Pork Cut-out and Yield
Posted: Mon Apr 15, 2013 8:47 am
Would like to know what you folks are getting on cut-out percentages for RWs. Also, what would you expect to get in sausage when grinding the whole hog. What percent of live weight are you getting for hanging weight. I find a lot of info out there but nothing specific to RWs. I have seen it for Tamworths in one place. Would like to show the public a difference if there is one. Mybe it's there and I haven't found it yet. Here is some stuff I have found.
Amongst the sites I’ve looked at, hanging weight is given as anywhere from 64-85% of live weight and cuts given as 68-90% of hanging weight. That’s a lot of numbers and quite a range. For my goal of 300 pound pigs, these numbers give a hanging weight of 192-255 and the cuts weighing in at 130-230. This would make the cuts 43-76% of the live weight. But 76% is way too high there. Most sites quote cuts as 48-65% of live weight. Besides, I’d like to give my customers a bit more certainty on what they’re getting for their 300 pound pig.
Most sites quote cuts as 48-65% of live weight.
Here are some examples I found of what you might get from a whole pig:
■18 lbs pork chops, 4 lbs spare ribs, 12 lbs sausage, 24 lbs ham, 20 lbs bacon, 12 lbs shoulder butt roasts, 14 lbs shoulder picnic, 16 lbs bone/trimmings, 30 lbs fat = 150 lbs
■7 lbs pork chops, 8 lbs sausage, 24 lbs ham, 20 lbs bacon, 17 lbs pork roast, 16 lbs picnic and shoulder butts, 7 lbs misc cuts, 5 lbs salt pork, 31 lbs fat = 135 lbs
■23 lbs pork chops, 6 lbs spare ribs, 18 lbs ground sausage, 30 lbs ham, 16 lbs bacon, 20 lbs shoulder roast, 8 lbs butt roast, 10 lbs stew bones, 16 lbs fat = 147 lbs
■23 lbs pork chops, 6 lbs spare ribs, 9 lbs sausage, 28 lbs ham, 23 lbs bacon, 9 lbs boston butt, 12 lbs picnic roast, 23 lbs fat = 133 lbs
Walter says hanging weight is about 72% of live weight and the commercial cuts 66% of hanging weight or 48% of live weight.