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Heritage Hog Carcass Yields: Ossabaw Hog, Bob Perry
Heritage Hog Carcass Yields: Ossabaw Hog, Bob Perry
Heritage Hog Carcass Yields
Average hot carcass weight 187.86 pounds with 3.49 inches of fat at the 1st rib and 2.53 inches at the 10th rib. The LEA (loin eye area) was 4.33 square inches and overall the average yield of lean muscle using the industry standard formula was 31%.
Heritage Hog Carcass Yields: Tamworth Hog, Bob Perry
Heritage Hog Carcass Yields: Tamworth Hog, Bob Perry
Heritage Hog Carcass Yields
The saleable yield of a Tamworth Hog, cut in the American style, is 75%. The overall percentage of lean muscle using the industry formula based on backfat at 1st and 10th rib, loin eye area and hot carcass weight is 43%. Cut for Charcuterie, the saleable yield is 73%, not including bones, trim and backfat.
Heritage Hog Carcass Yields: Red Wattle Hog, Bob Perry
Heritage Hog Carcass Yields: Red Wattle Hog, Bob Perry
Heritage Hog Carcass Yields
The saleable yield of a Red Wattle Hog, cut in the American style, is 65%. The overall percentage of lean muscle using the industry formula based on backfat at 1st and 10th rib, loin eye area and hot carcass weight is 37%. Cut for Charcuterie, the saleable yield is 64%, not including bones, trim and backfat.
Heritage Hog Carcass Yields: Large Black Hog, Bob Perry
Heritage Hog Carcass Yields: Large Black Hog, Bob Perry
Heritage Hog Carcass Yields
The saleable yield of a Large Black Hog, cut in the American style, is 69%. The overall percentage of lean muscle using the industry formula based on backfat at 1st and 10th rib, loin eye area and hot carcass weight is 32%. Cut for Charcuterie, the saleable yield is 66%, not including bones, trim and backfat.
Heritage Hog Carcass Yields: Gloucestershire Old Spots Hog, Bob Perry
Heritage Hog Carcass Yields: Gloucestershire Old Spots Hog, Bob Perry
Heritage Hog Carcass Yields
The saleable yield of a Gloucestershire Old Spot Hog, cut in the American style, is 71%. The overall percentage of lean muscle using the industry formula based on backfat at 1st and 10th rib, loin eye area and hot carcass weight is 46%. Cut for Charcuterie, the saleable yield is 71%, not including bones, trim and backfat.