The average hanging weight is pounds but again, this varies animal to animal and the hanging weight can vary as much as 50 pounds either way. Many of our customers select a whole beef every year, whether its all for them, like we do in our family, or they are splitting it with another family, the whole beef is your very best value.
Its our lowest price per pound package and it gives you complete control over what you want in your beef package. Like our half beef you get custom cutting automatically included with your beef package. And just like with the half beef we work with you hand in hand to help you decide what cuts you want and how you want them packaged. While the weight varies by animal, over the last number of years the average final packaged weight of a whole has been around to pounds of beef.
The average hanging weight has been around pounds but again, this varies animal to animal and the hanging weight can vary as much as pounds either way. A quarter of beef needs about 4 cubic feet. We use 1 deep shelf, and both of the two bins at the bottom of the fridge, along with some of the storage on the door for a quarter.
We have typically more than half of the fridge space left. The rule of thumb is one cubic foot of freezer space for every 35 — 40 pounds of packaged meat. A quarter of beef will easily fit into a 5 -7 cubic foot chest freezer. As a general guideline, one cubic foot of freezer space allows you to store between 35 and 40 pounds of packaged meat. Why the variability? Because different meat gets packaged in different shapes which will change the amount you can squeeze in.
From searching on the internet, meat takes up 30 cubic inches per pound. So it would hold pounds packed perfectly. High beef production in and , which increased poundage due to COVID, leading to heavy cattle in and , is projected to lower retail beef prices in and But after that, lower beef production is projected by FAPRI to generate increasing retail beef prices from through Well, according to the U. So the USDA recommends tossing uncooked roasts, steaks, and chops after a year in the freezer, and uncooked ground meat after just 4 months.
Meanwhile, frozen cooked meat should go after 3 months. Frozen beef will be safe indefinitely. However, for best quality, use uncooked steaks, roasts, or chops within four to 12 months, uncooked ground beef within four months, and cooked beef within two to three months. The rule of thumb to plan for is 1. Thus a family of 4 should get at least an 6 cubic foot freezer.
A basic freezer formula states that 1. In essence, a family of four needs a minimum 6-cubic-foot freezer to satisfy its freezer needs. In other words, from a pound steer, you can expect a — pound carcass. Allow slightly more space when the meat is packaged in odd shapes.
An average beef carcass weighs about pounds. A side usually weighs slightly over lbs. This refers to the hanging weight or the gross weight by which the carcass is sold. Remember: the price that one pays is based on the hanging weight. When buying beef one must be familiar with how much fat is on the carcass because this will influence the amount of product in the packages. Cutting and trimming procedures influence the percent retail yield. When fat and bone are removed the percent retail yield decreases.
Table 1 shows the approximate retail yields from carcasses of different yield grades. When one buys a whole carcass or a side a variety of high and low priced cuts are obtained. You will get some cuts such as the brisket, short ribs, and shank not normally purchased. Usually locker plants and meat markets will convert such cuts into ground meat or stew meat. Meat processors will often age the meat for 10 days or the period desired and will cut it according to specifications.
In addition, one may specify how the side or wholesale carcass is cut. If the family will not eat certain cuts, then it may be wise to have the unacceptable cuts processed into ground beef. If one uses a great deal of ground beef then it may be wise to purchase only the forequarter. In comparing alternatives include the cost of cutting, wrapping, quick freezing, any interest for financing the purchase, and the finance costs on the freezer, as well as the freezer operation costs.
Buying a quarter involves many of the same considerations, but one may be a little more selective in doing so. Hind quarters, which include the wholesale round, loin, and the flank will give more steaks and roasts, but will cost more per pound than a side or carcass. A forequarter, which includes the chuck, rib, brisket, plate, and full flank has more of the less tender cuts.
These cuts yield more of the pieces which require pot roasting but will provide a higher percentage of usable lean meat and costs less than the side or carcass.