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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 04-30-2012, 07:35 PM   #1
Will the Grill
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Default Pig Roast question

Gonna be doing my 1st pig roast for about 60-70 people, how big of a pig should i need?
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Unread 04-30-2012, 10:45 PM   #2
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I would do a 85 to 100 pound dressed weight for 60 - 70. I assume 50% yield if there is no head on pig and 1/3 to 1/5 pound cooked meat per person depending on crowd make up and other food
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Unread 05-06-2012, 06:37 PM   #3
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What Bljack said will be plenty. Myself I would blend one or two additional butts in with the hog. I just think a small hog with less fat benefits from the fat of the butts added and mixed when pulling.
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Unread 05-06-2012, 07:25 PM   #4
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Always figure 1 serving per lb of pig. 100# pig will yeild about 100 5-6 oz servings.
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Unread 07-20-2012, 05:40 AM   #5
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Cool he is correct

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I would do a 85 to 100 pound dressed weight for 60 - 70. I assume 50% yield if there is no head on pig and 1/3 to 1/5 pound cooked meat per person depending on crowd make up and other food

this is how i am thinking about the size of pig you will need


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Unread 07-20-2012, 06:12 AM   #6
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a 100 lb hog head off feet off will reel about 75 to 80 lbs of meat
don't forget the pr0n
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Unread 07-22-2012, 01:45 PM   #7
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I have to disagree. A 100 Lb. pig head off will yield 40 Lbs of meat tops.

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a 100 lb hog head off feet off will reel about 75 to 80 lbs of meat
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Unread 07-25-2012, 11:39 AM   #8
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You are brave serving your first hog to a crowd!
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Unread 07-25-2012, 02:39 PM   #9
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Is there a reason for serving a whole pig? If no reason go with pork butts and you and your guest will be happy, also easier
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Unread 07-27-2012, 04:24 AM   #10
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I believe a 6 lb. pork roast will feed 15 people.hog roast


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Unread 07-29-2012, 08:07 PM   #11
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I have to disagree. A 100 Lb. pig head off will yield 40 Lbs of meat tops.
Yeppp
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Unread 07-30-2012, 10:09 AM   #12
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I figure 50% yield from head on dressed weight, so 80# dressed yields 40# edible which comes down to about 80-100 people. Am I way off on this?
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Unread 07-30-2012, 05:35 PM   #13
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You will normally get 40% yield from a dressed pig (head off). This is with a 100 Lb. or up pig. The yield will be less than 40% if the pig is smaller than 100 Lb. The ratio of bones and scrap is higher with a smaller pig.
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Unread 07-30-2012, 09:07 PM   #14
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Default Hawg for a crowd

I disagree if you are going to do something for the first time for a crowd, a whole hawg is the way to go, as a whole hawg is very forgiving....as long as you leave the lid closed for most of the cook and you do not severely under cook or over cook it. If does not taste as great as you want it....add more sauce

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Unread 07-30-2012, 09:17 PM   #15
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Default How much meat will you get?

I always use the rule of 1.5 pounds of whole hog (head off) per person. Meaning about 60-65 pounds for a 100.lb hawg. Especially, if you chop instead of pull or cut. That has always been good for me and usually had some left over. Just my experience, I love to cook whole hawg and only ran out once for a catering job, because the clients had 25 more people show than expected.

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I have to disagree. A 100 Lb. pig head off will yield 40 Lbs of meat tops.
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