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Just learned a whole hog loses about 30% of its weight after dry aging 14 days
I was breaking down a 240 lb hog at the shop in Fargo last Thursday and my boss Dale told me to weigh the sides before and after our two week dry age. I figured we'd lose maybe 10 or 15 lbs, but the numbers came out to almost 70 lbs gone between the two sides. Turns out most of that is moisture pulling out through the fat cap, plus a little trim on the crusty outside bits we have to shave off. Made me rethink how I price our aged cuts because that shrink is real money. Do you all factor aging loss into your pricing or just eat the difference and hope the flavor sells itself?
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