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Download Our Standard Cuts Printable Form Update Caledonia Packing 3892 92nd Street SE, Caledonia, MI 49316 Phone 1-616-891-8447 | Text: 218-414-1102 [email protected] | https://caledoniapacking.com Pork Cutting Sheet Order: Name: ______________________________ q Whole Pig, choose up to 2 in each section. q Half Pig, choose 1 Phone: ______________________________ You will notice that almost any part of a pig may be cured and smoked. Smoking is .98 per lb.*Please see page 2 for estimations of weights. Address: ____________________________ HOCKS: **If hocks are not ordered, meat is ____________________________________ q No q Smoked q Fresh trimmed and put into sausage. Farmer: _____________________________ HAM: q Smoked (Traditional Ham) q Fresh (Unsmoked) q 2 End Roasts & Center Slices All Roasts Pork Cuts/Carcass Info: q All Slices q Halved q Quartered Please see chart and info on the next page to help you q All Roasts make choices about options that will suit you best. q Halved q Quartered Specific Customer Requests: q Grind for Sausage ____________________________________________________________ SPARE RIBS: ____________________________________________________________ q No q Whole q Cut in half (lengthwise) q Quartered ____________________________________________________________ BACON: (Bacon & Side Pork comes in 1 lb. packages.) ____________________________________________________________ q Smoked q Fresh Sliced Side Pork ____________________________________________________________ q Fresh Pork Belly ____________________________________________________________ q Whole q 2 - 3LB Chunks ____________________________________________________________ SHOULDER BUTT: ____________________________________________________________ q Pork Steaks Thickness - q ½" Thin q ¾" Avg q 1" Thick SAUSAGE: Pkg - q 2/pkg q 3/pkg q 4/pkg q 5/pkg q 6/pkg You may choose 1 seasoning per ½ pig q Boston Butt (bone-in roast) q 3-4 lb. OR q Whole q Breakfast/Regular q Cutlets (Boneless) q 2/pkg q 3/pkg q 4/pkg q 5/pkg q 6/pkg q Bulk q Cottage Bacon (Smoked) (Sliced and in 1 lb. packages) q Small Links* q Patties* LOIN: q Zesty q All Chops q Bulk q Chops + 1 Roast (3-4 lb. each) (per loin) q Small Links* q Chops + 2 Roasts (3-4 lb. each) (per loin) q Patties* q Canadian Bacon (Smoked) w/Babyback Ribs and Tenderloin q Maple Sausage Chop Choices: q Bulk Thickness - q ½" Thin q ¾" Avg q 1" Thick q Small Links* Pkg - q 2/pkg q 3/pkg q 4/pkg q 5/pkg q 6/pkg q Patties* q PICNIC HAM/SHOULDER ROAST (Fore Leg): Italian q q Bone-in Roast Bulk q q Fresh (Shoulder Roast) OR q Smoked (Picnic Ham) Brat Sized Links* q q Grind for sausage Brats q Links* q SPECIALTY PARTS: Patties - .85/lb. q q Leaf Fat Biscuits and Gravy (Bulk only) q q Back Fat Chorizo (Bulk only) q Polish (Brat Sized Links)* q Ground Pork (Bulk only) *Links .95/lb. - Patties .70/lb. *Prices subject to change Page 1• Last Updated on 6/21/2021 Thank you for your order! Caledonia Packing 3892 92nd Street SE, Caledonia, MI 49316 Phone 1-616-891-8447 | Text: 218-414-1102 [email protected] | https://caledoniapacking.com Pork Cutting Sheet 250 lb. Pig - On the Hoof 136 lb. Pig - Retail Cuts (Cut & Packaged, ready to bring home) Not all of the pig is edible pork. On average about 54% of a pig makes it from the pen to the pan. A 250 lb. hog will yield approximately 136 lbs. of Fresh Hams 28 lbs. custom cuts. Around 28% of a pig’s live weight is inedible product Fresh Ham removed during the slaughter and dressing procedure bringing our 250 Cured & Smoked Ham lb. live pig to 173 lbs. dressed. The internal organs, skin, blood, feet, and Ham Steaks other inedible products account for most of this loss. Once the carcass is Ham Hocks sanitarily dressed it is hung on a rail and placed into a cooler where it is quickly chilled. After the carcass is thoroughly chilled it can be cut. Pork Loin 23 lbs. Another 20% of the weight is removed during processing bringing our Country-Style Ribs Pork Chops 173 lb. carcass to 136 lbs. Bone dust, fat trimming, de-boning, grinding, Boneless Pork Loin Roast and moisture loss account for this unpreventable waste. Hams and Pork Tenderloin bacon are typically cured and smoked after cutting. Boneless Pork Chops “Baby” Back Ribs *All weights vary due to species, genetics, feed regimen and age. Fresh Side Bacon 23 lbs. 173 lbs. Pig - On the Rail Fresh Side Pork Smoked Bacon WHOLESALE CUTS OF PORK Spareribs 6 lbs. Spareribs Boston Butt 9 lbs. Pork Steak Boston Butt Roast Smoked Shoulder Bacon (Cottage Bacon) Fresh Picnic 12 lbs. Fresh Picnic (Not Smoked) Pork Shoulder Roast Smoked Picnic Ham Smoked Hocks Leaf Fat & Back Fat 23lbs. Lard RETAIL CUTS OF PORK Misc. Trim 12 lbs. Boston Butt Loin Ham Hind Feet Blade Steak Loin Roast Center Cut Pig’s Feet Breakfast Sausage Boston Butt Rib Chops Ham Slices Ground Pork Roast Loin Chops Tenderloin Center Loin Sirloin Chops Jowl Picnic Spareribs Bacon / Belly Jowl Picnic Roast Spareribs Bacon Hock Source: University of Kentucky College of Agriculture *Prices subject to change Page 2• Last Updated on 6/21/2021 Thank you for your order! .
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