EXPLANATION OF WEIGHTS:
For 2017, we are going to estimate an average hanging weight of 750 lbs. The figures below are estimations based on a 750lb. hanging weight.
1. LIVE WEIGHT: 1250 pounds
a. This is the estimation of the final finished weight on our beef. Also called "on the hoof".
2. HANGING WEIGHT: 750 pounds
a. hanging weight = live weight X 60%. So 1250lbs. X 60%=750lbs.
a. hanging weight is the weight of the carcass after the internal organs, hide, head and feet have been removed.
3. PACKAGED OR DRESSED WEIGHT: 500 pounds
a. this is the weight of the meat that you put into your freezer.
packaged or dressed weight is the weight of the carcass after the removal of large bones and excess fat during the wrapping process.
there is also natural shrinkage during the dry-aging process. Choice of cuts will also affect the final take home weight (choice of bone-in/out ect.).
b. packaged or dressed weight can be estimated in either of two ways:
1. packaged weight = live weight X 40%. So, 1250x40%=500 packaged pounds
2. packaged weight = hanging weight X 66.66`%. So, 750lbs. X66.66%=499.95 packaged pounds.
A general guide is 1 cubic foot of freezer space for 25/30 lbs. of packaged weight beef.
Needed freezer space really varies with the choice of cuts and packaged weights.
BEEF CUT CHARTS:
Good verbal explanation of the different cuts of a beef: http://www.beef.com/finding-the-perfect-cut-of-beef
Check out this site for a nice thorough chart with typical beef cuts: http://www.angus.org/pub/beefchart.pdf