Our cattle are pasture raised and are never given hormones or antibiotics. Our calves are raised with their mothers and are outside 12 months of the year with access to shelter whenever want it. Our herd consists mainly of Angus, Devon and Hereford and their crosses. Last year we added a new breed, the Blonde d'Aquitaine, a large European breed from the French Pyrynees. We graze our animals from approximately May 15 till the grass is no longer growing. In some years the animals can be on pasture until the middle of December! In Vermont, that's a long grazing season! Once the grazing season is over, we feed hay for the winter and into early spring. Grass fed beef is delicious, leaner, and a healthier choice than the feedlot, grain fed beef you will find at your local supermarket.
Hanging weight is the weight of the carcass after evisceration and the removal of head, hooves and hide. Beef is chilled for a couple of days or more and then hung to age for approximately 4-10 days during which time it loses water, which gives more flavor to the beef. This whole process will result in some weight loss, anywhere from 30-45% of the hanging weight. So, for instance, an animal that hangs at 500 lbs may yield 275 - 350 lbs of meat.
Approximate lamb yield from dressed weight: The average Icelandic lamb dressed weight will usually range from 25-40 lbs for a whole lamb (similar to the term hanging for beef) and will yield 70-75% lbs. of that weight. Katahdins will have a higher dressed weight, about 50 lbs. We sometimes process lamb at lower weights to meet a customer's religious or other preference.