-Pork-

 

To submit cutting instructions, please scroll to the bottom of this page.

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-THE CUT-


-STEAKS|CHOPS-
STANDARD RECOMMENDED THICKNESS IS A 1/2" CUT ON STEAKS and Pork chops.
-MINIMUM OF 2/PK on Pork Steaks and 4/pk on Pork Chops-
*THE BELOW RECOMMENDATIONS ARE BASED OFF OF A WHOLE HOG*

Shoulder Steaks- This cut is flavorful and rich in marbling, which keeps them tender during cooking. Blade steak is a popular, quick-cooking cut for grilling.
Approximately 16 steaks if roasts are made from the Shoulder.
Approximately 24 steaks if NO roasts are made from the Shoulder. 
Allow one steak per adult.

Pork Chops- This boneless steak is rich, tender and juicy throughout. This is the most classic of all pork 'steak' cuts and is extremely versatile. 
Approximately 40-50 chops per hog.
Allow one steak per adult.

-ROASTS-
STANDARD RECOMMENDED WEIGHT IS A 3# CUT ON ALL ROASTS
*THE BELOW RECOMMENDATIONS ARE BASED OFF of A Whole Hog*

Shoulder- This roast is a flavorful and well-marbled cut. This versatile cut can be pot-roasted whole, cut up for stews or cooked over moist smoke in a smoker to transform it into classic pulled pork barbecue. This cut can be split into all roasts, all steaks, or 1/2 roasts and 1/2 steaks.
Approximately 6-8 roasts per Hog if left all to roast cuts.
Approximately 3-4 roasts per Hog if cutting 1/2 into roasts and 1/2 into steaks.
Allow one steak per adult.

Loin- This flavorful and lean cut is deliciously tender when brined or rubbed with a spice mixture and barbecued over indirect heat.
Approximately 2 roasts per Hog. 

Ham- This well known cut is classically known for it's rich flavor when smoked and cured. One of the largest cuts on the Hog, we give you the option to leave this roast fresh or smoked.
2 roasts per Hog which can be left whole, cut in half, or quartered.
Smoke and cure charge of $1.20/lb apply.

Fresh Side|Bacon- Fresh Side is succulent and richly flavorful and is most tender when prepared using a slow cooking method, such as braising. Fresh side can also be turned into Bacon during the smoke and cure process. We give you the option to leave this cut as fresh or smoked.
2 Sides per Hog which can be left fresh or smoked and cured for Bacon.
Smoke and cure charge of $1.20/lb apply.
 

-OTHER ITEMS-

Spare Ribs- This rich, flavorful cut is generally slow cooked to maximize tenderness.
2 packages of whole ribs per Hog.

Ham Hocks- The hocks are taken from the end portion of the ham, known for rich flavor and used traditionally in stews and braising. Ham hocks can be left fresh, or can be smoked.
Smoke and cure charge of $1.20/lb apply.
 

-Sausage|Ground Pork-
 

Ground Pork- Versatile, flavorful and economical. Shape into patties, meatballs or meatloaf. 
Approximate amounts vary depending on size of Hog.

Sausage-  Sausage is seasoned ground pork that is versatile, flavorful, and juicy. The ground pork used for sausage comes from a variety of cuts of pork that were trimmed from roasts and steaks. We offer a variety of pre-seasoned and ready-to-cook options that are perfect for breakfast or the grill. We give you the option to choose from Breakfast Sausage, German Sausage, Italian Sausage, or Bratwurst (linking charges will apply for all Bratwurst and German sausages. Linking size available in Bratwurst size only).
Approximate amounts vary depending on size of Hog.
Linking charges of $2/lb may apply. 

 

*THE ABOVE IS BASED OF A whole hog AND ARE OUR SUGGESTED CUTS. IF YOU DO NOT SEE SOMETHING YOU ARE LOOKING FOR,
PLEASE CALL OUR OFFICE TO DISCUSS OTHER OPTIONS*

 

Name *
Name
Phone *
Phone
Hog Size *
Will you be giving instructions for a whole or half of a hog.
Standard cut is 3 Pound Roasts
Option of All Roasts, All Steaks, or Half and Half
If steaks are requested *minimum of 2 per pack*
*minimum of 4 per pack*
Standard cut is 1/2 Inch Thick
Would you like your Ham fresh, or the Standard Smoke and Cured
Standard is cut 1/2
Standard is Smoked and Cured
Would you like your spare ribs? Meat will be trimmed and ground if 'No'
Please Choose from the following
Please indicate whether you have additional cutting instructions that are not listed above.
Please call our office with any questions or specialty cuts