There are three types of weight that meat processors use: live weight, hanging weight, and packaged weight.
Whether you’re a processor or a customer purchasing in bulk, it’s essential to understand these types of weight—what they mean, how they’re used, and baselines for each.
WHY DIFFERENT KINDS OF WEIGHT?
First of all, why are there different kinds of weights in meat processing? Each weight has a different meaning and influences a distinct set of decisions or pricing.
Live weight is important because it helps meat producers estimate the value of an animal after processing and calculate yield, and it can also help them understand the animal’s growth, feed efficiency, and overall performance.
Hanging weight is how processors determine processing costs and dressing percentages, as it represents the actual weight of the meat. Most processors who sell in bulk (quarters, halves, wholes) use the hanging weight to determine price.
Packaged weight is exactly what it sounds like: the final weight of the packaged meat after it has been cut and trimmed.
LIVE WEIGHT
This is the easiest to understand and most straightforward: live weight is the weight of the animal when it’s alive, or “on the hoof.” Think of it like stepping on your bathroom scale at home. Friesla clients capture an animal’s live weight prior to beginning the harvest process.
HANGING WEIGHT
Hanging weight refers to the weight after the first stage of harvest, when the animal has been stunned, bled, and the head, hide, organs, entrails, and feet removed. Friesla clients record hanging weight using an in-line rail scale in their Harvest Module.
Many producers and processors use the hanging weight for bulk pricing. A good estimate of hanging weight is about 60-63% of the live weight for beef and 70-73% for pigs.
PACKAGED WEIGHT
This is the final weight, or the “take-home” weight that the customer brings home after cutting, trimming, and packaging. Friesla clients determine packaged weight using the Data Management (Traceability) System in their Cut & Package Module.
Packaged weight for beef is typically 60-65% of the hanging weight—or 40%-50% of the live weight. For pigs, packaged weight is typically 70-72% of the hanging weight—or 42-49% of the live weight. The disparity doesn’t mean less meat, but rather a difference in how the meat is cut and trimmed, as well as whether bones are left in.
Due to moisture loss, meat that is aged longer weighs less. Choosing bone-in vs. boneless, trimming less fat, including organ meats and offal, and using more ground meat will increase the packaged weight.
CLEAR IS KIND
Understanding the differences between live, hanging, and packaged weights helps everyone, from producers to customers, make better decisions and set clear expectations. Whether you’re selling or buying, understanding the meaning of each weight ensures a fairer and more transparent process.
GREAT, BUT I STILL HAVE QUESTIONS
Do I get to choose how my meat is cut and trimmed?
It depends on who you are purchasing from! Many producers selling bulk beef give their customers an option to fill out a cut sheet, and some processors offer customization options for their retail beef.
Why not just use packaged weight to set the price?
Packaged weight is the most variable, so using hanging weight is a more constant middle point.
Is a higher packaged weight better?
Not necessarily—it’s more about preference. A higher packaged weight might mean more bone-in cuts (heavier, but not more edible meat), less fat trimmed off, or the inclusion of bones, offal, or lower-value cuts.
What happens to the rest of the animal that isn’t included in the packaged meat?
Some of it is considered waste (such as blood and inedibles) and must be composted or properly disposed. Other parts, such as bones, heads, and hides, can be either composted or, in some cases, ground up and incorporated into pet food. Offal, like organ and specialty meats, can often be eaten! Ask your processor or retailer if you’d like to include organ meats in your bulk order or purchase them separately.
Why are the percentages higher for pork than beef?
Pigs have a higher meat-to-bone ratio; they’re often processed with the skin on (adds weight), and cuts are typically smaller and less bone-heavy. Beef have larger bones, more internal fat, and more loss during dry aging and trimming.
Does “hanging” actually mean hanging?
Yes! After harvest, the head, hide, organs, and feet are removed. The carcass is then split in half, quick chilled, and moved into a cooler like Friesla’s Carcass Aging Cooler for extended cooling. This is when the meat starts aging (which improves flavor and tenderness), after which the carcass is broken down into individual cuts.
How long does this whole process take?
Friesla’s clients are in USDA’s Very Small or Small plants category, so we’ll focus on what they do. They typically dry age beef for 7-14 days—or longer (28+ days) depending on their goals, regional standards, customer demand, or when portion aging certain primals (e.g., loins or ribs).
After dry aging, the meat is cut, trimmed, and packaged, which adds another 1-2 days. For example, if a small plant does a 10-day dry age, the full harvest to take-home process might be roughly 2 weeks. Timelines can vary a lot between different facilities, so this is a great question to ask your processor.
For comparison, Large meatpacking plants typically wet age beef for 7-28+ days—depending on volume, logistics, storage costs, and yield management.
Okay, now what’s the difference between dry-aged and wet-aged?
The process of aging for flavor enhancement and tenderness applies most to beef. There are typically no advantages to aging fresh pork. Some forms of pork charcuterie require lengthy aging, but this is in the form of salamis and is part of the curing process.
Dry aging means that whole carcasses or large primal cuts are hung in a climate-controlled cooler and exposed to air. Over time, a crust may form along with certain benign molds. These are later trimmed off during cutting. The aging process results in moisture loss. Along with enzymatic changes, this helps to concentrate and enhance the flavor. Although the finished “yield” is less, the payoff is big: dry-aged beef has a deep, nutty, more intense flavor that many describe as “beefier.” It’s less common and costlier, but this added value is key for Friesla clients aiming to create a premium product.
The length of aging and the subsequent result in flavor is subjective. This can range from 7-28 days, with the quest for specific flavor profiles extending beyond this. Other factors contributing to aging time might include the quality of the beef raw material, plant capacity (i.e., available hanging space for carcasses or primal cuts), yield loss, and market prices.
Wet aging is most common in large-scale commercial operations. The meat is vacuum sealed in poly bags and aged in its own juices, without the effect of decreasing overall moisture. Large meatpackers use it as an economic way to “double up” on their available cold storage space and also use it for aging. The resulting flavor is subjective: some find it slightly metallic, while others consider it clean and “brighter”.
Dry aging helps set a processor apart from their competition. Dry aged beef has traditionally carried more cache value for independent meat processors, and rightly so. It arguably creates a better flavor profile, albeit a pricier product. And when was the last time you saw the phrase “wet aged” used to market a premium cut of meat?
Bottom line: Friesla’s team can help you navigate the nuances of both forms of aging to achieve meat products that best fit your operations and marketing plans. Connect with us to learn more.