Eatable Meat Volume for Hogs
*This post will only share some info we found on the types and volumes of meat found in hogs. We are intentionally NOT covering the voluminous topics of sanitation and safe butchering practices. Before butchering any animal, please do your research to prevent contamination and transmission of zoonotic diseases.
These are approximations. Actual produced editable meat will vary based on the care and proficiency of the butcher and butchering process.
With a market weight of 250 pounds and yield of 73.6 percent, the typical hog will a produce a 184-pound carcass. The carcass will yield approximately 140 pounds of pork and 44 pounds of skin, fat, and bone.
Ham – 45 pounds, 24 percent of the carcass 25.5 pounds of cured ham, 2.3 pounds of fresh ham, 5.8 pounds of trimmings and 11.4 pounds of skin, fat, and bone.
Side (Belly) – 34.9 pounds, 19 percent of the hog 19 pounds of cured bacon, 5.8 pounds of spareribs, 9.1 pounds of trimmings and 1 pound of fat.
Loins – 33.8 pounds, 18 percent of the hog 3.2 pounds of backribs, 10.7 pounds of boneless loin, 7.6 pounds of country-style ribs, 5.7 pounds of sirloin roast, 1.6 pounds of tenderloin, 1.6 pounds of trimmings and 3.4 pounds of fat and bone.
Picnic – 16.6 pounds, 9 percent of the hog 12.6 pounds of boneless picnic meat and 4 pounds of skin, fat, and bone.
Boston Butt – 14.7 pounds, 8 percent of the hog4.4 pounds of blade steaks, 7.8 pounds of blade roast, 1.7 pounds of trimmings and 0.8 pounds of fat.
Miscellaneous – 39.2 pounds, 22 percent of the hog 15.4 pounds of jowls, feet, tail, neck bones, etc., 22 pounds of skin, fat, and bone and 1.8 pounds of shrink and miscellaneous loss.
Source: National Pork Producers Council
Below are a few images showing cuts of meat and how to use them that we found helpful
*Gear-Report.com note: We are not experts in this area, but are eagerly learning. We compiled the information in this article for personal use, but thought it would be nice to share it so everyone can benefit. 🙂 Also, we suspect that the percentages listed above apply to farm raised hogs. Feral hogs are likely much more lean, so we expect that they will yield a higher percentage of total body weight as edible meat.