It will vary depending on how the slaughterer does the job (e.g., head on/off, skin vs scald, feet on/off, etc). With scald & scrape, head on, feet on we get about 72% to 75% live weight to hanging weight.
Hanging weight to commercial cuts generally yields about 67%. You get a lot more if you take the head, feet, bones, etc - all great for soup, stews and such.
The average hang wt for my Duroc/Hamps are 300 with live wt of 400+.
We take bones, shank, some back fat, tongue, liver, kidney and trimmings
for kabobs. We sell all but the squeel. The 400 lb wt target gives us the
max in saleable meat with just the right size cuts. Over that weight the chops
are larger but the meat quantity out weighs the feed bill especially when
forage is primary intake. When I proces my spent 600 lb sows the sausage
poundage, Boston Butts, tenderloin and bacon make my bottom line smile.
I agree with 25 - 30% weight lose from live to hanging.
Happy piggin. :1pig: