The Local Butcher - Helpful Information

Beef Yield Guide - Whole, Half, Quarter

Numbers represent averages. Actual weights vary by animal size, breed, fat content, and cutting preferences.

Understanding how much meat you receive from a whole, half, or quarter beef helps customers make informed decisions. This guide explains typical hanging weights, take-home weights, and cut expectations.

Key Terms

Live Weight — Weight of live animal

Hanging Weight — Weight after slaughter, before cutting - usually 55-65% of live weight.

Take-Home/Packaged Weight/Yield — Final weight of the meat you receive after trimming, deboning, fat content (proportion of lean muscle to fat), cut choices (bone in versus boneless), and packaging - usually 55-65% of hanging weight.

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Example:

Whole Beef

Hanging Weight: 800 lbs

Take-Home Weight: 440 lbs. - 520 lbs. (for 800 lb. carcass)

What You Get: (Any of this can go into ground beef)

Bone In Steaks: T Bone, Porterhouse, Rib Steaks, Sirloin (Boneless), Filet Mignon (Boneless) and/or Boneless Steaks: New York Strip, Ribeye, Sirloin, Filet Mignon
Approximately 24 Roasts (4 English, 10 Chuck, 2 Rump, 4 Sirloin Tip, 4 Arm)
Rounds: Steaks or Cubed Steak
Approximately 175 lbs. Ground beef and/or Ground Beef Patties (1/4 lb, 1/3 lb or 1/2 lb) (if you get all of the cuts offered)
Brisket
Short ribs
Boiling Beef
Stew meat
Soup bones or Dog Bones
liver, heart, tongue

Half Beef

Hanging Weight: 400 lbs. (varies from animal to animal)

Take-Home Weight: 220 lbs. - 260 lbs. (1/2 of an 800 lb. carcass_

What You Get: (Any of this can go into ground beef)

Bone In Steaks: T Bone, Porterhouse, Rib Steaks, Sirloin (Boneless), Filet Mignon (Boneless) or Boneless Steaks: New York Strip, Ribeye, Sirloin, Filet Mignon
Approximately 12 Roasts (2 English, 5 Chuck, 1 Rump, 2 Sirloin Tip, 2 Arm)
Rounds: Steaks or Cubed Steak
Approximately 90 lbs. Ground beef and/or Ground Beef Patties (1/4 lb, 1/3 lb or 1/2 lb) (if you get all of the cuts offered)
Brisket
Short ribs
Boiling Beef
Stew meat
Soup bones or Dog Bones
liver, heart, tongue

Quarter Beef

Hanging Weight: 200 lbs

Take-Home Weight: 110 lbs. - 130 lbs. (1/4 of an 800 lb. carcass)

What You Get: (Any of this can go into ground beef)

Bone In Steaks: T Bone, Porterhouse, Rib Steaks, Sirloin (Boneless), Filet Mignon (Boneless) or Boneless Steaks: New York Strip, Ribeye, Sirloin, Filet Mignon
Approximately 6 Roasts (1 English, 2-3 Chuck, 0-1 Rump, 1 Sirloin Tip, 1 Arm)
Rounds: Steaks or Cubed Steak
Approximately 45 lbs. Ground beef and/or Ground Beef Patties (1/4 lb, 1/3 lb or 1/2 lb) (if you get all of the cuts offered)
Brisket
Short ribs
Boiling Beef
Stew meat
Soup bones or Dog Bones

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Freezer Space Needed

Whole Beef: 18–20 cubic feet

Half Beef: 10–12 cubic feet

Quarter Beef: 5–7 cubic feet

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Factors That Affect Final Weight

• Bone-in vs. boneless cuts

• Amount of trim turned into ground beef

• Proportion of lean muscle to fat

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Why Buy in Quarters, Halves or Whole from

The Local Butcher

• Lower cost per pound

• Custom cutting options

• Stock your freezer for months

• Support local farmers and processors

Ex. When buying a beef from The Local Butcher, you pay $5.15 based on hanging weight. If you buy a quarter of a beef weighing 800 lbs (hanging weight), that is 200 lb x $5.15 = $1030. If the yield is 55%, then you will take home approximately 110 lbs of meat. For burger, steaks, roasts, etc., your true cost per pound of take-home meat is just $9.36 lb. A tremendous savings for high‑quality, locally processed beef!

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Questions?