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Author Topic: Abbattoir terminology  (Read 136 times)

davie87

  • Joined Sep 2020
Abbattoir terminology
« on: September 01, 2020, 03:42:09 pm »
hi everyone, im new to being registered but have been reading the site for over a year now!

I have 4 pigs who are coming up to slaughter weight.

Can anyone help or explain the response i have been given by the abbatoir-

"We do basic butcher here on site – so a pig would be – 4’s of pork, loins, belly, leg."

What is also the difference between kill, dress and cut?

Thanks for any help or information that can be provided.

Thanks

Dan

  • The Accidental Smallholder
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  • Joined Oct 2007
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Re: Abbattoir terminology
« Reply #1 on: September 02, 2020, 07:24:24 am »

harmony

  • Joined Feb 2012
Re: Abbattoir terminology
« Reply #2 on: September 02, 2020, 09:53:02 am »
They mean that they will do all the pigs the same. Their basic cut is shoulder, loins, belly and legs so I would expect shoulder joints, chops, roasting joints and strips of belly pork.  This is what our abattoir does. Our butcher does a different cut so we can have joints from the loins instead of chops, we get pork steaks and he can dice or mince shoulders.


I would suggest you talk to the abattoir because nothing is a given in these places. And give some thought to want you want. Maybe send in one pig first as a trial run. Always write down what you want and give it to them.


Think about -


Shoulders - do you want them boned and rolled in joints or did you want sausage, dice or cubed?
Loins (upper middle section of pig) chops or loin joints
Legs (two on a pig, back ones) roasting joints.
Belly - strips, joints.


Do they do sausage?


Try and ring them.


 

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