THE BUTCHERING PROCESS
On average we like to take our cattle to the butcher around 1200lbs. As we said this is an approximate weight but that’s what we aim for. From a 1200lbs steer, typically the hanging weight is approximately 60% of the live weight or 720lbs. During the final butchering process, typically the weight of meat cut, packaged, vacuum sealed and ready for you is approximately 43% of the live weight or 500lbs. Your various cuts of meat will consist of steaks, roasts and hamburger. From the overall cut of beef approximately 20% will be steaks, 20% roasts and 60% hamburger.