When buying pork directly from a farm like Ex Libris Farm, you’ll often encounter terms like live weight, hanging weight, and packaged weight. Each of these represents a different stage in the processing journey from the farm to your freezer. Understanding the differences is key to making an informed purchase.

What is Live Weight?

Live weight is the weight of the hog while it is alive, typically measured right before processing. This includes the entire animal, such as the head, hooves, internal organs, and everything else.

Why It Matters:

• Live weight gives you a sense of the size of the animal you’re purchasing.

• Farmers use live weight to determine which animals are ready to send to the slaughter house. 

Example:

A typical hog ready for market weighs around 250-300 pounds live weight.

What is Hanging Weight?

Hanging weight (also called “carcass weight”) is the weight of the hog after it has been slaughtered and the head, blood, feet, and internal organs have been removed. This is the weight of the carcass before it is cut into individual cuts of meat.

Why It Matters:

• Most farms and processors price pork based on hanging weight.

• Hanging weight typically accounts for 60-70% of the live weight, depending on the size and condition of the hog.

Example:

If a hog has a live weight of 250 pounds:

• Hanging weight might be around 150-180 pounds.

What is Packaged Weight?

Packaged weight (also called “final weight” or “take-home weight”) is the total weight of the pork after processing, including trimming, deboning, and packaging into individual cuts.

Why It Matters:

• Packaged weight is the meat you actually take home and store in your freezer.

• It is typically 70-80% of the hanging weight due to the removal of bones, excess fat, and other trimmings.

Example:

From a hanging weight of 150 pounds:

• Packaged weight might be around 105-120 pounds.

Comparing the Three Weights

Here’s a quick breakdown of how the weights are related:

How the Weights Affect Pricing

When buying wholesale directly from farms:

• You typically pay based on hanging weight.

• Processing fees (e.g., for smoking bacon or making sausage) may be charged separately and are often calculated based on hanging weight or final packaged weight.

Example Pricing Scenario:

1. Live Weight: 250 pounds

• Hanging Weight: 150 pounds

• Packaged Weight: 105 pounds

2. If the farm charges $6 per pound hanging weight, the cost is:

• $6 x 150 lbs = $900

3. Processing fees might add an additional $1-2 per pound of packaged weight.

Factors That Influence Weight Ratios

• Breed of Hog: Heritage breeds like those raised at Ex Libris Farm may have more fat or muscle, which can affect weight distribution.

• Processing Choices: Opting for more boneless cuts, extra sausage, or smoked products can reduce packaged weight but increase processing fees.

• Trim Level: How much fat is left on cuts and how closely the butcher trims the meat can vary.

Tips for Buyers

1. Ask Questions: Understand whether pricing is based on live, hanging, or packaged weight.

2. Estimate Final Yield: Use the 60-70% rule for hanging weight and 70-80% for packaged weight to estimate how much meat you’ll receive.

3. Customize Your Order: Decisions about bacon, sausage, and specialty cuts will affect the packaged weight.

Final Thoughts

Understanding the difference between live, hanging, and packaged weight ensures you know exactly what you’re paying for and how much pork you’ll end up with. At Ex Libris Farm, we’re committed to transparency and will guide you through the process so you can make the best choice for your family.

Have questions? Contact us to learn more about buying pork directly from the farm!