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Contents tagged with slaughter
30 September 2019
Understanding breed characteristics and consumer demands
31 July 2019
Selecting lambs for slaughter to meet market specification
13 August 2018
Killing-out percentage (KO%) determines how much saleable carcase weight is obtained from the live pig. The most valuable part of the pig is the meat ontained in the carcase. Producers are paid on the weight of the carcase and an assessment of its leanness, rather than the weight of the live animal.
16 July 2020
With potentially increasing feed costs, it may become more profitable to finish pigs at a lower slaughter weight. Use this information to find out how to go about this.