Thanks Glen, I think we all need to be reminded to take extra care of livestock in extreme weather conditions
@RaisedHomesteading
9 ай бұрын
Maybe nothing most don’t know but people ask me a lot about how will they handle the cold
@RodsFishingAdventures
9 ай бұрын
Great info Glen
@RaisedHomesteading
9 ай бұрын
Thanks
@vieuxacadian9455
8 ай бұрын
We never kept anything but a breeding pair throughout winter . Everything else was part of a boucherie in the fall.
@RaisedHomesteading
8 ай бұрын
That’s how a lot of people used to do it. Farrow in Spring, butcher in Fall
@OfftheHookOutdoors99
9 ай бұрын
Cool video Glen
@RaisedHomesteading
9 ай бұрын
Thanks
@rowdybroomstick6394
9 ай бұрын
I shot a sow in gurdon probably about 280 total weight and only got back about 45-50 lbs of meat. Don't really know if I should ask the butcher what the deal is or not, but definitely feel like I was ripped off. My brother used a different butcher and dropped off two doe's got back two brown paper bags of meat.i really don't understand how butcher's stay in business, it's like being a weather man, lie and lie some more and still get to keep your job.
@RaisedHomesteading
9 ай бұрын
There’s a huge amount of weight in the head, hide and guts of a pig. Typically a wild hog is lean so when you get a big one there is more waste than a commercial hog. Most butchers in our area don’t want to mess with a wild hog because they carry so many diseases so they don’t break it down like a market hog. If you didn’t get ribs and hog jowl then that’s a lot of weight of the carcass. Chances are they just quartered it like a deer and processed the hams, shoulders and backstrap.
@RaisedHomesteading
9 ай бұрын
Figure by 70 x 70. So if you have a 300 lb hog, the carcass will be around 70% of that which is 210. Then the meat yield from that carcass is roughly 70% which is roughly 147 lbs. that’s a domestic hog with all the commercial cuts you typically expect. Wild hogs can be different especially when you factor in if it’s guy shot and waste from blood shot meat
@rowdybroomstick6394
9 ай бұрын
We'll that explains a lot, so I should've been easily 122.5 pounds of meat. But I didn't get rib cuts. I only had backstraps, and Vermont maple breakfast sausage. Wonder how the butcher the would know if the hog was safe to process or not? Can he make a call on wether process or not? Still crazy to think my four wheeler could barely get the hog out of the woods but only got that little bit of meat. The guy did an excellent job though, it's really delicious breakfast sausage just not much of it.
@RaisedHomesteading
9 ай бұрын
@rowdybroomstick6394 If you get a domestic hog processed you get charged per pound hanging carcass weight which is probably around $300 dollars give or take. Wild hog is usually processed more like a deer with fat added and is usually a third that price because you don’t pay carcass price but just standard processing fee for sausage, fat added and such
@rowdybroomstick6394
9 ай бұрын
@@RaisedHomesteading we'll I'm glad you told me all this Glen, I know more than I did, but still want to know more than I know now. I did bring him ten pounds of pork fat from Hot Springs and all the seasoning from Al Legg's seasoning and I paid 100 bucks for what he did, so maybe I did okay then. Thank you again for the information I appreciate it!
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