Steve in Mass

Buying Half A Hog?

Rate this topic

11 posts in this topic

I am thinking of doing this. Has anyone else?

 

I can get half a Berkshire Heritage Hog for $3/lb (hanging weight, i.e. skin, head, hooves and unusable organs removed). Hanging weight of half is about 100 lbs. Add another ~$100 for kill, processing, and butchering.

 

Typical yield if as follows:

 

For a half hog order you can roughly estimate you will receive the following:   

 

  • 10-12 lbs of pork chops

  • 3 lbs of spareribs

  • 8-10 lbs ground pork and/or sausage

  • 8-10 lbs bacon

  • 15 lb fresh ham

  • 10 lbs picnic shoulder roast

  • 4-6 lb Boston shoulder roast

  • 5 lbs ham hocks or stew bones (great for soup, stew, or dogs)

  • 1-2 lb jowl

  • 1.5 lbs feet

 

Although you can request it cut just about any way you want it. (I would take a few less chops and get a loin roast and corresponding tenderloin roast as well.)

 

Comes vac packed and frozen.

 

Any thoughts, advice? How's the pricing? (I figure it comes out to about $5.50/lb)

 

 

 

 

 

Share this post


Link to post
Share on other sites
7 hours ago, Steve in Mass said:

I am thinking of doing this. Has anyone else?

 

I can get half a Berkshire Heritage Hog for $3/lb (hanging weight, i.e. skin, head, hooves and unusable organs removed). Hanging weight of half is about 100 lbs. Add another ~$100 for kill, processing, and butchering.

 

Typical yield if as follows:

 

For a half hog order you can roughly estimate you will receive the following:   

 

  • 10-12 lbs of pork chops

  • 3 lbs of spareribs

  • 8-10 lbs ground pork and/or sausage

  • 8-10 lbs bacon

  • 15 lb fresh ham

  • 10 lbs picnic shoulder roast

  • 4-6 lb Boston shoulder roast

  • 5 lbs ham hocks or stew bones (great for soup, stew, or dogs)

  • 1-2 lb jowl

  • 1.5 lbs feet

 

Although you can request it cut just about any way you want it. (I would take a few less chops and get a loin roast and corresponding tenderloin roast as well.)

 

Comes vac packed and frozen.

 

Any thoughts, advice? How's the pricing? (I figure it comes out to about $5.50/lb)

 

 

 

 

 

$5.50 sounds kind of pricy, even before you figure out what you can and can't use. 

Share this post


Link to post
Share on other sites

 Got this from a site out in NJ 

HERE IS APPROXIMATELY WHAT'S IN INCLUDED
PORTION
WHOLE
HALF
QTR
SMOKED HAM ROAST
4
2
1
SMOKED HAM STEAKS
8
4
2
BACON (lbs.)
14
7
3
SCRAPPLE (lbs.)
16
8
4
BOSTON BUTTS
4
2
1
PICNIC SHOULDERS
4
2
1
SIRLOIN ROASTS
2
1
1*
RIB ROASTS
2
1
1*
PORK CHOPS
40
20
10
SPARE RIBS (racks)
2
1
1/2
SAUSAGE (lbs.)
12
6
3
FEET
4
2
1
BONES
4
2
1

 


The meat you'll take home after it's cut and trimmed will be approximately 80% of the hanging weight, so here are the approximate prices of the Berkshire pork you'll take home:
Whole Pig: Approx. $720 ($4.49 lb.)
Half Pig: Approx. $380 ($4.74 lb.)
Quarter Pig: Approx. $200 ($4.99 lb.)

Share this post


Link to post
Share on other sites

I've done this sort of thing with grass fed organic beef. It can take a while before you get to a lot of the

meat. I'd suggest the best course of action is to split it with a buddy. That way you both get a good price on high end meat and you don't end up biting off more than you can chew and swallow.

Share this post


Link to post
Share on other sites
17 hours ago, MakoMike said:

$5.50 sounds kind of pricy, even before you figure out what you can and can't use. 

I am paying 7$ - $10 a pound for chops right now. Remember, this is NOT run of the mill supermarket pork. The $5.50/lb is based on usable parts.

Share this post


Link to post
Share on other sites
15 hours ago, Seakarp said:

I'd suggest the best course of action is to split it with a buddy.

This is why I am only looking at a half hog instead of a whole one.

Share this post


Link to post
Share on other sites
2 hours ago, sbcbmx112 said:

If I had a chest freezer I'd totally do it.

The half hog yield I mentioned above uses about 2 cubic feet of space.

Share this post


Link to post
Share on other sites

Thats a whole lot of pork. But if I had a deep freezer. Id go for it. meat quality is probably way better then the run of the mill smithfields brand 

Share this post


Link to post
Share on other sites
5 hours ago, sbcbmx112 said:

If I had a chest freezer I'd totally do it.

I would if I had a chest freezer. You might call a place like Stearns in charlton, they have a website.

Sometimes, they may have specials

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to register here in order to participate.

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now

  • Recently Browsing   0 members

    No registered users viewing this page.