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.
Perry, Bob, "Heritage Hog Carcass Yields: Tamworth Hog" (2014). Heritage Hog Carcass Yields. 8.