how to figure live weight from hanging weight

X 60%=750lbs. Sure enough, her live weight (with all of the organs, head, etc…) was 350 pounds!! The weight difference from live to hanging is from loss of blood, head, hide, hooves, viscera, lungs and heart. live and 206 hanging and her actual having weight was 230 lbs. Food Safety Division Meat Inspection Services Oklahoma Department of Agriculture, Food, & For-estry offers its programs to Determining the cost of your animal The last weight is the “final” or “take-home” weight. What does this mean as far as actually per lb costs? We are hoping we can at least eat this, as the meat we have been buying at the grocery store is 80-90% inedible. This is what the animal weighed on the hoof, or when it was alive. Let us imagine we used that method, and the result was a 250 lb live pig. Hanging weight and final weight... some information. (60% of 800 lbs. Live weight is just what it sounds like- the weight of the animal “on the hoof.”. It depends on the per pound price (higher for the Premium Summer Angus beef, lower for the Premium Summer Jersey beef, and Neighborly beef), as well as the cuts that a customer requests. Header Example #2. The hanging weight is usually about 60% of the live weight. Dressing percentage can be calculated by taking (weight of the carcass / weight of live animal) * 100. This is the weight we base our per lb charges on. Factors affecting dressed weight. This number varies based on the breed and class of cattle. I taped the night before and got 285 lbs live and 205 lbs estimated hanging weight. On average (not for sure, just an average) lamb dress out at 51% so that X 150 = 76.5 lbs. a.  this is the weight of the meat that you put into your freezer. The butcher also charges cut/wrap fees based on this weight, plus extra if a customer has requested additional bones or organ meats. So, for this example, let's say we have a grass-fed, Angus steer that dresses out to a hanging carcass weight that is 58 percent of its live weight and your cost to get that animal to slaughter weight is $1.35 per pound of live weight. Hanging weight: Multiply hanging weight by 1.33 to determine live weight. X66.66%=499.95 packaged pounds. 150-300 Lbs for mature bucks. a. hanging weight is the weight of the carcass after the internal organs, hide, head and feet have been removed. Copyright 2001-2016 Mossback Farm LLC. In general, animals that are heavier muscled have a higher dressing percent than animals that are lighter muscled (see ranges, Table 1). PACKAGED OR DRESSED WEIGHT:  500 pounds. The weight is lost in 2 ways. For example, the estimated whole weight for a field-dressed deer weighing 105 pounds is 134 pounds (Figure 4). Hot carcass weight is the weight of the animal immediately after slaughter. The hanging weight at the butchers would include the weight of the head and if you figure that into our equation we would be looking at close to 70%. Dr. Rick Rasby, Professor of Animal Science, Animal Science, University of Nebraska A: A beef steer that is fed to a finished weight and fat thickness (usually about 0.5 inches of backfat between the 12th… PACKAGED OR DRESSED WEIGHT: 500 pounds. This amount is variable based on 2 factors – one is the amount of fat in the meat, and the other is the cuts that a customer requests. X 60%=750lbs. Hanging weight is just after the animal has been butchered and it’s “hanging” on the rail. Higher fat means more loss. The first is to calculate the live weight by multiplying the weight of the deer after it has been field dressed (or dressed and skinned, or fully processed) by a coefficient, resulting in the estimated live weight. If you know the hanging weight, than you could estimate the field dressed weight and the live weight. Hopefully this information is helpful to folks considering buying a beef share. To calculate how much meat you’ll receive, use this equation: Live weight x dressing percentage x carcass cutting yield = … The dead weight was skinned, gutted, and no head. This is the estimation of the final finished weight on our beef. Hang Weight = 72% of the Live Weight So, using the same pig at a live weight of 250 pounds... 250 x 72% = 180 pound hanging weight. We’re left with carcass weight, or hanging weight, of about 450 lbs. For a 1,200-pound animal with a hot carcass weight of 750 pounds, the dressing percentage is 62.50 and calculated as follows: (750 hot carcass weight ÷ 1,200-pound live weight) × 100 = 62.50 percent (Our grass-fed beef animals tend to be lower fat, so the loss tends to be closer to 35%.) 2016 © Powered by Theme-Vision. So, a 1200 lb animal would have a hanging weight of 720 lbs (estimated). A fawn’s weight varies with age. (Note that the lower weight doesn’t mean that you are receiving less meat – rather, you are receiving fewer bones). Then about another 30-35% is lost during the cutting process. Our cost was $370, plus .40 lb for processing and wrapping, which averages $3.06 lb- still cheaper than the grocery store. For most fed cattle, the HCW will be approximately 60 to 64 percent of live animal harvest weight. About 4% is water weight lost during the 10-14 day period that the carcass is hung (or “cured”). Hang weight refers to the weight of the pig after scald & scrape, head on, insides removed. a. Organs hanging means the liver, heart and kidneys with surrounding fat are included. The next weight is “hanging” weight. This can be determined on a hot carcass weight or a cold carcass weight. a.  hanging weight is the weight of the carcass after the internal organs, hide, head and feet have been removed. For example, if an adult pig has a heart girth equal to 45 inches and a body length equal to 54 inches, the calculation would be (45 x 45 x 54) / 400 = 273 lbs. For instance, the Hereford breed has a heavier hide than say an Angus so it will have a lower dress percentage. The first is “live” weight. On average, how much would the hanging weight be of a 150 lb. A general guide is 1 cubic foot of freezer space for 25/30 lbs. This figure will then need to be multiplied by 75% to get take home meat = 57.375 lbs. Choice of cuts will also affect the final take home weight (choice of bone-in/out ect.). Our hanging weight was 211 lbs and we ended up with 150.5 lbs of meat. average. from our 800 lb. a.  hanging weight = live weight X 60%. Hanging Scale 660Lb 300Kg for Farm, Hunting, Bow Draw Weight, Big Fish & with Accurate Sensor (Aluminum Heavy Duty Case, Digital) 4.7 out of 5 stars 994 $49.95 $ 49 . The weight difference from live to hanging is from loss of blood, head, hide, hooves, viscera, lungs and heart. 50 X 50 X 56 = 140,000. Once the carcass was eviscerated and the hanging weight (what the butchers use to charge you by) was taken, there were 250 pounds left. For beef, the general rule is that the carcass weight should be approximately 60% of the live weight. The figures below are estimations based on a 750lb. live lamb? When it comes to beef weights, there are 3 different ones of which customers should be aware. This is the weight that the butcher gives us after the animal has been taken back to the butcher shop to hang. The dress percentage ranges between 50% and 66% of the live weight. Dressing percentage is one of many factors affecting the value of a slaughter animal. Also called "on the hoof". The dress percentage refers to the hanging weight of the carcass as a percentage of the live weight. bison before we let it cool down or took out any of the bones. Edible meat weight: Multiply edible meat weight by 1.35 to determine live weight. (A half share would then be 360 lbs, and a 1/4 would be 180 lbs). This is the weight of the meat that each customer will bring home. hanging weight. The live weight for our Premium summer Angus steers usually averages around 1200 lbs. So 1250lbs. = 480 lbs). This house is identical to our first example except it is stick-built. (My latest research found that ground beef averages about $5/lb, roasts are about $12/lb and premium steaks are about $20/lb). Implication for Carcass Weight At which shrunk weight does the carcass weight discount take effect? Therefore, 3.7% shrink factor. Actual having weight is 234 lbs. They were scalded and scraped, so they then went to the meat shop for hanging and chilling. Live Weight Compared to Hanging Weight of a Pig. How does live weight compare to hanging weight of a freshly processed pig? The net dressed weight can vary dramatically from animals of the same type depending on how much fat is trimmed in the dressing process, how lean the animal is at butcher time, and if the animal has eaten shortly before slaughter. Because bison have thicker hides, a lot more … the HCW will be approximately 60 to 64 percent of the live animal slaughter weight. This is about 40 to 60% less than what you would pay if you purchased grass-fed beef by the cut from retail outlets. The second pig I taped at 279 lbs. If you know the weight of edible meat, you can calculate the hanging weight, field dressed weight, etc.. You can calculate from any weight. The hanging weight is usually about 60% of the live weight. As always, please drop us a line if you have questions! Using the measurements from steps 1 and 2, calculate body weight using the formula HEART GIRTH x HEART GIRTH x BODY LENGTH / 400 = ANIMAL WEIGHT IN POUNDS. Based on our data, 95 percent of adult deer with 105-pound field-dressed weights would have whole weights between 126 and 141 pounds. So for a 180 lb quarter share, the final weight would be about 108-117 lbs (estimated). b.  packaged or dressed weight can be estimated in either of two ways: 1.  packaged weight = live weight X 40%. 3. take home. A customer recently emailed me after picking up her order… she was curious as to why the “take-home” weight was different from the “hanging” weight. We just removed 350 lbs. It is important to list live load, dead load and total load separately because live load is used to compute stiffness and total load is used to calculate strength. Figure 3. This weight is usually about 60-65% of the hanging weight. So, 1250x40%=500 packaged pounds. Dressing percentage is calculated as: (hot carcass weight ÷ the live weight) x 100. 100-200 Lbs for mature does. Commercial broilers have 34% of their their wog (whole bird without giblets) weight attributed to the breast meat. Also , the more boneless cuts requested by the customer, the lower the final weight. However, the HCW can vary greatly from one animal to another. From the perspective of economics, understanding the average dressed weight as a ratio to the live weight … As a result, the live load, dead load and distribution of forces are different. 140,000/400 = 350. Hot / Hanging Carcass Weight. Live Weight = (Length x Girth^2) / 400. Commercial broilers yield 23-25% of their live weight as breast meat. Jersey steers are usually less, as are heifers. 2.  packaged weight = hanging weight X 66.66`%. Needed freezer space really varies with the choice of cuts and packaged weights. 3. A 180 lb quarter share of beef from us would range from $6.60-8/lb (for final weight). At that point, you subtract the hide, head, blood mass, the internal organs, and typically the leg below the front knee and hind hock joint. a. this is the weight of the meat that you put into your freezer. The actual live weight to retail cuts yield varies, and is dependent on various factors such as breed, fat to muscle ratio, cutting order, age, the length of time left hanging in the cooler, etc. So, a 1200 lb animal would have a hanging weight of 720 lbs (estimated). 58 Lbs. Q&A: How do you figure the live weight of a beef carcass that had a hanging weight of 581 pounds? 95 $59.95 $59.95 of packaged weight beef. (A half share would then be 360 lbs, and a 1/4 would be 180 lbs). there is also natural shrinkage during the dry-aging process. packaged or dressed weight is the weight of the carcass after the removal of large bones and excess fat during the wrapping process. Hanging Weight X 75% 43 Lbs. We’ve used this method with several of our pigs and found it to be remarkably accurate. The other popular method is to measure the girth of the chest and determine the live weight from a chart. HANGING WEIGHT: 750 pounds a. hanging weight = live weight X 60%. A basic knowledge of dressing For 2020, we are going to estimate an average hanging weight of 750 lbs. Skin, trotters and head on. Dressing Percentage 59% 60% 61% Carcass wt, lb 1000 1000 1000 Shrunk live wt, lb 1695 1667 1639 Full live wt, lb 1758 1728 1700 Shrunk weight was calculated as 96.3% of full weight. So 1250lbs. The chart below will help you estimate your deer's live weight, field dressed weight and also edible meat weight. Since further processed poultry can be cut up a number of different ways, the informaiton on the percentage varies. Our live weight vs. dead weight ratio was only 64%. Edible Meat You can use the following formula to work backwards. So, 750lbs. 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, Another chart from National Cattlemen's with cuts and cooking methods (click on the steer for the chart):  http://www.beefitswhatsfordinner.com/aboutbeef/default.asp, A page with a simple cut chart and a helpful description of cuts:  http://www.certifiedangusbeef.com/chef/cuts.php, http://www.beef.com/finding-the-perfect-cut-of-beef, http://www.beefitswhatsfordinner.com/aboutbeef/default.asp. The hot carcass weight (HCW) is the weight of the unchilled carcass in pounds after the head, hide and internal organs have been removed. You can use the following formula to work backwards.

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