Tuesday, November 15, 2011

Everything but the oink - butchers cuts

When we took our hogs to the butcher he asked what we wanted, what type of cuts. We looked at him with the blankest of looks. I finally told him that we were new to having our animals butchered and could he please explain to us the different types. The butcher was very patient as he went over the different areas of the pig and what cuts come from each area. We also asked him for suggestions as it was kinda overwhelming in the moment.

As we were leaving, Mr. Wild and I laughed at each other, in that "I thought you knew about all this" kinda way. When we got home I got online and started looking for meat cutting information. I came across Ask The Meatman meat cutting chart posters. We ordered the notebook size charts for pork and beef. The came a couple of days later and just in time because our cow went to the butcher last week!

One of the questions the butcher asked was did we want everything? The organs, the ears, the feet, etc. I told him that I didn't know what to do with all of that and to please donate it or use it for his family. It was a bit embarrassing! In my defense though, Las Vegas doesn't have butchers like Kentucky does. We'd happened to find one in Arizona but his wait time was over a year and his prices were astronomical! One thing we learned is that when deer season is in, the butchers fill up fast, that's good to know for next year!

In researching how to use all of the pig, not just so I can answer the butcher next time, but also because we've talked about eventually doing our own, I found Using everything but the oink. Very, very informative!

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