Discussion Starter · #1 ·
Hey folks, just wondering if someone could help me think this out. I recently raised 3 Hogs for meat this year and had a great time doing so until the slaughtering phase came about. The whole process from killing to what cuts to choose to finish has been HELL to say the least. (mainly because of my choice of butcher) Anyway what I need help with is figuring out a way to at least half way know if I received all my meat from the butcher. (I just want an idea) We discussed that my three pigs weighed a little over 800lb total hanging weight (after losing the head and gutting). Now that I have received my cut up meat I come out with around 150lbs of sausage and around 200-250lbs all other cuts (chops, tenderloin, ribs, hams etc.) so around 350-400lbs total. Does this sound right or have I been ripped off? Thanks.