When is the best time to butcher a pig?

Most pig farmers buy “weaners,” piglets about two or three months old that are no longer reliant on their mother’s milk; they then raise the pigs to slaughter weight (typically about 250 pounds), which on factory-style farms is attained by the time they’re 6 months old. 11 мая 2016 г. baltimoresun.comИзображение:baltimoresun.comOne of the easiest methods to figure out when your pigs are ready to butcher is to simply keep track of their age. As mentioned above, most pigs will reach butchering size and weight at 5.5-6 months of age. This is for a 250-260 pound pig. If you are targeting more in the 300+ pound range, allow for another month or so.



How much meat do you get from a 300 pound pig?

From what we’ve experienced, a pasture raised pig will yield 70-75% of hanging weight. We’d expect a pig this size to produce 120 to 150 lbs of packaged meat.

Can you eat a 3 year old pig?

Older pigs (sows and boars) are eaten all the time. They are tougher and have a stronger taste, and don’t make it into ‘prime-cut’ category, but rather into processed meat products (sausages, pies, stews).

What is the best age to butcher a pig?

Most pigs will reach butchering size and weight at 5.5-6 months of age. This is for a 250-260 pound pig. If you are targeting more in the 300+ pound range, allow for another month or so. The only catch here is you need to know when they were born. If you buy your feeder pigs directly from a farmer, all of this is easy.

How do you know when a pig is ready to butcher?

Now, the big question: How do you know when those pigs are ready to butcher? Most pigs in the U.S. would be butchered at 250-300 pounds live weight or between 6-7 months of age. Butcher ready pigs will have wide hams, flat wide backs and a double chin.

Do we have to butcher the Hogs?

We did this gratefully, but we had to butcher the hogs once we got them. The first step of any butchering process is culling the animal. A pig is a little different than culling any other animal. The reason is that they are so big. Now, when you cull a pig it needs to be shot.

Should the shoulder blade be in or out when butchering pigs?

I personally prefer that the shoulder blade remains in as it assists with adding additional flavor. The Boston Butt cut is located behind the head of the pig and is literally the shoulder of it, as you might guess. The Boston Butt cut typically weights between 6 and 12 pounds depending on the size of the pig that is being butchered.

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