Not all of the steer makes it to the table. On average, a 1,250 pound steer will only weigh approximately 58% of it’s live weight once it makes it to the rail. This approximate 42% loss during the slaughter and dressing procedure is a result of the animal being bled and the hide, head, hooves, viscera, lungs and heart being removed. The remaining 58% is often referred to as the “Hanging Weight” or the weight “On the Rail”. But, the loss doesn’t stop there. Once the carcass is on the rail it begins to leach moisture (shrink) which accounts for additional weight loss. Consequently, the longer the beef hangs, the more weight and moisture loss. This along with the fat and bone removed during the cutting account for an additional 30%-45% loss depending on bone-in vs. boneless cuts and if one chooses to take all their offal (liver, heart, tongue, tail, &suet). In summary, a steer weighing 1,250 pounds on the hoof will average around 430 pounds of retail cuts (steaks, roasts, ground beef, stew beef, etc.).*All weights vary due to species, genetics, feed regimen and age.