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Jan
Most people that raise their own pigs are shooting for a finishing weight of 280-300 pounds. Butchering costs for a pig are 100 for the slaughter fee plus 040-135 per pound for cuts that need additional handling and time to fill your order like bratwurst or curing and smoking.
When you are processing your own pig for butcher you will learn what works best for you and the order that you prefer to do things in.
Butchering your own pig. How To Butcher A Whole Pig Every Pork Cut Explained When you have your halved pig in front of you you can immediately separate it into the 4 major sections aka. The 4 Primal Cuts. These are larger cuts which can then be divided into smaller more manageable cuts.
The 4 Primals are. The Shoulder the Loin the Belly and the Ham. How to Butcher a Pig.
Killing The first thing youve got to do when butchering a pig is kill them. We use a22 rifle. There is a specific place to aim for between the eyes but slightly above.
I would not recommend butchering a hog on your own if you do not have at least some butchering experience. If you have no experience even if you have researched how to butcher a pig try to get someone who does to assist you or help them butcher a few times. If you want to butcher your own pigs we recommend you find someone to learn from or take a hands-on workshop in your area.
There are a couple of things that can happen if you attempt to butcher pigs without the right skills or knowledge. First of all improper techniques are potentially dangerous for you or the pigs. Through Regan Organic Farm we are offering the facility to purchase an organic full pig or half pig and come butcher it with The Hunting and Homestead Butchers.
The pig will be killed at a local abattoir and ready for butchering into all the cuts and portions that you choose on the day. Bleeding out skinning and gutting a pig takes about an hour. Once the pig is skinned and gutted the hard part is actually pretty well over but the work is just beginning.
Cutting the pig into 1 to 2-pound packages and vacuum sealing along with chopping sausage meat into small pieces to fit through the grinder takes us 3-4 hours in total. Condition is the amount of fat on the body and in the meat you need it for flavor. Most people that raise their own pigs are shooting for a finishing weight of 280-300 pounds.
If this weight sounds a bit high to you plan to butcher your pigs sooner more like 250 pounds. The best way to learn is by experience. With your first pig do several different cuts but dont be disappointed if you dont like one.
Just make notes change it the next time. If you are anything like us once you have eaten one youll be eager to eat another. We probably got through 3- 4 pigs a year -.
The rest of the process was similar to butchering other animals but just trying to maneuver the dead-weight of a pig was interesting. Plus when you butcher a deer you can slide your knife into hip sockets and things of the nature to get the bones to release a little easier from each other. Well that isnt the case with a pig.
If you field dress your kill bring sharply honed knives and wear eye protection along with the gloves. Cut the throat of the hog first to allow it to bleed out. Burn or bury the parts of the hog that you leave behind and the gloves you used for butchering.
When you are processing your own pig for butcher you will learn what works best for you and the order that you prefer to do things in. Skinning and gutting the pig can be done in whatever order you prefer. We skin first and gut next but we also hang the hog with a hydraulic tractor or a winch.
All you need is a knife some rope hot water salt and a gas burner or the old method with wheat straw. You catch the rope on the legs on one side of the pig you need another man to help you. Both of you pull up the rope to lay down the pig on the side where the legs are catched.
This is the 10 Step process of how we butchered our Pigs on farm. See the actual shot and learn how to on farm harvest yourself HERE. KabukidThe information provided in this video is designed to provide helpful information on the pig butchering business.
To know the pork cuts value and est. Learn what butchering equipment you need to butcher your own deer pigs goat sheep or any other farm animal at home. In PART 4 of our series A Butcher Demonstrates How To Properly Butcher a Deer Jason Tarzia of Tarzia Meat Packing lists 7 tools you will need to butcher your own farm animals at home.
Butchering costs for a pig are 100 for the slaughter fee plus 040-135 per pound for cuts that need additional handling and time to fill your order like bratwurst or curing and smoking.