What is hanging weight, and why am I charged for that weight instead of the final net weight?
The hanging weight is the weight of the lamb at the point that it is ready to be cut to your specifications. The hanging weight includes all of the potentially usable meat and associated bones. This weight is obtained with the meat cutter’ scale, and it is the weight that is used to calculate charges for cutting and wrapping. Using this weight is the fairest and most consistent method for calculating price. Please note however that the final yield is less than the hanging weight. The actual yield is influenced by the size of the individual lamb and how many cuts involving removal of bone are requested by the customer.
The hanging weight is the weight of the lamb at the point that it is ready to be cut to your specifications. The hanging weight includes all of the potentially usable meat and associated bones. This weight is obtained with the meat cutter’ scale, and it is the weight that is used to calculate charges for cutting and wrapping. Using this weight is the fairest and most consistent method for calculating price. Please note however that the final yield is less than the hanging weight. The actual yield is influenced by the size of the individual lamb and how many cuts involving removal of bone are requested by the customer. What will the cuts be like? Cuts will be wrapped in butcher paper in appropriately-sized packages. Each cut will be identified and the number of cuts listed. You will receive your order frozen. How much space will I need? If your space is limited to the freezer portion of your fridge, one whole lamb will probably take up most of that space. If you request bones, and/or if
