"A Centre of Excellence for Pig Development"

Classification of Carcasses

The classification of carcasses is based on Cold Dressed Mass (CDM) as stated below

Class of Pig Live mass range (kg) Cold Dressed Mass (kg)
Undermass < 50 <35
Porker 50-90 35-64.9
Baconer 90-115 65-85
General Purpose 115-150 85-105
Manufacturing >150 >105

The dressing out percentage ranges between 70-75 % of the live weight, lighter pigs having lower percentages.