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Lean Hogs are produced mostly
in Iowa, Minessota, North Carolina and Illinois. Hogs are generally ready for market when they reach a weight near 250
pounds. Normally, it takes six months to raise a pig from birth to slaughter.
A market hog will typically yield
88.6 pounds of lean meat. This lean meat consists of an average of 21 percent ham, 20.3 percent loin, 13.9 percent belly,
3 percent spareribs, 7.3 percent Boston butt roast and blade steaks, and 10.3 percent picnic. The rest goes into jowl, lean
trim, fat and miscellaneous cuts and trimmings. Futures contracts on the regulated commodity exchanges are a way to get
positioned to trade lean hogs.
Whether you are a speculator or a hedger, this section on the lean hogs market
contains a wealth of valuable information. You can read about the history of the lean hogs market, the fundamentals
that make it move, and the futures and options specifications. You can also view quotes, charts, current margin requirements,
and news that are affecting the lean hogs market. However, if you are new to the markets you should consult with
a licensed broker before starting to trade.
Click here to contact a commodities broker with experience trading the lean hogs market using futures and options.
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