If the trim is severe—removal of abscessed jowls or arthritic joints from the shoulder or ham—the carcass should be eliminated from competition. Meeting an upper carcass weight limit of 85.5 kg We have scald/scrape, head and feet on. This can be calculated if both the hot and cold carcass weights are known by taking (1 – (cold carcass weight / hot carcass weight)) * 100. Beef Cutout Calculator Cut Description Weight (lbs.) The Target Weight Calculator.

This can be affected by many things, such as gut fill, fatness, mud on the hide, or shorn versus unshorn. Order your pig carcass well in advance to be sure it is available in time for your party. If the carcass is skinned, the weight of skinned carcasses should bedivided by 0.94 to convert to skin on basis. Ours was 400 Live weight with a hanging weight of 294lbs - that is about 74% of the live weight. A 100-pound pig at weigh-in has some flexibility in its weight gain trajectory. The calculator can determine a shipping weight given a target carcass weight and an estimate of DP (or vice versa). I get 68% commercial cuts of the hanging weight. Not all of the pig is edible pork. Convert Hanging Weight / Live Weight?
If your pig was 250 live, hanging 200, that would be about 80% - so I'm thinking your live weight was higher than 250 - but I don't know that there is a sure way to tell. Thus, significant amounts of this water can evaporate resulting in weight loss. With skinning, head off, feet off it will be different. Market prices from saleyards are commonly quoted in terms of cents per kg liveweight; however, abattoir quotations for 'over the hooks' sales and many market reports are in cents per kg hot standard carcase weight Hog target weight calculator (shipping weight in kg and lb). In cases where the carcass has been trimmed, carcass weight should be adjusted to compensate for the trim. The weights vary so much per pig. Dressing percentage (DP) relates the weight of the carcass to the weight of the live animal and is calculated as: (Carcass Weight ÷ Live Weight) × 100. The carcass will yield approximately 140 pounds of pork and 44 pounds of skin, fat, and bone. WSU Livestock Carcass Grade & Cutability Calculator is a simple way to calculate carcass yield grade, dressing percentages, and cutability of beef, pork and lamb carcasses. Each processor has its own system for making deductions on over and under weight carcasses but generally the further carcass weight is outside the optimum range the greater is the penalty. Very fat animals have higher dressing percentages than light very lean animals.

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