The Accidental Smallholder Forum
Livestock => Pigs => Topic started by: lokismum on June 13, 2013, 03:12:02 pm
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can anyone give a rough estimate on what weight of meat i should get out of a 50kg dead weight pig
from the
loin
belly
leg
and shoulder
please
cant seem to find a weight on all 4 separate
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Legs and shoulders about 7kg each boned and rolled. Belly about 4 kg loin about 10-12 kg.
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thankyou
you've been a massive help
couldn't seem to find the answer anywhere
i love this forum you are all a mine of information
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Make sure you/your customers want joints that large. I have to ask our abattoir to split the shoulder/leg/belly in two and specify whether I want all chops etc. or I'd end up with giant bits of meat I couldn't sell!
For each pig I got four 2.5kg ish shoulder and same for leg, four 1kg belly portions, a couple of kilos of chops, can't remember what else. Didn't get all 4 trotters back.... ??? :o
When people recently asked for pork joints, but didn't know exactly what, advice was to check recipes or go to the supermarket to see what cut they wanted, what weight and come back. It was uncanny, they all wanted these smaller joints - it must be a recession thing :(
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brill thanks ferretkeeper
and i spend my time searching for bigger joints
interesting to find that others are looking for smaller ones
will keep that in mind thanks
if anyone else could give a rough idea on how many cuts and of what i would get out of a 50kg pig please let me know
many thanks
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Here's what I'd expect from this hypothetical porker. Difficult to give weights as every pig is different and every butcher cuts differently. Plus there's a lot of difference between the weight of the primal cuts and the weight of boned out, ready to cook meat. From a 50kg deadweight pig you should be looking at 30 to 35kg boned out and ready to go but again depends on the cuts.
Legs, Boned and rolled and cut into maybe 3 joints per leg, plus the topside set aside for steaks, diced or stir fry. Plus some trim for sausages.
Loins x2 we now use all our loins for bacon but sometimes also do some steaks if they're a bit small for back bacon. Could also end up as a mixture of chops, steaks and or a nice rolled loin roasting joint.
Belly we use almost entirely for streaky bacon but sometimes do belly slices or a rolled joint.
Shoulders, usually one goes straight to sausages and the other is boned and rolled but also provides some steaks or small joints from the collar, plus trim for sausages.
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Duh, sorry forgot to say that my pigs were dead weight of between 45-60kg!
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brill thanks both of you
yes piggy is hypothetical thought it was a nice round number to work on :relief:
you've both really helped
thanks so much :thumbsup: