Author Topic: How much meat to expect from a hog (Read 2959 times)

BRL · « **on:** November 07, 2006, 07:11:54 AM »

Is there a formula one can use to figure how much meat a hog should yield?

Thanks

Graybeard · « **Reply #1 on:** November 07, 2006, 11:18:54 AM »

Probably but I don't know it. I think less than half of the live weight for sure, more like 40% is my gut feeling on it.

cattleskinner · « **Reply #2 on:** November 07, 2006, 04:06:15 PM »

For domestic hogs, it is usually up to about 70% hanging weight(hide, head, guts, and feet off), and like greybeard says, they usually cut up about 40-45% depending upon how, and muscular the hog is. HTH

~~~Amos

curdog · « **Reply #3 on:** November 08, 2006, 07:20:06 AM »

you will lose around 38% after field dress,caping and head removel,a wild hog has very little fat

drdougrx · « **Reply #4 on:** November 08, 2006, 11:59:25 AM »

I always count on about 40% after it's boned.

Land_Owner · « **Reply #5 on:** November 08, 2006, 11:48:59 PM »

A lot depends on how "shot up" the hog is when butchered. A good processor is not going to serve you the blood shot meat. I see no reason to expect any less or more meat from hogs than an equivalent weight processed white tailed deer, except for those that keep the hog heart, liver, intestines (for sausage), ribs, tongue, feet, etc. These parts are not typical white tailed deer fare.

My Rules of (white tail) Thumb are: http://www.angelfire.com/on2/LandOwner/misc/livedeadwt.html

BRL · « **Reply #6 on:** November 09, 2006, 09:39:09 AM »

Thanks for everyone's replies. That's good information to have. I just returned from a hunt where I shot 2 hogs. Combined, the live weight of both animals was around 175 pounds. I just received my meat back from the outfitter...24 pounds of meat is what I received. I certainly expected more than that.

Thanks for everyone's input.

Graybeard · « **Reply #7 on:** November 09, 2006, 12:50:41 PM »

I would say you definitely didn't get it all. They kept some for themselves.

VTDW · « **Reply #8 on:** November 10, 2006, 02:06:55 AM »

Quote from: Graybeard on November 09, 2006, 12:50:41 PM

I would say you definitely didn't get it all. They kept some for themselves.

Ditto!!! Do not use that processor again. I always let the processor know how much meat I expect as I have been taken advantage of when I was younger. 24#...That is sad.

BRL · « **Reply #9 on:** November 10, 2006, 02:58:09 AM »

It was the outfitter who processed it. They shipped the meat to me. I thought I would call them to see what they have to say. I figured it should have been more. I wanted to get other experiences (those who have more than me, which is probably most here) before accusing anyone of anything.

Thanks!!

IMshooter · « **Reply #10 on:** November 10, 2006, 09:26:44 AM »

I do my own deer processing, and on an average sized Missouri doe or buck (I do not know what the live weight or field dressed wieght would be) I expect to get between 40 and 50 lbs of de-boned meat.

I think I would make a polite inquiry to that outfitter. Maybe there was an honest mistake and you only got the meat from one animal.

VTDW · « **Reply #11 on:** November 10, 2006, 02:06:22 PM »

Quote from: BRL on November 10, 2006, 02:58:09 AM

It was the outfitter who processed it. They shipped the meat to me. I thought I would call them to see what they have to say. I figured it should have been more. I wanted to get other experiences (those who have more than me, which is probably most here) before accusing anyone of anything.

Thanks!!

Just let him know that only one package showed up. He will get the picture.

Land_Owner · « **Reply #12 on:** November 10, 2006, 05:12:23 PM »

So sad that your hunt ended on less than a positive note. You must be a long way away from the outfitter and unable to carry your meat in an iced condition back home with you. Butchering out both shoulders, both ribs, and both hams takes about 30 minutes or less. It is so easy to do yourself and there is NEVER any question about how much meat there was or should be.

I like VTDW's suggestion

Quote

Just let him know that only one package showed up. He will get the picture.

BRL · « **Reply #13 on:** November 10, 2006, 05:35:10 PM »

Good suggestions, thanks.

JeffG · « **Reply #14 on:** November 11, 2006, 07:45:59 AM »

Just let him know that only one package showed up. He will get the picture. I like that approach!

Modoc ED · « **Reply #15 on:** November 12, 2006, 04:55:35 AM »

Before you contact your outfitter, read your contract/agreement (you should have one) with the outfitter and see if there is a clause in it that lets the outfitter keep a certain percentage of the meat if he does all the processing/butchering. I have run across this a few times in the past with outfitters I have used. That is one way that some outfitters have so much game meat to feed their customers. They keep a percentage of the meat taken by their customers.

Hairtrigger · « **Reply #16 on:** November 12, 2006, 06:30:55 AM »

On domestic hogs we get 60%, if memory serves

oso45-70 · « **Reply #17 on:** November 12, 2006, 07:55:51 AM »

BRL

About 50% if you do the head for tamales like we do in New Mexico and other southwest States.......Joe......

Arizona Jake · « **Reply #18 on:** November 12, 2006, 05:52:34 PM »

I shot a huge Russian boar in California yesterday. Dead weight was 296 lbs. As it was being cleaned, I was amazed at the amount of lard the pig had on it. It seems the skin came off with a 2-inch layer. After the skin, head, guts, some of the fat and the feet were removed, I took the hog to a butcher shop for processing. It still had a lot of lard in it and it its weight had shrunk to 105 lbs. That is about 40% of its original weight.

JB

BRL · « **Reply #19 on:** November 13, 2006, 07:06:33 AM »

I contacted the outfitter and he said that he would have the butcher check the freezers to see if any meat was left behind. But, I think everyone here knows what the answer to that will be.

Thanks everyone.

mikedb · « **Reply #20 on:** December 24, 2006, 05:28:12 PM »

I wonder if he has been reading this forum?? Maybe if you mention his name more meat will appear.

targshooter · « **Reply #21 on:** December 28, 2006, 01:27:29 AM »

Three years ago I shot a 270 lb. Russian boar. I got 85 lbs of meat, all boned except for the rib cuts. The processor was paid by the delivered weight, so he had no motive to shortcut me. I was surprised during the skinning at the mass the animal lost as the skin and head were removed. This meat yield works out to 31%. My deer yield averages around 40-45%, depending on deer size, before the pork is added to the sausage. Some of these butchers charge by delivered weight, others a single processing fee with additional charges for sausage prep, so it goes against their profits to cheat. Having skinned and butchered deer in the past, I feel comfortable with these yields.