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Started By
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Am I gonna get hosed?
Posted on 1/2/13 at 9:44 pm
Posted on 1/2/13 at 9:44 pm
I took a hog to the processor yesterday for the first time. He weighed about 100 lbs. I told the guy that I wanted the tenderloins, and the rest smoked sausage (no ribs or hams or anything else). I was figuring I should get at least 30 lbs. of sausage out of it, but the guy said I would only probably get 15-20. This place does retail meat as well as processing game. Is he planning on subsidizing his business with my hog or is that about normal return on meat?
4
Posted on 1/2/13 at 9:46 pm to jsb29
i would be extremely inquisitive about this.. did someone of responsibility tell you this, or was it Bubba LeRoy in the back?
Posted on 1/2/13 at 9:47 pm to jsb29
That seams low for a hog. They are getting paid by the pound to make your sausage? No reason for them to not debone everything they can.
Posted on 1/2/13 at 9:53 pm to Ole Geauxt
It was late when we got there, and the only person there was the young kid (16-18ish) who waited for us.
What really got me thinking was that he said essentially the only place meat would come from was the hams. Again, I don't have any experience with hogs but, he didn't say diddly-poo about the ribs, or anything else. The first thing that popped into my head was- "I wonder who's gonna end up with my ribs."
quote:
Nodust
What really got me thinking was that he said essentially the only place meat would come from was the hams. Again, I don't have any experience with hogs but, he didn't say diddly-poo about the ribs, or anything else. The first thing that popped into my head was- "I wonder who's gonna end up with my ribs."
Posted on 1/2/13 at 10:01 pm to jsb29
I would call in the morning and talk to someone that knows what they are talking about and tell them what you were told. Thats a bunch of bacon going to waste if he is only using the hams.
Posted on 1/2/13 at 10:02 pm to jsb29
whats the address, i'll let u know how they taste.
Posted on 1/2/13 at 10:07 pm to jsb29
Your sort of at the mercy of the guy deboning the porker. If he doesn't feel like getting all the meat possible but just the easy stuff, your gonna lose some meat. Tough to say without knowing what others think of their operation. If they have lots of buisness, then that is a sign that they are fair to deal with. JMO
Posted on 1/2/13 at 10:12 pm to Nodust
Next time bone it out yourself and weigh so you know what your getting. Should get 40 lbs on a hundred pounder 30 easy. Boar or sow that can make a difference as well.
Posted on 1/2/13 at 10:14 pm to jsb29
what about the shoulders? you said tenderloins and im assuming you meant inside, but what about the straps? Also, the ribs need to be trimmed... Yes, there is some kind of hosing or an enema involved..
Posted on 1/2/13 at 10:16 pm to lake2280
Minus the tenderloins, depending on how much fat they put in the sausage. Does smoked sausage weigh less then unsmoked? IDK
But yes bring your stuff in deboned is the only way to really know.
But yes bring your stuff in deboned is the only way to really know.
Posted on 1/2/13 at 10:21 pm to jsb29
Easily 35lbs depending on shot placement. Also, I would call and have them cut it with pork fat....feral hogs are really lean and need a lil fat content added imo...
This post was edited on 1/2/13 at 10:35 pm
Posted on 1/2/13 at 10:22 pm to hestahamma
I would listen to this guy, he seems to know what he is talking about since he does this for a living.
Posted on 1/3/13 at 1:02 am to jsb29
Butchers always skim a little for them/their friends.
Posted on 1/3/13 at 7:02 am to Geauxtiga
I've always heard this, and feel like I'm about to experience it big time. I just don't get it. A well established processor should have enough donated animals that he wouldn't have to steal from his customers. I guess it's like the CEO of a large company embezzling funds; it shouldn't happen, but it does every day.
Posted on 1/3/13 at 7:22 am to lake2280
quote:
Next time bone it out yourself and weigh so you know what your getting.
also, if he puts it out with the "regular" meat he is risking a major arse-whooping from DHH/food inspectors!
Posted on 1/3/13 at 8:56 am to jsb29
Who did you take it too? Next time try Danny Carr out of headland
Posted on 1/3/13 at 9:01 am to hestahamma
quote:
....feral hogs are really lean and need a lil fat content added imo...
The bitch I processed yesterday had more fat then any deer I ever clean. It was dripping with fat.
Posted on 1/3/13 at 10:55 am to jsb29
quote:
I just don't get it. A well established processor should have enough donated animals that he wouldn't have to steal from his customers
At this point do you have any idea if he is stealing from you? Do you know how he processes the meat he takes in? Have you even called and spoken with anyone at the processor about your concerns?
Posted on 1/4/13 at 6:10 am to fishfighter
She must have been tearing the corn up....all the ones we get in from around here(swamp) are lean.
Posted on 1/4/13 at 6:11 am to fishfighter
(no message)
This post was edited on 1/4/13 at 9:00 am
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