Transcription of HOG CARCASS BREAKDOWN - Goose River Farm
1 12 WHOLESALE CUTS OF PORKRETAIL CUTS OF PORKC lear PlateHind Feet(Pig s Feet)BostonButtJowlPicnicLoinSpareribsBa conHamBack FatBOSTON BUTTB lade SteakBlade Boston roastLOINB lade chopRibsTop loin roastBlade loinRib chopLoin chopTenderloinCenter loinSirloin chopSirloin cutletSirloinHAMHamCenter cut ham sliceHIND FEETPig s feetJOWLJowlPICNICP icnic roastArm steakHockSPARERIBSS pareribsBACON / BELLYB aconSource: University of Kentucky College of AgricultureHOG CARCASS BREAKDOWNWith a market weight of 250 pounds and a yield percent, the typical hog will produce a 184-poundcarcass. The CARCASS will yield approximately 140 poundsof pork and 44 pounds of skin, fat and - 45 pounds, 24 percent of the pounds of cured ham, pounds of fresh ham, pounds of trimmings and pounds of skin, fat and boneSide (Belly) - pounds, 19 percent of the carcass19 pounds of cured bacon, pounds of spareribs, pounds of trimmings and 1 pound of fatLoin - pounds, 18 percent of the CARCASS pounds of backribs, pounds of boneless loin, pounds of country-style ribs, pounds of sirloinroast, pounds of tenderloin, pounds of trimmingsand pounds of fat and bonePicnic - pounds, 9 percent of the CARCASS pounds of boneless picnic meat and 4 pounds of skin,fat and boneBoston Butt - pounds, 8 percent of the pounds of blade steaks, pounds of blade roast, pounds of trimmings and pounds of fatMiscellaneous - pounds, 22 percent of the pounds of jowls, feet, tail, neck bones, etc.
2 , 22pounds of skin, fat and bone and pounds of shrinkand miscellaneous lossSource: National Pork Producers Council
