cuts porkcarcass.pdf

HOG CARCASS BREAKDOWN

7.6 pounds of country-style ribs, 5.7 pounds of sirloin

roast, 1.6 pounds of tenderloin, 1.6 pounds of trimmings

and 3.4 pounds of fat and bone

With a market weight of 250 pounds and a yield of

73.6 percent, the typical hog will produce a 184-pound

carcass. The carcass will yield approximately 140 pounds

of pork and 44 pounds of skin, fat and bone.

Picnic - 16.6 pounds, 9 percent of the carcass

12.6 pounds of boneless picnic meat and 4 pounds of skin,

fat and bone

Ham - 45 pounds, 24 percent of the carcass

25.5 pounds of cured ham, 2.3 pounds of fresh ham,

5.8 pounds of trimmings and 11.4 pounds of skin, fat

and bone

Boston Butt - 14.7 pounds, 8 percent of the carcass

4.4 pounds of blade steaks, 7.8 pounds of blade roast,

1.7 pounds of trimmings and 0.8 pounds of fat

Side (Belly) - 34.9 pounds, 19 percent of the carcass

19 pounds of cured bacon, 5.8 pounds of spareribs,

9.1 pounds of trimmings and 1 pound of fat

Miscellaneous - 39.2 pounds, 22 percent of the carcass

15.4 pounds of jowls, feet, tail, neck bones, etc., 22

pounds of skin, fat and bone and 1.8 pounds of shrink

and miscellaneous loss

Loin - 33.8 pounds, 18 percent of the carcass

3.2 pounds of backribs, 10.7 pounds of boneless loin,

Source: National Pork Producers Council

WHOLESALE CUTS OF PORK

Back Fat

Clear Plate

Loin

Boston

Butt

Spareribs

Bacon

Ham

Jowl

Picnic

Hind Feet

(Pig’s Feet)

RETAIL CUTS OF PORK

BOSTON BUTT

Blade Steak

Blade Boston roast

LOIN

Blade chop

Ribs

Top loin roast

Blade loin

Rib chop

Loin chop

Tenderloin

Center loin

Sirloin chop

Sirloin cutlet

Sirloin

HAM

Ham

Center cut ham slice

HIND FEET

Pig’s feet

JOWL

Jowl

PICNIC

Picnic roast

Arm steak

Hock

SPARERIBS

Spareribs

BACON / BELLY

Bacon

Source: University of Kentucky College of Agriculture

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