Heritage Hog Carcass Yields: Hereford Hog

Authors

Bob Perry, University of KentuckyFollow

Summary

The saleable yield of a Hereford Hog, cut in the American style, is 75%. The overall percentage of lean muscle using the industry formula based on backfat at 1st and 10th rib, loin eye area and hot carcass weight is 42%. Cut for Charcuterie, the saleable yield is 69%, not including bones, trim and backfat.

Publication Date

2014

Document Type

Report

Notes

Copyright © 2014 for materials developed by University of Kentucky Cooperative Extension. This publication may be reproduced in portions or its entirety for educational or nonprofit purposes only. Permitted users shall give credit to the author(s) and include this copyright notice.

Repository Citation

Perry, Bob, "Heritage Hog Carcass Yields: Hereford Hog" (2014). Heritage Hog Carcass Yields. 2.
https://uknowledge.uky.edu/yield_reports/2