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0:03 14:43 Pork Cut Sheet Walkthrough - YouTube YouTube Start of suggested clip End of suggested clip Then you select the type of wrapper that youd like your meat to be packed. In cryovac youre vacuumMoreThen you select the type of wrapper that youd like your meat to be packed. In cryovac youre vacuum sealed its a little bit more expensive.
A typical HALF HOG order will include 14 - 18 pounds of ham cuts, 8 - 10 pounds of bacon, 18 - 22 pounds of loin cuts (chops or roasts), 8 - 12 pounds of shoulder cuts (steaks or roasts), 4 - 5 pounds of hocks and organ meats, and 3-5 pounds of ground pork, sausage, or brats.
The 6 Different Types of Primal Pork Cuts (A.K.A Parts Of A Pig) Head. Shoulder. Hock. Loin. Belly. Leg (Ham)
The pig is initially broken down into four main pieces or primal cuts. These are called the shoulder, loin, side/belly, and leg. These primal cuts are then cut into sub-primal cuts such as rib roast, tenderloin, pork belly and of course bacon.
The side of pork is broken down into sub-primals from the four primals: pork shoulder, pork leg, pork loin, and pork belly as shown in Figure 24 and Table 30.
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The 6 Different Types of Primal Pork Cuts (A.K.A Parts Of A Pig) Head. Shoulder. Hock. Loin. Belly. Leg (Ham)
Roasted pork loin is probably one of the best parts of the pig. pork loin can be made bone-in or boneless, Grilled, smoked or slow-roasted on a barbecue with whatever spices and sauces you like, the roasted pork loin is a firm favorite among chefs.
Heres a brief guide to the primal cuts of pig. Pork Butt (or Boston Butt) Its name is deceiving. Picnic Shoulder. Also known as the pork shoulder, the Picnic Shoulder comes from right below the Pork Butt. Pork Loin. Ham. Pork Side. Spare Rib. Pork Jowl. Pork Foot.
Hams: On a whole hog you get 2 hams. A whole ham on a hog can weigh between 12 and 25 pounds. Options are to smoke the hams or leave them as is (called fresh). The cutting options for hams are whole, half, thirds, quarters, ham steaks, or ham roasts.
On average about 57% of a hog make it from the pen to the pan. A 250 lb. hog will yield approximately 144 lbs of retail cuts. Around 28% of a hogs live weight is inedible product re- moved during the slaughter and dressing procedure bringing our 250 lb.

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