pigs for freezer

[Hfd Cattle]

sssh

...I couldn't help it ...they broke into the kitchen

 

[Hilly]

I took some imo quite lean saddle backs to slaughter house , went into lairage and some fat comercail pigs in , fatter than the saddle backs , my butcher then complains the pigs to fat , hmmmm me needs a slap mark !

 

[buttercup]

Thanks for your ideas, have got some “feed waste” for the to have, was hoping for a bit for flesh on bones as to weight of different joints. Local slaughterhouse for do some, but some cattle in before. AHDB have s a guide but goes into a bit too much detail. Difficult I know as the leg, shoulder belly can be cut into different type of joints.

 

[borderterribles]

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

To be honest, I don't understand what you are asking for. We moved away from selling half pigs for freezers, because we were having to pay for slaughter, processing, sausage making etc and there was little or no margin left. Hard to compete with the £5 or £6/kilo heroes who clearly didn't have our costs . We now do everything except slaughter on farm and sell it all as sausages, bacon, burgers, meatballs etc and they come to good money.

 

[borderterribles]

Aye my friend swore blind they gave him a worse pig .

To be fair @Hilly ! Nobody ever moaned about getting a better one back, did they?

 

[Pigken]

You also can't guarantee that you get your own pig back, sadly.

Always worry about that when slaughter house delivers to butcher, but been collecting them for while, and man in white coat and wellies lowers full carcass down, cuts head off which has my tag or tattoo, then another few cuts and have head middle in half and back end in half. 5 bits make it manageable, and if want internal organs goes to fridge and be pick and mix of what ever is there.

 

[br jones]

i collect my carcasses ,and you know if there yours or not

 

[cowmop]

You also can't guarantee that you get your own pig back, sadly.

Buy coloured pigs, you will soon tell when you see the joints.

 

[Av Gorritt]

You also can't guarantee that you get your own pig back, sadly.

You can if you slap mark the live pig .

 

[Pan mixer]

You can if you slap mark the live pig .

We slap all of ours anyway, when they come back you can usually guarantee to get your own shoulders from the pork butcher, we have had many bits of cured meat back with other peoples slap marks though - we do two or 3 a week.

 

[Foxcover]

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.

Would you want to do it for any less? Thankless, soul destroying job.
That’s £445 take home each week after tax.
You can get £10 an hour sat on a tractor or stacking shelves.

 

[Hilly]

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.

That’s cheap I’d say .

 

[Dry Rot]

Is there a breed of pig (or sheep for that matter) with an odd number of ribs? I always wondered about that!

 

[Av Gorritt]

No , but there is a group of PEOPLE with 6 fingers on each hand . (Or so I'm told )

 

[Dry Rot]

No , but there is a group of PEOPLE with 6 fingers on each hand . (Or so I'm told )

I can't remember the cut off number now ( to coin a phrase) but I never got more than a certain number of chops, sometimes an odd number, but never more. Presumably this is something that could only be researched post mortem, so to speak. The problem ceased when I just got my kills split and butchered them myself. Yes, I've heard about people with too many fingers.

 

[Danllan]

I can't remember the cut off number now ( to coin a phrase) but I never got more than a certain number of chops, sometimes an odd number, but never more. Presumably this is something that could only be researched post mortem, so to speak. The problem ceased when I just got my kills split and butchered them myself. Yes, I've heard about people with too many fingers.

And some people are blue and others only have two rather large toes on each foot.

 

[TripleSix]

I can't remember the cut off number now ( to coin a phrase) but I never got more than a certain number of chops, sometimes an odd number, but never more. Presumably this is something that could only be researched post mortem, so to speak. The problem ceased when I just got my kills split and butchered them myself. Yes, I've heard about people with too many fingers.

Butchers perks, take a pair of chops home for yourself

 

[Chasingmytail]

I have no records what you get back. I just like the bone in on joints as find the joints cook better than boned and rolled. I miss not having own pork in freezer.

 

[neilo]

I can't remember the cut off number now ( to coin a phrase) but I never got more than a certain number of chops, sometimes an odd number, but never more. Presumably this is something that could only be researched post mortem, so to speak. The problem ceased when I just got my kills split and butchered them myself. Yes, I've heard about people with too many fingers.

CT scanning allows counting of chops in live lambs (& presumably pigs) and some do have an extra pair. I’m not sure if any work has been done to see how heritable it is, but one would imagine it would be a worthwhile breeding goal.

 

[Dry Rot]

CT scanning allows counting of chops in live lambs (& presumably pigs) and some do have an extra pair. I’m not sure if any work has been done to see how heritable it is, but one would imagine it would be a worthwhile breeding goal.

It was the genetics of the butcher than interested me.