Tuesday, 24 March 2020
We have produced a new guide to help the English pork industry maximise carcase value and minimise wastage.
The Pork Yield Guide is designed to give people working with pork a clear understanding of yield figures from farm to plate.
Traditionally, the pig carcase is divided into three primal cuts; the Forequarter, the Middle and the Leg. Each primal is then cut into a range of individual cuts and muscles, from which weights have been taken to calculate the overall carcase yield.
The guide sets out the weight of each cut and the percentage it contributes to the overall yield of the primal, giving a clear overview of the whole carcase.
Business Development Manager and Master Butcher, Dick van Leeuwen, said: “In recent years the pork industry has made significant progress in increasing carcase utilisation, therefore improving returns to the whole supply chain.
“This guide will equip those working in the industry with an understanding of how individual cuts and primals contribute to overall carcase yield.”