@@chrismcdaniel3666 how the heck can you make a pic butcher or the talking about pigs into Political thing I'm an old man you going to have to explain that one to me
Raised on a pig farm.The butcher used to take half the meat as opposed to paying for the butchering and curing. We always thought they shorted us, but we could not season and cure it as well as they did. It was extra to have cracklings, you also had lard. My old man worked at Armor star packing house.They had a saying, we use everything from the pig including the squeal and we put that in our brakes.
Please I'm not trying to be funny but I just don't get something. I see videos of people shooting Pigs left and right in Texas because they are considered pests? With all these Pigs being shot up can you eat the meat or is it too tough or something? Seems to me Pigs are Pigs but obviously I have no clue. Since you were raised on a pig farm are all Pigs the same????
@@clarencet5725 Ferrell pigs are a mix between wild hogs and domestic pigs They have no fear of man therefore they destroy farms and gardens terrorize trash cans and are extremely aggressive towards domestic pets such as the family dog which they will kill That’s why you should hunt them Yes you can eat them the taste is between wild and domestic
@@clarencet5725 Your post is a little old but I'm in South Arkansas where I suspect we have more hogs/acre than Texas even. Our countries are very sparsely populated. I'd go hunting for the fun of it, but I'm given free hogs by friends who shoot them and just want them done with.
Thank you for the visual of how much meat there is. we are getting 2 hogs done for the first time and wanted to see about how much we are getting back! 😀
Showalters is the best 👍🇺🇸🇺🇸 Everyone, and I mean everyone, that's had any cuts of our hog sharing dinner with us has said wow! Where did you get this pork, because it's excellent 👍!!
Seen other butchers including a friend, put up 50+ish lbs of sausage on top of everything else on the table. Best to harvest your own hog vs paying for it to be done. Will be planning on two this coming Fall.
@@iprainwater5495 Hang out at ~75% and freeze at ~50% if you aren't taking home a lot of skin and bone. A lot of people discard the kidney fat, leaf fat, and most of the back fat too since we just don't cook with those like we used to. Tongue, head meat, brain, marrow, there is a lot on a hog that many people just aren't interested in because it's not something they are used to seeing (recognizably) in food they buy to eat or like pork rinds they aren't ready to make them themselves.
Thanks for sharing, helpful to see alternate cuts to change the end product. Have done a 1/4 steer and looking forward to bumping it to 1/2 steer. I can see adding a pig down the road.
if you measure the girth of a pig, just behind the front legs all the way around it's body with a cloth measuring tape we found 36" would be 100lbs. every inch over another ten pounds. that's a rough weight, but not too far off.
@@michealfigueroa6325 this is just in general but should be pretty close. Different species it can be a little different. Live weight can be calculated down to hanging weight at about 67% of live weight so minus skin, guts, and head.
This video was GREAT! What about the lard? Makes great pie crust. I would rather have a whole ham done instead of the sliced hams. But that's me. I had a friend raise some pigs for food, but he never told me how much he actually got. The shoulder would be roasts. I love pork products. I keep bees and people can't believe how much honey I can get from a hive. I guess I underestimated the amount of meat product that would come from a 300 lb. pig.
People thinking they are getting tenderloin if they don't want chops....only the small loin is the tenderloin just like in beef....the larger one is strip loin as in like NY strip with beef....people need to be informed of that because a lot of them don't know
Ive been butchering since ive been 6 and cutting retail for 35 years, just one of the things that grab me is when a customer doesn't understand the difference between a bnls loin and a tenderloin ive actually had arguments over this its all funny in the end .i know you know the difference just trying to help the consumer.
i see a lot of these videos to be honest it's all depending on the butcher some are really good and some help themselves you will never know until you give it a try.
I noticed the chitterlings are missing. My stepdad use to have hogs in Arkansas but he didn't butcher them himself. The butcher he went to would give him all the meat but wouldn't allow him to have the chitterlings. The butcher says it's some kind of law that won't allow the butcher to give him the chitterlings because the hog was raised on a private farm.
We have been butchering our own pigs since I killed my first feral hog at 12. 51 years ago. Sharp knife and a meat saw is all you need. Use to wrap in newspapers
I have to add a story told to me by my grandfather. My great grandfather owned a butcher shop in upstate Pennsylvania. They would herd the pigs and cows down the street early Sunday morning before church. The animals were held in pens for slaughter and processing (grandpa called it butchering which I think today is not politically correct). When the slaughtering would begin he told me how they did it. But, talk about using everything. Grandpa as a kid would go down and get the pig bladders. He would blow them up while they were still elastic and use them as a ball for the day. They would dry out and that would be the end of them. Then he would get another one. I still have the cutting knives from the butcher shop since now my father has passed away. I've got the bone saws too. I don't have grinders or the big stuff. The cool thing is that the shop is still open by a descendent of the other owners in the business. I can still get ground meat, hot dogs, kielbasas, and this time of year Bockwurst not buckwurst. That's different Just a family history story for anyone interested. If you want to know how they slaughtered the pigs I'll tell you. I guess you could do things differently back then.
Ballpark average: 60%/40% = 180 lbs of meat. If you keep the feet and organs it's about 2 to 1 ratio = 200 lbs Keep the head for head cheese, blood for blood sausage, chitterlings, and skin for cracklings you're up to 280 lbs. Everything but the squeal ; )
Tell me the total pounds of finish cuts and live weight. Cause per cent of finished to live weight tells me how much of this hog landed in a counter freezer for walking public perchase.
Nice, how old are your hogs before your ready to butcher? 300lbs is a big ass hog you butcher at 8 months to get that size or you still able to get that weight put on at 6 months? I got Duroc X Berkshire X Landrace and am interested to see how big they get in 6 months. Kinda want to go longer just to see how big they will actually get before the feed to meat conversion slows too much before butcher. You think this cross of pig I have can reach 300 and how you think the carcass will turn out?
Very informative video! I may ask my butcher about the jowl Bacon. More bacon is always better right?! We like our hogs to hit the 280-300lb mark as well...just makes better pork. Thanks for taking the time. There sure are a lot of dickish comments although a few did make me chuckle.
I like to take some spare ribs and salt them down good and put them in a bag in the fridge for a couple or three days. Pull them out and lay them out on a rack and cold smoke them for 12 hours overnight. Leave them laying there for another 2 or 3 days to dry out some. Vacuum pack them and toss them on the shelf. That'll make yer lips smack in some soup beans with plenty of meat in them. Not bad to slice up and fry in the pan either.
Total money spent was $350 there was a part you had to watch closely normally the price was covered blared out but the one single moment it was uncovered
People people always wanna complain about something. I sold half a hog to a gentleman and he had his chops cut at 1.5inches thick and wondered y he didn't get that many chops.wow now if I sold him a loaf of bread and he wanted it whole iam sure he would ask y only 1.people please have some commen sense ....
They leave bone in and if ur like me do t do special cuts it varies on how much u get . People think the weight is mostly meat its not u get about half if u don't take bone out of anything
@@RobNorton but it’s $500 for the processing, but how much is the pig going to cost? I’ve heard pig farmers say they can make about $1000 off a pig. Others say they can make closer to $1300. So what is the truth. How much does a whole pig cost, in terms of the processing and the cost of the pig., do you know?
@@august3777 nah thats total processed out.. hang weight is 1.50 a lb @ 300 lbs + 150 ish in butcher fees etc depends on what you get and what your looking for at the butcher..
There is a hell of a lot of meat on a 300 lb pig! Lots of labor in what y’all saw in the video not to mention equipment. That being said I’ve never met a butcher that didn’t have a thumb on the scale… 🤫
Ken to answer your question on the 300ib live weight pig Yes as you know theres many variables. But 150 to 155ibs would be what I would tell you if you asked me
I break down my own hogs. Not always.... but every chance I get. If you're only getting 50% from a processor.... Um.... Well, the processor should probably at least take you out to dinner and drinks considering what they're doing to you.....
That's awesome that you show us everything. Farmer George in Port orchard Washington will rip you off and sell your meat to someone else and give you garbage. I'm mad af. Now seeing that I had two pigs both 335 hanging weight. And only got three boxes, two hams, Two pork belliesand nasty ass sausage that was way to salty and very piggy tasting like it was a twenty year old pig. Yuk
Usually these hogs produce about 180 lbs. take home weight. How much per lb. can vary with the times. For latest price check out our website showalterscountrymeats.com/meat-hogs-roasting-pigs-pork/
Thanks for sharing. I will say that many stores are not trying to rip folks off, but all the middle men along the way need their slice of the pie, and that is why prices are what they are sometimes. That is why back to the source has some good advantages to it.
Sausage is seasoned ground pork, although it can also be made from other meats. What he showed was packs of bulk sausage (some call it breakfast sausage), but any certified butcher shop can make stuffed (with casings) fresh sausage and stuffed smoked sausage. They usually have several recipes available!
No this is not an accurate rendition. Look up the bearded butchers when they break down a whole hog, they go from hanging to packaging. I raise pork for resale this is a lot of packaging, and makes consumers feel robbed. His bacon numbers are close to accurate, and possibly the sausage, but all the chops, steaks, and tenderloins make it look like WAY more than it ever really is. I hope this helps. Bearded butchers explain it a whole lot better too!
If you get negative comments, that’s because of a bunch of whiny vegan trolls.
Your presentation and explanation is very good.
Only republicans speak to other people like that. Vegans have respect.
@@chrismcdaniel3666 another liberal moron troll.
@@chrismcdaniel3666 how the heck can you make a pic butcher or the talking about pigs into Political thing I'm an old man you going to have to explain that one to me
Raised on a pig farm.The butcher used to take half the meat as opposed to paying for the butchering and curing. We always thought they shorted us, but we could not season and cure it as well as they did. It was extra to have cracklings, you also had lard. My old man worked at Armor star packing house.They had a saying, we use everything from the pig including the squeal and we put that in our brakes.
Please I'm not trying to be funny but I just don't get something. I see videos of people shooting Pigs left and right in Texas because they are considered pests? With all these Pigs being shot up can you eat the meat or is it too tough or something? Seems to me Pigs are Pigs but obviously I have no clue. Since you were raised on a pig farm are all Pigs the same????
😆😆😆 definitely got my attention made me laugh too
🤣🤣🤣
@@clarencet5725 Ferrell pigs are a mix between wild hogs and domestic pigs
They have no fear of man therefore they destroy farms and gardens terrorize trash cans and are extremely aggressive towards domestic pets such as the family dog which they will kill
That’s why you should hunt them
Yes you can eat them the taste is between wild and domestic
@@clarencet5725 Your post is a little old but I'm in South Arkansas where I suspect we have more hogs/acre than Texas even. Our countries are very sparsely populated.
I'd go hunting for the fun of it, but I'm given free hogs by friends who shoot them and just want them done with.
My mom made Roast Pork in a pot with Sauerkraut and potatoes. It all came out brown looking. It was so delicious.
i worked in the pork industry and used to cook all the heads ,so nostalgic about that
Thank you for the visual of how much meat there is. we are getting 2 hogs done for the first time and wanted to see about how much we are getting back! 😀
Wow I’m extremely impressed! They really used every bit of one hog! So fresh! I didn’t realize there were so many parts one could eat.
Yes, there are lots of good options with a hog.
I enjoyed the video. Very informative inspite of the snide spiteful comments.. Thank you, Sir!
Live with 300lbs , carcass hanging 225lbs , cut and wrapped approximately 175lbs give or take 5% .
Correct sir!
Where are you located in what state
Showalters is the best 👍🇺🇸🇺🇸 Everyone, and I mean everyone, that's had any cuts of our hog sharing dinner with us has said wow! Where did you get this pork, because it's excellent 👍!!
Hey Dave, Thanks for the feed back on our meat hogs. Glad your friends enjoyed it... only thing is I hope they left some for you to enjoy too :)
Thank you so much for this video. Exactly what I was looking for!
Showalter's is so incredibly helpful, thank you Abner and family. Order placed 1/29.
Thank you!
Nice informative video. I looked at your website and I wish I lived closer to you!
That's a fine looking pile of happy there, that could keep me going for years.......Seems like a great value, and better quality.
This video is awesome to learn thanks!!!
Nice job on the packaging ❤❤
Those packs of 4 "pork tenderloin" are actually pork loin, not tenderloin.
Seen other butchers including a friend, put up 50+ish lbs of sausage on top of everything else on the table. Best to harvest your own hog vs paying for it to be done. Will be planning on two this coming Fall.
It certainly is nice if you can do your own butchering! I am glad you are keeping those skills honed
Our hog weighed in at 348 pounds and we just took him to the butcher today.
How much meat did that turn out?
How much meat did you end up with? About 200Lb. ?
@@speedbuggy7240 It’s been a while but I think it was around 180lbs.
@@trucksforlife3157
They took you for a ride.
@@iprainwater5495 Hang out at ~75% and freeze at ~50% if you aren't taking home a lot of skin and bone. A lot of people discard the kidney fat, leaf fat, and most of the back fat too since we just don't cook with those like we used to. Tongue, head meat, brain, marrow, there is a lot on a hog that many people just aren't interested in because it's not something they are used to seeing (recognizably) in food they buy to eat or like pork rinds they aren't ready to make them themselves.
Thanks for sharing, helpful to see alternate cuts to change the end product. Have done a 1/4 steer and looking forward to bumping it to 1/2 steer. I can see adding a pig down the road.
I hope your business is doing well. Great video.
We have been quite busy. Thanks
if you measure the girth of a pig, just behind the front legs all the way around it's body with a cloth measuring tape we found 36" would be 100lbs. every inch over another ten pounds. that's a rough weight, but not too far off.
I like pork a lot better than beef,
it also makes a huge difference to my budget vers beef.
Thanks for answering in detail something I pondered but couldn’t see until you showed me… now I know what to expect, except how much it all cost 💰
350BUX
In general you get 40% of the live weight in boneless meat so 300lbs = 120lbs boneless meat
Thank you for doing what this guy did Not do; tell me how much meat I would get
@@michealfigueroa6325 this is just in general but should be pretty close. Different species it can be a little different. Live weight can be calculated down to hanging weight at about 67% of live weight so minus skin, guts, and head.
THANK YOU ROUGH COUNTRY !!!!! FINALLY , someone I actually believe .......
i love jowel bacon, though it's a little more chewy than strip
The consensus is about half around 150 lbs..same as with beef cattle..total weight comes from all intestinal and bone...weight .
We got 90 pounds of meat a couple years back from our half share of a pig that was about 300 pounds at slaughter.
Outdoor have been nice of him to say 300 pound hog equals X Pound of Eatable meat
This video was GREAT! What about the lard? Makes great pie crust. I would rather have a whole ham done instead of the sliced hams. But that's me. I had a friend raise some pigs for food, but he never told me how much he actually got. The shoulder would be roasts. I love pork products.
I keep bees and people can't believe how much honey I can get from a hive. I guess I underestimated the amount of meat product that would come from a 300 lb. pig.
We don't make the lard here... but we can definitely save the fat for you to render it @ home. It sure does make great pie crust!
I love seeing your work, great stuff
Thanks for your video
People thinking they are getting tenderloin if they don't want chops....only the small loin is the tenderloin just like in beef....the larger one is strip loin as in like NY strip with beef....people need to be informed of that because a lot of them don't know
I wish I would have made that more clear when doing the video. Hindsight is 20/20 :)
wish I lived closer, that's an awesome deal
Enough for a family for the winter
Excellent video
Thank you!
I never knew how much my local butchers were stealing from the hogs I was bringing in 🤯😡
Theres really only 2 tenderloins in any animal ,and the only other loins are if there boneless loins which are a pork chop without a bone.
That is correct, my friend.
Ive been butchering since ive been 6 and cutting retail for 35 years, just one of the things that grab me is when a customer doesn't understand the difference between a bnls loin and a tenderloin ive actually had arguments over this its all funny in the end .i know you know the difference just trying to help the consumer.
@@bodidll6964 I've educated many YT'rs on that subject, when they think they are an eggspurt...
We did a 435 pound hog and total meat was 225 pounds of meat. 60-70 % dressed weight out of 435 pounds. Average
Was the 435 pounds hanging weight or on the hoof?
I never realized you could.Get that much food from one hog!
i didn't realize that people still did comb overs like that! Incredible!
:)
Though there's 6 hocks,when I used to get a half or quarter. The processor would throw in extra for free since some people don't want certain parts
120lbs- about 40% of total weight based on:
Steer 1,200lbs
Remove offal left with 750lbs(includes bones)
After bone about 490 lbs
Great video with detailed explanation!
What is the waste factor on a 300 pound hog.
i see a lot of these videos to be honest it's all depending on the butcher some are really good and some help themselves you will never know until you give it a try.
Your pricing on your website is fantastic!
Thank you. Lets Meat Up :)
Very informative. Wish I lived in your area.
I noticed the chitterlings are missing. My stepdad use to have hogs in Arkansas but he didn't butcher them himself. The butcher he went to would give him all the meat but wouldn't allow him to have the chitterlings. The butcher says it's some kind of law that won't allow the butcher to give him the chitterlings because the hog was raised on a private farm.
VERY INTERESTING !!!!
WHSRE DO THE CHITTERLINGS COME FROM ON A HOG ?????.... ANYBODY ?????
@@gregscheyd4131 It's the hogs intestines.
Does this guy have a patreon? Because he really helped me out with an important project for school
I don't, but I am glad you found it helpful.
Is it for FFA?
@Fred brandon yes 😁
@Fred brandon seethe
We have been butchering our own pigs since I killed my first feral hog at 12. 51 years ago. Sharp knife and a meat saw is all you need. Use to wrap in newspapers
What is the total weight of all the meat? If you can give me a rough estimate of all the meat I would appreciate that.
I am sorry I did not think to get a total weight during the video. I would estimate the total take home to have been between 170 -180 LBS
@@showaltersmeats4377 Yelp, for us non whole hog folks we were left hanging - Thanks
I have to add a story told to me by my grandfather. My great grandfather owned a butcher shop in upstate Pennsylvania. They would herd the pigs and cows down the street early Sunday morning before church.
The animals were held in pens for slaughter and processing (grandpa called it butchering which I think today is not politically correct). When the slaughtering would begin he told me how they did it.
But, talk about using everything. Grandpa as a kid would go down and get the pig bladders. He would blow them up while they were still elastic and use them as a ball for the day. They would dry out and that would be the end of them. Then he would get another one.
I still have the cutting knives from the butcher shop since now my father has passed away. I've got the bone saws too. I don't have grinders or the big stuff.
The cool thing is that the shop is still open by a descendent of the other owners in the business. I can still get ground meat, hot dogs, kielbasas, and this time of year Bockwurst not buckwurst. That's different
Just a family history story for anyone interested.
If you want to know how they slaughtered the pigs I'll tell you. I guess you could do things differently back then.
They must have had a lot less regulations back in those times
I'm not politically correct, I still call it butchering. Nobody cares........
@@daveblevins3322 I call it butchering too. I was only make a point of it. That's all
I wish I had space to buy me a whole hog 👍😜
Buy yourself a deep freezer...🤷
How many pounds of meat do you get from a 300 pound hog?
Ballpark average: 60%/40% = 180 lbs of meat. If you keep the feet and organs it's about 2 to 1 ratio = 200 lbs
Keep the head for head cheese, blood for blood sausage, chitterlings, and skin for cracklings you're up to 280 lbs.
Everything but the squeal ; )
None.....pig is forbidden
@@robertmoore8744No it's not
Great video
Thank you
So overall, how much per pound does a 300 lb. hog cost out at?
Also, what about getting the head, feet and caul fat?
1.10/LB
How much does the whole process cost?
He said $350.
That's awesome!
Tell me the total pounds of finish cuts and live weight. Cause per cent of finished to live weight tells me how much of this hog landed in a counter freezer for walking public perchase.
weight per "pack"?
what was the weight of the finished product?
748 pounds
This is awesome
Hog jowls are awesome in beans!
That's right
Wasting good breakfast bacon. It's better with gravy and biscuits and eggs fried tatters and a slice of matter.
Smoke my jowl bacon so I can use it for greens and beans 😋
would have been nice to get the yield numbers, how many pounds of meat does one of your 300-pound hogs yield
deer, hogs, goats, etc. 50-60% yield.
You did fine that's a good deal and I don't know the price yet😉
He said $350 closer to the end
That's not bad these days
Nice job and great video! What was the net weight of this .300 pound hog? PS seemed like too much bacon!
No such thing as too much bacon!
Too much bacon??? 😲 How dare thee say there's too much bacon 😂😂
@@tauruszuma I concur, had bacon & eggs for breakfast, and a BLT for lunch!
@@ryanh.8472 Okay so I meant more pork cuts and less bacon, but we love to make porch etta!
ua-cam.com/video/ICxbWqUptw8/v-deo.html
Nice, how old are your hogs before your ready to butcher? 300lbs is a big ass hog you butcher at 8 months to get that size or you still able to get that weight put on at 6 months? I got Duroc X Berkshire X Landrace and am interested to see how big they get in 6 months. Kinda want to go longer just to see how big they will actually get before the feed to meat conversion slows too much before butcher. You think this cross of pig I have can reach 300 and how you think the carcass will turn out?
So basically what your saying is my local butcher has been screwing my eyes out. I carry him a 300 pound hog and get maybe half that cut and wrapped.
Yeah with no spit, lube nor a kiss before you leave. I'd be finding a new butcher.
Great info
Very informative video! I may ask my butcher about the jowl Bacon. More bacon is always better right?! We like our hogs to hit the 280-300lb mark as well...just makes better pork. Thanks for taking the time.
There sure are a lot of dickish comments although a few did make me chuckle.
Jowl bacon is probably better than belly meat. I use it mostly for soup beans.
@@chuckrobinson599
Your wasting good breakfast bacon in soup beans. That's what the hocks are for.
But to each his own.
I like to take some spare ribs and salt them down good and put them in a bag in the fridge for a couple or three days. Pull them out and lay them out on a rack and cold smoke them for 12 hours overnight. Leave them laying there for another 2 or 3 days to dry out some. Vacuum pack them and toss them on the shelf. That'll make yer lips smack in some soup beans with plenty of meat in them. Not bad to slice up and fry in the pan either.
What was the total weight received , and what was the total $
Total money spent was $350 there was a part you had to watch closely normally the price was covered blared out but the one single moment it was uncovered
That's pretty good
People people always wanna complain about something. I sold half a hog to a gentleman and he had his chops cut at 1.5inches thick and wondered y he didn't get that many chops.wow now if I sold him a loaf of bread and he wanted it whole iam sure he would ask y only 1.people please have some commen sense ....
They leave bone in and if ur like me do t do special cuts it varies on how much u get . People think the weight is mostly meat its not u get about half if u don't take bone out of anything
I bet it's not 350.00 now.
Thanks again Joe Bidoom.
Locally now it runs about 500 for the whole pig processed
@@RobNorton but it’s $500 for the processing, but how much is the pig going to cost? I’ve heard pig farmers say they can make about $1000 off a pig. Others say they can make closer to $1300. So what is the truth. How much does a whole pig cost, in terms of the processing and the cost of the pig., do you know?
@@august3777 nah thats total processed out.. hang weight is 1.50 a lb @ 300 lbs + 150 ish in butcher fees etc depends on what you get and what your looking for at the butcher..
I hear that, I was thinking that's around 2.00 a pound and was going to call. But then I see this is 3 years old
Where is the head meat, the neck bones, the offal, pork cheeks, ears and tails? Or is that just disposed of?
So how many total pounds & total cost per pound?
There is a hell of a lot of meat on a 300 lb pig! Lots of labor in what y’all saw in the video not to mention equipment. That being said I’ve never met a butcher that didn’t have a thumb on the scale… 🤫
Ideally 60 to 70% hanging weight.
HOW PERCENTIAGE OF MEET D0 YOU GET FROM THE HANGING WEIGHT.?
That seems like too much tenderloin (psoas major) are you also counting all the loin (longissimus dorsi)
You are right. I am actually counting the "pork loin". In this area the loin is called tenderloin. Sorry for the confusion.
Very nice job. How many pounds cuts with 300 lbs pig? I know it varies. Wish i lived nearby.
Usually around 180 lbs. take home (depends on the cuts you order)
Ken to answer your question on the 300ib live weight pig
Yes as you know theres many variables. But 150 to 155ibs would be what I would tell you if you asked me
I break down my own hogs. Not always.... but every chance I get. If you're only getting 50% from a processor.... Um.... Well, the processor should probably at least take you out to dinner and drinks considering what they're doing to you.....
@@joealta3450 300 live will dress out to 210ibs using 70percent
. Close enough there 210ib hanging x 70 percent of take home is a good number again.
That's awesome that you show us everything. Farmer George in Port orchard Washington will rip you off and sell your meat to someone else and give you garbage. I'm mad af. Now seeing that I had two pigs both 335 hanging weight. And only got three boxes, two hams, Two pork belliesand nasty ass sausage that was way to salty and very piggy tasting like it was a twenty year old pig. Yuk
So you got part of one of your hogs. I would have taken the roof the place.
You got robbed!
Awesome video! Any idea how much this is in total weight,and how much it is per pound for processing?
Usually these hogs produce about 180 lbs. take home weight. How much per lb. can vary with the times. For latest price check out our website showalterscountrymeats.com/meat-hogs-roasting-pigs-pork/
Feeling highly ripped off by the grocery store
Thanks for sharing. I will say that many stores are not trying to rip folks off, but all the middle men along the way need their slice of the pie, and that is why prices are what they are sometimes. That is why back to the source has some good advantages to it.
What about the fat for lard ?
Did we really just watch you count packages for 10 minutes? Ha Ha! Maybe you could have just told us the answer in under 1 minute... 😀
That ok
Time to get a bigger freezer. 😀
Save $$$$ in the long run. Best investment a man can make.
Dang I want some of that sausage. I can smell it cooking right now. (DROOLING)
I love the squeel
Have you ever sugar cured a pork loin?
I have done a few of these before.
That is really good!
I watched until the end waiting to hear how many pounds it was. No luck...
@1963bigivan...Thanks !!...kept me from wasting time.
Jowl bacon is incredibly good, can't find it anywhere 😢😢😢😢 f j b 😊
By sausage, do you mean ground pork? Do you make sausages on your own, with casings etc?
Sausage is seasoned ground pork, although it can also be made from other meats. What he showed was packs of bulk sausage (some call it breakfast sausage), but any certified butcher shop can make stuffed (with casings) fresh sausage and stuffed smoked sausage. They usually have several recipes available!
I've never had that much meat when I buy a whole hog. Never had that much meat when I buy a 1/2 beef either. Think I'm being robbed
No this is not an accurate rendition. Look up the bearded butchers when they break down a whole hog, they go from hanging to packaging. I raise pork for resale this is a lot of packaging, and makes consumers feel robbed. His bacon numbers are close to accurate, and possibly the sausage, but all the chops, steaks, and tenderloins make it look like WAY more than it ever really is. I hope this helps. Bearded butchers explain it a whole lot better too!
just as you told us how many pounds of sausages there are, you could also tell the rest of the weight of meat
I would have to do another video sometime. I wish I would have thought of that.
THANKS FOR THE COMMENT , TEDROSE TURNEY....
I’m guessing that pig is worth 200 standard sized tacos
How big a freezer would be the right size for this size pig?
You should plan to have approx. 6 or 7 cubic feet of storage space for hog like this.
What is sliced shoulder? Is this a regional thing? We usually order a hog a year and never knew that option. That's not pork steak is it?
Good question. It is the same cut as pork steak. Just different terms for different regions.