Heritage Hog Carcass Yields
Summary
The saleable yield of a Tamworth 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 43%. Cut for Charcuterie, the saleable yield is 73%, not including bones, trim and backfat.
Publication Date
2014
Document Type
Report
Repository Citation
Perry, Bob, "Heritage Hog Carcass Yields: Tamworth Hog" (2014). Heritage Hog Carcass Yields. 8.
https://uknowledge.uky.edu/yield_reports/8
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.