I don't think you understand what hanging weight is. The 200 lbs, the way you describe it is your take home or final yield. The hanging weight is the weight after the guts, blood head and skin are removed. It still has bones etc. The 200 you got in cuts is after trimming and removal of bones. The hanging weight was probably over 300 lbs.
@@daleplant5275 I do understand hanging weight vs live weight vs weight in JUST cuts. Unfortunately no butcher will give you the weight in JUST finished cuts, so we as customers can really only gauge what are harvest was based on the hanging weight. If you look at the cutting instructions, at the bottom the “total weight” is 204, which was the hanging weight. Most hogs are harvested at minimally 250# live.
I did not actually get any of the skin. Most hogs come with the animal skinned. This is perhaps so they do not have to remove the hair. The only cuts that have ANY skin are the smoked hocks.
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I don't think you understand what hanging weight is. The 200 lbs, the way you describe it is your take home or final yield. The hanging weight is the weight after the guts, blood head and skin are removed. It still has bones etc. The 200 you got in cuts is after trimming and removal of bones. The hanging weight was probably over 300 lbs.
@@daleplant5275 I do understand hanging weight vs live weight vs weight in JUST cuts. Unfortunately no butcher will give you the weight in JUST finished cuts, so we as customers can really only gauge what are harvest was based on the hanging weight.
If you look at the cutting instructions, at the bottom the “total weight” is 204, which was the hanging weight. Most hogs are harvested at minimally 250# live.
She's cooking breakfast right now. 😉
s;hould have made pork rinds from the skin.
I did not actually get any of the skin. Most hogs come with the animal skinned. This is perhaps so they do not have to remove the hair. The only cuts that have ANY skin are the smoked hocks.