The beef Exchange

cheaper than retail more convenient than wholesale

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freezers are subject to freezer burn. Even the best freezers only store beef for a year before it becomes damaged and dumped. 

The key to cheap beef is immediate and total consumption. This is only possible by means of the Exchange program.




  • The average steer weighs about 1200 pounds.
  • Processed, the weight drops to about 750 pounds.
  • HCWAnchor is a carcass after hide, head, feet and gut are removed
  • Hot Carcass Weight (HCW) represents about 59-63 percent of live weight (dressing percent).
  • HCW is affected by the length of time an animal is away from feed and water, amount of muscling, distance transported, and amount of finish.
  • Hot Carcass Weight does not include the tongue, liver, or oxtail since they are removed from the carcass during the harvesting process.
  • Carcass sides are nearly equal in weight and they each represent approximately 50% of the HCW.
  • A carcass weighed after chilling is 2% lower than HCW due to moisture loss.
  • Within the first 48 hours following harvest, carcasses typically shrink 1 to 2 percent. The decrease in weight is due to moisture loss and can be affected by amount of fat cover on the carcass, as well as cooler temperature and humidity fat being of higher moisture content than muscle.




[1] Hot Carcass Weight

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