Service sheet for pigs
- Thread starter QUINE
- Start date
Hilly
Member
- Location
- Scottish Borders.
No i just load the wagons … I get paid regardless of all that ..
- Location
- Yorkshire North bit
Top 3 self explanatory weight in kg
Prob 17mm back fat cover
Lean ....don't know but am only assuming the above also. As with @Hilly I don't see kill sheet
- Location
- Near Colchester
A slightly fat pig for anything but a specialist butcher but it will be very tasty.
They lose weight as they cool hence the hot weight to cold weight drop then they lose a bit more by drip of fluids
The probe is taken at the P2 point which is a precise point on the loin @approximately 6-8 cm from the dorsal midline (backbone) at the curve of the last rib'
This has always been a bit random in my opinion as the fat depth can seem to vary greatly in a small area in that position, but, they have to choose somewhere.
The estimated Lean is worked out from a formula from there too.
To compare I have taken this at random off my last weeks list;-
Hot weight 83.2
Cold weight 81.536
Pay weight 81.536 (no time for drip loss weight presumably)
Probe 10mm
ppk 232
Pay £189.16
I said that it was random but it was actually quite a good one as it turns out, just the first on the sheet.
They lose weight as they cool hence the hot weight to cold weight drop then they lose a bit more by drip of fluids
The probe is taken at the P2 point which is a precise point on the loin @approximately 6-8 cm from the dorsal midline (backbone) at the curve of the last rib'
This has always been a bit random in my opinion as the fat depth can seem to vary greatly in a small area in that position, but, they have to choose somewhere.
The estimated Lean is worked out from a formula from there too.
To compare I have taken this at random off my last weeks list;-
Hot weight 83.2
Cold weight 81.536
Pay weight 81.536 (no time for drip loss weight presumably)
Probe 10mm
ppk 232
Pay £189.16
I said that it was random but it was actually quite a good one as it turns out, just the first on the sheet.
That's a great help, thanks!
I'm a butcher too, but no idea how to read these things!
I used to work for a farm shop, their pigs were harvested with 25mm+ fat. They were horrible blubbery things!
- Location
- Yorkshire North bit
Need the fat to get the flavour. Only like gilts mesel don't like the boar taint
Theres definitely a limit to the fat though!
Mine are sows that I put away
Hilly
Member
- Location
- Scottish Borders.
And how could you possibly pass comment on that? You don't know the age of them, the breed, how they've been reared, or what they've been fed.
I don't like Fatty pork
Hilly
Member
- Location
- Scottish Borders.
Sows = bit of age surely ?
Female, in Scotland we call all female pigs sows, or 'soos'
Picked them up at 12 weeks in june
Hilly
Member
- Location
- Scottish Borders.
Female in this bit of Scotland is a gilt if it’s not sow .
- Location
- Near Colchester
On the same ration regime the females do run to fat a bit more, boars grow faster but there is a risk of boar taint which some (ladies only, men don't smell it so well) say can register after about 60Kg deadweight.
Personally I only eat gilts, most of our boars go fo hog roasts at 50kg max - they have up to 40 per week in the summer.
We are running out now, only 198 pigs left (we counted) we used to have about 2000.
Personally I only eat gilts, most of our boars go fo hog roasts at 50kg max - they have up to 40 per week in the summer.
We are running out now, only 198 pigs left (we counted) we used to have about 2000.
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