Know Your Weights

First-time bulk share buyers are often surprised to find that the amount of meat they take home (boxed weight) is significantly less than the hanging weight they are charged for. Understanding how weight is measured can help set the right expectations before placing your first order of a whole, half or quarter share.

Industry Standards

Under WSDA regulations, whole, half and quarter shares must be sold based on live weight. In practice, this is not always feasible, so producers are allowed to charge by hanging weight instead. However, selling by final boxed (take-home) weight is not permitted.

Here’s a breakdown of what each term means:

• Live Weight: The weight of the animal while it is alive.

• Hanging Weight: The weight of the carcass after slaughter, with the head, hide, hooves, blood, and internal organs removed.

• Boxed Weight: The net, take-home weight of the processed, packaged meat ready for your freezer.

Why There’s a Difference

There is a natural and expected reduction in weight from hanging weight to boxed weight. This reduction varies by species and is influenced by several factors:

• Moisture loss during dry aging (primarily with beef)

• Trimming of fat, connective tissue, and sinew

• Animal composition, including fat content and bone density

Species Expectations

While results vary, the following are typical ranges for reduction from hanging weight to boxed weight for different species:

• Beef: 36% to 40%

• Pork: 25% to 35%

• Lamb: 30% to 40%

• Goat: 30% to 40%

Customize Your Cuts

Your specific cut sheet choices can also impact your final take-home weight. Want to learn more about how your selections affect your order? Click here to explore your options.