Pork Processing

Supporting Local Farmers

All pork from Straka Meats is raised on local farms and processed to your specifications. At Straka Meats, we offer whole hogs or half hogs. Average hanging weight for a whole hog is 160-180#. Hanging weight for half a hog is 80-90#.

Half

Half of a hog can be cut as below:
  • Pork Chops
    12-15 pkgs (if 2 chops per package)
  • Pork Roast
    2-4 Roasts (if cut at 3#)
  • Spare Ribs
    1 pkg
  • Pork Steak
    3-6 pkgs (if 2 steaks per package)
  • Side Pork or Bacon
    10-12# (1# pkgs)
  • Smoked Ham or Fresh Roast
    4-5 Roasts (if cut at 3#)
  • Pork Hocks
    1 pkg (2 hocks in a pkg)
  • Pork Shank
    1 pkg
  • Pork Trim
    10-15#
Pork trim can be made into ground pork, brats (extra fee), breakfast links (extra fee), seasoned breakfast sausage or seasoned Italian Sausage.
Click here to submit cutting instructions, book a slaughter appointment or check the status of your order

Hog Cutting Instructions:

Hams:

  • Fresh: what size roasts do you want?
  • Cured & Smoked: Left whole, Cut in 1/2, quarter’s, thirds, or center steaks & end roasts?

Shoulder:

  • Roasts, steaks, or both: What size roasts & how many steaks per package?

Side Pork:

  • Sliced fresh pork or cured & smoked sliced bacon?

Chops:

  • How thick? Average is 3/4″ but can be between 1/2″ – 1 1/2″. How many per package?

Sausage (Trim):

  • Links, brats, breakfast seasoned, Italian seasoned, or unseasoned ground pork?

Hocks & Shanks:

  • Fresh, cured & smoked, or de-boned for sausage? Average is 3/4″ but can be between 1/2″ – 1 1/2″. How many per package?

Liver:

  • Yes or no; this will be packaged in 1# packages.

What Should You Consider When Choosing Pork Cuts?

Custom pork processing gives you several opportunities to decide how your pork will be prepared and packaged. Before completing your cutting instructions, think about the meals you typically prepare, the size of your household, and which pork products you use most often.

Pork chops can be cut to different thicknesses and packaged in quantities that fit your household. Hams can be kept fresh or cured and smoked, while pork shoulder can be prepared as roasts, steaks, or both. Side pork can remain fresh or be cured and smoked into sliced bacon.

Trim provides even more options. At Straka Meats, pork trim can be prepared as unseasoned ground pork, breakfast sausage, Italian sausage, links, or brats. Thinking about how you plan to use the meat before submitting your cut sheet can help you choose cuts and package sizes that are convenient for your freezer and everyday cooking.

Pork Processing Cut Sheet

Fill out this cut sheet to start your processing order. Fields marked with an asterisk(*) are required.

Ham Options

Choose one. NOTE: Extra $1.29# to cure and smoke the hams

Shoulder Options

Choose one.

Belly Options

Choose one.

Loin Options

Choose one. NOTE: with boneless pork chops or loin roasts, you will get baby back ribs and whole tenderloin. If you do not want them they will be de-boned and added to the trim

If you do not want the below items they will get de-boned and added to the trim.

If you do not want liver it will be discarded

Trim Options

NOTE: If you chose a WHOLE hog, you can pick up to three (3) trim options at a minimum of 1/3 of your trim; if you chose a 1/2 hog, you can pick up to two (2) trim options at a minimum of 1/2 of your trim.