Killing weight

[Jonty49]

I’ve some 50% welsh 50% large white fattening pigs about 25 weeks old, what weight should I kill them at? They look finished but only weighing around 80kg. Don’t want them getting too fat but want to get the best out of them.

 

[Pan mixer]

Depends on your outlet, mine prefers them below 80Kg dead weight which is about 110 live I guess (never weigh them).

They don't want fat though, restrict the ration a bit?

 

[borderterribles]

As above, it depends how you are selling them. As they get heavier, the price per kilo deadweight decreases, if you are selling to a butcher/ abattoir. Also you are penalised for increased depth of fat. I have all our pigs back, and process them myself, and like them to be around 100kg at slaughter. Over this weight, the killing and delivery back charges are significantly more.
Also depends how much they are eating per day. In the last few weeks, finishing pigs can get through some moneys worth of grub!