Boar Info Required

[kieran222]

I am thinking of buying a boar carcass to butcher myself (or might get it done properly by a butcher). I have a couple of questions.
What are boar carcasses normally making /kg?
Is there generally much meat damage from a shoulder shot? I have heard that unlike deer there is a lot of meat on the shoulder.
What weight should I be looking for before the meat starts tasting strong and only good for sausages?
I would obviously be looking for one tested for trichinella.

Anything else that I should be considering.

 

[Jagare]

No idea what a boar costs per kg in theUK. You won't know the meat damage till you have the skin off. A boars skin and head weigh heavy when you compere with a deer. A 50kg boar live weight will yield 50% weight when gutted and skinned. I've eaten boar from 40 to over 100kg and all have been OK. If the boar smells a lot stronger than the normal piggy, boar smell then leave it. I love the smell of boar They tend to smell strong in the mating season and its a bit early for that now.

 

[kes]

PM Elmer Fudd on here - he arranges shooting trips locally in the Forest of Dean area and knows all things 'boar'.

 

[mack8317]

done a pig once and it's not as easy as doing deer/sheep if you can get a butcher to do it whilst you watch you will learn how it's done and get more useful meat from your carcass and a lot less waste

 

[Grannysmith]

What cal will you be shooting it in the shoulder with?

 

[Lateral]

Most boar shot in the UK, is from a seat/tower, over a feed station, at circa 50m, and confident shots will head shoot.

Commonly, if you're shooting, but not taking the carcass, you will be instructed to head shoot, because the game dealers are being really fussy, over what they will take, and pay.

It will vary from place to place, but at the moment, £1/lb, gutted, head off.

 

[kieran222]

Thanks everyone for the feedback. That sounds in line with what I was thinking. I might end up getting it butchered if I do get one.