Understanding Beef Yield
Live weight, hanging weight, take-home weight — what each means and why the numbers change.
The three weights
Three different weights are used when discussing beef. Understanding them is essential for buying shares.
Live Weight
100%The weight of the live animal before processing.
Packaged / Take-Home Weight
~40–50% of liveThe actual cut, wrapped, and packaged meat you receive.
How the weights relate
The relationship between these weights is not fixed. The conversion from live to hanging weight depends on the animal's gut fill, hide, head, and internal organs. The conversion from hanging to packaged weight depends on cut selections, bone-in vs. boneless, and trim.
Live → Hanging
Typically 60–64% of live weight
Hanging → Packaged
Typically 60–75% of hanging weight
These ranges are estimates. Actual yields depend on many factors — see below.
Why yields vary
Many factors affect how much packaged meat you actually receive from a share. No two animals are identical.
Breed and genetics
Animal size and age
Fat coverage and marbling
Bone-in vs. boneless selections
Trim and waste
Aging method and duration
Cut selections (e.g., boneless vs. bone-in steaks)
Processor technique and experience
Plan your freezer space
Use our freezer calculator to estimate how much space you need for different share sizes.
Build Your FreezerReady to find local meat?
Browse farms and listings near you, or explore more of our buying guides.