To investigate the average meat production ability of meat hogs and the quality of perk produced primarily for export, the carcass data and cutting yield data were obtained from 7,689 heads of meat hogs and were analysed by production areas. The chemical analysis of muscles and the physical properties of fat were made. The results obtained were summarized as follows. 1. The average postnatal days of the meat hogs was 191 days, and the average live weight of hogs that were fasted for 10∼12 hours was 88.48㎏. From these the market weights was estimated to be about 90㎏. 2. The average dressing percentage was 75.40%, and the average backfat thickness was 2.91㎝ that, this is supposed to be No.2 grade according to the carcass grading standard of Japanese. 3. The average four lean cuts yield was 68.75% and the five primal cuts was 82.31% on the carcass weight basis. 4. The total fresh pork including tender loin was 59.66% on the carcass weight basis and this was 49.98% on the live weight basis. 5. The total abnormality was 9.59% and 36.9% of the total abnormalities was found in the gastro-intestinal tract.