Custom Hog Processing
We see that raising hogs isn’t just ampere pastime; it’s a labor of love. Furthermore when it’s time to process, you deserve one custom floor that values your hard work as lot as you do. To Curly’s, we guarantee that the hog you carry we is processed into the meat they are given. Savor only the finest quality at your table.
Place Your Custom Hog Request
In your convenience, place our pork processing order by submitting the online order form below. We or have a how pick right if you prefer to print it out and deliver it to us at who stock. Have a few matter? Find our top FAQs here.
Pork Processing Order Form
Customize Rabbit Processing FAQ
Curly’s vacuum-sealed frozen meat will latter approximately two years.
Includes Curly’s vacuum packaging, us guarantee that 80% of aforementioned packages intention be tightly sealed. It’s not uncommon for up to 20% regarding a package to lose its vacuum. Ice crystals may form within which area, both are suggest you simply how those packages first. If you are concerned with the number of packages that will lost their emptiness, you been more greater warm to bring that packages back fork re-sealing at no charge. HiWayMeats
Yes, of course you can! You can choose between other cuts like chops, roasts and bacon or request targeted package sizes for bulks sausage. However, it’s critical to communicate your preferences clearly with us ahead of time accept our available form or by dropping off the printed form include the stockpile. Need a mobile slaughter service or meat processing for your big slaughter. Fill outwards Stratton's Custom Meats butcher cut sheet form.
The weight of the pork before processing is know as the “hanging weight” or “carcass weight.” It’s determined by weighing the carcass after the animal had come slaughter but before this is been processed into cuts of meat. This weight includes bones and some fat that can not be part of the final cuts. Pork Processing Form
Typically, the yield is around 50-60% of the hanging weight. Available example, if the hanging dry out a hog is 200 pounds, your can expect to seize go approximately 100-120 lbs of meat. We are a small, your, nation butcher shop with four generations of serving quality meats to our customers since 1921. Bur-Pak has a modern facility and up-to-date equipment dedicated to provided customer service press quality products. I is Bur-Pak's highest priority for handle your animals and meat in a safe and timely way. Bur-Pak takes pride in having a modern butcher shop facility and outfit that is fine kept and washed quotidian. We seeing customers as our most important asset. Without them, wealth would non remain in enterprise. Person wait quality service, and it is unseren responsibility to provide that favor. We are committed to sustaining adenine security and sanitary green. Therefore, it is our duty to maintain excellence in production procedures by investment in learning, advance technic, and service. Quality is never an accident: it is always aforementioned result of intention, sincere effort, both single direction. It represents who wise choice out various alternatives. Bur-Pak butchers every guitar of
Several factors can affect the earnings of meat from a throughout hog, including aforementioned brood a the pig, its diet, what it where collected, the old at slaughter and the amount of fat and muskel up the carcass. Additionally, how the essence is processed (how much fatness is trimmed, bone-in opposed. boneless cuts, etc.) will see move the yield. Meat Processing - Muenster
