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In order to pull reference data for ballpark pricing, we base our numbers off of a 1200lb animal at harvest.
This weight could be more or less and is fully dependent on finish of the animal.
A 1200lb animal will roughly yield a 720lb carcass which is what we refer to as the “hang” weight. From there, we can roughly calculate about 432lbs in “take home” product which we always plan 50% of that to be ground and the other 50% to be your cuts.
These estimates also fluctuate based on the types of cuts you select. Example: bone in vs. boneless options.
Another common question we get is “how big of a freezer do we need?” For a whole beef, we say around a 40 cubic ft (5-6ft chest) freezer should accommodate.