Pork Processing – Maurer Meat (2024)

FAQs

Pork Processing – Maurer Meat? ›

We specialize in custom processing of beef, pork, and venison. In addition to custom work we also sell steaks, brats, bacon, sausage, hamburger, jerky, and more in our retail area. To place a beef or pork order contact us at 989-658-8185.

Pork meat processing can be divided into three areas, slaughtering, meat cutting and further processing. Cutting is a size reduction of large to medium sized parts of food materials. After cutting the meat, the fresh meat may be stored and dispensed under refrigeration.

Methods of meat processing include salting, curing, fermentation, smoking, boiling, frying, and/or the addition of chemical preservatives.

Hams: On a whole hog you get 2 hams. A whole ham on a hog can weigh between 12 and 25 pounds. Options are to smoke the hams or leave them as is (called fresh). The cutting options for hams are whole, half, thirds, quarters, ham steaks, or ham roasts.

In some countries, such as the United States and the Netherlands ('varkenshaas'), pork tenderloin can be bought as a processed product, already flavored with a marinade.

Pigs should be stuck close to the heart, in a similar position to cattle, to ensure a rapid bleed out. The knife should be inserted into the midline of the neck at the depression in front of the breastbone. The skin should be raised with the point of the knife using light pressure and a lifting movement.

Market hogs weighing between 250 – 325 pounds will dress on average 70% (range 68 to 72%) with the skin-on and the head-off, resulting in a hanging carcass weight range of 175 - 228 pounds.

Whole hogs yield approximately 140 pounds in meat, half hogs yield approximately 80 pounds in meat. The difference in the hanging weight and the weight of the meat, or finish weight, is the parts of the carcass that are not made into product.

A whole pig typically yields 120 pounds of meat or more. Cost depends on the cuts chosen and its weight, but one can expect to save 15 percent to 40 percent.

What is the largest hog processing plant in the United States? ›

Tar Heel is that facility, and it is recognized as the largest pork processing plant in the world. Erected in 1992 in Tar Heel, NC, the facility spans 985,000 square feet, and each building on the more than 880 acres is strategically situated based on its function in the production system.

Pork processing takes approximately three weeks to complete from the butcher date to pick up.

Today, the animal is rendered unconscious by electrical or carbon dioxide stunning and then immediately bled by cutting the throat.

Nutritionally, pork possesses a wide range of essential nutrients like energizing B vitamins, choline for developing babies, and iron for healthy red blood cells. A 3-ounce serving of lean pork is loaded with protein and low in fat. Eating lean pork daily can be a part of a well-balanced, high-nutrient diet.

Pigs are checked for complete unconsciousness before being slaughtered quickly and painlessly with a sharp knife. While pigs are unconscious, they do not feel pain. They are then bled out, dying humanely without regaining consciousness.

Eating too much bacon, sausages, hot dogs, canned meat, or lunch meat—meat that has been processed in some way to preserve or flavor it—is bad for health, according to experts. A number of studies have found links between processed meat and various forms of cancer, as well as heart disease and diabetes.