Pork Cut Yield Per Hog



Purchasing whole or half a hog can translate to a tremendous savings over a years time. This page will show you an approximate yield to expect from an average hog.

Pork Carcass Breakdown

With a market weight of 250 pounds and yield of 73.6 percent, the typical hog will a produce a 184-pound carcass. The carcass will yield approximately 140 pounds of pork and 44 pounds of skin, fat, and bone.

Pork Cut Yield Per Hog Based on 184lb Carcass

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

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

Loins - 33.8 pounds, 18 percent of the carcass

3.2 pounds of backribs, 10.7 pounds of boneless loin, 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

Picnic - 16.6 pounds, 9 percent of the carcass

12.6 pounds of boneless picnic meat and 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

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

Fun Fact about Pork Cut Yield Per Hog

Source: National Pork Producers Council

Barbara Bowman graduated with degree in Foods and Nutrition from San Jose State University. As CEO of GourmetSleuth.com she spends most waking hours writing, cooking, eating, gardening and traveling.