NFU Mutual Smallholding Insurance

Author Topic: Cutting list  (Read 830 times)

docsal

  • Joined Feb 2017
Cutting list
« on: March 12, 2018, 01:06:41 pm »
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?
Voss Electric Fence

harmony

  • Joined Feb 2012
Re: Cutting list
« Reply #1 on: March 13, 2018, 10:04:59 am »
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.

SallyintNorth

  • Joined Feb 2011
  • Cornwall
  • Rarely short of an opinion but I mean well
Re: Cutting list
« Reply #2 on: March 13, 2018, 11:38:33 am »
I ask for the tenderloins as tenderloin. That meat’s too wonderful to get lost in other cuts, diced etc.
Don't listen to the money men - they know the price of everything and the value of nothing

mebnandtrn

  • Joined Mar 2014
  • lower whitley
Re: Cutting list
« Reply #3 on: March 13, 2018, 12:40:24 pm »
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

oaklandspigs

  • Joined Nov 2009
  • East Sussex
    • OaklandsPigs
Re: Cutting list
« Reply #4 on: March 14, 2018, 08:41:22 am »
mu butcher has a form which might help you think about what cuts are available

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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"Perfect Pigs" the complete guide to keeping pigs; One Day Pig Courses in South East;
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SallyintNorth

  • Joined Feb 2011
  • Cornwall
  • Rarely short of an opinion but I mean well
Re: Cutting list
« Reply #5 on: March 14, 2018, 08:43:11 am »
mu butcher has a form which might help you think about what cuts are available

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
Don't listen to the money men - they know the price of everything and the value of nothing

greenbeast

  • Joined Jul 2014
Re: Cutting list
« Reply #6 on: March 14, 2018, 09:23:07 pm »
mu butcher has a form which might help you think about what cuts are available

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.

Bionic

  • Joined Dec 2010
  • Talley, Carmarthenshire
Re: Cutting list
« Reply #7 on: March 15, 2018, 07:17:55 am »
mu butcher has a form which might help you think about what cuts are available

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.
Life is like a bowl of cherries, mostly yummy but some dodgy bits

greenbeast

  • Joined Jul 2014
Re: Cutting list
« Reply #8 on: March 15, 2018, 08:48:02 pm »
mu butcher has a form which might help you think about what cuts are available

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!!

docsal

  • Joined Feb 2017
Re: Cutting list
« Reply #9 on: March 16, 2018, 09:23:00 am »
Really helpful - thanks!

bryntevans01

  • Joined Aug 2017
Re: Cutting list
« Reply #10 on: April 20, 2018, 07:44:48 pm »
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! ????

greenbeast

  • Joined Jul 2014
Re: Cutting list
« Reply #11 on: April 21, 2018, 11:05:43 am »
good luck getting the blood!!

 

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