Author Topic: What age do you wean your piglets please? (Read 17821 times)

Blonde · « **Reply #30 on:** October 21, 2011, 04:50:09 am »

Good question...... butchers of long ago probably....... but you have to grow to that limitation and no further otherwise they penalize you and you miss out on your profit.......

HappyHippy · « **Reply #31 on:** October 21, 2011, 01:38:25 pm »

Yes, I think the traditional 85Kg liveweight being pork and 110Kg plus being bacon must be an older guide.
As far as I can see at the abattoir the majority of commercial porkers are away smaller than this.
I'm sure I read that Berkshires make the best pork around 55Kg liveweight (might have been 'Practical Pigs')
I'll maybe give my pal up in the commercial piggery a phone and ask him weight/ages that they send to slaughter. Surely it'll depend on what the 'consumers' ie. supermarkets & wholesallers are looking for ?
From my point of view they go when they look ready, weighing up how much they've cost, how much more would be gained by running them on a bit longer and how many times they try to escape

It's finding that magic point where you'll turn a (bigger) profit, instead of breaking even............ and that's not always 85Kg.
Karen

Blonde · « **Reply #32 on:** October 21, 2011, 01:46:54 pm »

If you deal commercially there is no other option but to grow to the weights that they want for the market.
suckers..... to say 15 kg
Spit pigs ..vary a little from 30 to 45 kg
Pork ......60 - 80 kg
bacon.....90-95 kg
barrows ...200 kg +
Choppers..... that will be determined at the time you turn them off and send them.

Price per kg starts off high and drops as the pig matures.

robert waddell · « **Reply #33 on:** October 21, 2011, 01:56:26 pm »

i have seen many pig lorries heading to vion at broxburn i may be wrong but they look bigger than the 110 kilos and since vion don't recognise the small producer all i can do is ask on here

Blonde · « **Reply #34 on:** October 21, 2011, 02:05:50 pm »

Quote from: robert waddell on October 21, 2011, 01:56:26 pm

i have seen many pig lorries heading to vion at broxburn i may be wrong but they look bigger than the 110 kilos and since vion don't recognise the small producer all i can do is ask

Here in Oz they dont want anything that is that heavy any more. 95 kg I think is the cut off point. But barrows are sold privately by me, so I can do the heavier. Pork weights....depends on the company and their market but I do know there is some variation here. I dont grow bacon anymore, dont want to push a big animal around, so do pork at the lighter weight. Also do afew suckers to 14 - 15 kg and a few spits......30 - 36 kg LW very few any heavier than that.

Stevie G · « **Reply #35 on:** October 22, 2011, 01:53:56 pm »

Quote from: Blonde on October 21, 2011, 02:05:50 pm

Quote from: robert waddell on October 21, 2011, 01:56:26 pm
i have seen many pig lorries heading to vion at broxburn i may be wrong but they look bigger than the 110 kilos and since vion don't recognise the small producer all i can do is ask
Here in Oz they dont want anything that is that heavy any more. 95 kg I think is the cut off point. But barrows are sold privately by me, so I can do the heavier. Pork weights....depends on the company and their market but I do know there is some variation here. I dont grow bacon anymore, dont want to push a big animal around, so do pork at the lighter weight. Also do afew suckers to 14 - 15 kg and a few spits......30 - 36 kg LW very few any heavier than that.

Highest weight in OZ is 102kg for gilts and 105kg for boars at Linley Valley, Dorsogna wa sare desired weight, but I think you could get away with 110 kg at a push. Anything after that is penalised.