Filling out a cut sheet is one of the most daunting pieces in the the process of buying a wholesale pig, especially if you’ve never done it. We know – this is a lot to read, but it will help answer almost all of your questions and help you fill out the cut sheet – promise! Here, we break down the cut sheet for a Hayfield Farm whole hog in simple terms so you can get it filled out quickly and reserve that Butcher Date. When you’re ready, fill out the cut sheet and pay the $250 deposit.
Visit our How Much Meat is in a Wholesale Hog page to read more about how much pork to expect and to see some examples of what whole hog customers have received in the past, plus what they paid.
Let’s Get Started
Open up our Whole Hog Cut Sheet to follow along with this article. Getting a half hog? Head on over to our Filling Out a Cut Sheet for a Half Hog page.
Working with our Processor
Our local butcher, Fauquier’s Finest, only allows a certain number of selections per section. Our butcher will only cut pork according to what is listed on the Whole Hog Cut Sheet. Requests beyond what is listed on the cut sheet will not be honored. The exact number of cuts or amount of pork you get depends on what your specific hog yields. Sausage selections require a 15lb minimum, please follow the directions closely. All cuts are vacuum packed and labeled. Pick up will be directly from the processor – Fauquier’s Finest 11746 Ag Industrial Drive Bealeton VA. Please note, they are open Monday-Friday 9am-4pm. We do not ship or deliver.
Pricing
We require a $250 non-refundable deposit for wholesale pork. Our wholesale pork is $2.95/lb on the hanging (carcass) weight. Our whole hogs typically hang at 200lbs. Processing fees are not included since smoking, curing, sausage options, hanging weight, weight of the meat, and how that meat is processed can fluctuate the processing fee greatly. Smoking and curing is $2.50/lb on the weight of the section you choose to smoke and cure. Sausage options range from $0.00/lb for loose seasonings all the way up to $1.65/lb for breakfast patties and links. The processing fee is determined by the butcher upon pork completion. We do not give estimates on processing fees. Once your pork is complete, we will email you the details for pick up and will send over the remaining balance invoice.
Ok, here we go!
First, fill out your contact info.
Chop Thickness:If you choose to get any chop cuts, the butcher will follow your selection. If you’ve had our pork chops before, they are 3/4″. If you don’t want chops, check the box at the bottom. If you want chops, be sure to select them in the Loin section.
Roast Weight:We recommend 3/4lb to 1lb per adult. Whole shoulders can sometimes weigh in at 10lbs or more. If you don’t want roasts, check the box at the bottom. If you want roasts, be sure to select them in the shoulder or ham section.
Steak Thickness: If you choose to get any steaks cuts, the butcher will follow your selection. We recommend 3/4″ for steaks. If you don’t want steaks, check the box at the bottom. If you want steaks, be sure to select them in the shoulder or ham section.
Bacon Thickness:Your choice! The thicker the slices, the less bacon total. If you do not want bacon *gasp* or you want the belly left in a whole slab, select that option.
Ground Pork & Sausage Packaging: Your ground pork/sausage consists of all the trimmings and anything you choose to grind. Choose one option.
Bones and Fat:Keep the dog occupied for a while or make pork stock with the bones, render down the fat into lard for a healthy bioavailable oil and flaky biscuits.
Shoulder:Grind it to add to your ground pork/sausage pile, get it into roasts for pulled pork, or try some shoulder steaks. Or choose two options! If you chose to only grind this entire section, you can choose one additional sausage selection.
Ham:Grind it to add to your ground pork/sausage pile. Ham roasts will follow the Roast Weight you selected above. Bone in ham steaks and center cut ham steaks can be prepared any way, we prefer fresh. Half hams are approximately 10-12lbs each and ready for your holiday table. Smoked and uncured means no nitrates or nitrites, it’s a brown sugar and sea salt cure instead. You can select up to two options! If you chose to only grind this entire section, you can choose one additional sausage selection.
Loin: You can choose to grind this, leave it as a roast, cut it into bone-in or boneless chops. If you choose a boneless roast or boneless chop option, you will get the baby back rib and tenderloin. If you choose a bone-in roast or bone-in chop option, the baby back rib and tenderloin will be attached to your cuts. You can select up to two options here!
Rib:The rib rack. Choose one or two options!
Pork Belly: BACON! Leave it as a whole slab or get it sliced according to your desired thickness above. You can leave it fresh, have it cured and smoked, or have it smoked with no nitrates or nitrites – it’s a brown sugar and sea salt cure instead. Don’t you dare grind this! Choose up to two options!
Sausage Selections:Sausage is made from the trimmings and anything you chose to grind. The butcher requires a 15lb minimum to make another sausage type.
Here are the rules:
1. If you did not choose to grind anything, choose only one sausage option.
2. If you chose to grind the entire shoulder, choose another sausage option.
3. If you chose to grind the entire ham, choose one additional sausage option.
Max options: 3
All sausage/ground pork will be split into thirds, 50/50, or one, depending on how many you choose.
Done! Prove you’re not a robot and hit submit. Wait to be automatically redirected to pay the $250 deposit.
If you need to make a change after submission, please fill out another cut sheet and contact us to let us know.
Once we have your cut sheet and deposit, you are booked for our next available butcher date!
Please remember, pork takes approximately 2-3 weeks to complete from your butcher date. We will contact you immediately when your pork is ready for pick up.
