A clean, professional guide to live weight, carcass weight, and the packaged beef you take home.
Whether you’re buying bulk beef or planning freezer space, understanding how weights work helps you set
the right expectations for price and take-home meat. Here’s a breakdown you can trust.
1) Live Weight (LW)
Definition: The animal’s weight while alive, on the hoof.
How it’s measured: Weighed before slaughter, usually at the farm or packing facility.
Why it matters: Live weight doesn’t equal the meat you actually take home.
2) Dressed Weight / Hot Carcass Weight (HCW)
Definition: Carcass weight after slaughter, hide/head/organs removed — before cooling.
How it’s measured: Immediately after slaughter, while still warm.
Typical yield: 55–65% of live weight
Why it matters: Often used as the basis for bulk beef pricing.
3) Cold Carcass Weight (CCW) (optional)
Definition: Weight after cooling/aging — usually 1–2% lighter than HCW due to moisture loss.
Why it matters: Explains why packaged weight is slightly lower than HCW.
4) Packaged Weight / Retail Cuts
Definition: The final take-home beef — steaks, roasts, ground beef, soup bones, etc.
How it’s calculated: Butcher removes bone, gristle, and excess fat.
Typical yield: 60–70% of HCW (~35–45% of live weight)
Why These Weights Differ
- Parts removed: Not everything is edible.
- Bone & trim loss: Some parts don’t become packaged cuts.
- Cutting style: More boneless = lower packaged weight.
- Moisture loss: Aging reduces weight slightly.
Example Breakdown
- Live Weight: 1,200 lbs
- Hot Carcass Weight (60%): 720 lbs
- Packaged Beef (65% of carcass): ~470 lbs
Take-home meat ≈ 39% of live weight
Have questions? Add them in the comments box when you reserve.