Agriculture Reference
In-Depth Information
Keep your pigs calm overnight. Once you are ready to leave for the butcher in the morning,
your pigs probably will lie down in the trailer once you begin driving. Drive slowly and care-
fully. Once at the facility, you should move the pigs slowly, without yelling at them or trying
to make them move faster. Keep them calm. At the processing plant, the butcher and his or
her helpers will take over.
Cuts
Whether a butcher is processing your pig for you or you are slaughtering your pig yourself,
you will need to be knowledgeable about the cuts of meat that can be obtained from your pig:
the shoulder, the side, the loin, and the leg. You can obtain the following meats from these
cuts:
Shoulder
Shoulder butt, roast, or steak
Blade steak
Boneless blade Boston roast
Smoked arm picnic
Smoked hock
Ground pork for sausage
Side
Spare ribs/back ribs
Bacon
Loin
Boneless whole loin (butterfly chop)
Loin roast
Tenderloin
Sirloin roast
Country style ribs
Chops
Leg
Ham/fresh, smoked, or cured
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