One of the ways our parents and grandparents saved money was by purchasing a whole animal, rather than buying individual cuts. The same money-saving principles hold true today. If you’d like to go this route, here’s everything you need to know about our process.
Our pigs are pasture-raised at Outlaw Farms in Mount Olive, NC. until they weigh approximately 250 pounds. We then take the pigs to a USDA processor.
A 250 lb. live hog (on the hoof) yields 180 lb. dressed. A carcass(on the rail) yields 144 lbs. of retail cuts ready for your freezer.
Not all of the pig is edible pork. On average about 57% of a hog makes it from the pasture to the pan. Around 28% of a hog’s live weight is inedible product removed during the slaughter and dressing procedure bringing a 250 lb. live hog to 180 lbs. dressed. Once the carcass is thoroughly chilled it can be cut into retail cuts where another 20% of the weight is removed bringing a 180 lb. carcass to 144 lbs. of retail cuts. Hams and bacon are typically cured and smoked after cutting.
The freezer compartment of most modern refrigerator/freezer combos can accommodate a half hog (as a general rule 50 lbs. of meat will fit in about 2.25 cu. ft. of cooler/freezer space). Meat from a typical half hog will consist of approximately:
Make your money count and avoid the grocery store. KHFarms offers both whole and half hogs. This option saves time and money over ordering individual cuts.