Going to be getting a hog this afternoon. We are processing ourselves. I have only done Texas feral hogs, boned out on the ground.
Question is, what percentage of boned meat does one get related to on the hoof weight? Example, if the hog weighs 220lbs (I get my pick of weight), will we get 110lbs of boned meat (50%), or more?
Thanks.

I think your estimate is pretty close. You should get about 103 pounds of usable meat out of a 220 pound hog.

Keith

You getting scrapple and all that with it?

a fed hog will hang 60 per cent of live weight minus guts and head and hide..maybe a tad better..

I've heard a hog is 50/50 and beef is 60/40........but I don't know enough to debate it.

lose a few pounds of bones in the neck... but if ya cut your ribs for roasting theres not much waste... some figures closer to 70%.... only thing ya cant eat is the squeal !!

I was definitely wrong.
http://livestocktrail.illinois.edu/porknet/questionDisplay.cfm?ContentID=4696

hogs being bred to be leaner now less waste

get one about 260-280 pounds anything bigger your just buying fat,

Depends on the breeding Trapper.

Typical conventional hogs raised butchered at 250-280 lbs. will hang at 70% and 50% for usable meat and food items is the norm. I don't know if that holds the same for lighter hogs like 220 or not.

Bryce

Nothing wrong with the fat. Come deer season you will be happy to have it to grind not the venison.

Owner sorted out 5 they estimated would weigh 220-250. I picked a leaner looking one they guesstimated at 245lbs. (these people raise approximately 1600-2000 hogs a year).
It's already dressed, skinned, halved and hanging in a walk in cooler. We plan on processing tomorrow.

Thanks for the info, it's getting shared 3 ways. Everyone has venison in the freezer.

Owner sorted out 5 they estimated would weigh 220-250. I picked a leaner looking one they guesstimated at 245lbs. (these people raise approximately 1600-2000 hogs a year).
It's already dressed, skinned, halved and hanging in a walk in cooler. We plan on processing tomorrow.

Thanks for the info, it's getting shared 3 ways. Everyone has venison in the freezer.

A commercial grower like you are working with will have the hogs raised the way the market prefers. If you get too lean say less then .7 inches of back fat you can wind up with some drier cuts, so there is a good middle ground to raising pork for meat.

Bryce