Whole Pig Cut Sheet

Hanging weight plus processing. When you call in your cut order this is what the processor is looking at and fil.

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TEMeats LockerPorkForm PleasefillthisformoutentirelyandreturntoyourfarmerortheplantBylawwemusthaveyourfirst.

Whole pig cut sheet. That one is for a whole pig a roaster pig and four cutter pigs. Fill out a PDF or use our online form. Custom Beef Pig processing.

I got them packaged into packs of 6 chops each which I think should be just about right I have a. The cutters are finisher hogs which will go to cuts and sausages for our weekly delivery route for standing orders from local stores and restaurants. 68 lbs Suggested Retail.

WHOLE BELLY OR FRESH BELLY Cut SPARE RIBS Lbs. Whole Pig Custom Cut Sheet Customize your whole pig by making one selection per category on the Whole Pig Custom Cut Sheet. 6 lbs Ribs 3 lbspackage in addition to other cuts on the form.

If less than 20. That is what a typical cut sheet looks like what we give to the butcher each week. Leaf Fat 1 package per pig Great for baking and pastries 1 lb Pig Price 4lb 5lb 6lb Bones X Cut Whole Soups broths stock and stews 10 lb Slaughter scald scrape 65 40 30 Head X Trim meat to grnd Whole Split Make brawn Butcher Vacuum Pack 165 90 60.

17 rows HOG CARCASS BREAKDOWN REFERENCE. Buying a whole or half a hog can be a daunting task. Fill out our meat processing cut sheet forms for cow butchering pig slaughter lamb butchering and goat butchering.

A center cut loin 412 is shorter with both the extreme ends cut off. With these examples and tips Im hoping to help you feel more confidant when ordering your hog. A whole pig will occupy approximately 8 cubic feet of space which is about half of a large chest freezer Half Pig.

The main parts of the pig are the loin ham belly shoulder butt and picnic. Of take-home meat after processing. A whole not cut b cut in ½ 2 pc c center slices 5-6 pc of slices and the ends as roasts d slied the whole ham into ¾ slies.

Hog butchering help sheet see utting instrution form a whole hog has the following. There are five sections of the. The loins ribs hams shoulder and belly.

Per pack_____ Whole Rack or ½ Rack HOCKSSHANKS Send out to Smoke YES NO WHOLE OR CUT YES NO GRIND TRIM SAUSAGE Minimum of 20 lbs. Chops bone-in chops. 425 4 lbs Ribs 4 lbs Cutlets 6 lbs Bacon 10 lbs Pork Chops 12 lbs Boneless Roasts 12 lbs Sausage or Ground 4 lbs Specialty Meats Pulled Pork BBQ or Scrapple.

Winona Frozen Foods - Pig cut sheet - Butcher shop featuring a fresh frozen meat case. 28 lbs 1 Chops 2package approx. This is the lowest cost option and gives you ultimate control over what type of pork cuts are processed.

Unless otherwise requested all whole pigs come standard with approx. To start off the hog is broken down roughly into 5 basic primal cuts. Total average cost is around 87000 which will include the processing fee.

14 lbs 1 Rib Steaks 2package and approx. I got the loin mainly cut into 34 bone-in chops. Heres a link to the cut sheet.

Ive put together a couple of examples of cut orders I typically use. Of Trim needed to make sausage. Our custom cut whole pig order is great for splitting with other families or for supplying your pork supply for well over a year.

The cut sheet is nearly identical to the butchers in order to make mistakes as minimal as possible. OR boneless rib chops you may note the thickness on the cutsheet 12 in minimum when you get boneless chops. If you choose to have them cut into chops your options are.

The RIB can be cut into chops or left as a whole rib roast. This whole loin 410 was 31 inches long 7 inches wide 4 inches thick and weighed 22 pounds 6 ounces. The cutter pigs are about six months of age and 225 lbs to 250 lbs so in weight.

Butcher and author Bryan Mayer shows Bon Appetit how to butcher an entire pig at Wyebrook Farm and explains every cut of pork. Deer processing being offered. 2 hams they can be either left fresh or cured and smoked they can be cut as follows.

Out of these areas you get a variety of cuts. With a market weight of 250 pounds and a yield of 70 percent the. Shoulder end is to the right ham end to the left including the tenderloin bottom left.

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