We are now selling our meat on the basis of finished weight.

Hanging weight is taken before the aging process and includes fat and bones that are eventually removed during cutting. The loss during cutting represents 30 to 40% and varies with each carcass.
Finished weight is the meat you actually receive, without bones and most of the fat.

We believe selling finished weight more accurately represents a meat purchase, rather than hanging weight.  Selling finished weight avoids the confusion of a customer thinking they didn’t get the meat they paid for (customers used to feel shorted when they paid for 310 pounds and took home 160 pounds).  So, while our prices appear much more expensive, in fact, the new price represents only a minimal increase per pound.  A minimal increase was required as the process of raising grass-fed beef is much longer than corn-finished beef – almost 6 to 8 months longer.

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