Two questions come up often from first-time meat buyers. "My delivered order totaled more than the estimate. Why?quot; and "Is buying a quarter or half beef cheaper than buying cuts?quot; Both come down to how meat is weighed and what the buyer actually receives.
Catch weight: fixed price, variable weight
Most fresh and frozen meat is sold by catch weight. The price per pound is set, but the exact weight of each piece or case is not known until it is cut and packed. A package listed with an estimated total can come in heavier, and the invoice follows the actual weight.
Wholesale works the same way. When we quote a load, we quote per pound. The invoice uses the actual pounds shipped, which are on the case labels and the packing list.
How to check a catch-weight invoice
- Compare the price per pound on the invoice with the quote.
- Add up the case weights on the packing list and compare them with the invoiced pounds.
- Check case counts against the bill of lading at receiving.
- Note any shortage or damage on the delivery paperwork before signing.
If the per-pound price matches and the weights add up, a higher total just means more product.
Hanging weight vs packaged yield
Beef shares are usually priced on hanging weight, the carcass weight before cutting. Bone, fat and trim come off during cutting, so the packaged weight a buyer takes home is well below the hanging weight. The exact yield depends on the animal and the cut sheet: boneless cuts and heavy trim lower yield, bone-in cuts raise it.
What buyers often miss is the mix. A side of beef yields a lot of ground beef, roasts and stew meat, and only a limited number of steaks. A family that eats mostly ground beef may do well with a share. A buyer who mostly wants steaks will pay for a lot of product they did not need.
What this means for stores and restaurants
Retailers and restaurants rarely buy whole sides. They buy the primals, subprimals and trim they sell:
- Steak programs buy ribeye rolls, strip loins and tenderloins.
- Taquerias and Hispanic markets buy skirts, chuck, and trim for grinding.
- Burger programs buy trim by lean point.
This keeps yield predictable and puts every pound on the menu or in the case.
Estimating a delivered price
Our landed-cost calculator shows a delivered price per pound for a pallet or truckload. Pork is a delivered price by state. See who we ship to for how each board is quoted, and sales quotes freight when the board does not already show a delivered price.
Clear per-pound quotes and actual-weight invoices make every load easy to check.