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Pig in the freezer
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mike    Posted 10-29-2004 at 09:39:20       [Reply]  [No Email]
Have to go pick up porky tommorow. He hung 215 pounds. How much sausage ham etc etc should I end up w/ in my freezer? reason I ask is when I did a beef last fall I had a steer hang 530 pounds and I ended up w/ 340 pounds of beef. always figgered he held some back but i could be wrong.

PLR    Posted 10-29-2004 at 12:03:02       [Reply]  [No Email]
We usually figure to have a hanging weight of 60% of live weight and to get back 60% of our hanging weight. Pigs usually hang at 65% and return 65%.

Hope this helps,


EngineerJoyce    Posted 10-29-2004 at 11:56:56       [Reply]  [No Email]
Average dressing percent is 62% (hang weight is 62% of live weight). Then you have to account for boning and such. This article covers it pretty good.

Ron/PA    Posted 10-29-2004 at 10:46:12       [Reply]  [No Email]
Mike, what did it weigh live? Down here, I sell live weight, that's how the markets sell them and that's what I use for a guidline. We pay our butchering costs on a live weight scale.
What you get back depends on what you want done. If you get alot of cuts without bones, you'll get alot less weight back.
I know they sell live weight in NY, cause I've bought and sold them there.
If you hung a beef, at 530 lbs. I'm not surprised that you had alot of shrink. At that size a good portion of the steer is bone, it seems like you may have butchered too early.
It's always a little alarming when you see the size of the meat pile that comes from an animal. One of the worst shocks is venison. A deer shrinks unbelievably.

KatG    Posted 10-29-2004 at 09:46:25       [Reply]  [Send Email]
Mike the fellow we got our pig from charged us by the dressed weight...not the on hoof weight..But if you raised it, I figured out of a 215 pounder you should get at least 160 pounds...Yeap I think he kept some of your beef..Hope you got a more tender pig than I did...Won't buy one sight unseen anymore...I am taking liver...jowls hamhocks,,etc.etc..and got the fat to cook to render also...KAtG

mike    Posted 10-29-2004 at 10:04:25       [Reply]  [No Email]
I believe that dressed wieght and hang wieght to be the same? up here in NY when something is hung it has been skinned gutted and the head and feet/legs are gone. hence the the term "hang wieght" cuz they are hanging on a hook in a cooler

KatG    Posted 10-29-2004 at 13:29:04       [Reply]  [Send Email]
So right I had a "brain fart" there when I was a thinking...Read the reply about the beef and makes sense why you got just the amount you did...Did you raise your pig?...katG

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