Pig Profitability Calculator: Calculate Your Return from Finished Pigs

Pigs convert feed into meat efficiently and can produce substantial quantities of pork, bacon, and sausage from a single animal. But the economics of pig keeping depend heavily on feed costs — which can represent 70–75% of the total cost of production — and on the price achieved for finished pork cuts. The Pig Profitability Calculator models the complete picture from weaner to finished pig.

Costs cover weaner purchase price, feed cost from weaner to slaughter weight, bedding, veterinary costs, slaughter fees, and butchery or processing costs. Revenue is calculated from a full cut breakdown of the carcass, applying species-appropriate dressing and yield percentages.

The cut revenue table covers loin, belly, shoulder, leg (gammon), ribs, offal, lard, and trotters, all priced per kilogram at current UK retail butcher prices. Net profit or loss, cost per kilogram of meat, and break-even sale price are all shown.

Pork cut yields are based on AHDB Pork commercial cutting yield data. Dressing percentage defaults to 75% for a standard well-finished pig. Packaged meat yield from dressed weight is approximately 80%, accounting for trim, bones, and waste depending on cut specification. Cut prices reflect current UK butcher retail rates.

Enter your costs including weaner purchase price and finishing costs. Enter your target slaughter weight — for a standard UK bacon pig this is around 80–90 kg live weight; for a pork pig it is 65–75 kg. Adjust cut prices to reflect what you actually receive. Click Calculate to see your full profitability breakdown. The cost per kilogram is a useful metric for comparing with supermarket and butcher prices.