Hanging weight?

[Richard Chrz]

I smoke a fair amount of Dino ribs a year, not a ton, but my guess is about 26 racks last year, and on track for that again. I’ve always gotten my Dino plates at Sam’s club, and they are consistently a great cook.

I’m trying to build a relationship with a local farmer for some beef, and bought two racks that I cooked last week with two different bbq’s. My biggest critique will be on their butcher, as it was not a pleasant experience of trimming them, and the whole rack was gnarly, extra rib bones but no extra meat, etc.. I almost felt like I got chuck ribs, but the bones were super long.

I’m trying to take this as a learning opportunity for myself. The hanging weight of their steers I believe was around 1,100. And I feel even if I cleaned up the trimming, and the butchering, I’m not left with nearly the amount of meat as I get at Sam’s. I enjoyed the beef, so I will try steaks or something else.

So the question, what is an average hanging weight of commodity beef that would be going to a Costco or Sam’s?

[Jerod Broussard]

1100 shouldn't be too far off of what goes to Sam's. That's on par for heifers and about 150 below for the steer average.

just to clarify I'm referring to "on the hoof hanging" straight out the feedlot.

[Backroadmeats]

1100 hanging to me is damn big beef. If you figure hanging weight is 60% of live weight that steer was 1833 lbs on the hoof!! My shop record for hanging weight is 1147.. it was a monster Holstein. Do you know what breed of steer it was?? Beef vs dairy breed can have a difference in bone to meat ratio. Don't get me wrong a Holstein fex properly will taste just fine but yield will not be the same as an Angus..most finished beef at our shop hang between 8-900 lbs. For reference here is my 12 year old daughter at the fair on Thursday. She is about 5-10". That heifer she is showing weighed 1340 lbs live. Should hang around 805 l bs. To get her to hang at 1150 lbs we would have to put another 550 lbs on her!!

[Richard Chrz]

They were either Holstein or possibly a Holstein - angus cross, but. What you said about not having the amount of meat, and they were the biggest bones I have ever had.

[Richard Chrz]

I messed up, hanging weight averages 900-1000

Also, is there a big difference in expectation if it were the cross? Or does that not follow over in the breed?

[Backroadmeats]

Dairy Cattle such as Holstein have a bigger bone structure in general.. they are bred for milk production after all. Beef cows will be smaller framed/boned animals. The beef animals will yield better but I can usually buy a Holstein cross for a bit cheaper also. I have eaten many damn tasty Holstein steers, nothing wrong with it at all. Just different animals breed for different purposes.. the last 1/4 I bought was jersey/Angus cross..marbeling was amazing.. some of the best beef ever!!

[Backroadmeats]

Pics of the jersey/Angus just because!!

[Andrrr]

I get 1/4 steer every year and while the meat is excellent, I too find that the cutting and trimming of the steaks, short ribs, brisket etc leaves a lot to be desired. Originally I was disappointed but came to the realization that the stuff I’m getting will never look as pretty or manicured as what I find packaged at the store. If it was MY butcher shop it would be though.

[Backroadmeats]

Andrrr I get what you are talking about.. I cut custom and retail at some point every week.. custom is done pretty hastily and the cuts need to seal with butcher paper. That is why the roast are cut more square than the retail ones that will be vacuum sealed. Air pockets in the corner of butcher paper would freezer burn in no time. Honestly most people have no idea what they want.. I throw 90 percent of the briskets in the burger!! They just don't know how to cook them!!!

[Backroadmeats]

Andrrr that being said I can tell when people can cook by their cutting instructions. If they tell me they want their steaks cut 1 1/2 in thick and want brisket and ribs I will ask if they want their fat trimmed off the steaks.. once I explain the the cost is the same either way they will usually decide to trim to their liking. I have also had two people from the same steer complain I left to much fat and then I cut of all the fat!! Some times ya can't win😄😄

[Richard Chrz]

Backroadmeats I think you are entirely correct, most people don’t know what cuts they want. That’s almost precisely why I don’t ever buy beef when people are ordering 1/4’s etc of beef. I want exactly what I want,

I am trying to find cuts I enjoy from the local farms though, I’d like to build relationships with local farmers, and help support / promote them.

[fzxdoc]

I had the same experience, getting meat from a friend who raised cattle. His meat processor "butchered" the cuts of meat, and not in a good way. The briskets were almost perfect rectangular slabs, cut through the point and flat muscles horizontally(!) so that I got two thin layers of muscle sandwiching the thick super hard deckle fat. I ground it for burgers.

Richard Chrz and Backroadmeats , thank you for starting this topic, and for the great info and photos, respectively.

Backroadmeats, your comments were so interesting to read, and that jersey/Angus meat is amazing. I can just imagine the steer spending his days having weird deja vu moments about being milked in a previous life.

Kathryn

[Backroadmeats]

Don't worry he was a steer so no past milking trauma was present!!😀😀

[fzxdoc]

I meant that he was channeling his jersey Mom, maybe.
Backroadmeats

K.