What is the most expensive cut of a pig?

loin

What are the most tender cuts of pork?

The most tender cuts of pork are from the rib and loin. It’s where the expression “high on the hog” comes from. The most desirable cuts of meat come from higher up on the animal. By contrast, the shank and shoulder muscles produce the toughest cuts.

What is the most tender pork chop?

Loin

What cuts to butcher a pig?

Anyways, when butchering a pig there are nine classic cuts of meat in which we will review all here.

Sirloin.
Ham.
Pork Chop.
Boston Butt (Also Known as Pork Shoulder or Pork Butt)
Picnic Ham (Also Known as the Picnic Shoulder)
Ribs.
Pork Belly (Also Known as Bacon After Being Cured, Smoked and Sliced)
Hock (Rear and Front)

Can you butcher your own pig?

Slaughtering your own animal will require you to deal with properly disposing of blood, wastewater generated during the slaughter, and inedible parts of the pig. Many farms can take care of this on-farm through composting, burial or burning.

How do you humanely kill a pig?

Steps for Hog Slaughter

Step 1: Check the weather.
Step 2: Heat the water.
Step 3: Set up your equipment.
Step 4: Move the hog into the area where you will stun it.
Step 5: Stun the pig.
Step 6: Exsanguinate (bleed the animal).
Step 7: Hang the carcass.
Step 8: Scald.

Why do you scald a pig?

Hogs are covered with hair. The purpose of the scalding box is to heat the hog so that the hair can be pulled out and scraped off with a minimum of effort. When done correctly, the hair loosened. If heated too long, the hair would set in the follicle, making the scraping and pulling more difficult.

Is it better to scald or skin a pig?

When butchering a hog, it can be either scalded or skinned. Skinning is quicker, but scalding is the preferred method if you plan to make head cheese or levavausht. The skinned carcass, ready to open. Notice the large amount of fat present on the animal.

What is the best temperature to scald a pig?

When using Old Baldy Hog Scald the temperature must be above 139 degrees and below 146 degrees. The best way to do that is to that is to maintain a fire under your scalding vat or have a ready supply of heated water available to supplement the soaking water.

Why do you bleed out a pig?

You need to have the pig bleed itself out so the meat is clean and free of blood. This is what kills the pig. You really don’t want to cut too long into the meat because this part is the ham.