Seeded examples for every supported GitBook Markdoc block and inline docs element.
This page is the smoke-test article for admin-authored GitBook content. Keep it published in seed data so the admin editor, cached Markdoc AST, and public GitBook renderer exercise the same custom tags.
Create and edit these blocks from Admin -> Docs. The saved body is stored in Convex, parsed with the allowed GitBook Markdoc tags, and rendered by the git_book app.
Open Admin -> Docs and create or edit a docs article.
Insert blocks from the slash menu or write raw Markdoc.
Publish the article and confirm the same blocks render on docs.brothh.com.
Sign in to run this request directly from the docs with your own account credentials.
Signed-in docs can reference viewer values without leaking anonymous data:
{{viewer.sellerId}}Live → Hanging Weight
Beef typical range: 60–64%
Hanging weight
62.0% of live weight
744 lb
Typical range
60–64% band
720–768 lb
Weight lost at slaughter
Hide, head, viscera, blood
456 lb
What’s removed
When a farmer quotes a price for “a whole beef” or “half a hog,” the weight they usually mean is hanging weight(also called dressed weight or carcass weight) — not the live weight of the animal, and not the take-home weight of the packaged meat you’ll eventually put in your freezer.
Live weight is what the animal weighs walking to the processor. After slaughter, the hide, head, hooves, viscera, and blood are removed. What hangs in the cooler is the hanging weight — roughly 60–64% of live for beef, 72–76% for pork, 48–52% for lamb.
This is the number farmers quote because it’s what a USDA or custom-exempt processor actually weighs on the kill floor. It’s also where most buyer confusion starts: a 1,200 lb steer is not 1,200 lb of beef. It’s roughly 744 lb of hanging weight, and after bone-in cut-and-wrap it’s typically around 500 lb of take-home meat.
Pair this with the Take-Home Weight calculator to see the final packaged pounds, and the Whole Animal True Cost calculator to see the real $/lb.
hanging_weight = live_weight × (dressing_percentage ÷ 100)
yield varies by species: beef 60–64%, pork 72–76%, lamb 48–52%, goat 45–50%, bison 56–60%.
Hanging → Take-Home Weight
From hanging carcass to packaged meat in your freezer — bone-in vs boneless yield by species.
Whole Animal True Cost
The $/lb math buyers get wrong — turn any live/hanging/take-home quote into out-the-door cost and compare to grocery retail.
Half or Quarter Beef
Buying a share of beef? See the weight you'll take home and the cut-category breakdown.
The inline glossary form also works inside a sentence: hanging-weight.
