Thirty (30) randomly selected 150-day old 4-way crossed pigs (Landrace × Large White × Duroc × Pietrain) from one herd were used in this study. The slaughter weights ranged from 85.27-94.02 kg and chilled carcass weights ranged from 69.77-76.76 kg. Carcass backfat thickness ranged from 2.19-2.25 cm. Carcass length ranged from 73.64-74.04 cm. Loin eye area ranged from 35.74-42.96 cm2. Dressing-chilling percentage ranged from 80.23- 81.81%. As wholesale cut weight and percentage, trimmed ham ranked first followed by trimmed loin, shoulder, and belly, head, spare ribs and neck bones, fat trimmings, lean trimmings, feet and tail. Heavier pigs at slaughter had heavier trimmed ham, loin, and belly. Percentages of the total carcass weight for trimmed ham, loin and belly ranged from 22.48-23.83%, 20.50-21.59% and 10.05-11.15%, respectively. Trimmed shoulder, fat trimmings and spare ribs and neck bones ranged from 16.08-16.85%, 5.32-6.17% and 5.62- 5.90%, respectively. Percent lean trimmings, head, feet and tail ranged from 3.64-4.55%, 9.06-9.38%, 3.02-3.28% and 0.47-0.54%, respectively. Based on the results, the following conclusions are hereby forwarded: (1) Landrace × Large White × Duroc × Pietrain market hogs can be finished to about 94 kg and 150 days old without depositing excess fat; (2) more benefits can be derived from heavier pigs at slaughter because major cuts which command higher prices are also heavier; loin eye area is also larger; (3) slaughter weight is not a good indicator of dressing-chilling percentage; and (4) pricing of live weight can now be based on the ranking of major cuts.