[\/et_pb_accordion_item][et_pb_accordion_item title=”What is Hanging Weight?” _builder_version=”4.24.1″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n
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Pork and beef are typically sold by live weight or hanging weight, with a loss of 28% to 50% during processing. Further losses occur in bone, fat, scraps, and the neck, reducing the final weight by 15% to 50%.<\/p>\n
To optimize value, get all of it: suet for birds, offal for pet food, bones for smoking or broth, smoked jowl and hocks for soups and beans, and tongue for various dishes. Lard, with a higher smoking point and no need for refrigeration, offers health benefits over butter. Utilize every part; avoid waste.<\/p>\n
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Let\u2019s do some quick examples of weight:<\/p>\n
\n\n\n| \u00a0<\/th>\n | \n Live Weight (On the hoof) for a whole animal<\/strong><\/p>\n(Example only)<\/strong><\/p>\n<\/td>\nRail\/Hanging Weight<\/strong><\/td>\nHanging Weight for a Side\/Half<\/strong><\/td>\n| \n ESTIMATED Take Home\/On the Plate (lamb has much less loss)<\/strong><\/p>\nfor Half \/Side(assume bone in and boneless with no take home bones or offal)<\/strong><\/p>\n<\/td>\n\u00a0For a 1\/4 Divide the side by 50%<\/strong><\/td>\n<\/tr>\n\n| Beef<\/td>\n | 1,400 lbs<\/td>\n | 800 lbs<\/td>\n | 400 lb<\/td>\n | \u00a0260 lbs @ 35% loss<\/td>\n | \u00a0130 lbs<\/td>\n<\/tr>\n | \n| Pork<\/td>\n | 350 lbs<\/td>\n | 200 lbs<\/td>\n | 100 lb<\/td>\n | 70 lbs @ 30% loss<\/td>\n | 35 lbs<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”About the Ordering Process” _builder_version=”4.24.1″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n \n \n Once you have made the life changing decision to order local meat what do you do?\u00a0 Whether it is from Fox Crossing Farms or another local farm, the process will be similar.<\/p>\n 1.Place a order and pay a deposit.<\/strong> The deposit reserves your spot in line. A farmer has a lot of work to get livestock into processing and he or she can\u2019t afford to be stuck with an unpaid bill. So, most farms will require a deposit.\u00a0 Make sure you get a paid receipt.<\/p>\n2. After a deposit is placed and cleared you will get a link to submit your cutting order. The next tab will talk about cutting orders.<\/p>\n 3. The farmer will receive the hanging weight<\/strong> from the processor. This will be the actual hanging weight\/rail weight of your portion. He\/she should send an invoice or notice of some sort for the remainder due.\u00a0 The deposit will be placed against the total cost of the meat for the farmer\u2019s portion.<\/p>\nHere is an example (not your actual numbers):<\/p>\n \n\n\nItem<\/strong><\/td>\nDeposit<\/strong><\/td>\nPrice Per Pound<\/strong><\/td>\nHanging Weight<\/strong><\/td>\nTotal Cost<\/strong><\/td>\nAmount Due After Deposit<\/strong><\/td>\n<\/tr>\n\n| Beef\u00a0Split Side (1\/4)<\/td>\n | $25.00<\/td>\n | $4.00<\/td>\n | 200 lbs<\/td>\n | $4.00 x 200 lbs = $800<\/strong><\/td>\n| $800-$25 = $775<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n 4. You will pay the farmer the remainder<\/strong>. The farmer then tells the processor that your meat can be released to you .<\/p>\n5. You go to the processor to pick up the meat AND pay them for any costs that were incurred<\/strong> for smoking, tenderizing, curing, slicing, etc. Every processor will have their own fees. \u00a0Some farmers will not include slaughter and processing costs in their price. Those charges may range from $50 to $100 for slaughter and $0.75 to $1.25 per pound for processing.\u00a0 Make sure you know what you are paying for in advance! Those fees are strictly charged by the processor.<\/p>\n <\/p>\n<\/div>\n<\/div>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”What Cuts Do You Get?” _builder_version=”4.24.1″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n \n | | | | | | | | | | | | | |
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