People are often surprised that a 600 lb half of a live animal becomes about 200 lbs of packaged meat. Here's why — and none of it means you're being shortchanged:
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| Stage | Typical Weight | What's Removed |
|---|---|---|
| Live Weight (half) | 500–650 lbs | — |
| Hanging Weight | 300–400 lbs | Hide, head, organs, hooves (~40% loss) |
| Take-Home Weight | 200–250 lbs | Bone, fat trim, moisture (~35–40% of hanging) |
You pay hanging weight. When a farm quotes "$6/lb hanging weight," that's 300–400 lbs × $6 = $1,800–$2,400 before processing fees. Your effective per-pound cost on the 200–250 lbs you actually take home is higher — that's normal for every farm and butcher. Use our price calculator for exact numbers.