You are Unregistered, please register to use all of the features of Homesteading Today!    
Homesteading Forum

Go Back   Homesteading Forum > Livestock Forums > Pigs

Pigs Come Roll in the Mud with Us!

LinkBack Thread Tools Rate Thread
Old 10/03/08, 02:48 PM
darbyfamily's Avatar  
Join Date: Mar 2005
Location: Kansas
Posts: 922
hanging weight vs hoof weight

whats the average ratio?

we just took our pig to the butcher (cedarvale if you know where it is) and hanging weight was 185lbs and he guessed that she was probably close to 275 which is about what we figured.

We are splitting the meat with a friend who is paying all of the butcher fees for the hog in exchange for their half of the meat.
Jennifer, Chase and the whole Darby clan
Reply With Quote
Old 10/03/08, 04:03 PM
Join Date: Jan 2008
Posts: 2,793
Typical carcass yields in hogs are in the 72 to 76% range. The "standard" used by hog buyers and pork producers is 75%. This would put yoru hog in the 245 to 255 range.

Reply With Quote
Old 10/03/08, 09:50 PM
Join Date: Feb 2006
Location: MO
Posts: 914
Our hanging weights were about 100# less than the live weights for all 3 we got butchered on Monday. Their live weights were 265#, 275# and 350# and their hanging weights were 166#, 169#, and 224#.

Rachel K
(and sometimes Matt)

Parents to Danial, Jacob, Isaac, Clara, Sarah Jo, and twins Emma and Anna born 12/18/2009!
Reply With Quote
Old 10/03/08, 11:19 PM
stockdogtta's Avatar  
Join Date: Apr 2008
Location: West Central Illinois
Posts: 176
I always figure hanging weight at 67%. 185 divided by .67=276lbs live weight
Dennis--TTA Aussies
I plan on living to be good
Reply With Quote
Old 10/04/08, 02:57 PM
highlands's Avatar
Walter Jeffries
Join Date: Jul 2004
Location: Mountains of Vermont, Zone 3
Posts: 9,499
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.


Sugar Mountain Farm
in the mountains of Vermont
__________________ -- Pastured Pigs, Poultry, Sheep, Dogs and Kids
Reply With Quote
Old 10/08/08, 10:33 PM
Join Date: Dec 2004
Location: Virginia
Posts: 218
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:
Reply With Quote

Thread Tools
Rate This Thread
Rate This Thread:

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On

All times are GMT -5. The time now is 03:36 AM.