The Accidental Smallholder Forum
Livestock => Pigs => Topic started by: docsal on March 12, 2018, 01:06:41 pm
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Could anyone share a cutting g list for pork with me please? First pigs going off in a few weeks and my internet searches have me flummoxed!
I wondered if someone here could share a list with me that I could tweak to suit our requirements?
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A standard cut would be shoulders boned and rolled, loins done as chops, belly pork pieces/strips and leg joints. You can then vary. So, shoulders could be minced or made into sausage. Middles could be bacon or loins boned and rolled instead of chops. Gammons from the hams etc.
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I ask for the tenderloins as tenderloin. That meat’s too wonderful to get lost in other cuts, diced etc.
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I know you are going to be getting a butcher to do it for you, but this youtube clip gives you a great overview of what cuts come from where, and what cuts are available.
https://www.youtube.com/watch?v=aXPmxWEXrRU (https://www.youtube.com/watch?v=aXPmxWEXrRU)
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mu butcher has a form which might help you think about what cuts are available
http://www.smithersbutchers.co.uk/pork-cutting-form/ (http://www.smithersbutchers.co.uk/pork-cutting-form/)
scroll down the forum until you get to
First Cutting Instructions
and click the 'individual cuts' button and a list of options for each part will appear
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mu butcher has a form which might help you think about what cuts are available
http://www.smithersbutchers.co.uk/pork-cutting-form/ (http://www.smithersbutchers.co.uk/pork-cutting-form/)
scroll down the forum until you get to
First Cutting Instructions
and click the 'individual cuts' button and a list of options for each part will appear
:bookmark: pig cutting list
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mu butcher has a form which might help you think about what cuts are available
http://www.smithersbutchers.co.uk/pork-cutting-form/ (http://www.smithersbutchers.co.uk/pork-cutting-form/)
scroll down the forum until you get to
First Cutting Instructions
and click the 'individual cuts' button and a list of options for each part will appear
ha ha considered posting that from smithers too.
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mu butcher has a form which might help you think about what cuts are available
http://www.smithersbutchers.co.uk/pork-cutting-form/ (http://www.smithersbutchers.co.uk/pork-cutting-form/)
scroll down the forum until you get to
First Cutting Instructions
and click the 'individual cuts' button and a list of options for each part will appear
Thanks for sharing that cutting list. What to have 'done' is something that puzzles me each time I send pigs off.
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mu butcher has a form which might help you think about what cuts are available
http://www.smithersbutchers.co.uk/pork-cutting-form/ (http://www.smithersbutchers.co.uk/pork-cutting-form/)
scroll down the forum until you get to
First Cutting Instructions
and click the 'individual cuts' button and a list of options for each part will appear
Thanks for sharing that cutting list. What to have 'done' is something that puzzles me each time I send pigs off.
haha, you try writing a cutting list at 10pm every tuesday!!
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Really helpful - thanks!
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Hams-
Hocks-
Trotters, always make great stocks!
Tender loins separate
Keep the loins whole and on the bone. This gives you or your customer the option of chops or roasting the loin or both!
Some decent chefs will take the head for cheeks and braun terrine
Belly, leave bones in for ribs.
Shoulder prepped and bone left.
As a chef, there is nothing more frustrating or disheartening than seeing great livestock go to an average butcher only to have him cut everything into chops. Butchers will chop it into big bits and the chefs will just trim it all again to their spec.
Also keep the blood and back fat. Black and white pudding is very easy to make and is a great little earner. I have pigs here in my farm and intend to use the carcass for stocks too! ????
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good luck getting the blood!!