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FAQ

Thank you for visiting! Below you will find answers to some of our most common questions. If your question is not answered here please feel free to contact us!

What is the hanging weight?

Hanging weight is the weight of the cow carcass after initial slaughter and processing, it's the weight of the carcass after the hide, head and some organs have been removed. The actual meat you will receive is typically 60% +/- of the hanging weight.  On average our animal’s hanging weight will run somewhere around 500 to 600 pounds, meaning a half will be around 250-300 pounds.

Why do you charge from the hanging weight?

The hanging weight is the industry standard for how money exchanges hands regarding bulk beef.  It is the weight that is tracked at the processor and observed by the State/Federal Meat Inspector.  

How do I figure out the estimate box weight from the hanging weight?

Time to dig out those old algebra skills!

Box Weight = Hanging weight X .60

Remember this is an estimate as each animal is different.  We typically see an average of 60%-70% yield.

Do you deliver?

Yes!  We offer delivery to the vast majority of Western Montana, most of Northern Idaho and Eastern Washington. We typically ask that everyone meet us or our driver at a central location in each town in order to keep our costs down so that we can offer free delivery.  If we need to accommodate home delivery we typically can if necessary.

Is the free freezer for real?  How much does it hold?

Yes it is for real! It will be delivered at the same time as your beef, and is brand new in the box.  They are 5 cu ft chest freezers which means it will hold the majority of an average sized half beef, you may need a little overflow space in your household freezer but the majority will be able to be stored in the freezer we provide.

What if I don't want the freezer?

No problem! You get a $170 discount instead.  

How much beef do I get in a whole or half?

When it comes to purchasing beef they are available in half or whole orders.  This is based off the dressed/hanging weight of the cow after it is slaughtered.  Again, hanging weight is the weight of the cow carcass after initial slaughter and processing, it's the weight of the carcass after the hide, head and some organs have been removed. The actual meat you will receive is typically 60% +/- of the hanging weight.  On average our animal’s hanging weight will run somewhere around 500 to 600 pounds, meaning a half will be around 250-300 pounds.

Again, these are hanging weights meaning after the entire carcass is dressed down, some of the hard fat, bones and non-edible byproducts are removed, the actual box weight will be less than the hanging weight.  However because we are charged when the animal is processed off of the entire hanging weight, we sell and price our beef accordingly.  It is the industry benchmark for how money changes hands with bulk beef as it is monitored by a state or federal meat inspector.  

 

The cut and wrapped weight is typically roughly 60-70% of the hanging weight, meaning an average whole yields 350-420 pounds, a half 175-210 pounds.

Each share will be cut and processed according to your specifications and will include:

  • Filet •NY Strip • Ribeyes • Sirloin Steaks • Flat Iron Steaks • Top Round Steaks • Flank Steaks • Skirt Steaks • Brisket • Bottom Round/Cube Steaks • Short Ribs • Rump Roasts • Chuck Roasts • Arm Roasts • Stew Meat  • Packages of Burger – Fat content according to your specification 

I have another question you have not addressed.

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