The yield for pigs is in the 75% range (65% for cattle, and 55% for lambs) which equates to a live weight of your pigs of only 192 and 172 lbs. That assumes the head and skin were kept with the carcass.
Were the hanging weights head and skin on or off? I figure the hanging weight x 1.63. After averaging alot of hogs live and hanging weights that's been best for me. According to breeds, how they're fed, backfat....alot of variables. Mine are in the cooler for 3 days, head, guts, feet and skin removed, some places hanging weights are head and skin on the hog which will add another 30-40lbs that you probably aren't keeping but you're paying for anyway.
We just took a hog to process, hanging weight was 209#. We sell at farm market and have most ground this time even the belly's we keep the chops. They called today and said there was only 90# ground we put a lot into brats and link and bulk sausage. We thought that was a little light on ground. What do you all think. We get the lard. We really like this processor. There cuts are great and love the vacuum seal best processing we have ever had just wondering about skimming.