[domsmith]

we get alot of people who make mainly sausages from their second lot of pigs because that what they use day in day out.

d

[robert waddell]

OK a bit earlier than i though     Hampshire pig liveweight 96 kilos    this was weighed on the cattle scales     deadweight   75 kilos       shoulder 15.875 kilos of meat      2.525 kilos of usable bones     4.1 kilo bones that are not usable
 
middle 11.705 kilos bacon   4.2 kilos  belly    1.115 kilos spare ribs    1.340  kilos belly scraps    0.540 kilos  tenderlions    0.295    kilos of kidneys     1.5  kilos unusable
 
rump  6.585 kilos of stew   3.305  kilos of gammon steaks  3.3 kilos haughs    1.5 kilos off trotters   2.270 kilos of skin    2.4 kilos of bones     4.970 kilos of scraps   
 
and the head weighs 7.5 kilos
 
so by my calculation   the useable meat alone is 48 520  kilos   from a Hampshire  other breeds will be a bit lighter or heavier fat does not weigh as much as meat/muscle   and also feeding would or could make a difference   that is approx half the liveweight is pure meat then bulk that out with rusk/breadcrumbs   and water  plus seasoning  and flavouring   we don't do sausages this cheap skate way so cant tell how much weight that adds or volume it bulks it out by      some sausage makers have the contents of there sausage like pate  and as tudfull has said could contain all sorts that the butcher has paid for  and will use   and you could not tell from eating just what is in there

[The Mobile Butcher]

Hi,
I butchered 2 pigs the other week for a smallholder, the pigs were approx 75 kilo each (carcass Weight)
I put all the shoulder meat into the sausages, and with the seasoning and water and rusk. this made 20 kilo of sausages per pig.
 
They also got the legs bone and rolled all the Pork chops and the belly was boned out and minced.
 
Hope this is  a bit of help 

[WinslowPorker]

ok so the butcher who said about the large amount fo sasuages called today and said that they  had also sausaged the legs in the mix, this is because the person that owned them was selling the produce at farmers market and sausages were better for him. so panic over but thanks for all your advice
WP

[princesspiggy]

if ur worried, just weigh what u get back, including bones. i always ask for surplus fat back too, and weight that. we struggle to get butchers to do many sausages as its time consuming and the skins are expensive.
we were going to sausage a whole pig once but the butcher wanting £300 for skins and labour so we never bothered. and just went for the normal joints, chops and 2 kg of sauages for £30 cutting fee.


 

[rudolph76]

Just to give you a little idea of what we got back from our butcher.


We sent 2 GOS recently with a live weight of 405lb between them  [size=78%] When we collected them we weighed all the meat, not including liver, kidney etc and got, what I think to be a good return.[/size]


We had all the meat packaged as to what we wanted so could just put it straight in the freezer;


Chops - 28lb
Sausage - 18lb
Belly meat - 10lb
Joints - 146lb
Rib - 18lb


We also had a lot of extra bits, offal etc for the dogs so we were well pleased with the butcher. They also asked what size joints we wanted!!!!! Very pleased

[Chicken Tilton]

I had 9 Berkshires last year and they were around 56 kilos each but we managed to get around 10 kilos of sausages per pig but then our butcher did save everything, trotters, heads and all the good waste.
It sounds as though he could be telling the truth but you never know in these hard times.
You really need to get the dead weight before he butchers and then weigh everything when you get it back and then you can make a better judgement.
One way round this problem is have the slaughter house do the kill and then have a separate butcher come and collect them to do the cutting up. At least you can see if your id tags are your own, as i had a butcher give me a pig back which wasn't even a Berkshire but swore it was! Ive never seen a Berkshire with ears over the face!! Hope this helps