One of the reasons the Meishan was right for my work was it's high value potential in the meat world.
But, I quickly learned that some cuts, like a boston butt, weren't going to improve that overall value as much as another cut.
So, my husband and I set out to define our own breakdown....
That's how our proprietary, American Charcuterie Style breakdown began.
It was a must for me to create a cut sheet that would allow me to cure any cut or sell it raw.
(Raw means chops, sausage, bacon, etc. Of course Spare Ribs aren't curable and chops would go to a whole boneless loin plus tenderloin to cure.)
So here's my cut sheet that does just that....leaning into more raw cuts this time, as I finalize my federal plant license:
[Keep in mind that you're reading it as a work nose to tail through a carcass. This is what I send to my processor. Yours may have a sheet to fill out.]
Jowls, ears, snouts, cheeks, tongue
When it's broken down like this, it doesn't seem nearly as daunting.....right?
This is the start of my $2500 retail value for my hogs.
Questions? Reach Out!
Let's talk pigs!