The Results - tHE cONCLUSION
Thank you, buyers, for sponsoring the research behind feeder pigs! Want to see just what we found?
Quantity of Meat:
Winter
Before processing: 265lbs
After processing: 200lbs
75.47% meat yield
Spring
Before processing: 275 lbs
After processing: 204lbs
74.18% meat yield
Summer
Before processing: 270
After Processing: 176lbs
65.18% meat yield
While the Yorkshire was the heaviest bone-in, the Duroc yielded the most meat per pound by 1.29%. The Berkshire weighed only 5 pounds less than the heaviest (Yorkshire) yet yielded 10.29% less meat per pound.
1st Duroc (Winter)
2nd Yorkshire (Spring)
3rd Berkshire (Summer)
Quality of Meat:
Juiciness
1st Spring
2nd Winter
3rd Summer
Flavor
1st Winter
2nd Summer
3rd Spring
Texture
1st Winter
2nd Spring
3rd Summer
OVERALL:
1st Duroc (Winter)
2nd Yorkshire (Spring)
3rd Berkshire (Summer)
A chef working at South Coast Plaza will be preparing the meat in a double-blind taste test in order to determine the consistency and flavor of each individual pig.
Back Fat Quantity:
Winter - 8.185
Spring - 6.975lbs
Summer - 6.88
1st Duroc (Winter)
2nd Yorkshire (Spring)
3rd Berkshire (Summer)
Once the pig meat is picked up from the cut-and-wrap location, the amount of lard received from each individual pig will determine the quantity of lard (fat) and how it relates to breed.
Quantity of Meat:
Winter
Before processing: 265lbs
After processing: 200lbs
75.47% meat yield
Spring
Before processing: 275 lbs
After processing: 204lbs
74.18% meat yield
Summer
Before processing: 270
After Processing: 176lbs
65.18% meat yield
While the Yorkshire was the heaviest bone-in, the Duroc yielded the most meat per pound by 1.29%. The Berkshire weighed only 5 pounds less than the heaviest (Yorkshire) yet yielded 10.29% less meat per pound.
1st Duroc (Winter)
2nd Yorkshire (Spring)
3rd Berkshire (Summer)
Quality of Meat:
Juiciness
1st Spring
2nd Winter
3rd Summer
Flavor
1st Winter
2nd Summer
3rd Spring
Texture
1st Winter
2nd Spring
3rd Summer
OVERALL:
1st Duroc (Winter)
2nd Yorkshire (Spring)
3rd Berkshire (Summer)
A chef working at South Coast Plaza will be preparing the meat in a double-blind taste test in order to determine the consistency and flavor of each individual pig.
Back Fat Quantity:
Winter - 8.185
Spring - 6.975lbs
Summer - 6.88
1st Duroc (Winter)
2nd Yorkshire (Spring)
3rd Berkshire (Summer)
Once the pig meat is picked up from the cut-and-wrap location, the amount of lard received from each individual pig will determine the quantity of lard (fat) and how it relates to breed.