Tracy R. Posted October 24, 2012 Share Posted October 24, 2012 Halves & Whole Beef Sold by hot carcass weight #3.50/lb plus processing fees What does "hot carcass weight" mean? Is that different from "hanging weight"? What is the best way to buy from a farmer? I'm so confused! Who'd have thought buying meat could get so complicated. Link to comment Share on other sites More sharing options...
Derval Posted October 24, 2012 Share Posted October 24, 2012 Some good info here http://carolinagrassfedbeef.com/FAQ_s.html What do you mean by hot carcass weight? a. The hot carcass weight is the weight of the animal after it is slaughtered and the head, tail, legs, hide, and organs are removed. Link to comment Share on other sites More sharing options...
Robin Strathdee Posted October 25, 2012 Share Posted October 25, 2012 I have nothing worthwhile to add to this thread, other than every time I've read the title it makes me laugh. The end. Link to comment Share on other sites More sharing options...
Derval Posted October 25, 2012 Share Posted October 25, 2012 Next time you see a beefy guy at CF Robin you have the perfect name for it Link to comment Share on other sites More sharing options...
Robin Strathdee Posted October 26, 2012 Share Posted October 26, 2012 ...Gasp! I'm a happily married woman with children! I would never... Out loud in front of my husband Link to comment Share on other sites More sharing options...
Kim Posted November 18, 2012 Share Posted November 18, 2012 I sell and help raise grass-fed beef. Hot carcass weight is initial hanging weight, before dry-aging (it will weigh up to 10% less after dry-aging). The finished weight is about 60% of the dry hanging weight depending on things like whether you keep soup bones, organs, fat, etc. Our processing fees are about $0.65/lb hanging weight (dry, I think), so assuming it's similar wherever you are $3.50/lb / 0.93 = $3.76 3.76 + 0.65 = $4.41 per lb dry hanging weight $4.41 / 0.6 = 7.35 / lb finished weight If you buy a quarter, it'll be somewhere between 80 and 120 lbs. Their price would be pretty expensive in my region (Central PA), but not insanely so. We sell our meat in variety packs by finished weight to avoid this confusion. I fear that a lot of consumers think they are getting a screaming deal, when it's really an average or even expensive price. So, I don't like selling by hanging weight, but a lot of farmers/ranchers do it anyway. Usually they are selling the animal 'on the hoof' when they do it this way (which it sounds like your guy is doing). I'm not sure if it's a regulatory issue, just because it's how the butchers work, or because it reduces the producer's uncertainty (ie, how much weight the carcass loses when drying, how weight the carcass loses when drying if the consumer chooses to waste organs/bones). Good luck! Link to comment Share on other sites More sharing options...
Tracy R. Posted November 29, 2012 Author Share Posted November 29, 2012 Thank you Kim. I ended up finding a local guy that sold by finished, packaged weight. It was a great deal! Link to comment Share on other sites More sharing options...
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