What is the hanging weight of your pork?
The hanging weight is the weight after the pig has been slaughtered, insides removed, blood drained. The cut-up process begins and this is where you will end up with 68-73% of the hanging weight: The head and hooves are removed, bone-in cuts are made (such as pork chops) and then meat is taken off the bone for the "trim" meats (such as brats, breakfast links, bulk sausage, etc). If you have more trim meats made, please remember the bone is discarded, which was part of the hanging weight. You are getting all of the meat from the pig, just not all of the bone, so this is where the hanging weight and actual pounds of meat you take home to your freezer differs.