As a specialist in the field of animal husbandry and meat production, I'm well-versed in the various factors that determine the optimal weight for a pig to be butchered. The weight at which a pig is butchered can vary significantly depending on the breed, diet, and the intended use of the meat. However, there are some general guidelines that can be applied.

The average pig, when it reaches market weight, is typically between 240 to 300 pounds. This is the weight at which the pig has accumulated enough fat and muscle to provide a good yield of meat. However, the specific weight can vary based on the breed. For example, some heritage breeds may reach their optimal weight at a lower poundage, while others may need to be heavier.

The conversion rate from live weight to retail cuts is an important factor to consider. As you mentioned, on average, about 57% of a hog's weight makes it from the pen to the pan. This percentage can fluctuate based on the efficiency of the slaughter and processing facilities. For a 250-pound hog, this would yield approximately 144 pounds of retail cuts. It's important to note that this figure represents the weight of the meat after the inedible parts, such as the head, skin, hooves, and internal organs, have been removed. This removal accounts for about 28% of the hog's live weight.

When deciding on the weight for butchering, one must also consider the market demand for different cuts of meat. Some consumers prefer leaner meat, which might be obtained from a lighter pig, while others prefer a higher fat content, which could be achieved with a heavier pig. Additionally, the age of the pig plays a role in the tenderness and flavor of the meat. Younger pigs tend to have more tender meat, while older pigs can have tougher meat that may be better suited for certain types of cooking, such as slow roasting or barbecuing.

Another consideration is the feed conversion ratio, which is the amount of feed required to produce a pound of pork. This can be an economic factor for farmers deciding when to slaughter their pigs. Pigs that reach market weight more efficiently, requiring less feed per pound of gain, are more profitable.

In conclusion, the optimal weight for butchering a pig is a balance between achieving a good meat yield, meeting market demands, and considering the economic factors of feed and processing costs. It's a decision that should be made with a comprehensive understanding of the pig's health, breed characteristics, and the intended use of the meat.

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On average about 57% of a hog make it from the pen to the pan. A 250 lb. hog will yield approximately 144 lbs of retail cuts. Around 28% of a hog's live weight is inedible product re- moved during the slaughter and dressing procedure bringing our 250 lb.read more >>