Hi all,
I appreciate all pigs vary hugely when sent for meat. However i'm trying to price up as best I can before we butcher on this wednesday coming. We are butchering with the help of a proffessional, so will do what he says however we'd like to get an idea of what people expect to get from pigs at about 80-90kg.
We are planning on selling all the joints, so these won't be getting sausaged. Can anyone shed any light on roughly how many/weight of their joints, sausage, steaks etc they have got back from their pigs around this size?
It's a very open question i know, but worth a go!
Thanks
Dave