We sell our whole and half cows as a live animal purchase, which avoids the use of a USDA processing plant and is far less stressful for the animal.
We harvest our animals at 30 to 36 months when they weigh 1200 to 1400
The live weight is obviously the weight of the live animal.
The hanging weight is the weight after the animal is bleed and the hide and parts that are not eaten are removed. The hanging weight is 59-62% of the Live Weight.
The cut weight is the weight of the actual meat after it is dry aged for 28 days.
Cut weight is 14% less than the hanging weight due to water evaporation during aging, saw cuts, and removal of ligaments, tendons and gristle.
What will it cost for a half cow?
How much meat will I get?
Every animal is different but here is an example:
A 1200 pound animal will yield on average 600 pounds of meat.
The cost is $3/pound live weight and you pay for the butchering, ($90/half cow), and processing.
Processing cost is based on the hanging weight.
Processing is $1.25/pound of the hanging weight.
This pays the butcher for the dry aging, cutting and wrapping of your meat.
Half of a 1200-pound animal will cost approximately $2300 and yield around 300 pounds of meat. The price per pound is less than $8 compared to $14 per pound when purchased in an individual meat cut; individual steak, roast, or pack of ground beef.