And What “Hanging Weight” Actually Means
Buying a share of an animal — a quarter, half, or whole — is one of the most cost-effective and transparent ways to buy meat. Instead of purchasing cuts one package at a time, you reserve a portion of the full animal before it is processed. The butcher then divides the meat according to standard or custom cut sheets, and you pay based on weight. But one piece of terminology trips people up every time:
What is “hanging weight”?
After an animal is humanely harvested/dispatched/slaughtered/killed, it is dressed — hide, head, organs, and blood are removed — and the carcass is hung in a cooler to dry-age before cutting. That cooled, trimmed carcass weight is the “hanging weight.”
It is the most standardized and fair way to price an animal because:
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every carcass is measured the same way
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it ensures the farmer/butcher is paid for the whole usable animal
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it reflects yield before trim, bone-out, or sausage processing variables
Hanging weight ≠ packaged weight
Consumers do not take home the full hanging weight. Once roasts are trimmed, steaks/chops are cut, bones are sawed, and sausage is ground, the final/packaged yield is typically 50-65% of hanging weight. Closer to 50% for beef and lamb; 60-65% for hogs.
Example:
If you reserve a ½ hog with a 100 lb hanging weight, you will typically go home with ~60 lbs of packaged meat.
Bones and organs are often optional — which can push the yield up or down slightly depending on whether you take them.
Why people choose whole/half/quarter shares
1) Lower cost per pound
Direct-from-farm pricing is far below individual retail cuts.
2) Depth and variety
Instead of only bacon and chops, you actually get the full range: roasts, fresh sausage, smoked cuts, stew meat, etc.
3) Zero additives & known source
When animals are raised locally and processed at small inspected plants, you get meat without brines, injected solutions, or stabilizers common in grocery freezers.
4) One decision, many meals
Your freezer becomes your “store” — for months — and you’re insulated from price spikes.
Standard CutTING ORDER - What DOES THAT MEAN?
When you reserve a quarter, half, or whole animal through Washtenaw Meats, you hit the easy button. We’ll choose a balanced, common-sense cutting plan for you:
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A typical mix of chops, roasts, bacon, sausage, etc.
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Standard thicknesses and package sizes
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Seasoned/smoked products included where appropriate
You pay, you pick up, you fill your freezer — done. No coordinating transportation, picking a processor, filling out various cut sheets, communicating with multiple parties, and then driving across the state. Just good meat from good farmers for you - easy peasy lemon squeezy
Is it “worth it”?
For most households who cook at home regularly and value quality, transparency, and savings over time — yes.
When you buy a share, you typically:
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Pay a deposit up front to reserve the animal
— This secures your portion before the animal is taken to the processor. -
Pay for processing
— Processing costs are itemized (for example: $250 for a half hog).
— This ensures you know exactly what you are paying for labor and services. -
Pay the remaining balance based on hanging weight minus the deposit
— Example: If a half hog has a 100 lb hanging weight at $3.75/lb, the meat portion costs $375.
— Then you subtract your deposit, and add processing bill.
The result is a freezer full of clean, traceable meat at a price far below buying each item by the cut — especially when you consider that bacon, chops, roasts, and smoked items are all included in the averaged price.
You are trading:
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one financial decision now
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for months of dinners later
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while supporting farms and processors that raise and handle animals with care
The numbers make sense, and so does the impact.