Pig Butchery Calculator: Estimate Packaged Meat Yields and Cuts from a Finished Pig

A pig at 90 kg live weight will not produce 90 kg of pork. Once processed, a typical pig produces roughly 55–60 kg of packaged, table-ready meat from a 90 kg live weight. The Pig Butchery Calculator applies realistic dressing and cutting yield percentages to give you an accurate picture of what to expect from each animal.

The calculator applies a 75% dressing percentage from live weight to dressed carcass (adjusted for body condition), then an 80% yield from dressed weight to packaged and trimmed cuts. The cut breakdown covers all major pork joints and products: loin chops, pork belly, shoulder, leg/ham, back bacon, spare ribs, liver, kidneys, trotters, and lard.

Each cut is shown in kilograms with an indicative retail price. A total table value gives you the estimated retail equivalent of the full animal.

Dressing and yield percentages are based on AHDB Pork cutting yield data for standard UK commercial pig breeds at typical slaughter weights. The 75% dressing percentage reflects a well-finished pig in good condition; very lean breeds may dress lower, while heavy lard-type pigs may dress higher.

Enter the live weight of your pig in kilograms. The dressed carcass weight, packaged yield, and full cut breakdown will appear immediately. Use the results to plan freezer space (allow around 0.75 litres of freezer space per kilogram of packaged meat) and to set prices for half or whole pig sales.