If girlfriend are increasing pigs for meat, that is important to know when to slaughter them to maximize swine manufacturing efficiency. The right moment is very much dependency on age, condition, and also average weight of a pig at slaughter.

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While the very first two determinants can be merely defined, the weight of a pig is influenced by plenty of different factors, including breed, fat and muscle percentage, cut order, how much time a pig hangs in the cooler, and also so on.


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Why over there is one optimum slaughter load for a pig?

Studies have shown that together a pig grows, the takes an ext feed every unit of gain, which way their efficiency at converting feeding to weight decreases. Till now, human being have had actually only a faint idea when pigs stop gaining weight, therefore they have tendency to slaughter pigs at ever-increasing slaughter weights to mitigate feed cost and maximize profitability.

Hence, a so-called optimum slaughter load for pigs has actually been introduced.

What is the median weight the a pig in ~ slaughter?

The best weight come butcher a pig is topic to what species of meat the is walking to it is in processed further into.

Normally pigs the 4 month to one-year-old space slaughtered for pork and bacon because that is once they with the best weight for those products. More detailed info is in the table below.

Poker50 – 55 kg

(110 – 121 lbs)

These lighter pigs create pork chops. Normally accomplished from eras 4 come 6 months, relying on breed.
Cutter56 – 65kg

(123 – 143 Ibs)

These more heavier pigs are increased to develop larger joints. Usually achieved between 6 and 8 months.
Baconer66 – 85kg

(146 – 187 Ibs)

These pigs room reared because that bacon and also raised because that 8 come 10 months.

Pigs the 80 come 100 kg (176 – 220 Ibs) are thought about as hefty ones. For pigs over 100 kg (220 Ibs), your meat is provided for sausage production.

One an ext thing, the median butcher weights of pigs vary among countries based upon their need of pork. For example, while it is 87 kg in America, that is 83.3 kg and also 78 kg in the UK and South Africa, respectively. However, there has actually been a tendency to boost the average weight the a pig in ~ slaughter.

How much meat friend will gain from a 250lbs pig?

Not all components of pigs space usable. The saleable carcass weight obtained from a live pig is only around 72 – 74%. Provided that, the actual percentage of edible meat is just 64% through prime cut of only 48% the live weight.


For example, only around 144 Ibs the 250 ib. Hog is gave in for sleeve cuts.

After the slaughter and also dressing procedure, from a 250 Ib. Live hog, we have a 180 Ibs. Dressed as the remaining component including the blood, internal organs, hair, and other inedible materials is removed. The removal parts weigh around 70 Ibs, about 28% the a hog’s live weight.

After that, that is sanitarily dressed, hung on a rail, and placed right into a cooler.

While it is deeply chilled in a cooler, an additional 20% that its weight is reduced bringing the 180 Ibs carcass to 144 Ibs of sleeve cuts. This contains bone dust, fat trimming, boning, grinding, and also moisture loss.

Hams and bacon room cured and also smoked after ~ the cut.

How to calculation a pig’s weight?

Employ the technique below using just a measure up tape and a calculator to estimate the live load of a pig if you have a restricted number the pigs come weigh and also the absolute accuracy is not required.

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Measure how long that is native the ears to the basic of the tail in inches. The pig must be stand or restrained come ensure the calculation is accurate.Measure your pig’s front leg girth in inchesMultiply girth x girth x length and divide by 880 to have the load in kg or 400 for the weight in lbs.

For example, if one adult pig has a girth of 50 inches and body length of 60 inches, the calculation would certainly be (50 x 50 x 60) / 880 = 171 kgs and (50 x 50 x 60) / 400 = 375 Ibs.

Another easy way is utilizing the finest livestock scale!

Conclusion

Determining once to slaughter your pig based upon its load is vital as over there is a close-knit relationship between the average load of a pig at slaughter and cut yield and also meat quality. A variety of experiments have been lugged out to aid pig owner make decisions on the optimum slaughter load for pig.

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Though the information presented above cannot totally cover all elements of this field, us hope it gives you with some accuse so the you deserve to investigate further.