Pork Processing
Pork Cut Sheet
Loin
Chops - Bone-In: Specify thickness (inches) and amount per pack
Chops - Boneless: Specify thickness (inches) and amount per pack
Windsor Loin Chops: Specify thickness (inches) and amount per pack
Boneless Loin
No: Will go to sausage
Shoulder
Roasts: Specify size
Steaks: Specify amount per pack
No: Will go to sausage
Ham
*A ham can be either fresh OR cured, not both. A ham can either be bone-in or boneless, not both. On a whole hog, one of each can be chosen.*
Cured:
Bone-In Steaks: Specify amount per pack
Bone-In Roasts
Boneless Thin-Sliced (sandwich meat)
Fresh:
Steaks: Specify amount per pack
Roasts
Cutlets
Ribs
Yes
No: Will go to sausage
Side Pork
Yes
No: Use for bacon
Bacon
Yes: Specify Regular Cut, Thick Cut or Thin Cut
No: Will go to sausage
Hocks
Yes: Fresh
Yes: Smoked
No: Will go to sausage
Fat for Lard (15 lb minimum)
Yes
No
Offals
Liver
Heart
Tongue
None of the above
Sausage & Specialty Products
Fresh Ground Pork (unseasoned) - 1# packages
Breakfast Sausage - 1# packages
Sausage Links - 1# packages
Sausage Patties - 1# packages
Brauts - 6 each per package
Cooked Pork:
Pork Loin
Pulled Pork
