Make Money With Pastured Pigs - Processing for Profit
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- Опубликовано: 1 авг 2024
- Make Money With Pastured Pigs - Processing for Profit
So you are getting some new pastured pigs or maybe you have a set on your farm now. What are you going to do with them? Are you selling whole pigs, half pigs or just pork by the package? No matter which, the information here is some you are going to want to hear.
We talk about different processing options, working with customers to ensure they have a good experience and choosing cuts that will maximize your profit at the farmer's market.
#pasturepigs #farmbusiness #pasturepork
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Very informative
I feel like you are reading my mind sometimes we are preparing to sellcuts and this is exactly the information I have been looking for. The boneless chops and ribs make so much more sense. We love the ribs. Thank you again and feel free to come visit MN our high Sunday is -5° F.
Oh lord!!! I’m a warm weather creature. Glad this was helpful. Thanks for watching
Being from a state that stayed open during C19, I never thought about how hard it would be for the shut down states to get slaughter/butcher dates. Wow, I'm so sorry.
Thanks so much for the yield chart!! Excellent info!!
I’ll have to watch this about three or four times cause I’m a little slow but thanks for all you share. Great information!
Hope its helpful. Thanks for watching.
I wish I had this video before we took our pigs down to the processor in October, since we were first timers..
Sorry. Hope it went well. It will get better with experience. Thanks for watching
I just sent in my first pig Saturday and I also had more questions than answers for the butcher.
Thanks Chuck! We also have learned that the processor we are using is way nicer than any of the ones we have spoken to. They are going to take the time to walk us through the cuts and help us understand. Really nice folks over there.
Thanks again,
Chris
Awesome. If you have more questions after you talk to them, let me know. We’ll get Saundra on the phone with y’all. She is really good at that piece of the business.
@@SheratonParkFarms Thank y'all so much! I'm going to be ambitious and book more dates with them for the rest of the year. With in the next 6 months we should have what I've been calling a pig cycle. Ready to process, half way there and piglets. Now I've got to work on freezer space and power for that!
Love your videos. Thank you for always giving high quality content!
Appreciate the feedback. Thanks for watching
Thanks again I love all the advice I can't wait to get where you are at now
Thanks for watching. Hang in there. It’ll come.
Love all the great info! You two rock!
Thank you. Appreciate y’all watching
This was a great video! Very informative - I learn so much real life valuable info from your videos. Thanks for being so transparent & please continue to share your knowledge.
How out was helpful. Thanks so much for watching
Your better half is pretty daring sitting within striking range of ya 🤪good job u 2 . Todd
🤣🤣 I don’t have a squealing, wiggling pig to blame a black eye on.
@@SheratonParkFarms well we know if u have some prescription sunglasses she could cover it up being that u 2 can both see out of them. Great job with all the videos. Great job being transparent.
🤣. Thanks. Appreciate y’all watching
This is superb info. Thanks.
Thanks for sharing this information and making these videos. Really is helpful!
Appreciate the feedback. Glad it was helpful. Thanks for watching
Brueggeman Heritage Farms here, thank you for such an informative video. The part about the boneless chops as a major seller, and the bi product of baby back ribs that can also be a great seller was extremely insightfull. Thanks guys for a great business-end video.
Good deal. We just think it is better to do the chops boneless and sell the ribs as a side. Appreciate ya'll watching.
Thanks 😊
That’s great information as I am taking seven pigs to the processor this morning and you helped me confirm a decision on do we let some chops steak bone in and sacrifice ribs.
Good deal! Hope your pigs turn out well. Glad it was helpful. Appreciate y’all watching
Another great video and the information is amazing thanks
Thanks. We've had lots of questions on processing. I think we could talk about it for hours and still not get everything covered. Appreciate ya'll watching!
ANOTHER “valuable video”. Thanks for sharing. Tim @ Cliffside Acres
Thanks. Glad it’s helpful. Appreciate y’all watching
Nice one ..love your channel. Watching from Nigeria
Awesome! Thanks for watching
Im just going to sell at our retail store so this was great info. Was going to tinker with selling them by a whole or half pig but after watching it just seems like too much of a headache. We live too close to a big city and people are really picky lol. Thanks for the video, you guys are my favorite RUclips channel.
Thanks. Glad it was helpful. Whole and halves are a little more time up front but once they are sold you are done handling them. But you are right, it’s more work up front.
@@SheratonParkFarms My in laws want a half so maybe they can be my guinea pigs
Sure. Test on a forgiving subject. That’s what we did. Neighbors, family and friends who were willing to help us out. Great idea.
Thanks for the info. We have chicks coming in a week or so
That's awesome. Good luck with them.
Pigs are the most labor intensive of farm animals to butcher weather you scrape or skin i personally like scaped grew up old style bacon having rind on made all day chewing and in pinch rind with little fat make emergency wheel / bearing pack ( horse drawn wagon wheel ) which we had
I’ve heard it’s a lot of work.
@@SheratonParkFarms have done both ways skinning takes time but one can do it where scraping need help with scalding and the more hand you have scraping helps as you want get hairs off as qui k as possible my experience if cool down to much hairs get harder to scrap and need quality scraper you get what you pay for found round one work best some have large on one end and a smaller one on other side
That rule was for sure made because of me! 😂
Glad I got to save all the other producers in the area from even having that option because of our horrendous customer issue!
Hate ya'll had that problem.
What happened?
Great video. Thank you for the information.....How do you sell the less popular cuts? Do you do bundles?
Yes. We do some bundles but we really don’t have much that suits for long. We have that type of stuff ground into sausages which always sell. If you have something that doesn’t sell, avoid getting it next round, just have it tossed in trim. Thanks for watching
Great video I'd be interested to know on how thick you cut your pork chops and what bratwurst flavor is the number one seller
Chips are 1 1/2” thick. They look like a steak! We just have a basic bratwurst. Also have other link sausages. Keilbasa, sweet Italian, hot Italian, andouille and a Cajun. The basic brat is the best seller.
Good video… I’m looking at getting into the retail portion just not a place here to do usda smoke cured bacon and ham. Would give me a lot of sausage to try to move. Southeast Tennessee
Could you do a video on how to read pasture raise meat monthly report?
I could do that. Thanks for the suggestion.
Welcome back Chuck! lol
Thanks. Had a few busy days sand couldn’t get a video out. 🤣. Appreciate y’all watching
@@SheratonParkFarms wont ever have pigs but love the videos so thanks for what you do! But a day job? Ugh
Yep. I have a full time regular job and the farm.
Hey Chuck do you worry that your pigs meat might get mixed up with another customer that might not raise their pig as well. Love your channel.
No. Our processor is very reputable and each animal receives an ID number. That number stays with the animal and all the cuts during processing and goes on the package so it is traceable.
Great video, I am in Michigan and most butchers are booked through 2022, it is a real problem, I sell piglets, pork, and beef, trying to expand my farm is tough because I only have so many dates for processing, I have only been able to sell qrter and halves because I can't get any animals to a USDA processor until 2023
Sounds as if theres a need for more processors,.you would think they would be opening more!
Yes there is a need everywhere.
@@budhames5254 potential skill to get into as its in high demand 🧐
Where in Michigan are you at?
Little east of Lansing
Question on when you take meat to the market. What do you use in your coolers to keep your items frozen?
We use these. They are awesome! amzn.to/3cBWhFX
Those look awesome! Much better than having to buy a bag of ice all the time.
How where you getting the bacon processed? Every processor seems to only want to give a entire uncut belly that i have found, Thanks for the info
What is the peak season for the different cuts?? I'm sure that chops and bacon would be year-round. Are brats and other sausages more popular in the summertime??
Typically they are. Hams are more popular around the holidays. Ground and roasts are more popular during cooler weather.
The mane thing is having all the equipment
When u put two boars togather do they fight. I have 4 sows and 2 boars I want to put into pasture this spring I just don’t know how bad the fighting well be
I live in eastern NC. You don't think they need a shelter in the winter here?
If you wanted to pressure can a whole pig could you get it processed in to cubes and put in thirty pound bags, or is that something the end user would be doing them selves(I’m sure every butcher is different but wondering if you have encountered this)
Never encountered that. We can get pork stew meat which is cubes but only in 1 lb packages. A customer could certainly do that.
Thanks for this video. I am local to you folks (Cedar Grove, NC). Curious if you could share which processor you use?
Hey neighbor! We use Piedmont Custom Meats. They are in Asheboro
@@SheratonParkFarms We were get on the waiting list for the Fall, but Piedmont was confident we would be able to get in. 5 cull sows that are to big for us to process on farm like usual. Lots of sausage.
Should you be interested in doing your own cutting up your meat the Bearded Butchers channel do excellent job of teach/showing how to and even make sausage links and summer sausages
Thanks. Since we sell to the public that’s not an option for us.
Chuck, I saw below that you may have some lard to sell. I would like to give it a try in some recipes if you do. Should I email Saundra? John Thomas - High Point, NC
Yeah. Shoot her an email. I think we have some. Thanks
Hey buddy, been thinking about buying some Berkshires, what's your opinion on that breed??
Berkshire is a great breed l of pigs. Their meat quality is fantastic and high quality. Good pigs.
If you sell a whole pig or half, do you sell it by the pound? Then does customer pay processing? If so how much for it by the pound?
We do. We sell it by the standing weight and it is $3/lb and the customer pays processing. If they only by 1/2 then they only pay 1/2 of the processing.
So just FYI it takes my family of 4 allday to process 2 pigs.
ls there demand for lard?
We don’t have a huge demand but do sell some from time to time.
@@SheratonParkFarms Then is it considered waste, or does the processer take it?
Do you ever hunt or trap hogs? Seems like all the videos I have on my feed are from people hunting wild pigs in the US
Least informative video I’ve ever seen.
Thanks for the feedback. We’ll try to do less next time. 👍
@@SheratonParkFarms don’t set the bar too high now!
I'm pretty uninformative on a number of levels so don't discount my ability to be boring and non-entertaining.
All 🥓?!?!?!
All 🥓?!?!?!?