FAQ
What is hanging weight?
"Hanging weight" refers to the weight of a carcass after it has been slaughtered and all the internal organs, head, and hide have been removed. It's called "hanging" weight because the carcass is typically hung on a rail during this process. So, essentially, it's the weight of the animal after it's been cleaned and prepared for further processing into individual cuts of meat.
When you buy bulk beef (1/4 or more) you are charged by the hanging weight.
Watch this short video to get a better understanding!
What is a cut sheet?
A cut sheet contains instructions for the butcher on how you'd like your portion cut and prepped.
- How big are the patties? (4 per pack, 1lb each. etc.)
- How big is the hamburger? (1lb packs, 3lb packs, etc.)
- How thick are the steaks? (1", 1.5", etc.)
- How heavy to make the roasts?
- Bone-in vs boneless
- etc.
How do I fill out a cut sheet?
If ordering a quarter/half, you'll annotate the following items.
- which cuts you'd like
- thickness of your steaks
- weight of your roasts.
- lbs or pieces per package (tip: think about how much you would want to thaw at one time in the future)
For patties and ground beef the butcher will assume 50/50, unless otherwise stated. You want to make certain that your beef is cut and packaged correctly, so you can add notes as needed on your cut sheet to help the butcher better understand what you want.
If you call in your cut sheet to the butcher they will help walk you through the sheet. Feel free to give us a call as well or shoot us a message and we would be happy to help you fill out your cut sheet.
Check out this interactive website that covers everything you'd want to know about every cut of beef and more!