Ever wondered how much meat you actually get from a pig?
Let’s break it down using a pig we recently processed for our retail store. (This pig was skinned and not scalded. Bacon weight excluded.)
Live Weight
The pig weighed 356 lbs on the hoof.
Hanging Weight
After processing (removing the blood, hide, and organs), the carcass weighed 280 lbs.
That’s about 78.7% of the live weight (280 ÷ 356 × 100 = 78.7%).
Packaged Meat Weight
Once the meat was cut, trimmed, and packaged, the final weight came to 153.23 lbs.
That’s 54.7% of the hanging weight (153.23 ÷ 280 × 100 = 54.7%) and 43% of the live weight (153.23 ÷ 356 × 100 = 43%).
Why the Difference?
During processing, bones, fat, and trimmings are removed, depending on your cut preferences.
Items like cured hams, bacon, or sausage can also impact the weight (curing and smoking reduce moisture content).
The Breakdown in Simple Terms
For every 100 lbs of live weight, expect about 79 lbs of hanging weight.
From that hanging weight, you’ll get about 55 lbs of packaged meat, depending on your cutting instructions.
Selected Cuts
Baby Back Ribs
Boston Butts
Tenderloins
Pork Steaks
Pork Chops
Pork Cutlets
100 Pounds of Mild Sausage
Bacon
By purchasing a local pork, you’re getting high-quality, custom-processed meat that’s tailored to your taste. Plus, you’re directly supporting your local farmers and knowing exactly where your food comes from!