The hanging weight for a half (1/2) beef ranges anywhere from 350-425 lbs. We won't know the exact hanging weight of each beef until we get that communicated to us from the processor shortly after we take the beef in to them. The typical time range from when we take them in and it being ready for pickup is right around a month. We like to dry age our beef for a minimum of 14 days but try for up to 21 days, depending on how long the processor will allow. We will stay in communication with you as the process goes along with updated information as we get it from the processor.