Page 1 of 3

Hanging weights/final weights

Posted: Thu Aug 17, 2017 12:15 am
by boondocks
Picked up 2 steers tonight from butcher. They looked pretty decently marbled, even for grassfed. Hanging weights were 734 and 780. That's up over 100 lbs per steer from last year and hopefully a sign that we are maybe, just maybe, getting the hang of this and adding some good genetics.

Customers always ask what the final weight was. Do ya'll step on a scale holding all the meat, or what? :lol: (Our butcher doesn't provide final weights). Online research estimates that anywhere from 10-35% is lost between hanging weight and packaged weight. I have discarded the 10% figure as an outlier; then assumed, since ours were lean, that we may be a touch toward the lower end; but then (wanting to be conservative and not PO customers) added a bit back on. In other words, guesswork! I suppose it would be safe-ish to tell customers to expect a 20-25% loss from hanging to final weight? Or is that too low?
Any advice/experience? Thanks!

Re: Hanging weights/final weights

Posted: Thu Aug 17, 2017 12:23 am
by Son of Butch
IF you want to weigh it easy, yet accurate, weigh your vehicle before and after picking up each.

Re: Hanging weights/final weights

Posted: Thu Aug 17, 2017 1:01 am
by boondocks
Son of Butch wrote:IF you want to weigh it easy, yet accurate, weigh your vehicle before and after picking up each.



Interesting point, hadn't thought of that. Although gas consumption may affect...Unless we could find a scale nearby. Or weigh it full then top if off...
Do you think the 20-25% is in the ballpark generally?

Re: Hanging weights/final weights

Posted: Thu Aug 17, 2017 1:27 am
by Son of Butch
My fearless prognostication: 1,111 lbs take home from the 2 of them.
734 + 780 = 1514 - 403 = 26.6%

My butcher is located 6 blocks from the elevator's weigh scale... isn't everyone's?

Re: Hanging weights/final weights

Posted: Thu Aug 17, 2017 1:33 am
by boondocks
Son of Butch wrote:My fearless prognostication: 1,111 lbs take home from the 2 of them.
734 + 780 = 1514 - 403 = 26.6%


That was about what it felt like in the coolers...not way off anyway.
It's funny how people expect everything exact, like the meat is lab-grown. One customer was sharing his order with a relative and fretted a bit because there were not even numbers of every single steak and roast. :shock:

Re: Hanging weights/final weights

Posted: Thu Aug 17, 2017 1:46 am
by Son of Butch
Take home is roughly 44% of live weight
Your butcher has the right idea and avoids the subject by not providing take home weights.
It always shocks buyers and they assume the butcher is stealing meat.

Re: Hanging weights/final weights

Posted: Thu Aug 17, 2017 2:06 am
by boondocks
Son of Butch wrote:Take home is roughly 44% of live weight
Your butcher has the right idea and avoids the subject by not providing take home weights.
It always shocks buyers and they assume the butcher is stealing meat.


Agree. We did have a local butcher (now closed up shop for reasons which will become apparent momentarily) who openly talked about how part of his employees' perks were that he gave them some meat off every animal he butchered. Said like it was no big deal.

Re: Hanging weights/final weights

Posted: Thu Aug 17, 2017 6:36 am
by Craig Miller
Ours puts the weight of ever package on the label. Don't everybody's?

Re: Hanging weights/final weights

Posted: Thu Aug 17, 2017 7:51 am
by Jogeephus
Son of Butch wrote:Take home is roughly 44% of live weight
Your butcher has the right idea and avoids the subject by not providing take home weights.
It always shocks buyers and they assume the butcher is stealing meat.


I agree. Many different ways to process meat. Boned or bone-in steaks, do they fast the animal for a day before processing or not? Just to many variables. 44% seems like a safe figure to use.

Re: Hanging weights/final weights

Posted: Thu Aug 17, 2017 9:01 am
by kd4au
Craig Miller wrote:Ours puts the weight of ever package on the label. Don't everybody's?

Who do you use?

Re: Hanging weights/final weights

Posted: Thu Aug 17, 2017 9:16 am
by Craig Miller
Weavers in Falkville. I have also used Brickhouse in Cullman. I'm pretty sure they labeled with weight also. I prefer Weavers when I can get in though. My in laws took some pigs to a place in Hanceville and it was not labeled. Can't remember the name there though.

Re: Hanging weights/final weights

Posted: Thu Aug 17, 2017 9:43 am
by Workinonit Farm
Craig Miller wrote:Ours puts the weight of ever package on the label. Don't everybody's?


Both of the processors we use/have used, do the same. Each package has a label with the weight of each pkge.

Re: Hanging weights/final weights

Posted: Thu Aug 17, 2017 9:43 am
by Supa Dexta
boondocks wrote:Agree. We did have a local butcher (now closed up shop for reasons which will become apparent momentarily) who openly talked about how part of his employees' perks were that he gave them some meat off every animal he butchered. Said like it was no big deal.


I'm killing every week, and have a spreadsheet made up to track all cuts and weight percentages. I made it well known at the shop that I have this information, results are steady now.

Re: Hanging weights/final weights

Posted: Thu Aug 17, 2017 10:12 am
by Craig Miller
Supa Dexta wrote:
boondocks wrote:Agree. We did have a local butcher (now closed up shop for reasons which will become apparent momentarily) who openly talked about how part of his employees' perks were that he gave them some meat off every animal he butchered. Said like it was no big deal.


I'm killing every week, and have a spreadsheet made up to track all cuts and weight percentages. I made it well known at the shop that I have this information, results are steady now.



Funny how that works.

Re: Hanging weights/final weights

Posted: Thu Aug 17, 2017 11:06 am
by kd4au
Craig Miller wrote:Weavers in Falkville. I have also used Brickhouse in Cullman. I'm pretty sure they labeled with weight also. I prefer Weavers when I can get in though. My in laws took some pigs to a place in Hanceville and it was not labeled. Can't remember the name there though.

I've used Weavers on a hog one time, it seems hard to get an appointment with them, but they did a good job. But they didn't weigh the packages on the hog. I have heard of brickhouse but never used them. Have you ever used Pete's Meats in Loretta ?