My Pigs (Soon to be Bacon)

6182 Views 59 Replies 9 Participants Last post by Argee, Dec 5, 2003

Argee

Discussion Starter · Nov 12, 2003

These are the pigs I'm raising for market. I've had them since June. They have a date with destiny on the 18th. I've named them, There is Hambone, Bacon, Pork Chop,Bacon Bits and Breakfast.

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Argee

Discussion Starter · #41 · Nov 19, 2003

Originally posted by admin
Wiping the blood off of your own hands, Argee? :skull:
How do they slaughter them - slit and hanging or some other method? Any ideas? Yummy Bacon, Pork and Ham!!! ig:

Andy

Not really wiping blood off my own hands. I had to kill one earlier this year because of a prolapsed rectum. I only ended up with 30 LBS of sausage.

I take them to the slaughter house because they're a licensed USDA inspected facility and if you want any further enhancements done, ie:smoking hams and bacon, it has to come from that type of facility. A USDA inspector is present when you deliver the animals, he witnesses the kill and inspects the meat, organs, etc. for any disease. The kill process is quick and easy. They slit the throats and hang them by the back legs so they bleed out completely. They only slit the jugular so the wind pipe is still intact so the lungs can still function, which allows for total bleed out. I know this may sound cruel to some people, but it's over in seconds.

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Argee

Discussion Starter · #42 · Nov 19, 2003

Re: Re: Loading Pigs in the pouring rain

Originally posted by admin
Very interesting reading! How much would you say you had invested in your 5 pigs for this past 6 months or so? Just curious as others have mentioned the problems with disease, death and the overall expense of having your own pigs. How much did they cost to buy, maintain, feed vs. how much meat you can get from them? Plus, how do they keep track of "your pigs" at the processing plant? You might bring in fresh pig meat only to leave with Hormel and Jimmy Dean factory fresh spam. J/K

Andy
ig: ig: ig:

If I was to count the 3 pigs I lost, WAY TO MUCH

I purchased the piglets back in April for $50 each. The feed which consists of ground corn, soy and alfalfa runs $9-10 per 100LBS. I fed a little over 3000 LBS this year. I buy it fresh ground from a farmer about 25 miles south of here in 500 LBS installments. There is also the penicillin, and vet bills.

I mark each pig with a # when I take them to slaughter. The slaughter house in turn, keeps that # and my name with each carcass. It's a matter of trust for the most part. Where I take them, they are an old firm with many happy clients, me being one of them.

I sell them for $1 on the hoof. The kill fee, cut and wrap and any smoking is up to the buyer. I deliver them to the slaughter house and thats the end of it for me, I give the buyer a number to give with my name when they call to to give cutting instructions to the butcher. It works out pretty well.

I don't get rich raising pigs. I do it because I enjoy it and usually it keeps the cost of the one I keep for myself at a minimum. Not so this year.

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Chris

· #43 · Nov 20, 2003

Originally posted by Argee
Not really wiping blood off my own hands. I had to kill one earlier this year because of a prolapsed rectum. I only ended up with 30 LBS of sausage.

I take them to the slaughter house because they're a licensed USDA inspected facility and if you want any further enhancements done, ie:smoking hams and bacon, it has to come from that type of facility. A USDA inspector is present when you deliver the animals, he witnesses the kill and inspects the meat, organs, etc. for any disease. The kill process is quick and easy. They slit the throats and hang them by the back legs so they bleed out completely. They only slit the jugular so the wind pipe is still intact so the lungs can still function, which allows for total bleed out. I know this may sound cruel to some people, but it's over in seconds.

Just kidding about the "blood on your hands" --- I just wanted to find an excuse to use the :skull: :skull: :skull: smilie! I did not know there was so much inspection related issues with the slaughter house process. Plus, I figured that the slaughter house facility would also pass the meat along the line for cutting, smoking and/or final butchering --- like a one shop -- drop em, cut em and pack em up shop.

ig:

Thanks for the info.
Andy

Chris

· #44 · Nov 20, 2003

Re: Re: Re: Loading Pigs in the pouring rain

Originally posted by Argee
If I was to count the 3 pigs I lost, WAY TO MUCH
I purchased the piglets back in April for $50 each. The feed which consists of ground corn, soy and alfalfa runs $9-10 per 100LBS. I fed a little over 3000 LBS this year. I buy it fresh ground from a farmer about 25 miles south of here in 500 LBS installments. There is also the penicillin, and vet bills.

I mark each pig with a # when I take them to slaughter. The slaughter house in turn, keeps that # and my name with each carcass. It's a matter of trust for the most part. Where I take them, they are an old firm with many happy clients, me being one of them.

I sell them for $1 on the hoof. The kill fee, cut and wrap and any smoking is up to the buyer. I deliver them to the slaughter house and thats the end of it for me, I give the buyer a number to give with my name when they call to to give cutting instructions to the butcher. It works out pretty well.

I don't get rich raising pigs. I do it because I enjoy it and usually it keeps the cost of the one I keep for myself at a minimum. Not so this year.

What do you mean, you sell them for $1 on the hoof? Thanks for all of the info! BTW, how long have you been raising pigs & what type/breed of pig is it that you raise (or that is common for food)?

Thanks
Andy

Argee

Discussion Starter · #45 · Nov 20, 2003

Originally posted by admin

Just kidding about the "blood on your hands" --- I just wanted to find an excuse to use the :skull: :skull: :skull: smilie! I did not know there was so much inspection related issues with the slaughter house process. Plus, I figured that the slaughter house facility would also pass the meat along the line for cutting, smoking and/or final butchering --- like a one shop -- drop em, cut em and pack em up shop. ig:

Thanks for the info.
Andy

No offense taken.:smiles:

Michigan, is one of a very few states that have very stringent policies on the handling of meat commercialy.:fineprint

Argee

Discussion Starter · #46 · Nov 20, 2003

Re: Re: Re: Re: Loading Pigs in the pouring rain

Originally posted by admin

What do you mean, you sell them for $1 on the hoof? Thanks for all of the info! BTW, how long have you been raising pigs & what type/breed of pig is it that you raise (or that is common for food)?

Thanks
Andy

Oooops!

I meant $1 per pound on the hoof. The pigs are a mixed strain. Mostly Duroc and Hampshire.

I've been raising pigs

ig: and other critters (Steers, etc.)':bull:' on and off for several years. Tried my hand at market gardening too.:buzz:

guest

· #47 · Nov 20, 2003

interesting process argee... so the inspector must be there whenenver any meat is dropped off?

Thats got to be an expensive addition to the meat processing...
you have to pay his fee or does the butcher? sounds nice to be able to pick out how you want your bacon and to know where your food is from....

enjoy...

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Argee

Discussion Starter · #48 · Nov 20, 2003

Originally posted by simple_john
interesting process argee... so the inspector must be there whenenver any meat is dropped off?

Thats got to be an expensive addition to the meat processing...
you have to pay his fee or does the butcher? sounds nice to be able to pick out how you want your bacon and to know where your food is from....

enjoy...

No, not when the meat is dropped off, but when the cattle or hogs come in live.

I'm sure it's included in the cost of the processing. A few years back Michigan introduced a new law stating that all processing facilities had to have a seperate facility for killing. Could not be done in the same building anymore. I'm not sure, but rumor has it, that it originated from the big boys lobbying to cut the small custom finishing houses out of the loop. A lot ceased their custom finishing operations because of it, they couldn't justify the cost of a new facility. The one I used to go to is 5 miles from here. It was real convenient, I would drop the critters off the night before, just put them in a stall, the doors were always open.

Chris

· #49 · Nov 20, 2003

How about I send you a nice bag of fresh Louisiana "Admin Grown" satsumas and you send me a nice slab of "Argee's Best" bacon and ham?

Argee is my piggy friend.

ig:

:smiles:

Andy

Argee

Discussion Starter · #50 · Nov 20, 2003

Originally posted by admin

How about I send you a nice bag of fresh Louisiana "Admin Grown" satsumas and you send me a nice slab of "Argee's Best" bacon and ham?

Argee is my piggy friend. ig:

:smiles:

Andy

:truth:
We might be able to work something out.

edro:

Chris

· #51 · Nov 22, 2003

Originally posted by Argee
:truth:
We might be able to work something out.edro:

ig:
Hmmmmmmm... Maybe Argee has eaten all of the yummy ham and bacon for himself. Cmon, Argee ---- these sweet juicy satsumas are a rare site for certain up in chilly Michigan --- You could probably trade them for a cow or something. :bull:

HAHA.

Andy

Argee

Discussion Starter · #52 · Nov 22, 2003

Originally posted by admin
ig:
Hmmmmmmm... Maybe Argee has eaten all of the yummy ham and bacon for himself. Cmon, Argee ---- these sweet juicy satsumas are a rare site for certain up in chilly Michigan --- You could probably trade them for a cow or something. :bull:

HAHA.

Andy

Have you looked at the cost of beef lately? Right through the roof because of what I understand, MCD in Canada. It would take an orchard full of satsumas for one cow.
:smiles:

As far as satsumas for some of my fine pork, make me an offer!:smiles:

Chris

· #53 · Dec 3, 2003

Originally posted by Argee
Have you looked at the cost of beef lately? Right through the roof because of what I understand, MCD in Canada. It would take an orchard full of satsumas for one cow.
:smiles:

As far as satsumas for some of my fine pork, make me an offer!:smiles:

GOBBLED GOBBLED ALL OF MY JUICY

ig: MEAT, ARGEE????

No room left for juicy satsumas???? How about a nice box of satsumas for a slab of sweet hickory bacon? I mean a slab you could bruise Slipshod's leg with!!!

Any takers? Piggy?

ig:

ig:

ig:

HAHAHA

Let me know.

Andy

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Argee

Discussion Starter · #54 · Dec 3, 2003

Originally posted by admin
GOBBLED GOBBLED ALL OF MY JUICY ig: MEAT, ARGEE????

No room left for juicy satsumas???? How about a nice box of satsumas for a slab of sweet hickory bacon? I mean a slab you could bruise Slipshod's leg with!!!

Any takers? Piggy?
ig: ig: ig:

HAHAHA
Let me know.

Andy

Deal! My piggy is done and waiting for pickup. The hams and bacon are at the smokers and are a couple of weeks out.

Chris

· #55 · Dec 3, 2003

Goodie Goodie my little frozen critter from the

ig: house ----
Send me a huge slab of bacon and maybe some juicy ham (sweetening the sugar pot???) --- YUMMY YUMMY ---

ig:

ig:

I will post pics of me chomping into it --- like a

ig:

Andy

tisenberg

· #56 · Dec 3, 2003

Uhhh... hello... pass the bacon please.

Argee

Discussion Starter · #57 · Dec 3, 2003

Originally posted by admin
Goodie Goodie my little frozen critter from the ig: house ----
Send me a huge slab of bacon and maybe some juicy ham (sweetening the sugar pot???) --- YUMMY YUMMY --- ig: ig:

I will post pics of me chomping into it --- like a ig:

Andy

Those better be some pretty dam good satsumas' :smiles:

parts man

· #58 · Dec 4, 2003

Originally posted by Argee
Have you looked at the cost of beef lately? Right through the roof because of what I understand, MCD in Canada. It would take an orchard full of satsumas for one cow.
:smiles:

As far as satsumas for some of my fine pork, make me an offer!:smiles:

Argee, right you are. BSE has closed the US border to Canadian beef, so your prices have raised significantly. On this side they're in the crapper!!

50% of Canadian beef production is for export, with the US as our biggest customer, so right now we're hurtin bad with some whole towns in the west pretty near belly-up.

tisenberg

· #59 · Dec 4, 2003

Or is that empty bellied?

It's amazing with the import/export of beef. It goes both ways, then one way, then the other. It flip flops alot.

Argee

Discussion Starter · #60 · Dec 5, 2003

Originally posted by parts man
Argee, right you are. BSE has closed the US border to Canadian beef, so your prices have raised significantly. On this side they're in the crapper!! 50% of Canadian beef production is for export, with the US as our biggest customer, so right now we're hurtin bad with some whole towns in the west pretty near belly-up.

We've had that in the west part of the country just a few years back. But it was because of the draught, farmers couldn't pasture their beef, had no hay and couldn't afford to buy any. The ones that could afford it were paying a pretty high premium. Hindsight always being 20-20, I wish I would have purchased some cattle to finish this last spring.

The old saying is You can wish in one hand and sh#% in the other and see which one fills up first.

What is BSE?

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