250 lb. Hog 180 lb. Dressed 144 lbs. Retail Cuts (on the hoof) (on the rail) (cut & wrapped, bring home)

• Fresh Hams 28 lb Fresh Ham Feet Cured & Smoked Ham 250 lb. Ham Steaks Ham Hocks • Pork Loin 23 lb Fresh Ham Country-Style Ribs Pork Chops Center Cut Pork Loin Chops Center Cut Pork Rib Chops Boneless Pork Loin Roast Pork Tenderloins Not all of the pig 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 Bacon 23 lb hog will yield approximately 144 lbs Pork Fresh Fresh Side of retail cuts. Around 28% of a hog’s Loin Side Salt 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 • Boston Butt 9 lb lb. live hog to 180 lbs. dressed. The Fat Spare Pork Steak 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% Pigs 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, Lard Feet boning, grinding, and moisture loss • Misc. Trim 9 lb account for this unpreventable Jowl Breakfast Sausage waste. Hams and bacon are typically • Jowl 3 lb Smoked Jowl cured and smoked after cutting. Breakfast Sausage