Author Topic: What cuts  (Read 3513 times)

Cran

  • Joined May 2013
What cuts
« on: October 17, 2013, 12:18:04 pm »
Out two boys are coming to end of their cycle here, both are 24 weeks old and around 65 kg. I'm thinking another 4 weeks or so and away they go. Question is what way to get them done, Ham or Pork????

They're going to be split between 3 freezers, but can you freeze Ham/bacon or better just getting couple of hams and rest as pork very confused ???

Any advice greatly appreciated.......
C

Sudanpan

  • Joined Jan 2009
  • West Cornwall
    • Movement is Life
Re: What cuts
« Reply #1 on: October 17, 2013, 03:35:02 pm »
We've had pigs for the last 4 years. We generally take them through to about 7 months old and dead weights have been between 62 and 87kg. We have had the carcasses cut to include pork, sausages, ham and bacon.
It isn't a case of either/or pork/ham, it depends on what you want.
We have had no problems whatsoever freezing both fresh pork and cured ham/bacon.
HTH
Tish

Liam_86

  • Joined Apr 2013
Re: What cuts
« Reply #2 on: October 17, 2013, 05:44:08 pm »
Go for a little bit of everything.

Then you will know what to get more of next time.

Nothing wrong with freezxing bacon either

good luck

oaklandspigs

  • Joined Nov 2009
  • East Sussex
    • OaklandsPigs
Re: What cuts
« Reply #3 on: October 17, 2013, 05:52:44 pm »
Freezing ham and bacon is fine
 
we slice and freeze bacon in 8 slice freezer bags
 
We cure, cook, cut into slices and freeze ham - into typically 4 slices to a bag.  Then just unfreeze for sandwiches or that salad - it's great!
 
 
 
 
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MAK

  • Joined Nov 2011
  • Middle ish of France
    • Cadeaux de La forge
Re: What cuts
« Reply #4 on: October 17, 2013, 09:00:10 pm »
Yep - cook the hams, cut it and freeze in the portion size you want. We do the same with the bacon we make.
This subject comes up now and again and I would strongley suggest that you read up and list the anatomy against cuts. A half of pig is essentially cut into fore-middle and rear with the tenderloin, liver, kidneys and heart removed before. for example - A shoulder/neck joint is massive and can be cut into joints ( on and off the bone),steaks and is ideal for sausage ( 80% meat - 20% fat typically).
Each section can be cut in different ways - so if you don't want too many chops or ribs then you can ask for bonned loin roast, steaks or go full on with different bacon cuts.
Seriousley I would list things as sadley others here have questioned what their butcher has given them in terms of missing offal,cuts and sausage quantity. OR - buy a set of knives and do it yourself - it is not rocket science and such a revelation how much good trimmings can be used in sausage.  Good luck. 
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Foobar

  • Joined Mar 2012
  • South Wales
Re: What cuts
« Reply #5 on: October 18, 2013, 01:35:59 pm »
Yeah, best to learn the anatomy and how a butcher would cut.  There are resources on line like these:
QMS Scotland - have videos of cutting beef, pork and lamb
http://www.qmscotland.co.uk/index.php?option=com_content&view=article&id=112&Itemid=65


BPEX - Pork Cutting Specs
http://www.bpex.org.uk/cutting-specification/files/assets/seo/page1.html
(BPEX website is a bit rubbish for finding things and I'm not sure this link works properly as it's not showing the pictures for me - but get in touch with them and they should be able to provide the pukka PDF version)


And, not pigs but whilst we are on the subject of cutting :) ...

Eblex Cutting Guides (Beef & Lamb)
http://www.eblextrade.co.uk/cutting-specifications

 

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