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Relative Cut-Out Percentages and Values of Light and Heavy Weight Hogs¹

University of Kentucky, Lexington

Abstract

Carcasses from two groups of 30 Hampshire barrows each, of similar breeding and averaging 159 and 215 lb. in liveweight, were evaluated. In percents of total weights of individual cuts, the heavy hogs were higher in boneless ham and ham fat and skin while the light hogs were higher in boneless-defatted ham, boneless-defatted ham cushion and ham bone. The light group was higher in sirloin-end section of loin. There were no significant differences between rib-end and center loin sections, boneless butts and boneless and skinless picnics. The heavier hogs yielded a higher percent of skinless, smoked bacon and were superior in yields of sliced, first grade bacon. The light hogs were higher in percent of lean and primal cuts on liveweight and carcass weight bases. The heavier hogs were higher in percent of lard stock on liveweight and carcass weight bases. The heavy group showed higher carcass yields but the light group was worth more per cwt. on both the liveweight and1 packer weight bases.

¹ The investigation reported in this paper is in connection with a project of the Kentucky Agricultural Experiment Station and is published with approval of the director.