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The information in this OKLAHOMA brochure represents an DEPT. OF , , & FORESTRY average. The actual live weight to retail cuts yield varies, and is dependent on various factors such How Much as , to muscle ratio, cutting order, age, ? the length of time left hanging in the cooler, etc.

Food Safety Division Oklahoma Department of Meat Inspection Services Agriculture, Food, & For- estry offers its programs to Division all eligible persons regard- less of race, color, national origin, religion, sex, age, or Meat Inspection Services Phone: 405-522-6119 handicap and is an Equal Fax: 405-522-1060 Visit us at: http://www.oda.state.ok.us Tel: 405-522-6119 250 lb. Hog 180 lb. Dressed 144 lbs. Retail Cuts (on the hoof) (on the rail) (cut & wrapped, bring home)

• Fresh 28 lb Fresh Feet Cured & Smoked Ham 250 lb. Ham Ham Hocks • 23 lb Fresh Ham Country-Style Pork Chops Center Cut Chops Center Cut Pork Rib Chops Boneless Pork Loin Roast Pork Tenderloins Not all of the is edible pork. On Boneless Butterfly Pork Chops average about 57% of a hog make it “Baby” Back Ribs from the pen to the pan. A 250 lb. • Fresh Side 23 lb hog will yield approximately 144 lbs Pork Fresh Fresh Side of retail cuts. Around 28% of a hog’s Loin Side Pork Smoked Bacon live weight is inedible product re- Bacon • Spareribs 6 lb moved during the slaughter and Spareribs dressing procedure bringing our 250 Back • 9 lb lb. live hog to 180 lbs. dressed. The Fat Spare Pork internal organs, hair, blood, and Ribs Boston Butt Roast other inedible products account for Smoked Shoulder Bacon most of this loss. Once the carcass • Fresh Picnic 12 lb is sanitarily dressed it is hung on a Fresh Picnic Pork Shoulder rail and placed into a cooler where Boston Fresh Smoked Picnic it is quickly chilled. Once the carcass Butt Picnic Smoked Hocks is thoroughly chilled it can be cut • Feet 3 lb into retail cuts where another 20% Feet of the weight is removed bringing • Head 5 lb our 180 lb. carcass to 144 lbs. of • Back Fat 23 lb retail cuts. Bone dust, fat trimming, Feet boning, grinding, and moisture loss • Misc. Trim 9 lb account for this unpreventable Jowl Breakfast waste. Hams and bacon are typically • Jowl 3 lb Smoked Jowl cured and smoked after cutting. Breakfast Sausage