how much does half a pig cost - how much does a whole pig cost

How much does Half a Pig Cost

How much does Half a Pig Cost?

How much meat is on a Hog?

Hanging Weight– also known as dressed weight or carcass weight – is what you get when you remove the parts that are inedible like the hide, feet, head, some of the bones, and most of the innards.

The dressing percentage for most hogs is about 72%. A 200 lb. hog will have a hanging weight or dressed weight of 144 lbs.

Is that how much I take home?

No. You take home the finished cuts or “yield”. The percentage of the hanging weight that remains is called the “yield” and is generally between 70 – 75% of hanging weight.

This percentage varies based on a number of factors including:

  • Bone-in vs. boneless cuts – This will dramatically affect yield; the more boneless cuts that are made, the lower the yield.
  • The amount of fat remaining on the meat cuts – The yield will vary based on how much surface fat the cutter leaves on the cuts. A hog that dresses at 144 lbs. will usually yield between 100 – 115 lbs. of take home meat.

How much does Half a Pig Cost?

Price Comparison Table

(Find the supplier contact details lower in this post)

Supplier
Price
Included Extras
Johnhenrys
approximate hanging weight of $4.19/lb
includes the cutting, wrapping, smoking, hand-making sausages, and bacon
Every Living Thing Farm
$3.00/lb hanging weight
We deliver the pig to the processor. You and the processor work together to determine the cost and cuts you want and pick up from the processor when it is ready.
Evermore Farm
$6.00/lb and a half hog for $6.50 per pound
Revival Farm
Average price per pound $5.56
we get all out meat vacuum sealed and frozen, so it is ready to fill your freezer. All pork comes fresh unless you would like the butcher to smoke it for you. If you want any meat smoked plan to add an additional $1.05 per pound of smoked meat
Blue Rooster Farm
Whole and Half Hog 3.75/lb
processing included

We Do Not Ship Orders.  Customers are expected to pick up directly from the butcher shop or make arrangements to pick up at the farm.

Contents hide

Johnhenrys

Pricing on this bundle is based on an approximate hanging weight of $4.19/lb and includes the cutting, wrapping, smoking, hand-making sausages, and bacon.

Our Half Pig Bundle Includes:
2 – Shoulder Roasts
2 pkgs. – Country Style Ribs
14 – Bone In Pork Chops cut @ 1″
1 – Slab of Ribs
5 lbs. – Bulk Breakfast Sausage
2 – 6 lb. Bone In Hams (smoked)
2 – Ham Slices (smoked)
9 lbs. – Bacon (hickory smoked)
2 – Smoked Pig Hocks
1.5 lb. – Neck Bones
The total hanging weight of a Half Pig is approximately 100 lbs with a finished take home weight of approximately 60 lbs. You will pay one flat price with no additional charges. All cuts are approximate and will vary based on the actual size of the pig. Chops can be any thickness you wish. The meat will be wrapped in white freezer paper and frozen. Grinds will be in 1 lb vacuum-sealed bags. The packages will be individually marked for easy identification. Your bundle will represent about 60 lbs of meat after processing and packaging is completed.

P.O.Box 260 Millington ,MI – 48746
989-302-3366
customerservice@johnhenrys.net

Every Living Thing Farm

$3.00/lb hanging weight

Live Weight-the weight of an animal when it arrives at the processor

Hanging Weight-This is the dressed out weight of the animal. With pigs, this equals about 75% of the live weight.

Yield Weight-This is the weight after the livestock has been cut into the various packages. This is what you will take home. It is about 70% of the hanging weight.

For example: We take our pigs to the processor when they are around 250 lbs live weight. This means the hanging weight is around 190 lbs. Once processed, the yield weight (what you take home) will be around 140 lbs.

OPTION 1 (WHOLE AND HALF HOG)

$3.00/lb hanging weight

You pay Every Living Thing Farm for the cost of the pig on the hanging weight. We deliver the pig to the processor. You and the processor work together to determine the cost and cuts you want and pick up from the processor when it is ready.

  • 12-14 lb pork chops

  • 1-2 packages of 3 lb spare ribs

  • 12 lb of shoulder roasts or steaks

  • 2 ham hocks

  • 6-10 lbs ground pork (or sausage)

  • 15-20 lb ham (whole, half, or steaks)

  • 8-10 lb bacon

  • 1 lb tenderloin

417-483-7788

info@everylivingthingfarm.net

Visit Us on the 2nd & 4th Saturday

Neosho Farmer’s Market

W Spring St & N Jefferson St

Neosho, MO 64850

Evermore Farm

Whole hog at $6.00/lb and a half hog for $6.50 per pound.

We raise the pigs on our farm until they are about 7 months old and weigh approximately 250-300 pounds. Then we take the pigs to a USDA processor.

We offer bulk purchasers the option of ordering a whole or half hog. This option saves time and money over ordering individual cuts. A whole hog is approximately 120-140 pounds of meat, while a half is approximately 60-70 pounds (though this varies, depending upon the size of the pig and processing options).

A 250 lb. live Hog (on the hoof) which yields 180 lb. dressed.

Carcass(on the rail) which yields 144 lbs. Retail Cuts (cut & wrapped, bring home)

Not all the pig is edible pork. On average about 57% of a hog makes it from the pen to the pan. A 250 lb. hog will yield approximately 144 lbs. of retail cuts. Around 28% of a hog’s live weight is inedible product removed during the slaughter and dressing procedure bringing our 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 our 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:

• 12-14 lbs. of pork chops• 1-2 packages of spare ribs or 3 lbs. total• 3 shoulder roasts or steaks (12 lbs. total)• 2 hocks• 6-10 lbs. ground pork and/or sausage• 1 ham end and slices (15-18 lbs. total)• 8-10 lbs. bacon

The cost is a whole hog at $6.00/lb and a half hog for $6.50 per pound. This is based on the actual weight for the amount of meat that you receive back.

Email us, ginger@evermorefarm.com, or call 443-398-6548

150 Rockland Road, Westminster, MD 21158

Revival Farm

Average price per pound       $5.56 ($472.50 divided by 85 pounds)

We raise our pigs to be around 300 pounds when they are full-grown. This is an estimate, so they could be slightly larger or smaller depending on how fast they grow. When they get to the butcher and are slaughtered, they are hung and reweighed. This is called the hanging weight, and it is usually about 70% of the original weight of the pig. Why is it so much less? Well, there is a fair amount of the pig that is not edible such as organs, blood, and hair which is all removed when the pig is slaughtered. Once the pig is hung and chilled it is ready to be cut and trimmed into retail pieces, such as chops and steaks. There is another reduction in weight due to moisture loss, boning, and trimming that reduces the weight down another 20%.   So let’s recap where we are:

Live Pig                                    300 pounds

30% loss at slaughter

Hanging Weight                      210 pounds

20% loss on cutting

Retail cut weight                    170 pounds

So what does this mean in terms of how much pork you will receive in an order and how much it will cost you? Let’s break it down.

We sell our pigs based on hanging weight since that is easier to tally up than pricing the pork out into individual retail cuts. Meaning, it is easier to apply an average price to the hanging weight than it is to price bacon versus tenderloin.

We currently sell a half pig for $4.50 a pound hanging weight. This translates into the following:

Half pig hanging weight        105 pounds (210 pounds divided in half)

Total cost                                $472.50 (105 pounds times $4.50)

Packaged meat weight          85 pounds (170 pounds divided in half)

Average price per pound       $5.56 ($472.50 divided by 85 pounds)

We currently sell a quarter pig for $4.75 a pound hanging weight. This translates into the following:

Quarter pig hanging weight        53 pounds (210 pounds divided into quarters)

Total cost                                     $249.38 (53 pounds time $4.75)

Packaged meat weight               42 pounds (170 pounds divided into quarters)

Average price per pound            $5.94 ($249.38 divided by 42 pounds)

Some other things to keep in mind when placing your order: we get all out meat vacuum sealed and frozen, so it is ready to fill your freezer. All pork comes fresh unless you would like the butcher to smoke it for you. If you want any meat smoked plan to add an additional $1.05 per pound of smoked meat.

Retail Locations

Revival Farm Pop Up Shop

6 Cross Street
Plympton, MA 02367

EMAIL ORDERS ONLY!! Under the current circumstances, we are only accepting email orders for driveway pick up. Click here for more information. Make sure to join our weekly email list to know what we have available.

Bramhall’s Country Store

2 Sandwich Road
Plymouth, MA 02360

Mon-Sun 11:00am-8:00pm

They carry a variety of our pork in their freezer including bacon, chops, sausage and ribs. They also carry Plympton Poultry pastured chicken and Bogside Acres grass fed beef.

Simpson Spring

719 Washington Street
Easton, MA 02375

Monday – Friday 8am-6pm and Saturdays 8am-4pm

They carry a variety of our pork in their freezer including bacon, chops, sausage and ribs.

Bootstrap Farm

1 Scraggy Neck Extension
Cataumet, MA 025434

Fridays 2-6pm and Saturdays 9am-1pm

They carry a variety of our pork in their freezer including bacon, chops, sausage and ribs. They also carry Plympton Poultry pastured chicken.

Kingston Farmers Market

101 Kingston Collection Way
Kingston, MA 02364

Markets are the first Sunday of the month from 10-2. Check out the calendar below for the dates we will be at the market.

We set up a tent with Plympton Poultry and Bogside Acres and sell directly to you! The market is a great place to come meet us and ask any questions you have about our products.

Coastal Foodshed

466 Brock Ave
New Bedford, MA 02744

Their mission is to strengthen the Southcoast’s local food economy by making it easier for growers to sell, and consumers to buy, healthy, affordable, local foods. They have popup and mobile markets all over the Southcoast.

Visit their website for a calendar of upcoming markets. coastalfoodshed.org

Blue Rooster Farm

Whole and Half Hog 3.75/lb. Hanging weight plus processing

Fill your freezer with free-range, humanely-raised, delicious Berkshire pork from farmers you trust at Blue Rooster Farm!

We eat the meat we raise. We only use antibiotics if breeding stock requires it and we do not use synthetic hormones. Our pigs have plenty of space to roam and root, they stay in peer groups because pigs are social and curious animals. We source non-GMO oats, corn (when available), alfalfa, and minerals to mix our own feed. We also give our pigs access to pasture and vegetable compost. Compare our pork with what you find in the grocery store and we are convinced you’ll appreciate the difference.

Buying bulk saves you money and gives you control over how your hog is processed. It is a great way to try a variety of cuts available and it will not overwhelm you or your freezer.

We Do Not Ship Orders.  Customers are expected to pick up directly from the butcher shop or make arrangements to pick up at the farm.

Price

Whole and Half Hog 3.75/lb. Hanging weight plus processing

We use several different butchers for our custom processing.

Processing costs are based on weight and average around $175 – $215 / hog and, obviously, half that for a half a hog. We make this a separate charge because there are several value-added options that you may want to take advantage of such as sausage or cured bacon and ham. These options incur an extra cost per pound, but if you like the convenience and flavor of these cuts, the extra cost is well worth it. Your Hog will be cut to your specifications, vacuum packed, labeled, weighed, and frozen.

Approximately how much do I pay for a Hog?

Let’s assume your hog’s hanging weight is 225 lbs. Most of our hogs weigh between 200 – 250 lbs. hanging weight.

225  x $3.75 $ 843.75

Plus processing fee $130 + $843.75 = $973.75 – for a whole hog

                                                           $487 – half a hog

A fuel surcharge based on mileage will be applied if we transport your order to a distribution siteYou may also pick up your order at the farm, however, if we are asked to hold your order for more than a week, a freezer rental charge will be applied.

Quarter Hog

  • $3.90 / lb. Hanging wt. plus processing
  • Cuts for a quarter hog are pre-determined – see below
  • The final cost for a quarter hog is determined by hanging weight, however, generally range between  $200 – $250
  • Cuts from a Quarter Hog – Weights are approximate
  • 2 butt/picnic shoulder roasts – 3lbs each
  • 5 – 6 lbs cured bacon
  • 2 – 3 lbs spareribs
  • 5 -6 bs Pork Chops
  • 6 – 7 lbs cured Ham steaks/end roasts
  • 6 -8 lbs  Country-Style Sausage

Email address: royjulie@pa.net

phone # – 717-808-8020 (Julie’s cell) or 717-734-2082 (farm phone)

Blue Rooster Farm

1499 Rt. 35 S.

East Waterford, PA 17021

How much does a Whole Pig Cost

One of the ways our parents and grandparents saved money was in 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.

Johnhenrys

The approximate hanging weight of $4.19/lb and includes the cutting, wrapping, smoking, hand-making sausages and bacon.

Our Whole Pig Bundle Includes:
4 – Shoulder Roasts
4 pkgs. – Country Style Ribs
14 pkg – Bone In Pork Chops (2 per pack)
2 – St Louis Style Ribs
10 lbs. – Bulk Breakfast Sausage
4 – 6 lb. Bone In Hams (smoked)
4 – Ham Slices (smoked)
18 lbs. – Bacon (hickory smoked)
4 – Smoked Pig Hocks
3 lb. – Neck Bones
The total hanging weight of a Half Pig is approximately 100 lbs with a finished take home weight of approximately 60 lbs.
Pricing on this bundle is based on an approximate hanging weight of $4.19/lb and includes the cutting, wrapping, smoking, hand-making sausages and bacon. You will pay one flat price with no additional charges. All cuts are approximate and will vary based on the actual size of the pig. Chops can be any thickness you wish. The meat will be wrapped in white freezer paper and frozen. Grinds will be in 1 lb vacuum-sealed bags. The packages will be individually marked for easy identification. Your bundle will represent about 60 lbs of meat after processing and packaging is completed.

P.O.Box 260 Millington ,MI – 48746
989-302-3366
customerservice@johnhenrys.net

Every Living Thing Farm

OPTION 2 (WHOLE ONLY)

Custom Processing

$3.00/lb hanging weight.

The only difference between option 2 and 3 is that with Option 2 is that you can choose any processor in Joplin, Webb City, Mt. Vernon, or Carthage. You pay Every Living Thing Farm for the hanging weight. We deliver the pig to the processor of your choosing and work with the processor to determine the cost and cuts. You also pick up from the processor.

  • 24-28 lb pork chops

  • 2-4 packages of 3 lb spare ribs

  • 24 lbs of shoulder roasts or steaks

  • 4 ham hocks

  • 12-20 lbs ground pork (or sausage)

  • 30-40 lbs ham (whole, half, or steaks)

  • 16-20 lbs bacon

  • 2 lb tenderloin

417-483-7788

info@everylivingthingfarm.net

Visit Us on the 2nd & 4th Saturday

Neosho Farmer’s Market

W Spring St & N Jefferson St

Neosho, MO 64850

How much does a pig cost Q&A

How much meat do you get from a 1/2 pig?

Short answer: About 23 pork chops from a half pig, 2 roasts, 1 fresh ham, 8 lbs of fresh bacon slab, 3 lbs of spare ribs, 9 lbs of ground pork, etc totaling about 75 lbs in the freezer for this half pig. That was a little on the high side. Most pigs are between 60 and 70 lbs for a half share.

What cuts can I get from a half pig?

The Primal Cuts: In butchering a hog, it is typically first split in half lengthwise by sawing through the spine, yielding two halves. These, in turn, are broken down into four “primal” cuts: the shoulder, the loin, the belly, and the ham.
How much freezer space does half a pig take?

Plan to have 1 cubic foot of freezer space for every 15 pounds of pork. A small 7 cu ft freezer works great for a whole pig with extra room for chickens and fruit and veggie preserves, and half a hog will fit in a standard freezer compartment.

How much does a butchered pig cost?

Total feed costs per pig amounted to roughly $115 each.
The pigs were processed at home, so there was no cost for slaughter or butchering, but slaughter generally costs about $60 plus another $100 for butchering.

Is it worth buying a whole pig?

A whole pig typically yields 120 pounds of meat or more. Cost depends on the cuts chosen and their weight, but one can expect to save 15 percent to 40 percent. Farmers are willing to sell the whole pig for less than its parts to save on marketing dollars.

What is the best weight to butcher a pig?

around 265 pounds
While the ideal weight for a butcher hog is around 265 pounds according to the packing industry, I seldom managed to butcher at that weight. There are several reasons for that, not the least of which is my dislike for killing.

How much meat do you get from a 150 lb pig?

Here are some examples I found of what you might get from a whole pig: 18 lbs pork chops, 4 lbs spare ribs, 12 lbs sausage, 24 lbs ham, 20 lbs bacon, 12 lbs shoulder butt roasts, 14 lbs shoulder picnic, 16 lbs bone/trimmings, 30 lbs fat = 150 lbs

Are pigs hard to raise?

They are hearty, simple to raise, and produce an extreme amount of meat in an amazingly short amount of time. If you’ve ever wondered what it would be like to raise pigs, look no further! Easy, Fun, Cute I think pigs are one of the easiest farm animals to raise.

How heavy can a pig get?

Wild boar: 170 – 220 lbs
Javan warty pig: 180 – 330 lbs
Pig/Mass

How much profit does a pig make?

Generally, in the US from 1 pig, you can get a net profit of 100- $ 500 after half a year of farming depending on how you sell the pig’s meat, (whether you will process its meat or no and how you will feed it). 1 pound pork is usually sold for $ 2-4. Most often the price is around $ 3.5 per pound.

How much bacon do you get from a 200 pound pig?

Even a 200 pound pig (live weight) will give about 55 pounds of hams and shoulder, 40 pounds of bacon and loin, plus lard, sausage, pigs feet, etc.

Can you butcher your own pig?

Slaughtering your own animal will require you to deal with properly disposing of blood, wastewater generated during the slaughter, and inedible parts of the pig. Many farms can take care of this on-farm through composting, burial or burning.

How long does a pig live?

15 – 20 years
Domestic pig/Lifespan

How much does a pig eat in 6 months?

-It will take roughly 5 to 6 months to raise a pig from birth to a finished weight of around 250 pounds. -A pig will eat an average of 6 to 8 pounds of feed per day. In our case, the feed is an unmedicated mixed ration of corn and soybeans

Can I buy a pig from a farmer?

So you want to fill your freezer with pork. And you want to do so by buying a whole, or maybe a half, pig directly from a farm. … A good first step is buying a whole pig directly from a farmer you trust, getting it slaughtered, and then having someone cut and wrap it for you.

What should I look for when buying a pig for meat?

Look for qualities embodied in a good meat-type hog, such as a long, lean body with large hips and shoulders. Arrange to buy your pig early in the season and pick it up early.

At what age do you butcher a pig?

6 months old
Most pig farmers buy “weaners,” piglets about two or three months old that are no longer reliant on their mother’s milk; they then raise the pigs to slaughter weight (typically about 250 pounds), which on factory-style farms is attained by the time they’re 6 months old.

How do you estimate a pig’s weight?

Using the measurements from steps 1 and 2, calculate body weight using the formula HEART GIRTH x HEART GIRTH x BODY LENGTH / 400 = ANIMAL WEIGHT IN POUNDS. For example, if an adult pig has a heart girth equal to 45 inches and a body length equal to 54 inches, the calculation would be (45 x 45 x 54) / 400 = 273 lbs.

How long should you hang a pig after slaughter?

24 hours
WHEN AND WHERE TO SLAUGHTER YOUR HOG
Most farmers prefer to wait for the chilly days of late fall, or even early winter, before killing swine. You see, the finished carcass must hang and cool for at least 24 hours before the meat can be sectioned and cured or frozen.

What is the cheapest way to feed pigs?

Use pig feed from a feed mill
The absolute cheapest way to feed a pig for butchering is to use feed from a feed mill that grinds their own feed. They will have floor stock of the popular feeds already done and waiting for you to pick them up. Feeds like pig grower and laying mash is likely to be floor stock for most mills.

How can I increase my pig’s growth?

Beyond making the right dietary choices, keeping your pig healthy and housed comfortably will encourage weight gain.
Feed your pig food that is low in fiber. …
Give your pig feeds with a high-fat content. …
Select a protein source. …
Choose a grain for your pig. …
Increase the amount of food the pig is eating.

Can pigs live on grass alone?

Although they can eat grass, most pigs can’t live on grass alone. Kunekune pigs are the only true grazing species, who can survive just by eating grass in the spring and summer when it’s most rich.

Are pigs man made?

Genetic evidence suggests that wild boars were domesticated twice, from lineages in Asia and Europe. These ancestral boars began to diverge around one million years ago – long before domestication, which happened around 9,000 years ago.

How old is a full grown pig?

three to six years
“Sometimes breeders show people how small the parent pigs are when the parent pigs are not yet full grown themselves,” says Cant. By three to six years of age, pigs are fully grown.

Is there money in pig farming?

Hogs live comfortably on small farms. … Because feed accounts for about three-fourths of the cost to raise hogs, careful control of feed costs is necessary to make a profit. Small-farm pig producers seek to increase profits by selling to niche or specialty markets.

How long after killing a hog is the meat good?

Hog meat is not improved by hanging. It spoils rather quickly even in cool weather. When the temperature is 80 degrees or so one has 4-5 hours to get that hog cooled down after killing it. At 90 degrees one has about 3-4 hours to get the hog cooled down or cut up and put into a cooler.

What part of a pig is bacon cut from?

Bacon can come from a pig’s belly, back, or sides ⁠— essentially anywhere that has an exceptionally high-fat content. In the United Kingdom, back bacon is most common, but Americans are more familiar with “streaky” bacon, also known as side bacon, which is cut from pork belly.

Do you age pork like beef?

The time between slaughter and the sale of beef to the consumer in a retail store may be as short as four days. … Pork and lamb are slaughtered at a young age, which results in inherently tender meat. Therefore, pork and lamb are usually not aged but are processed the day following slaughter.

Roy Choi French Onion Soup Recipe a.k.a Roy’s French Onion Beer soup

Pig farming