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:
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Pork Chops12-15 pkgs (if 2 chops per package)
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Pork Roast2-4 Roasts (if cut at 3#)
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Spare Ribs1 pkg
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Pork Steak3-6 pkgs (if 2 steaks per package)
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Side Pork or Bacon10-12# (1# pkgs)
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Smoked Ham or Fresh Roast4-5 Roasts (if cut at 3#)
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Pork Hocks1 pkg (2 hocks in a pkg)
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Pork Shank1 pkg
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Pork Trim10-15#
Pork trim can be made into ground pork, brats (extra fee), breakfast links (extra fee), seasoned breakfast sausage or seasoned Italian Sausage.
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.
Pork Processing Cut Sheet
Fill out this cut sheet to start your processing order. Fields marked with an asterisk(*) are required.
