A Hog Is Not All Chops
Even though pork is a value when compared to other food rich in protein and vitamins, it seems appropriate to discuss the difference in cost between a live hog and various pork cuts for the benefit of producers and consumers. It should be recognized that a hog is not all chops. This statement is verified by the following illustrations:
Typical live weight 250 lbs.
Carcass weight 180 lbs. (72% of live weight)
Saleable retail cuts 145 lbs. (58% of live weight)
Fat, bones and skin 35 lbs.
Saleable retail cuts would be approximately:
Ham 44 lbs
(Click here to see our Sugar Cure for curing hams)
Loin chops 36 lbs.
Cured or fresh picnic roasts 12 lbs.
Boston butt roasts or slices 13 lbs.
Bacon 28 lbs.
(Click here to see our Sugar Cure for curing bacons)
Spareribs 7 lbs.
Feet, tail and neck bones 11 lbs.
Sausage 12 lbs. (Click here to see our Natural Hog Casings. Available by the Hank or Home Size Pack)
So, there are only about 36 pounds of pork chops for every 250 pounds of live weight or 180 pounds carcass weight and 127 pounds of other pork cuts to be sold. That is why a meat retailer needs to price pork so that all cuts sell. Since pork chops are in great demand and are relatively easy to prepare, especially in small portions, it is necessary to sell chops at a higher price per pound. To stay in business, the retailer must charge enough for each individual package of pork to cover the price paid to the producer, the cost of processing, transportation, refrigeration, labor, business overhead and other merchandising costs. It is necessary to include these costs in the retail price of pork.
Click here to view a chart with the Pork Carcass Breakdown by weight and %!