|Cut||Size on 260 lb pig||Size on 180 lb pig|
If kept separate, or they can be ground
|Organs: heart, liver, kidneys||3||2|
For a visual of the finished cuts, I refer you to Sugar Mountain Farm’s post, with alot of helpful details:
What is ‘hanging weight’
If you buy a whole pig, your cost is determined based on the ‘hanging weight’ of the pig, which is the weight of the pig as recorded by the butcher, after the inedible parts are removed. You loose around 5 -10% from that weight to the total weight of cuts you take home, due to some trimming, bones, etc.