Hanging weight is the weight of the carcass after removing blood, organs, head, hide, and feet.

• Pigs: ~70–75% of live weight.

  • Example: A 250 lb live pig → 175–190 lb hanging weight.

  • Typical target: 250–300 lbs live weight.

• Cows: ~60% of live weight.

  • Example: A 1,000 lb live cow → ~600 lb hanging weight.

Cut-out weight is the final packaged meat you will receive after butchering and processing.

• Pigs: ~70–80% of hanging weight.

  • Example: 175 lb hanging weight → ~125–140 lb of meat.

• Cows: ~60–70% of hanging weight.

  • Example: 600 lb hanging weight → ~360–420 lb of meat.

Bacon is approximately 21% of a pig’s cut-out weight.

• Example: 125 lb cut-out weight → ~26 lbs of bacon.

All pigs and cows are sold in ¼, ½, and whole portions.

• Each person sharing the meat will fill out their own cut sheet with the processor to select preferred cuts.