Hog Cut and Wrap
When you get a whole or half hog from us you get to choose how the
meat is cut and wrapped which means which types of cuts and how you
want the portions packaged.
You could get your meat uncut - meaning the whole or half animal at
hanging weight - to take to your own butcher, cut and wrap it
yourself, or roast whole like over a BBQ.
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Hanging Weight:
The weight of the meat after harvest and initial
processing. Initial processing can mean different
things - for instance some farms keep the skin on for
hanging weight and some don't. Here at WDR our
hanging weight is calculated after gutting, skinning,
and removing the head, feet, and tail. |
Most people want the meat cut and wrapped for them and for this
service we introduce you to Meridian Meat Market in Meridian, California.
Meridian is an excellent small USDA inspected butcher shop run by a
family. If you want Meridian to cut and wrap your hog we will
haul the meat to and from Meridian at no charge as part of our
service. You will be responsible for Meridian's charges which
we will collect when you pay for your meat - so you only have to write one
check. Meridian charges by hanging weight with an extra weight based charge for
those portions you want smoked (see their form for exact prices). Please be aware that if Meridian has slight price
fluctuations you will be responsible for the exact amount they
charge.
How much meat is half a hog?
The final packaged weight of meat is dependent on the hanging weight
of the hog, the amount of waste meat and bones, and the cut options
you choose. The decisions you make such as whether to remove
the bones from certain cuts determine the final packaged weight of
your meat.
If you choose cuts that are all "bone-in" then you will have the
least amount of weight loss from hanging to packaged weight.
With all "bone-in" options the waste is a small amount of trimmings
that were not suitable for ground meat and the front shoulder and
leg bone. We encourage you to have the bones packaged as they
make great soup and broth.
Here is the meat you get from half a hog:
You can also request packaging of any removed bones and back fat.
Back fat will only be packaged if there is enough to do something
useful with - otherwise it will get put into the ground meat.
We have collaborated with Meridian to develop a cut and wrap
instruction form that covers the most common options requested.
To specify your cut and wrap choices please fill out the form:
cut
and wrap form.
If you have a special request or don't see an option on the form
that you want please feel free to give us a call - or just write it
on the form that you turn in and we will email you if we don't
understand what you want.
Note on
the form: We highly recommend the vacuum seal
option as its a very professional packaging that lasts a long time
in the freezer.
Can I get the organs and other offal?
Organs can be saved for whole pig orders and most half pig orders.
If both parties splitting a pig want the same organs will will
allocate them as evenly as possible. However, we will not cut
an organ in half. We will save liver, heart, kidney, and
tongue at the ranch and freeze them until your meat is ready at
Meridian.
We will also save feet and ears upon request. Please note they
will have the skin and hair on them.
If you don't want the organs or other offal rest assured that they
are not wasted. Our dogs love them!
Can I get the leaf fat (body cavity fat)?
The leaf fat can also be saved upon request and will be frozen
at the ranch until your meat is ready from Meridian. The
abdominal membrane will still be attached but is very easy to remove
with a filet knife.
How long does it take before I get my meat?
We butcher hogs every four to eight weeks depending on when they are
ready. When you reserve a hog we will let you know
approximately when the butcher date for your hog will be.
If your meat is being taken to Meridian their processing time is
between 3 to 6 weeks to complete the cutting, smoking, and wrapping.
Sometimes ordering meat this way can be a little frustrating due to
the uncertainty of when you will get it. We might have a butcher day postponed due to
rain or due to Meridian being booked. Or at other times
Meridian's processing time is on the long end of the range because
they don't have enough meat to put into their smoker. A lot of
moving parts have to come together to provide this custom service -
so please allow enough time.
What is the final cost?
The final cost is based on the hanging weight of your hog plus
Meridian's charge (if utilized) plus delivery fee (if any).
Final Cost = (Hanging weight * per lb charge) + Meridian's fee +
delivery fee
A common hanging weight for half a Berkshire hog is 80 lbs.
With that size hog Meridian's fee with typically smoked portions is
somewhere in the $70 - $80 range. Using that as an example you
can expect the price (excluding any delivery fees) to be somewhere
in the neighborhood of:
$560 = (80lbs * $6/lb) + $80 for Meridian
How do I get my meat?
When your
meat is ready you can pick it up at the farm or have it
delivered on one of our delivery days. For delivery options
and fees see the
delivery page.
How do I get started?
Contact us via phone or email about availability and then fill out
the cut and wrap form:
cut
and wrap form.
We do not require a deposit. You pay when you receive your
meat.
Wind
Dancer Ranch 2003 - 2010.
