(800) 853-2651
SHOP NOW

Pig butchering bill

D

Donald Lehman

Well-known Member
A day or so ago someone asked about butchering costs for a steer. Just got the bill for a pig.

$15 for butchering.
$100 cut up and vacuum pack 250 pounds of meat.
$43.80 to smoke 73 pounds of ham and bacon.
$10 for trucking

The cost included 10 lbs. of stew meat, salt pork, and 20lbs of ground pork.

Total cost: $168.80.

I thought that was pretty reasonable.

Cutting and packing was $.40lb.
Smoking was $.60lb.

The freezers are full, too. Couldn't fit in a rabbit right now.

Fresh ham for supper and bacon for breakfast tomorrow.
 
How many of us are invited for breakfast?
Sure sounds appetizing.
a247443.jpg
 
That looks so yummy! Now here is a question. When I like to do baking that is more Colonial / Civil War, you really should follow the old books or recipes. They use LARD. Today you just use Crisco. I have heard that real baking or cooking lard is made from the fat in a spacific area of the pork belly. It has a better flavor and works better. Kind of white fat versus yellow or brown fat. Or is it young versus older pig? You have any idea? Thanks
 
Gene and Mike, no I didn't include those costs because the poster was just asking about butchering costs. I don't know exactly what I have in feed costs. I feed mine a bit longer than most people do so I can get a decent yield of salt pork, too. Last year we figured we had about half or a bit better of buying from the store, all costs included. This one probably cost me a bit more than that.
 
By CA standards, that is amazing. Kill alone would have been $75-$125 depending on how far a trip it was and at least two and change to butcher and wrap. No idea on smoking and all the other stuff. If I had pigs, it would be almost worth it to drive to your state.
 
We used to render our own lard when my grandparents were alive. Can't say as I remember any color fat other than white on any of our pigs. Don't remember if the fatback we put up for the salt pork and the lard came from different spots on the pig. I do remember that it took an fairly low heat and frequent stirring to prevent scorching while cooking the fat down into lard. Since lard was the only cooking oil we used, rendering it was serious business. If you go to the section that caters to Mexican foods at Wal-Mart they have lard for sale. Don't know about other grocery stores.
 
We have three butchering facilities in the immediate area and their prices are competitive. They are all busy to capacity just about year-round. Two of the three will not take farm animals during hunting season because they are at full capacity doing deer and bear. (1500-1700 deer each per season) The people who did this pig recently spent a PILE of money building a new larger facility. They gotta be making few bucks.
 
Cost about $360.00 out here when we had our last pig done. Do like that they vacum pack the meat though. This is Colorado.
 
As Donald can vouch, around here a lot of the cooking is still done with lard, as we've got a large population of Amish and various denominations of Mennonite and other conservative faiths, many of whom still cook much like their great-grandparents did, often with the same recipes. If you can't find lard in your area at the mainstream grocery stores, try looking for a Mennonite or similar bulk store--we've got several around here, and I've seen lard for sale in most all of them.
 
One time went down to Cass,WV where they have the state run logging railroad. Where you take the 11 mile trip all of the way to the top of Bald Knob. Up at the top they stop for lunch break and they reccomend you buy a box lunch next door to the station. Was really good with chips, soda, and a Nice Thick Ham Biscut. The Biscut was made with lard and even had some bacon grease drizzled over top of the ham slices. Oh that was good eating. Had a chance to talk to the woman cook before the trip. Do some reinacting too so that and being farm raised is just one of the reasons I like to old fasion cook. Thanks for the information. Pretty much sounds as ifyou only want to render the whitest and cleanest fat for cooking.
 
If he hasn't already, next time you have one butchered, have him toss some thin sliced pork chops in the smoker. Mm good with your eggs.
 
You must log in or register to reply here.

Similar threads

J
Price shock!!!! at the food store!!
2 3
Replies
55
Views
4K
Texasmark1
T
J
Curing bacon.
Replies
15
Views
3K
Anonymous-0
A
Tractor Parts Tractor Manuals

We sell tractor parts! We have the parts you need to repair your tractor - the right parts. Our low prices and years of research make us your best choice when you need parts. Shop Online Today.

Copyright © 1997-2024 Yesterday's Tractor Co.

All Rights Reserved. Reproduction of any part of this website, including design and content, without written permission is strictly prohibited. Trade Marks and Trade Names contained and used in this Website are those of others, and are used in this Website in a descriptive sense to refer to the products of others. Use of this Web site constitutes acceptance of our User Agreement and Privacy Policy TRADEMARK DISCLAIMER: Tradenames and Trademarks referred to within Yesterday's Tractor Co. products and within the Yesterday's Tractor Co. websites are the property of their respective trademark holders. None of these trademark holders are affiliated with Yesterday's Tractor Co., our products, or our website nor are we sponsored by them. John Deere and its logos are the registered trademarks of the John Deere Corporation. Agco, Agco Allis, White, Massey Ferguson and their logos are the registered trademarks of AGCO Corporation. Case, Case-IH, Farmall, International Harvester, New Holland and their logos are registered trademarks of CNH Global N.V.

Yesterday's Tractors - Antique Tractor Headquarters
Website Accessibility Policy

Back
Top