Weight of average cattle

Based upon the variety, the weight of adult cattle differs. Smaller varieties, such as adults with Dexter and Jersey, range from 600 to 1,000 lb (272 to 454 kg). Wide Continental breeds range from 635 to 1134 kg (1,400 to 2,500 lb) for adults, such as Charolais, Marchigiana, Belgian Blue, and Chianina. British varieties, such as Hereford, Angus, and Shorthorn, range from 454 to 907 kg (1,000 to 2,000 lb), often greater, especially for Angus and Hereford. Bulls are up to a few hundred kilograms larger than cows of the same type. British bulls, such as Angus and Hereford, can weigh up to 1,500 kg (3,300 lb); British bulls can weigh anywhere from as 907 kg (2,000 lb) to as much as 1,361 kg (3,000 lb).

The average weight of beef cattle in the United States has increased gradually, particularly since the 1970s, needing the construction of new slaughterhouses capable of handling larger carcasses. A substantial increase in cattle weights was induced by new packaging plants in the 1980s. Just 160 kg (350 lb) of beef cattle averaged before 1790 net, and then weights increased steadily.

Every pet is shaped differently. Mammals, like humans, come in different shapes and sizes, even though they are all from the same pool of genes. Even when breeding rare and heritage strains, they vary in build and scale. One may have a higher ratio of fat to muscles. One could have tissue that is naturally leaner. One could have a bone mass that is denser.

There's slaughtering, too. The choice for cutting will often affect the size and can affect consistency in many ways. To keep the good stuff on, we like our meat cut modestly. Lean trim for supermarkets. We want our leftover fat. Some butcher shops will strip this natural flavor enhancer and discard it. Then, there is the whole matter of bone-in or bone-out, which can make a world of variations on how much meat you can fit in your refrigerator.

Butchering the cow extracts from the animal the head, tail, organs, blood, hide, and any inedible parts. This can be a loss of about 40 percent of the beast's body weight in beef. 

The harvesting or butchering occurs after slaughtering, or 'dressing.' This is the cutting of dressed carcass meat into portions such as steaks, roasts, etc. that are ready to serve. When extra fat and bones are taken out, this accounts for another loss of weight. The more fat and bone is taken out, the greater the weight loss.