Pricing Beef by Hanging Weight
Pricing beef by hanging weight is a common farm-direct model because the carcass provides a measurable weight after slaughter and before final cutting and packaging.
How the calculation works
If the farm price is based on hanging weight, the basic calculation is:
Hanging weight × farm price per pound = beef charge
Processing may then be included in that price or charged separately, depending on the producer’s business model.
What customers need to understand
The hanging weight is not the amount of packaged beef they will receive.
The carcass still contains bone, fat and trim that may be removed during cutting. Moisture loss during aging can also affect final weight.
Instead of advertising “$X/lb beef,” say “$X/lb based on hanging weight” and explain whether processing is included.
Use an estimated total before taking the order
Customers often understand a transaction better when the per-pound price is accompanied by a realistic estimated total.
For example, you can explain the expected range of hanging weights for a quarter and show how the final farm charge would be calculated. Make clear that the actual carcass weight determines the final amount.
Don’t compare unlike prices
A hanging-weight price will normally look lower than a packaged-weight price because the pricing denominator includes carcass weight that will not all become packaged meat.
That does not automatically make one pricing method cheaper than another.
Put it in writing
Your order confirmation should state:
- The price per pound
- That the price is based on hanging weight
- Whether slaughter and processing are included
- Who pays the processor
- That final packaged weight varies
- Whether the deposit is refundable
- Canadian Beef Grading Agency – Carcass Weighing and Grading
- Government of Alberta – Alberta Meat Inspection System
Last reviewed: September 2026.