I have 7 pigs I'll take to the processor over the next 3 months, those are just the biggest 2 i have scheduled to be processed. The next 2 are Hamp/ Hereford crosses. A little longer and somewhat leaner than the duroc/berk crosses, but the belly portion should be larger. I have a half steer I'm picking up next week sometime that I'll have retail cuts available and still have @ 70lbs of hamburger @$5.25lb over 20lbs is $5/lb and a few roasts from a steer I had processed back in November. All of the beef I sell retail cuts on is inspected if that matters.haha just razzin you and making a police joke. I kinda want to buy a pig or lamb at a flat rate, especially if its butchered and wrapped to stuff my freezer full. Still thinking about it and I'm sure once I make a decision someone will have purchased already... I don't have room for half a cow however.
I think all the processors keep parts you don't ask for. On steers I have butchered for myself I always request the kindey fat, kidneys, tongue, cheeks, sweet breads, liver, kidney, hearts ( sometimes I keep the head) and request the femur be sliced in 3" pieces for soup or marrow. I'll give them a call and request to keep all the lard and see what they say. These duroc/ berk crosses should have a decent amount on them.Word to the wise about Rail19. The processor will keep the lard from your pigs. They keep the lard for making sausages.
You might want to ask about it, just a heads up.
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