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<blockquote data-quote="Crowderfarms" data-source="post: 424738" data-attributes="member: 1335"><p>We just hauled 6 head to the Slaughter house Saturday afternoon. We finished them at about 275 lbs.They should yield between 50-60% of their weight in meat. Not heavy enough for any Bacon, but will make good small Hams, Ribs, and small chops,etc.</p><p></p><p>Started to feed Shelled Corn, soaked in 5 gal. of water, to go easy on their teeth, as these Pigs were already about 75 lbs. when we got them. Then put them on a 15% Pork finisher, for the last couple months. They gained wt. fast.</p><p></p><p>Wish you were closer,I'd sure love to sell you a bunch of 35lb. Pigs.</p><p></p><p>Like Davisbeefmasters said, if you dont want to cut the Boars, get some gilts.We cut all of ours, because if a male is ever around a sow of gilt in heat, there's a possumbility, the meat could cook off right strong.</p></blockquote><p></p>
[QUOTE="Crowderfarms, post: 424738, member: 1335"] We just hauled 6 head to the Slaughter house Saturday afternoon. We finished them at about 275 lbs.They should yield between 50-60% of their weight in meat. Not heavy enough for any Bacon, but will make good small Hams, Ribs, and small chops,etc. Started to feed Shelled Corn, soaked in 5 gal. of water, to go easy on their teeth, as these Pigs were already about 75 lbs. when we got them. Then put them on a 15% Pork finisher, for the last couple months. They gained wt. fast. Wish you were closer,I'd sure love to sell you a bunch of 35lb. Pigs. Like Davisbeefmasters said, if you dont want to cut the Boars, get some gilts.We cut all of ours, because if a male is ever around a sow of gilt in heat, there's a possumbility, the meat could cook off right strong. [/QUOTE]
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