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Offline GH1

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Meat Question
« on: February 06, 2011, 07:20:33 AM »
If I shoot a 100 lb hog, how much meat can I expect out of it?
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Offline Mohawk

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Re: Meat Question
« Reply #1 on: February 06, 2011, 08:18:35 AM »
How are you having it processed?
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Offline GH1

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Re: Meat Question
« Reply #2 on: February 06, 2011, 10:26:42 AM »
Initially it'll be skinned and quartered.  Then I'll do much of the final butchering myself, but I'm sure some of it will end up as sausage.
The reason I ask is I've booked a hog hunt for the end of April, and the guide told me that most of the hogs on his land go between 100-150 lbs. I was just looking for a ballpark figure on how much I'll have left after initial skining and quartering.  I know when I shot the button buck last fall it was close to 100 lbs but after everything was said & done I ended up with 25 lbs of ground meat. I was just wondering if a hog will have more usable meat than the deer did.
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Offline charles p

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Re: Meat Question
« Reply #3 on: February 06, 2011, 10:34:16 AM »
After butchered it will yield 1/3 less.  After BBQ, the finished cooked meat, excluding bones, will yield 1/2 of the butchered weight.

We BBQ the whole hog with the head on.  I suppose if you remove the head and feet after butching, your yield might be less that 66%.  Hope this helps.  This yield percentage includes the weight of bones inside the carcus and includes the skin.  Not sure what the boned out meat yield would be.  Probably 45% for a small 100 lb live weight hog, but it could be less.  A top hog is around 220 lbs.  A good size for BBQ is 120 lbs net butchered weight.
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Offline john keyes

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Re: Meat Question
« Reply #4 on: February 06, 2011, 11:05:48 AM »
I killed one that was a little over 100lb and it took me a few months to eat it.  links, ground patties mostly. 
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Offline GH1

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Re: Meat Question
« Reply #5 on: February 07, 2011, 01:09:23 AM »
Yes, Charles that does help. I realize bonig & cooking will further reduce the weight, I was just looking for a ballpark figure.  It looks like with a 100 lb hog I'll probably end up with about 40 lbs of usable meat.
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Offline HL

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Re: Meat Question
« Reply #6 on: February 07, 2011, 01:36:50 AM »
I butchered a 100lb boar, and ended up with about 25-30lbs of meat once I was through with all the deboning. You lose almost 1/3 with the head and another 1/3 from the bone and guts.
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Offline Land_Owner

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Re: Meat Question
« Reply #7 on: February 07, 2011, 06:37:07 PM »
I have to agree with HL.  I usually take my hogs for grinding.  Skinned, gutted, and deboned, there just isn't that much weight left - say 30-40% MAX.  I ask NOT to add beef fat to my sausage.  Leaner is better for my arteries.  This too decreases "yield" from the butcher.

Also, I trust my butchers.  Period and without a doubt.  From Day One, I trust them.  My loyalty to them is dependent on that trust.  They provide me with all there is that they can salvage, depending on where I shot the game.  Sometimes, bullet damage is extensive.  Count on some loss from that too.  Trust the butcher.  It is in their interest to do the best job they can on the game you bring to them.  There should never be any doubt in your mind.  They want to give you a quality product.  One they would take home to their wife.  You are going to take it home to yours.
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Offline yukondog

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Re: Meat Question
« Reply #8 on: February 08, 2011, 03:06:43 AM »
I'v taken a couple this year and both were about that wt.[never weighed them] but when you drag them through the swamp about a mi. they feel alot heaver,I would say that after de-boneing about 30# is about right.
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Offline Booyah

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Re: Meat Question
« Reply #9 on: February 14, 2011, 04:32:56 PM »
On average you get 30% of hoof weight - MAX      100lbs hog will yield about 30lbs.
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Offline flipajig

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Re: Meat Question
« Reply #10 on: February 15, 2011, 03:39:17 PM »
I agree with everyone you will get around 30 lbs of meat
I like to process all my own meat  some thing that I did with the last pig
was the neck I made a big stew out of it lots of meat that you normaly
cant clean off. The back strap is cut out along with the tenderloin
every thing else is eather cut into steaks or ground for sausage.
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