Jun 6, 2016
Over the last few episodes we have talked about raising pork.
Today we will be shifting that conversation over to cover what do you do with that pig once it has been raised.
The obvious answer is you take it to a butcher who processes it down into various cuts.
But this is where the questions come into play.
What cuts should have the butcher break down the pig into?
Should keep those cuts as cuts or turn that meat into value added product like sausage?
Should you always process pigs into the same cuts, or does your market demand different cuts at different times through the year?
And then how do you take into account the on the land management to ensure that you have enough pigs ready at different times of year to maintain demand for the individual cuts.
Are you confused yet?
It gets complex pretty quickly.
In this episode, we'll dig into some of the different cuts of pork, and Darby’s rationale for selling which ones, when. And this episode should help you balance what you are doing on the land with balance what you need to keep in the freezer.
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