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Pro tip: counted my yield on a whole pig last Tuesday and the number threw me
Broke down a 210 lb hog at the shop on Grand Ave and ended up with 148 lbs of saleable cuts, which is way more than the 65% I was taught to expect. Turns out I was leaving a good chunk of the jowl and hocks on the trim pile for sausage when they sell fine on their own. What yield are you all getting on an average hog, and does fat breed matter more than I think?
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