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How big should a pig be when it is butchered?

I know that 20 years ago the ideal weight was 225 to 250. Has this changed?

Last year I turned down an opportunity to buy half of a 440 pound pig, but I was wondering if it would have been OK. I DID buy hallf of a pig once and it was lovely. I turned down the half-pig because I didn't want to end up with a fatty animal.
 

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Ideal weights are still the same, although todays hogs tend to be leaner due to breeding.

We always like the extra weight, depending on what we have available for feed. While it's true much of the extra weight is fat, we never run out of uses for it because we mix it with wild game.

Besides a pork chop off a 400 lb. pig is a PORK CHOP!
 

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We butcher between 225 and 250 and we like the less fat.

I guess it is up to people's prefrences and uses. We do not use the fat so we don't grow it.
 

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We never butcher before ours hit 280 anymore. They are not fatty, but we are buying pigs that are really LOOOONGGGGGG. It takes more weight to fill out a modern hog frame.

if you are still getting the old chuffy type, then you wouldn't want them that heavy.

Tracy
 
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