What is hanging weight? (and why you should avoid buying beef sold this way)
I’m a farmer who sells beef directly to consumers.
And I’m about to tell you something that might make other beef farmers mad at me.
You shouldn't buy beef by hanging weight.
(Quick definition: hanging weight is the weight of the cow carcass after initial slaughter and processing. It’s the weight of the carcass after the hide, head and some organs have been removed. The actual meat you will receive is typically 60% +/- of the hanging weight.)
Confused?
Of course you are.
You don’t buy anything else this way.
You don’t pay for 15 eggs but only receive 12.
You don’t pay for a gallon of milk but only get a half gallon.
It’s ridiculous.
WHAT DO YOU GET IN A QUARTER SHARE FROM OUR FARM? - CLICK HERE
The goal in any business should be to make it easier for someone to buy what you’re selling - not harder.
A few years ago, we stopped selling our Sides and Quarter Shares (freezer beef) by hanging weight. I got tired of explaining the complicated formula to my prospective customers.
And I am pretty sure that many folks felt I wasn’t being straight with them. (Can you imagine someone who is new to buying a Side of beef and what they must be thinking hearing this. It probably sounds like gibberish!)
Instead our farm now sells our beef by the actual weight of the meat you receive.
If you buy a Quarter we'll deliver 85 pounds of meat to you (or maybe a bit more but never less). And we'll tell you upfront what cuts you'll get and how much they'll weigh. (See how we do it here.)
I know - pretty radical, right?
If you buy a beef share by hanging weight and you want to know how many Ribeye steaks you'll be getting...well, good luck. The farmer might give you an estimate - and it'll probably be pretty close. But a guess is still a guess.
If we farmers want to sell directly to consumers, we need to also become marketers. And put ourselves in the shoes of consumers.
As a consumer, what do you care about?
Not some odd anachronistic formula that has to do with carcass and slaughter etc.
You’re want to know how many eggs are in the carton. Or how much milk is in the jug.
Or how much beef is in your freezer - in pounds!
7 Comments -
Joyce • -
Jan • -
Valley Ford Farm • -
Dave • -
Emily Kersey •
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I sell it both ways. I add the processing to the packaged meat. Only had 1 unsatisfied customer.
That’s perfect, I’m a consumer. Why do we have to pay for the bone ? I don’t eat them .. You are right on!! Hands up for you!!!
I like your thinking!
A good farmer will ensure the customer understands what they are buying. I always give a cutting instruction sheet and a sheet that explains hanging weight. I think it’s wrong to say avoid buying it this way. The price per pound is less to take into account the waste. I think it would be more correct to say make sure you understand what you are paying for before you buy this way. It could be a better deal buying hanging.
While I do agree this makes the explaination easier. Doesn’t it do away with customization, which I’ve found to be among the most important things to a majority of our customers. Are all steaks cut to a uniform thickness? Is all ground meat packaged in the same weight increments? Can they opt out of minute steak and have it ground? These are all options that vary among each client for us. Hanging weight while harder to explain is universal. Two steers at the same Hanging weight can yield so much differently when customized. Tomahawk vs Ribeye or Bone in vs boneless roast. I have some customers who always opt for ground beef instead of keeping short ribs. Not to mention customers who want to keep things more rare parts like tongue, heart, or even tallow.