Meat production is a very popular and lucrative business for cattle owners and ranchers worldwide.
There are a few logistics to consider when considering starting a meat production cattle farm.
There is the cost of the cattle itself as well as food, water, and shelter.
Then when it comes time to butcher and process a cow, you’re looking at a whole other factor for the cost it costs to raise beef cattle.
Expect the cost of slaughtering a cow to be around $150 per cow. The average rate for processing is $1.00-$1.50 per pound of hanging weight. This usually costs about $1,000 in butchering and slaughtering fees per 1,200 lb cow. This costs about $2.32 per pound for the final meat product.
There are many factors to consider when it comes to butchering and processing cow meat.
Let’s look into the breakdown of the financials for how much it costs to butcher and process a cow.
What Is The Fee For Slaughtering A Cow?
Many seasoned ranchers and cattle owners slaughter each cow for meat themselves.
This cuts down the overall cost of butchering cows and slaughtering.
Slaughtering the cow prepares the cow for butchering, so it is ready to be processed into specific cuts.
Most meat cows are slaughtered at about 1.5-2 years of age.
This is when the animal reaches market weight, and the value of the cow begins to decrease.
The average cost for slaughtering is $150 per cow.
The butchering process is another level of cost entirely.
When timed right, you’ll make a bit of money off your cows, even with butchering and slaughtering costs.
If you take the cost of the cow in feed costs versus how much money they will get for their meat, it makes the most sense to slaughter the cow and bring it to a nearby butchering facility for processing.
If you are an experienced farm butcher, you’ll also avoid the hefty butchering costs.
However, the butchering processes are quite complex and should not be done by anyone other than an experienced butcher.
How Much Are Processing and Butchering Fees?
Processing and butchering costs vary significantly on a variety of factors.
Your location and region and the prices of your local butcher shop play a considerable role in the overall cost.
If you request custom butchering for specific cuts of meat, you will also be looking at an increase in the overall price.
Each butcher shop offers a selection of meat cuts to choose from.
Each of these cuts of beef play has its price.
You’ll save a lot of money by only requesting the most simple cuts of meat.
However, you’ll be able to sell specific cuts of beef for a higher price tag.
It’s best to know the most popular and desired cuts of beef for your customers, so you order the right cuts.
The process of butchering requires a lot of skill and unique facilities.
In some areas, there may be a mobile butcher who will come to you.
They may charge more but in some cases transporting cattle costs a lot as well.
Coming up with a plan for butchering will help you choose the most cost-effective option.
The average cost of butchering is between $1-$1.50 per pound.
In some areas, the price will be higher or lower depending on the availability of ranch butchers and demand.
Here are some other processing fees to account for when calculating the price.
- Wrapping: Most butchers will shrink wrap all the cuts for free, but some charge between $0.70-$0.75 per pound of beef. If your butcher charges extra for shrink wrap, they will likely just wrap the beef with freezer paper or parchment paper, and you will have to either vacuum seal or shrink-wrap at home.
- Vacuum Sealing: The service of vacuum sealing often costs a bit extra. It costs about $0.80 per final pound of vacuum-sealed beef.
- Other extra costs include freezing, specialized cuts, and more. Make sure to talk to your butcher about the total costs of processing and to butcher for the pounds of beef you anticipate from each cow.
How Is Hanging Weight Calculated?
If you’ve looked into butchering and processing, you’ve likely noticed how many fees are calculated by hanging weight.
Hanging weight is the total pounds of meat after a cow has been blood drained and the head, hide, feet, entrails, and organs have been removed.
The weight of the meat is the difference between the live weight and hanging weight of a cow.
For example, a 1,000-pound steer will have a hanging weight of about 600 lbs of meat.
If you want to get an idea of the hanging weight of your beef breeds, there is a fairly simple calculation to at least give you an estimate of what to expect.
This is very valuable for planning and saving for butchering.
While this equation is not 100% accurate, it does give you a ballpark estimate of what to expect when the bill comes in from the butcher.
This will give you a number to calculate the cost of the cuts of beef you request from your butcher.
How Much Does It Cost In Total To Butcher A Cow?
If you are looking for a final number on the cost to slaughter and butcher a cow, we have it for you.
It is not entirely accurate as many factors influence the overall price of the butchering and slaughtering process.
Here is a breakdown of the costs for a 1,000-pound steer with a hanging weight of 600 lbs.
|Slaughtering (including skinning and gutting)||$150|
|Cut and Wrap Fee||$0.40-$1.00|
|Shrink Wrap||$0.50-$1.00 per pound|
You’ll see the wide range on this chart and how it doesn’t account for transport or special cuts.
This will give you a good idea of what to expect as butchering and slaughtering totals for each cow.
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