Most Montana farmers, myself included, price bulk beef on hanging weight. If you haven't read my previous post on what hanging weight means, the short version is: it's the weight of the carcass after slaughter and before the butcher starts cutting. You are not taking home that many pounds of meat — the finished weight in your freezer is typically around 55 to 62 percent of the hanging weight for beef.
Read MoreA primer on terminology and costs related to buying bulk freezer meat. We cover beef, pork, lamb, and goat hanging weight ratios, finished weight, and how to estimate your cost per pound based on hanging weight.
Read MoreI’ve hashed out most of the details in previous blogs, so I’ll just use a summary here along with a couple caveats of numbers that I updated since the original version.
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