Cut Sheet 101

Our butcher does a great job of walking customers through their pork from front to back, but most people like to have some idea of what to expect before the conversation. We get it. We hope this helps you not to feel like a complete newbie when talking to the butcher. However, in cut sheets, as in much of life: if you don't know, it is best to admit ignorance and ask. There is no shame in not knowing all the parts of a pig; it is not common knowledge.

We also encourage our customers to ask the butcher whether or not there is an upcharge for any special requests. At this time, our butcher charges $150 for basic processing of all pigs up to 300 lbs. (live weight). Basic processing includes all meat cuts individually packaged and labeled in vacuum-sealed plastic, no seasoning. Our butcher also does not cure hams at this time. 

One of my customers was surprised to find his butcher bill was almost as much as his pig cost on the hoof! It turns out he had asked the butcher to put half of his sausage into bratwurst style links for grilling, and got all of his sausage seasoned by the butcher, some hot and some mild. When in doubt, ask. 

Pork Shoulder, aka "The Butts"

The butcher will ask you how you want "the shoulders" or "the butts." 

Ever bought a Boston Butt from your local scout troop, a pork shoulder plate from the local diner, or a shredded bar-b-q sandwich from your favorite food truck? Same part of the pig. 

We personally love to get to get the shoulders cut into crockpot size roasts and slow cook them, then shred them into bar-b-q for sandwiches or on a plate; however, if you have a smoker they can also be left larger for smoking. 

Pork Loin

This can be pre-sliced if you like, but we prefer to put it in the crockpot whole and serve as a roast. The more pork chops you get, the less pork loin you will have, since the loin runs through the center of a pork chop.

Pork Chops

Bone in or boneless? 

We prefer boneless for the sake of simplicity, but bear in mind you will get (a little) less meat and less freezer weight with boneless.

How thick? 

We prefer 1 inch thick pork chops for grilling, but you can go thicker or thinner depending on preference. 

Ribs

Baby back ribs and/or spare ribs?

Pork Belly

Bacon is sliced pork belly. Some people like to smoke or roast their own whole blocks of pork belly.

Hams

Whole hams, or ham steaks?

Hocks / Shanks

Whole or cross-cut?

Sausage

Seasoning available from the butcher upon request.

When in doubt, ask the butcher.