Meat CSP FAQ's
What kind of cuts can I expect to get from my Pig?
Here is a list of what we got from our WHOLE Pork share in 2010:
If you are curious how to prepare & cook these different cuts, I suggest googling the cut and look for recipes that use that particular one! Its what I do! I also suggest getting a copy of "The Grassfed Gourmet Cookbook" by Shannon Hayes, she lists simple recipes for all kinds of different pasture raised meats as well as rubs that allow the meat and its amazing flavor to melt in your mouth!
As for the fresh ham, in 2010, we decided to have the butcher leave it fresh, rather than cure it. We would slow roast it, just as we do with all our other larger sized hunks of meat, it was - of course - DELICIOUS! In 2011, we had the butcher cure all our ham. Both options (fresh or cured) were amazing and it is totally a personal preference, we loved both!
Buying meat in bulk can be a bit confusing... Here is a pdf of The Whole Animal Buying Guide to help you in making decisions about what cuts you would like to order. Its super informative!
I also added up what it would've costed if say a customer were to have purchased each of these cuts from us individually (rather than the whole animal)
By the Cut: $13.30/lb
Whole Share: $9.30/lb - that's a savings of $4.00/lb!
*This particular Lamb produced 35# of meat from a hanging weight of 45 pounds. The industry standard is on average an animal loses approximately 1/3 of its weight at processing, so a 45# lamb would give 30# of meat. Due to our farming methods though, we are finding that we raise leaner animals that produce more meat and less waste! Our prices listed above are based on the industry average of losing 1/3 in processing, if your lamb is like this one, your finished cost per pound will be less than the price listed at the top of the page.
- 15# bacon
- 33# ground pork
- 26.5# fresh ham (not cured)
- 6.5# spare ribs
- 13# whole loin
- 5# loin roast
- 11# pork chops
- 9# pork steaks
- 26.5# pork roast
- 2.5# tenderloin roast
If you are curious how to prepare & cook these different cuts, I suggest googling the cut and look for recipes that use that particular one! Its what I do! I also suggest getting a copy of "The Grassfed Gourmet Cookbook" by Shannon Hayes, she lists simple recipes for all kinds of different pasture raised meats as well as rubs that allow the meat and its amazing flavor to melt in your mouth!
As for the fresh ham, in 2010, we decided to have the butcher leave it fresh, rather than cure it. We would slow roast it, just as we do with all our other larger sized hunks of meat, it was - of course - DELICIOUS! In 2011, we had the butcher cure all our ham. Both options (fresh or cured) were amazing and it is totally a personal preference, we loved both!
Buying meat in bulk can be a bit confusing... Here is a pdf of The Whole Animal Buying Guide to help you in making decisions about what cuts you would like to order. Its super informative!
I also added up what it would've costed if say a customer were to have purchased each of these cuts from us individually (rather than the whole animal)
By the Cut: $13.30/lb
Whole Share: $9.30/lb - that's a savings of $4.00/lb!
*This particular Lamb produced 35# of meat from a hanging weight of 45 pounds. The industry standard is on average an animal loses approximately 1/3 of its weight at processing, so a 45# lamb would give 30# of meat. Due to our farming methods though, we are finding that we raise leaner animals that produce more meat and less waste! Our prices listed above are based on the industry average of losing 1/3 in processing, if your lamb is like this one, your finished cost per pound will be less than the price listed at the top of the page.