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What do we mean by “1/2 of a Hog”?
The butcher shop splits the carcass from tail to snout to produce two equal halves. You can have your ½ of the hog processed according to your specifications. For example, you cannot have your ½ processed into all bacon. You can ask that the butcher convert you ½ into as much bacon as possible. There are many other potential “cuts” that can come from your portion, including ground pork. We do not sell by the “ ¼ pig for cuts”. It is simply too difficult to divide the carcass into that many equal portions. Our animals eat a broad range of plants and are fed a special diet high in oats to give the meat full and delicious flavor. |
What do we mean by “Ground pork by the 1/6th”?
All the meat from the carcass is made into ground. We standardize 1/6th to be 20 pounds of packaged ground. We do that for simplicity. A small animal might actually yield five 1/6ths, a large animal seven or eight 1/6ths. State regulations require that we charge you by the hanging weight. In this case, that is 37 pounds. The actual hanging weight needed to produce 20 pounds of ground pork is 37 pounds. We use 1/6ths because that is a convenient amount for our customers. Quality Meats controls the percentage of fat in the ground meat to produce ground pork that is close to 80 to 85% lean. That is optimum for ground pork cooking. This meat is excellent for any dish that requires ground pork. Whole hog, pastured, ground pork is the highest quality ground pork you can buy. You will also find that it makes delicious, (NOT greasy) burgers that you can cook and serve just like beef hamburger. (Gail mixes our beef and pork 50/50 to make super special burgers.) |
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Meat from a typical half hog can consist of approximately: The actual outcome depends on what you request, what QM can do, and of course the size and attributes of your animal’s carcass. 12 lbs. pork chops 2 packages of spareribs (1.5 lbs.) 3 shoulder roasts (4 lbs.) 2 smoked hocks (0.75 lbs.) 6-10 lbs. ground pork and/or ground sausage 1 ham (15-18 lbs.; can be cut smaller) 8-10 lbs. bacon (Variety meats, if requested, such as heart, liver, kidneys, tongue, and fat/lard). |
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