Pig Butchery Yield Calculator
Calculate packaged meat yields and cuts from a finished pig
Work in progress — this calculator is still under development and may not be fully accurate. Use results as a guide only.
Pig Details
Body condition adjusts the dressing percentage (±2%).
Customise Your Cuts
Fine-tune exactly how each primal is processed — whole joints, gammon, hocks, mince, sausages, and more. Log in to unlock full cut customisation.
Summary
Live Weight
110.0 kg
Medium Breed
Dressed Weight
79.2 kg
72% dressing
Total Packaged
77.0 kg
70% of live weight
Estimated Total Value
£646.44
Based on guide prices
Cuts Breakdown
Whole Leg Roasting Joints
Both hind legs as whole roasting joints, bone-in
Weight
17.4 kg
Price/kg
Value
£165.53
% of Dressed
22.0%
Shoulder (Hand & Spring)
Shoulder joints — roasting, pulled pork, or diced
Weight
9.0 kg
Price/kg
Value
£72.23
% of Dressed
11.4%
Pork Chops
Bone-in loin chops and cutlets
Weight
5.1 kg
Price/kg
Value
£64.35
% of Dressed
6.5%
Loin Roasting Joint
Bone-in or rolled loin joint for roasting
Weight
2.6 kg
Price/kg
Value
£25.74
% of Dressed
3.3%
Back Bacon
Cured loin with belly strip — traditional UK back bacon
Weight
2.6 kg
Price/kg
Value
£29.60
% of Dressed
3.3%
Fillet (Tenderloin)
Premium pork fillet — lean, tender, quick-cook cut
Weight
2.0 kg
Price/kg
Value
£29.70
% of Dressed
2.5%
Pork Belly
Belly joints and slices — roasting or slow-cook
Weight
5.7 kg
Price/kg
Value
£48.47
% of Dressed
7.2%
Streaky Bacon
Belly cured and sliced as streaky bacon rashers
Weight
3.8 kg
Price/kg
Value
£43.72
% of Dressed
4.8%
Spare Ribs
Spare ribs — BBQ, slow-roast, or braised
Weight
3.0 kg
Price/kg
Value
£33.54
% of Dressed
3.9%
Head & Cheeks
Pork cheeks, jowls, and Bath chaps — slow-cooking and charcuterie
Weight
3.6 kg
Price/kg
Value
£21.38
% of Dressed
4.5%
Trotters
Pig trotters — slow-cooking, stocks, and traditional dishes
Weight
2.0 kg
Price/kg
Value
£7.92
% of Dressed
2.5%
Offal
Liver, heart, kidneys, and other organs
Weight
5.1 kg
Price/kg
Value
£23.17
% of Dressed
6.5%
Fat (Lard)
Rendered pork fat for cooking, baking, and pastry
Weight
7.9 kg
Price/kg
Value
£23.76
% of Dressed
10.0%
Mince
Pork Mince (from Shoulder)
~5% processing loss applied
Shoulder minced — burgers, meatballs, ragù
Weight
2.9 kg
Price/kg
Value
£20.01
% of Dressed
3.6%
Pork Mince (from Spare Ribs)
~5% processing loss applied
Spare Ribs minced — burgers, meatballs, ragù
Weight
0.6 kg
Price/kg
Value
£4.35
% of Dressed
0.8%
Sausages
Pork Sausages (from Shoulder)
Pork input weight shown; final sausage weight higher with added ingredients
Shoulder made into sausages
Weight
3.0 kg
Price/kg
Value
£27.09
% of Dressed
3.8%
Pork Sausages (from Spare Ribs)
Pork input weight shown; final sausage weight higher with added ingredients
Spare Ribs made into sausages
Weight
0.7 kg
Price/kg
Value
£5.88
% of Dressed
0.8%
Total
Weight
77.0 kg
Value
£646.44
| Cut | Description | Weight | £/kg | Value | % of Dressed |
|---|---|---|---|---|---|
Whole Leg Roasting Joints | Both hind legs as whole roasting joints, bone-in | 17.4 kg | £ | £165.53 | 22.0% |
Shoulder (Hand & Spring) | Shoulder joints — roasting, pulled pork, or diced | 9.0 kg | £ | £72.23 | 11.4% |
Pork Chops | Bone-in loin chops and cutlets | 5.1 kg | £ | £64.35 | 6.5% |
Loin Roasting Joint | Bone-in or rolled loin joint for roasting | 2.6 kg | £ | £25.74 | 3.3% |
Back Bacon | Cured loin with belly strip — traditional UK back bacon | 2.6 kg | £ | £29.60 | 3.3% |
Fillet (Tenderloin) | Premium pork fillet — lean, tender, quick-cook cut | 2.0 kg | £ | £29.70 | 2.5% |
Pork Belly | Belly joints and slices — roasting or slow-cook | 5.7 kg | £ | £48.47 | 7.2% |
Streaky Bacon | Belly cured and sliced as streaky bacon rashers | 3.8 kg | £ | £43.72 | 4.8% |
Spare Ribs | Spare ribs — BBQ, slow-roast, or braised | 3.0 kg | £ | £33.54 | 3.9% |
Head & Cheeks | Pork cheeks, jowls, and Bath chaps — slow-cooking and charcuterie | 3.6 kg | £ | £21.38 | 4.5% |
Trotters | Pig trotters — slow-cooking, stocks, and traditional dishes | 2.0 kg | £ | £7.92 | 2.5% |
Offal | Liver, heart, kidneys, and other organs | 5.1 kg | £ | £23.17 | 6.5% |
Fat (Lard) | Rendered pork fat for cooking, baking, and pastry | 7.9 kg | £ | £23.76 | 10.0% |
| Mince | |||||
Pork Mince (from Shoulder) ~5% processing loss applied | Shoulder minced — burgers, meatballs, ragù | 2.9 kg | £ | £20.01 | 3.6% |
Pork Mince (from Spare Ribs) ~5% processing loss applied | Spare Ribs minced — burgers, meatballs, ragù | 0.6 kg | £ | £4.35 | 0.8% |
| Sausages | |||||
Pork Sausages (from Shoulder) Pork input weight shown; final sausage weight higher with added ingredients | Shoulder made into sausages | 3.0 kg | £ | £27.09 | 3.8% |
Pork Sausages (from Spare Ribs) Pork input weight shown; final sausage weight higher with added ingredients | Spare Ribs made into sausages | 0.7 kg | £ | £5.88 | 0.8% |
| Total | 77.0 kg | — | £646.44 | 97.3% | |
Notes
- •Dressed Weight: The weight of the carcass after slaughter, bleeding, and removal of internal organs. All cut percentages are calculated from this figure.
- •Breed & Dressing: Large commercial breeds have higher dressing percentages due to their leaner frames. Heritage breeds tend to carry more bone and fat relative to their size.
- •Hocks + Ham: When legs include a hocks allocation, the hock (lower leg) makes up ~30% and boneless ham ~70% of that portion.
- •Mince: A ~5% processing loss is applied to account for trim and bone removal.
- •Sausages: The weight shown is the pork meat input. Final sausage weight will be higher once rusk, seasoning, and casings are added (typically 20–30% addition).
- •Split percentages do not need to sum to exactly 100% — they are normalised automatically. Set any option to 0% to exclude it from that cut.
- •Actual yields vary based on breed, age, butchering technique, and how much trim is included in each cut. Guide prices are approximate UK market rates.