Hanging Weight
Hanging weight is the weight of an animal after its organs, skin and head have been removed. This number is the weight of the carcass and the only number we get from the butcher. Your actual meat weight is approximately 75% of the hanging weight of the animal. Because it is the only number we have to go by, we adjust our rates to compensate for this discrepancy. Once you have your animal, to figure your price per pound, simply multiply your hanging weight by .75, and then divide the total cost by that new number.
Total Cost/(Hanging Weight*.75)= Price Per Pound.
Some of the meat may seem expensive when you work out the numbers, paying more for hamburger, but if you figure that choice steaks, tenderloin and comparable cuts can go from $15/lb and more at the supermarket, it all works out very nicely for the customer in the end.
We choose to sell our Beef and Pork as whole animals because it works well for both parties. Not unlike the CSA model, we know that our food is finding a home, and the customer knows that they are receiving a very competitive price for their commitment to our farm.
BACK
