

The above illustrations are for Choice sides, which are the most commonly available grade. All beef sold by hanging weight will lose some of its weight in the cutting and trimming process no matter how lean the side of beef is. The amount of fat and bone that must be trimmed (cutting loss) from a side thus has an influence on the price per pound of meat that is finally wrapped and frozen for you. For a discussion of Prime, Choice and Select, see Making the Grade.

*Remember, this is only an approximation and will vary with how you want your beef processed.