Typical Market Pig Today

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Typical Market Pig Today

Typical Market Pig
Live weight (lbs.) 283.00
Carcass weight (lbs.) 214.00
Backfat, 10th rib (inches) 0.72
Loin-eye area (square inches) 8.00
Percent Lean 54.90
Lean meat (lbs.) 116.90

A 282-pound Live Pig Produces a 213-Pound Carcass

pig cut locations

 

Carcass Breakdown
Primal Cuts Retail Pork* Other Products Carcass Total
Ham (50.7 lbs.)
Cured ham 30.4
Fresh ham 2.4
Trimmings 6.2
Skin, fat, bone 15.0
Total 39.0 15.0 54.0
Loin (46.0 lbs.)
Backribs 3.7
Boneless loin 17.0
Sirloin roast 6.6
Tenderloin 2.1
Trimmings 13.8
Fat and bone 5.6
Total 43.3 5.6 49.0
Side (28.1 lbs.)
Cured bacon 16.4
Spare ribs 8.1
Trimmings 4.4
Fat 1.1
Total 28.9 1.1 29.9
Shoulder (21.4 lbs.)
Blade steaks 6.3
Blade roast 11.2
Trimmings 2.2
Fat 3.1
Total 19.7 3.1 22.8
Picnic (21.6 lbs.)
Boneless picnic meat 16.5
Skin, fat, bone 6.5
Total 16.5 6.5 23.0
Miscellaneous (32.2 lbs.)
Jowls, feet, tail, neckbones, etc. 13.4
Fat, skin, bone 18.7
Shrink and loss 2.1
Total 13.4 20.9 34.3
Total 160.8 52.2 213.0
*Retail cuts on semi-boneless basis. Fully boneless would show lower retail weights. Figures are averages taken from actual cutting tests. Carcass data vary, depending on cutting method and type of pig.
Source: National Pork Board and EMI Analytics
Updated: 6.27.2016

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