What is “dressed weight”? and why is it important?
When buying a Whole, side, Eighth or quarter) of a cow/sheep etc, the final weight you receive will be less than the total listed by the farmer.
Dressed weight, otherwise known as “hanging weight,” is the weight of the carcass after the animal has been killed and the head, blood, and offal removed.
This dressed weight includes all the meat, fat, and bones from the “side” of an animal.
From here, the butcher will prepare your “side” or “quarter” based on your specifications.
Some loss of weight can occur through the process of “dry aging,” where the meat is allowed to safely “age,” tenderizing the meat but resulting in some weight loss.
Cut specifications can also impact the final weight. For example, T-bones with the bone removed will weigh less than bone-in cuts.
Dressed weight is used because it is the most fair and most correct method of weighing an animal for processing.
On average, “boxed weight” can be 20% to 30% less than dressed weight.