Our butcher charges $40 slaughter fee plus $.52 per pound hanging weight for butchering. I have not asked if there is any difference if it was to all go to hamburger. That would mean your animal would cost $479 for butcher fees there.
I have found raising mixed-bred calves that the 65% live to hanging is pretty close for most angus-based calves. I was under the impression that 80% of hanging weight would end up in the freezer, but of late, that has been questioned by several folks. When I look at their butcher tickets, I see what LAA was alluding to, that most families are passing on the stew meat, soup bones, tail and for sure the offal.
Your cow would have been about 1300 pounds live weight, 844 pounds hanging weight at 65%. The hamburger you got is 57% of the hanging weight. Could there be another 194 pounds of packaged meat if you had gotten everything? Yes, I believe there could be, but you certainly don't want any bone ground into your burger, nor liver and tongue!
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