In beef butchering, the hanging weight is typically around 60-65% of the live weight. The final weight of the packaged, cut meat is then roughly 50-60% of the hanging weight. A beef butcher can expect to yield around 600 pounds of retail cuts from a 1,400 pound steer.

For storing half a cow, you'll generally need a deep freezer with a capacity of at least 10-12 cubic feet. A general rule of thumb is that one cubic foot of freezer space can hold approximately 35-40 pounds of packaged meat.

Frozen meat, when stored properly, remains safe to eat indefinitely. However, its quality can degrade over time, leading to changes in texture and flavor. For best quality, the USDA recommends using frozen meat within specific timeframes. 

• Uncooked roasts, steaks, and chops: 4-12 months

• Uncooked ground meat: 3-4 months. 

• Ground beef: Best if used within 4 months, but safe indefinitely if frozen. 

Freezer temperature: Meat should be frozen at 0°F (-18°C) or below for optimal storage.