Hanging Weight, Yield and How Much Pork You Receive
When buying a half or whole hog, several different weights may appear in the conversation. They do not represent the same amount of meat.
Live weight
Live weight is the weight of the animal before slaughter. It includes the entire living animal, not simply the portions that eventually become packaged pork.
Carcass or hanging weight
After slaughter and dressing, the carcass weighs less than the live animal because components that do not remain with the dressed carcass have been removed. Producers and processors may refer to this as carcass weight or hanging weight.
Packaged weight
Further weight is lost during cutting, trimming, deboning and processing. The amount ultimately packaged depends on the carcass, the cutting instructions and whether particular bones, fat, organs or other products are retained.
Why cut choices matter
Bone-in cuts retain more bone than boneless cuts. Trimming preferences affect fat retained. Sausage, bacon and ham processing can also change how the final order is packaged and presented.
Compare prices using the same basis
If one farm quotes a price per hanging-weight pound and another quotes a finished package price, the two numbers cannot be compared directly without knowing what each includes.
Ask for an estimated final cost, estimated packaged quantity and processing charges before placing an order.
- Government of Alberta, Alberta meat inspection system
- Canadian Food Inspection Agency, Meat and poultry product labelling