The Wisconsin Grass-fed Beef Cooperative sells whole hog animals by hanging weight.
Hanging weight, also called “Hot Carcass” weight is the actual weight of the animal shortly after it is slaughtered, minus skin, head, and most internal organs. Processing and delivery charges are included in the total price. What you receive (the “yield”) should be approximately 70-75 percent of the hanging weight, depending on the cutting instructions you choose and the items you accept or decline.
Here is an example:
A 350 lb, live, finished animal will result in approximately:
– 225 lb hanging weight carcass, and,
– 155-180 lbs of finished, table ready meat.
The actual finished weight you receive will depend on the cutting instructions you choose (whether you choose bone-in or boneless cuts, and whether you accept or decline your organ meats).
The size of your carcass may vary but the yield percentages will usually remain in the 70-80% range. A rough guide to calculating freezer space needed is that 30lbs of packaged meat takes up ~1 cubic foot of freezer space. So, a whole hog that yields 155-180 lbs will require 5-6 cubic feet of freezer space.
Pricing for a whole hog is $5.49 per lb. hanging weight. After we receive your deposit online, we will schedule your whole hog to be processed. When your pork is ready for delivery (or pick-up), you will be sent a second invoice for the remaining balance.
All costs of processing, packaging and delivery/pick up are included in our price.
To order, you will be required to submit a $200 (for a whole hog) deposit online. After the deposit is collected, we will contact you to schedule delivery and any additional information. A second invoice for the remaining balance will be due upon delivery or pick up of the meat.
Please note: Our direct sales & delivery is only available in Wisconsin. Live in a nearby state or passing through? Contact us for pick up options.