How much meat will I get from my hog?
We sell our hogs by hanging weight, often referred to as "On the rail." Carcasses are weighed without organs, head or skin.
Our hogs typically hang at 160 - 210 pounds with an average of 180 pounds. These heritage Tamworth hogs are a lean pig often called the bacon pig because of the high quality bacon they produce.
Animals raised on our farm yield approximately 75 - 78 % of hanging weight as finished products. The remaining 22 - 25% is bone, fat and leaf lard and hind feet that are cut from the carcass. We will save any of this remaining material for you on request.
A 220 pound animal will contain approximately:
It is important to note that these percentages will vary depending on cut instructions. The animal above had meat taken from roasts to make a minimum batch of sausage so roast percentage is lower.
If no sausage and minimal ground is requested, the percentage of roasts or pork steaks will increase as only meaty off-cut will be used for ground or stew meat.
Sausages are made in minimum batches of 30 pounds and any sausage request will require other cuts be used to make a minimum batch. People usually choose front shoulder steaks and roasts to make up a full batch of sausage.
Cut Options - Simplified
Choosing what you want the first time you purchase an animal can seem overwhelming. In the end it is pretty simple. Almost every part of a hog can be cut multiple ways and choosing one cut may sacrifice another. These parts and options are;
Another important aspect of ordering your animals is portion size. Think about how many you will be feeding when you take meat out of the freezer. How many chops to a pack? How big do you want the hams and roasts?