[Mr. Lucky]

The hanging weight is, give or take 2/3 of the live weight; after that, it depends upon how you cut the carcass and what you keep. I would think 40% is on the conservative side, probably intended to indicate the portion of the live animal which is lean red meat. But, of course, if you buy a porterhouse steak in a restaurant for $25 per pound, you're paying for the bone at the same rate as the red meat. Keep all the edible cuts (such as tongue, brains, oxtail) and tell the butcher to leave the fat on. (you can trim it yourself; suet has all sorts of uses and in the Obamanation, you may need it to make candles).

[Marie]

Thanks for the info! That was very helpful. :-)