Tamworth Hog


Summary of All Data

The saleable yield of a Tamworth Hog, cut in the American style, is 75%. The overall percentage of lean muscle using the industry formula based on backfat at 1st and 10th rib, loin eye area and hot carcass weight is 43%. Cut for Charcuterie, the saleable yield is 73%, not including bones, trim and backfat.

Tamworth Hog Full Report


Comparing Cuts

Tamworth Hog Ham Cut

Tamworth Hog Belly Cut

Tamworth Hog Loin Cut

Tamworth Hog Shoulder Cut