Ratio of hanging (dressed) weight to live weight. Beef typically 60-64%, pork 72-76%, lamb 48-52%.
Dressing percentage (dressing percent) is hanging weight divided by live weight, expressed as a percent. It measures how much of the live animal becomes saleable carcass after the hide, head, hooves, blood, and internal organs are removed.
Typical ranges: beef 60-64% (62% average), pork 72-76%, lamb 48-52%, goat 45-50%, bison 56-60%. Grass-finished beef tends to run 1-2 points lower than grain-finished because of lower fat deposition.
Prime-grade steer
1,350 lb live × 64% = 864 lb hanging
Pasture-raised pig
250 lb live × 73% = 182 lb hanging
Hanging Weight
The weight of a butchered animal after hide, head, and viscera are removed — but before cuts and trim. What most farmers price on.
Take-Home Weight
The actual packaged meat that ends up in your freezer — after the butcher cuts bone, trim, and fat from the hanging carcass.
Marbling
Intramuscular fat flecks inside a muscle — drives flavor, juiciness, and USDA quality grade.