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.
Perry, Bob, "Heritage Hog Carcass Yields: Hereford Hog" (2014). Heritage Hog Carcass Yields. 2.