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I raised 2 pigs this last winter. Got them nov.21, butchered in march and april. Estimated live weight was 325 and 296 lbs. Can't remember actual processed meat weight, but came to about 91 cents a pound. All feed mill feed and table scraps.
The added cost is paying for processing. It can triple or more the total cost. I did it all in the back yard. Packed the big primal cuts in ice in an old freezer for a few days and broke them down a piece a day. Realized a huge savings over paying to process and no headache moving them. Best pork ever.
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I think finding the right packer/butcher is the key to coming out looking good without doing the work yourself.
Not that I can't do the work myself, but a butcher shop is so much faster and more efficient than I am. They have all the necessary supplies and processes down so they can do it better.
IE, they have all the real-deal equipment; I can't cut my own pork chops easily because I don't have a meat saw... To make bacon/ham I have to fire up my smoker for 1 or 2 hams, they do it for 10-20 at a time.
When I get pigs processed the processing doesn't ever break $1/lb... that's for custom processing. I can't even come close to justifying the hassle of messing with a 300 lb hog for less than $1/lb processing....
That being said, a few tips on not paying an arm and a leg. First find a good custom meat processor; not a retail place that has a butcher room in the back, but a place that makes their entire business on custom meat processing for others. Don't get all the "filly stuff". Example: at my processor its $.25/lb to grind, season, & stuff bratwurst; if you want cheese chunks in your bratwurst it's $1.10/lb extra (that not just the weight of the cheese, thats the weight of the bratwurst). WOW! The price really went up to get that cheese added in there; I don't think anybody needs cheese that bad... Ask for a price-sheet up-front on what things cost. Most places have them, even if it's just a basic printed piece of paper it shows you what it's going to cost...