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Lean Hogs

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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.

Commodity trading is not suitable for everyone. The risk of loss in trading can be substantial. This material has been prepared by a sales or trading employee or agent of Van Commodities, Inc. and is, or is in the nature of, a solicitation. This material is not a research report prepared by Van Commodities, Inc. Research Department. Please view our Risk Disclaimer.

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