27
Aug
The most expensive cuts which youre not paying more for as explained in episode 214 when you butcher or purchase a whole animal you pay the same per pound for all the cuts but the most expensive cuts are in the center the loin and rib section. Pork shoulder pork belly pork loin pork butt or ham and the head.
Feel around for the natural separations in how the muscles are put together.
What cuts to get when butchering a pig. What Cuts to Get When Butchering a Pig. 9 Best and Classic Cuts of Meat 1. The sirloin cut of meat from a pig is located on the back of the pig towards the rear end.
If you arent familiar with the cut of ham then I havent a clue what you have at holiday gatherings. How To Butcher A Whole Pig Every Pork Cut Explained When you have your halved pig in front of you you can immediately separate it into the 4 major sections aka. The 4 Primal Cuts.
These are larger cuts which can then be divided into smaller more manageable cuts. The 4 Primals are. The Shoulder the Loin the Belly and the Ham.
Half a pig referred to in the butchery trade as a side of pork can be broken down into three basic sections. The front usually called the cross-cut the middle and the leg but to really understand the variety of different cuts you can get were going to have to break it down a bit further. If you want 6 thick-cut pork chops per package teenage boys in the family just let the butcher know.
These are organized by section of the pig so you can easily mix and match. You could get the pork shoulder cut one way and the loin cut to a different style. The choice is yours.
Pork is divided into large sections called primal cuts illustrated in the pig diagram. These primal cuts are then broken down further into individual retail cuts which is what you find at the grocery store. The most tender cuts of pork are from the rib and loin.
Its where the expression high on the hog comes from. The most desirable cuts of meat come from higher up on the animal. Note that some cuts of meat or sausages have an additional cost associated with them.
The extra charge is in parenthesis next to the cut. For example any large linked sausage like brats or german rope sausage is an additional 199 per pound. You will of course get the hams shoulders ribs pork chops etc.
You really should be asking the butcher for suggestions as he will be able to guide you through the process. Get some pork roll toogood stuff smoked and fried up for breakfast. When I got my first one I had no clue.
How many cuts of meat do you get from a pig. There are five sections of the pig that yield edible cuts. Pork shoulder pork belly pork loin pork butt or ham and the head.
From those sections the butcher can offer sausage bacon spare ribs brisket ribs steaks pork chops pork cutlets coppa presa secreto and tenderloin. The most expensive cuts which youre not paying more for as explained in episode 214 when you butcher or purchase a whole animal you pay the same per pound for all the cuts but the most expensive cuts are in the center the loin and rib section. They are more tender than the outer sections.
G 扚j蘦 RC 妜蚷i楟S _J蕱e峼誌o60e8寥珟涑朽昞s俩睋舝zv笚憿. Refer to the Pork Cut Chart and youll see what I mean these high priced cuts all come from the back of the pig high on the hog. It is the sale of these cuts of pork that pay for the piglet for feed for raising the pig and for slaughter butchering.
If you take 48 of the live weight of your pig youll get the approximate weight of pork in retail cuts. A 250 pound pig will be 120 pounds of meat in the freezer. 250 pounds x 48120 Of course this number will vary depending upon your specific cutting instructions but 48 of live weight is a good place to start your figuring.
Your cut and wrap butcher will put things up the way you ask so have him put up meal size bits. The usual way to receive custom cut and wraped meat is frozen havent heard of anyone getting it freshtheres just too much of it. I like my pigs between 105 - 110 kilos230 -240 pounds on the hoof.
Seems to give the right leanfat ratio. Thinking about raising or purchasing a whole pig. Want to know what you will get back in meat.
We picked up our pigs from the butcher today. Here is what we got from one pig in the bunch. Hanging weights were around 200 Lbs.
Chops Ribs and Steaks- 61 LBs. Loin Chops each chop is a half pound 2 per case. Heres another great butchery video from Bon Appétit magazine this time focusing on how to butcher a pig.
In it we see butcher Bryan Mayer tackling a side of pork thats been hung for seven days first breaking it down into the five main cuts shoulder belly loin ham and head and then down further into various chops steaks bacon etc. For the front shoulder and back legs we chose to cut smaller roasts instead of giant hams. To do this you just get your hands in there and follow the major muscle groups.
Feel around for the natural separations in how the muscles are put together. Follow the separations to make roasts. Pig hearts are eaten by pretty much every culture where pig is a significant item in the diet.
The meat is dark and tough so needs long cooking simmering about 4 hours. The photo specimen was 4-12 inches by 3-12 inches. And weighed 14 ounces a bit larger than lamb hearts and a whole lot less fatty.
When were out of one high-demand cut some weeks weve had people say Well just butcher another pig But it isnt that simple. Without a market for enough of the pig we dont want.