Hanging Weight vs Boxed Weight

After dry aging, each side is processed into individual retail cuts based upon the instructions given to the butcher by the customer. The weight after this process is called the “boxed,” “take home,” or “retail” weight. It’s important to know that after butchering, the boxed weight will be significantly less than the hanging weight. The percentage of the hanging weight that remains is called the “yield” for short and is generally around 55% of hanging weight. This percentage varies based on a number of factors, including:

• Bone-in vs. boneless – Removing cuts from the bones will dramatically affect the remaining weight; it will not significantly affect the actual amount of meat you receive.
• The amount of fat remaining on the meat cuts – The yield will vary based on how much surface fat the butcher leaves on the cuts, trims off or adds to the hamburger.
• Leanness of ground beef – If the ground beef is made very lean the yield will be less than if the ground beef is made with a higher percentage of fat from the animal added back in.

Once the meat is cut and wrapped, the butcher will call the customer to arrange a time for pick up. Get the barbeque ready!