buttercup
Member
- Location
- Sussex/Surrey
Looking at doing some pigs for the freezer, does anyone have a spreadsheet\table for working out the amounts of differnet cuts\joints of meat? and if there is a big saving
pigs for freezer
- Thread starter buttercup
- Start date
Nukemall
Member
It really depends what you want from the carcass. A certain part can be used for different products, so you have to decide what you want back.
Loin - rolled, chops, back bacon
Shoulder - whole, jointed, rolled, dice, sausage
Leg - whole, jointed, ham boned or not
Belly - rashers, whole, streaky bacon
Shoulder makes the best sausages, loin and leg not great for sausage.
Feeling hungry yet?
Loin - rolled, chops, back bacon
Shoulder - whole, jointed, rolled, dice, sausage
Leg - whole, jointed, ham boned or not
Belly - rashers, whole, streaky bacon
Shoulder makes the best sausages, loin and leg not great for sausage.
Feeling hungry yet?
- Location
- Devon
Unless you find a cheap butcher/ do it yourself, and/ or have access to some cheap feed (waste milk, veg, or similar) then I'd say there's not great savings to be made, but you have the potential to have some of the best pork you'll taste.
FarmerBruce
Member
- Location
- Yorkshire
Doing it yourself ensures the meat isn’t full of drugs!!!
Nearly
Member
- Location
- North of York
Nukemall
Member
Yes like growing your own cereals ensures they have never been sprayed.
Don't you treat your sick animals then?
- Location
- Near Colchester
Cheaper to buy a carcase from someone you trust at the moment.
Hilly
Member
- Location
- Scottish Borders.
Butchers are hard to get here and slaughterhouses play silly buggers if your not going through a butcher I find . It’s all geared for big boys , life is hard for small set ups .
- Location
- Near Colchester
You also can't guarantee that you get your own pig back, sadly.
- Location
- Hereford
These three going Monday for home kill
Just had garden waste ..house scraps, fodder beet and a bit of rolled barley.
Just had garden waste ..house scraps, fodder beet and a bit of rolled barley.
FarmerBruce
Member
- Location
- Yorkshire
Of course, that’s the issue, they get far too many drugs in my opinion
The infrastructure is creaking. Our business is stuffed if a certain chap gets up at stupid o clock one morning, decides he has had enough of the blood and guts and goes back to bed. No-one else local enough if he jacks it in. Anyone who does a pig for the freezer for a bit of interest whilst shopping at Tesco needs to have a think about things a bit more. Market share is the root of all evil.
Netherfield
Member
- Location
- West Yorkshire
Slaughterhouse local to here, people take stock in today and expect it be ready to collect tomorrow, boss then rings early morning 'can't kill yours today, three men not turned up for work this morning' or can't do your pigs because the boiler's broken, nobody will mend it for a couple of days'. One slaughterman came looking for a job wanted £625 a week for 45 hours , worked out as £12.50 for the first 40 hours and £25 after that.
We have done this for the past 15 years.
Brought between 2 and 4 weeners in the spring and kept them outdoors whilst feeding corn.
Once to size we take them to a very small local slaughter house and butcher who kills and makes up what we ask for including sausages.
In the past we have sold a full or half to family but never raised a profit, I think when we do 4 but kept 1 ours might just have been paid for by the other 3.
For me it's just a case of enjoying keeping them and having a freezer full of meat that is actually nice to eat, nothing more and nothing less.
One thing to consider is finding a decent local slaughter house you can trust that also can kill outdoor reared if that's where you keep them, if it wasn't for my local man I think it would be too much trouble or pointless to carry on.
Brought between 2 and 4 weeners in the spring and kept them outdoors whilst feeding corn.
Once to size we take them to a very small local slaughter house and butcher who kills and makes up what we ask for including sausages.
In the past we have sold a full or half to family but never raised a profit, I think when we do 4 but kept 1 ours might just have been paid for by the other 3.
For me it's just a case of enjoying keeping them and having a freezer full of meat that is actually nice to eat, nothing more and nothing less.
One thing to consider is finding a decent local slaughter house you can trust that also can kill outdoor reared if that's where you keep them, if it wasn't for my local man I think it would be too much trouble or pointless to carry on.
borderterribles
Member
- Location
- South Shropshire
As I frequently ask our pork customers when they as if it is organic, " are you wanting organic for your benefit, or for the pigs?" Most get over themselves at that point, but a few will put their nose in the air and march off! But you can see it gives them something to think about
borderterribles
Member
- Location
- South Shropshire
You will if they are slapmarked, I find!
Hilly
Member
- Location
- Scottish Borders.
Aye my friend swore blind they gave him a worse pig .