If the pig is a real lean genetic pig, the yield would be 2-5% higher; if it is a fatter pig, the yield would be somewhat less.With a 250 lb. Already a Member? Our pig were doing: 102kg divided by 168 (24 weeks) = 0.607kg per day (607g per day) 70 x 0.607kg = 42.49kg/day So at 70days a pig will be 42kg, so it is quicker. Trim 9 lb Jowl Breakfast Sausage • Jowl 3 lb Smoked Jowl Breakfast Sausage Not all of the pig is edible pork. 26. This is a common question for both the aspiring farmer, and new farm customer. Canadian subscriptions: 1 year (includes postage & GST). $566.00 divided by 100 pounds of meat=$5.66 per pound of freezer ready pork (higher cost estimates used) * Buying a half pig is the expensive way to do it. Thanks I used approximately 800 lbs feed each pig. Pigs NEVER would have consumed corn on their own. Read all of Shelby’s MOTHER EARTH NEWS posts here. • 2 pork loins per pig- Get these processed into country style ribs, pork chops, center cut chops, boneless pork loins, tenderloins, butterfly pork chops and baby back ribs. I raise or me and family raise pigs for meat. How do I suscibe to your site ? What age did you slaughter the hog? Expect about 3 pounds of meat from the jowl. A 225 hog will yield 162 pound hanging carcass (dressed weight) and about 120 pounds of meat. The photo specimen is typical of how it is sold, 9-1/2 inches by 4-1/2 inches and 1-1/4 inch thick, weighing 1 pound. Favorite Answer Butchered pigs dress out to about 75%, meaning a 200 pound hog will give you about 150 pounds of meat, including the internal organs. Survival Skills, Garden Planning, Seed Saving, Food Preservation, Natural Health – Dozens of courses, 100+ workshops, and interactive Q&As. Process the shoulder into a fresh picnic, pork shoulder, smoked picnic and get smoked hocks. Feeder pig $200 + Feed $216 + Butchering $150=$566 total cost for raising and butchering the pig. The typical market pig is 250 lbs or so because that is where they start putting on marbling and the rate of feed to meat conversion drops. Sausage 25 Lbs 25.0. Any more or less than that and the ratio of how much meat you get versus how much money you put in isn’t as ideal. A 250 lb. I'm not sure how much blood I'll get from one pig,which is quite important as I may have to get an industrial size pan from work to cook it in. 15 lbs of bacon; 4 lbs Jowell Bacon; Oddiments – 24 LBs.3 Tail Larger pigs are cooked in special ovens outdoors that are large enough to accommodate an entire hog. But unless you are the most wasteful person ever you are going to have some scrawny pigs. Loin Chops (each chop is a half pound, 2 per case). Ground beef could easily make up around 50% of that weight. For example, if you want two smoked hams, then you won't be able to get ham steaks. dressed weight. The cost of our 3 pigs this year is 201.76 for each pig( approximately). Hanging weights were around 200 Lbs. Hay is just for bedding. don't have an online That's why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. (My latest research found that ground beef averages about $5/lb, roasts are about $12/lb and premium steaks are about $20/lb). Whole pigs $3.80 per lb, side or front quarter $3.85 per lb, hind quarter $3.90 per lb. Keep in mind that many cuts are from the same area on the pig, so you may have to pick and choose which cuts you want. Our finisher pigs have about 0.75" (boars) to 1" (gilts) of back fat. Notes: Linked sausage is also now available at $2.50/lb. Required fields are marked *, Get access to the entire library, Pioneer's only discounts, and live aftershow chats! Assuming the ham is to be cured, all it needs is a little trimming to improve its appearance. Your email address will not be published. I raised champion hogs on corn and barley mix including blood meal.I do not think you would get ffa champion hogs fed on slop and weeds. 732 x .67 = 490 lb. Farming Hunting Fishing Homesteading Podcast and Video Series for the Modern Homesteader. All four feet will give you about 3 pounds of meat. Hogs are omnivores. To learn more about the author of this post, click on their byline link at the top of the page. We don’t feed much other meat other than scraps from the kitchen or the carcass from hunting. When you do the math, that's about 154 pounds of meat. Carcass(on the rail) which yields 144 lbs. It will take 18 months to get the same results. hanging weights 240,220, and 200. Read all of Shelby’s MOTHER EARTH NEWS posts, beginner's guide to raising pastured pigs. You want your pig at least 250 - 300 pounds when you slaughter. You will be given the option to process your pig any way that you want. But, we know what we have. • Boston butt- These cuts actually come from the pig's shoulder, not butt. Expect about 28 pounds of meat. Airing on the side of caution you can anticipate a 30% loss from live to hanging weight once the viscera and blood has been removed. The ideal market hog size is 270 pounds. You don’t understand how much food it takes to feed out a pig clearly. A wiener pig will get … If the pig is a real lean genetic pig, the yield would be 2-5% higher; if it is a fatter pig… I have 3 pig this year ( first time raising pigs) and my pig yard ( about 200 sq ft ) is decimated after about 8 weeks. They need corn in their diets. • Spareribs- These aren't really processed further. Retail Cuts (cut & wrapped, bring home) Nuts are a great source of protein for pigs. Hogs will yield between 47% and 53% of the live weight (or about 74% of the carcass weight). Your butcher should be able to walk you through the various cuts and how to best utilize your pig for your family.

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