Hanging Weight

This is how we charge for bulk meat purchases (quarter, half or whole)

Hanging weight (sometimes call dressed weight) refers to the weight of an animal’s carcass immediately after slaughter, with the head, hide, internal organs, blood, and other inedible parts removed. This is the weight of the carcass on the rail or hook at the processing facility and is commonly used in the industry to determine pricing, as it accurately reflects processing costs based on the available carcass from which cuts are made.

Buyers need to understand that the final packaged meat weight will be less than the hanging weight. This reduction is due to customer specific choices of cuts, trimming, deboning, and further processing, which removes additional parts to prepare the meat for consumption.

Butcher or Processing Costs

Butcher Costs Are Separate and are charged directly by the processor including:

Charges by hanging weight: Butchers typically calculate fees such as cutting and wrapping the meat based on the hanging weight of the carcass.

Additional charges for patties, sausage links, spices, etc.

Kill fee: An additional one-time fee for the slaughter process.

Cardboard trays or boxes used to separate and transport the customer's meat

Butchers may have other charges for specific unique services.