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 Post subject: Re: Pig
PostPosted: Sat Aug 04, 2012 9:23 am 

Joined: Wed Apr 25, 2012 10:29 am
Posts: 624
Location: Philippines
i love butchering. i would also love to apprentice under a master butcher.


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 Post subject: Re: Pig
PostPosted: Sat Aug 04, 2012 2:16 pm 
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Joined: Tue Jul 10, 2012 8:39 pm
Posts: 45
Location: Plano, Texas
Wow, this is neat. Any chance you could use a snipping tool to show newbies like me what cuts are where on that carcass?
John



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John Loftis, Owner, LoneStar Artisans
www.lonestarartisans.com
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 Post subject: Re: Pig
PostPosted: Sat Aug 04, 2012 3:00 pm 
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Joined: Thu Apr 19, 2012 7:46 pm
Posts: 47
The pictures I took aren't great for identification, but I can do my best. BTW next time I visit my folks I would love to check out some of your boards! They look gorgeous.

Image

A is the shank. The small cut is done at the slaughter house and is used to hang the pig while they work on it.
B the back leg, also known the ham or the round. The sirloin is often included with this cut because as a whole it tends to be fairly manageable.
C leaf lard and kidney. Underneath this, near the spinal cord lies the tenderloin.
D Belly area. This extends from the bottom of the pig to the point where the loin starts. This also includes the nipples and mammary glands which we remove and throw away (part of the very little waste). The fat near the mammary glands has a bad texture and flavor.
E The front end of the loin. It runs from between 4-5th rib to the sirloin.
F Collar. This is the extension of the loin that runs up to the head. It sits right on the shoulder blade. Traditionally cured for coppa, but it makes a killer steak too. One of my favorite cuts of pork.
G Shoulder. We primarily use this to make salami.
H Trotter.

Image

A loin.
B belly.
C skirt steak. Most pigs don't have one large enough to bother with. This one was very nice.
D this is where the tenderloin sits. I already removed it before the picture.
E sirloin, right behind is the round.
G shoulder.
H Collar.


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 Post subject: Re: Pig
PostPosted: Sat Aug 04, 2012 3:55 pm 
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Joined: Tue Jul 10, 2012 8:39 pm
Posts: 45
Location: Plano, Texas
Thanks for that!

Is 'B' in the bottom pic where we get bacon?

Stop by any time! Would love to show you my shop and cutting boards.
John



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John Loftis, Owner, LoneStar Artisans
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 Post subject: Re: Pig
PostPosted: Sat Aug 04, 2012 4:27 pm 
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Joined: Thu Apr 19, 2012 7:46 pm
Posts: 47
B in the bottom picture does turn into bacon after a good cure and smoke. This belly is exceptionally thick because of the pigs age and breeding habits. Most mass produced bacon is around 1" thick. Our shops tends to sit around 1.5-2". This was around 4-5", if not more.


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 Post subject: Re: Pig
PostPosted: Sat Aug 04, 2012 10:07 pm 
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Joined: Wed Apr 25, 2012 2:55 pm
Posts: 473
I was confused by that belly too. Looked too big to be true!

This is great.



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Eamon Burke
http://burkecutlery.com
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 Post subject: Re: Pig
PostPosted: Sat Aug 04, 2012 11:02 pm 
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Joined: Tue Jul 10, 2012 8:39 pm
Posts: 45
Location: Plano, Texas
burkecutlery wrote:I was confused by that belly too. Looked too big to be true!

This is great.


Burke, I think he was implying that the sow's loose morals provided her with a lot of extra bacon.



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John Loftis, Owner, LoneStar Artisans
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 Post subject: Re: Pig
PostPosted: Sun Aug 05, 2012 2:18 am 
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Joined: Wed Apr 25, 2012 2:55 pm
Posts: 473
lol whatever it takes to get that beautiful slab of belly!



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Eamon Burke
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 Post subject: Re: Pig
PostPosted: Mon Aug 06, 2012 5:40 am 

Joined: Thu Jun 28, 2012 11:33 pm
Posts: 87
Man group me in with the folks who want to get some real experience when it comes to butchering. Love the meat, the knives, the working with huge slabs of meat. Great stuff.


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