A “side of beef,” the term for half a butchered cow, represents a significant quantity of meat. While the exact weight varies based on the animal’s breed, size, and processing methods, a half can typically weigh between 200 and 400 pounds. This translates to approximately 100 to 200 pounds of usable meat after processing losses due to bone, fat trimming, and dehydration.
Understanding the weight of a side of beef is essential for both consumers and producers. For consumers, it informs purchasing decisions, freezer space requirements, and portion planning. Producers, on the other hand, utilize this information for pricing, inventory management, and logistical planning. Historically, buying a side of beef was a common practice, representing a cost-effective way to secure a large supply of protein. While less common today in urban areas, the practice remains relevant, particularly in rural communities and for those interested in local sourcing and whole-animal utilization.