[blhmabbott]

This is a link you might find helpful. It is just a generalization and will vary if you placed a cutting order with your butcher. My DH has been a butcher for 12 years and we just butchered our hogs over Thanksgiving. They weighed 225 and our loss was right at 40 pounds because we boned the shoulders out, cut up the backbone and kept it and made bone-in hams. It DOES sound like you got shafted .

http://www.askthemeatman.com/pork_processing_percentage.htm

Heather