Whitetail Deer Butchering Meat Cuts Diagram
The diagram below shows whitetail deer meat cuts for butchering.
Eatable Meat Volume Chart for Hog
These are approximations. Actual produced editable meat will vary based on the care and proficiency of the butcher and butchering process.
HOG CARCASS BREAKDOWN
With a market weight of 250 pounds and yield of 73.6 percent, the typical hog will a produce a 184-pound carcass. The carcass will yield approximately 140 pounds of pork and 44 pounds of skin, fat, and bone.
Ham - 45 pounds, 24 percent of the carcass 25.5 pounds of cured ham, 2.3 pounds of fresh ham, 5.8 pounds of trimmings and 11.4 pounds of skin, fat, and bone.
Side (Belly) - 34.9 pounds, 19 percent of the carcass 19 pounds of cured bacon, 5.8 pounds of spareribs, 9.1 pounds of trimmings and 1 pound of fat.
Loins - 33.8 pounds, 18 percent of the carcass 3.2 pounds of backribs, 10.7 pounds of boneless loin, 7.6 pounds of country-style ribs, 5.7 pounds of sirloin roast, 1.6 pounds of tenderloin, 1.6 pounds of trimmings and 3.4 pounds of fat and bone.
Picnic - 16.6 pounds, 9 percent of the carcass 12.6 pounds of boneless picnic meat and 4 pounds of skin, fat, and bone.
Boston Butt - 14.7 pounds, 8 percent of the carcass 4.4 pounds of blade steaks, 7.8 pounds of blade roast, 1.7 pounds of trimmings and 0.8 pounds of fat.
Miscellaneous - 39.2 pounds, 22 percent of the carcass 15.4 pounds of jowls, feet, tail, neck bones, etc., 22 pounds of skin, fat, and bone and 1.8 pounds of shrink and miscellaneous loss.
Source: National Pork Producers Council