"Delicious pork and top notch service." —Michelle, Madison
"Had the pork chops last night. VERY GOOD. Paul raved about how good the tenderloin portion was. Thank you for all your work."
—Janet, New Berlin
"Had the pork chops last night. VERY GOOD. Paul raved about how good the tenderloin portion was. Thank you for all your work."
—Janet, New Berlin
Updated 06/19/17:
Whole and half hogs will be available again in the fall of 2017. If you are interested in ordering a whole or half hog, please email me at: ryan@odyssey.farm.
We still have some individual cuts for sale. See our Retail Price List page
Call or email Odyssey Farm to order your whole or half pork. We confirm your order via email when we receive your $100 deposit —check made out to Odyssey Farm, LLC. If you must cancel, orders are refundable before the hog is butchered. The first group will be butchered November 10th, and the second group on December 1st.
Quick Breakdown:
Ordering a whole hog will give you about 140 lbs of meat. You'd pay $722 to Odyssey Farm for the hog and $159.90 to Country Meat Cutters for the processing. That comes out to $6.30/lb of meat.
The Details:
I prefer to butcher hogs at 275 lbs and over since they put on more fat, and their meat gains greater flavor and texture. What I list below is a ballpark estimate of weights and yields. Seasons and individual animals vary.
We take our hogs to Country Meat Cutters, a state-inspected facility in Reeseville. They have built a reputation for some of the best pork processing in the area. I will contact you when I take your hog in for processing (always on Thursdays). You will need to contact Country Meat Cutters that day or the next. They will walk you through their order form over the phone. Ask questions, they offer a lot of "write-in" options that aren't on the order form. They will also tell you the animal’s hanging weight—what the hog weighs after it’s slaughtered, gutted, and it’s blood has been drained. You pay Odyssey Farm for the hanging weight.
A 275 lb hog at live weight typically yields 190 lbs hanging weight.
Whole hogs are $3.80/lb hanging weight. Halves are 3.95/lb hanging weight. If you take a whole hog or coordinate an order with your friends to save money, you would pay Odyssey Farm $722.00 for the hog.
Processing yields about 65-75% of hanging weight due to removing the head, hooves, and meat off the bone for the trim cuts. A 190 lb carcass yields around 140 lbs of processed meat broken down as follows:
(50) Pork Chops-(1/2” thick)
(2) 15-18 lb Hams
(4) 4 lb Shoulder Roast
(12) Shoulder Steaks (1/2” thick)
(2) 2 lb Racks Spare Ribs
(4) Hocks (can be smoked/trimmed)
16 lb Belly (can be bacon or side pork)
16 lb ground pork/sausage.
The above is just an example. You dictate the thickness of your chops, how you want the ham cut, and how you want the trim meats: breakfast links, brats, pork sausage, or just ground pork. I recommend having the liver made into braunschweiger. Our kids struggled to say "braunschweiger" so we taught them to call it "pork liver candy."
Country Meat Cutters will contact you again when processing is complete, a week to ten days after slaughter. You pay them directly for processing when you pick up your meat from them.
Country Meat Cutters
W9851 County Rd GG
Reeseville, WI 53579
(920) 927-5577
http://www.countrymeatcutters.com/
Country Meat Cutters charges $40 for slaughtering and 48 cents/lb—hanging weight—for processing. (See their “Menu” link. The prices I’m giving were quoted to me in August 2016, but Country Meat Cutters had not updated their website at that time). Based on the above scenario, if you had all hams and bacon smoked and all trim meat put into casings, you would pay Country Meat Cutters $159.90 for processing. That equals $6.30/lb for heritage pork raised on pasture, organic grains, hickory nuts, and acorns. Purchasing pork of this quality by the individual cut would cost far more.
140 lbs of meat fills about 6 cubic feet of freezer space. For reference, a milk crate is one cubic foot.
Whole and half hogs will be available again in the fall of 2017. If you are interested in ordering a whole or half hog, please email me at: ryan@odyssey.farm.
We still have some individual cuts for sale. See our Retail Price List page
Call or email Odyssey Farm to order your whole or half pork. We confirm your order via email when we receive your $100 deposit —check made out to Odyssey Farm, LLC. If you must cancel, orders are refundable before the hog is butchered. The first group will be butchered November 10th, and the second group on December 1st.
Quick Breakdown:
Ordering a whole hog will give you about 140 lbs of meat. You'd pay $722 to Odyssey Farm for the hog and $159.90 to Country Meat Cutters for the processing. That comes out to $6.30/lb of meat.
The Details:
I prefer to butcher hogs at 275 lbs and over since they put on more fat, and their meat gains greater flavor and texture. What I list below is a ballpark estimate of weights and yields. Seasons and individual animals vary.
We take our hogs to Country Meat Cutters, a state-inspected facility in Reeseville. They have built a reputation for some of the best pork processing in the area. I will contact you when I take your hog in for processing (always on Thursdays). You will need to contact Country Meat Cutters that day or the next. They will walk you through their order form over the phone. Ask questions, they offer a lot of "write-in" options that aren't on the order form. They will also tell you the animal’s hanging weight—what the hog weighs after it’s slaughtered, gutted, and it’s blood has been drained. You pay Odyssey Farm for the hanging weight.
A 275 lb hog at live weight typically yields 190 lbs hanging weight.
Whole hogs are $3.80/lb hanging weight. Halves are 3.95/lb hanging weight. If you take a whole hog or coordinate an order with your friends to save money, you would pay Odyssey Farm $722.00 for the hog.
Processing yields about 65-75% of hanging weight due to removing the head, hooves, and meat off the bone for the trim cuts. A 190 lb carcass yields around 140 lbs of processed meat broken down as follows:
(50) Pork Chops-(1/2” thick)
(2) 15-18 lb Hams
(4) 4 lb Shoulder Roast
(12) Shoulder Steaks (1/2” thick)
(2) 2 lb Racks Spare Ribs
(4) Hocks (can be smoked/trimmed)
16 lb Belly (can be bacon or side pork)
16 lb ground pork/sausage.
The above is just an example. You dictate the thickness of your chops, how you want the ham cut, and how you want the trim meats: breakfast links, brats, pork sausage, or just ground pork. I recommend having the liver made into braunschweiger. Our kids struggled to say "braunschweiger" so we taught them to call it "pork liver candy."
Country Meat Cutters will contact you again when processing is complete, a week to ten days after slaughter. You pay them directly for processing when you pick up your meat from them.
Country Meat Cutters
W9851 County Rd GG
Reeseville, WI 53579
(920) 927-5577
http://www.countrymeatcutters.com/
Country Meat Cutters charges $40 for slaughtering and 48 cents/lb—hanging weight—for processing. (See their “Menu” link. The prices I’m giving were quoted to me in August 2016, but Country Meat Cutters had not updated their website at that time). Based on the above scenario, if you had all hams and bacon smoked and all trim meat put into casings, you would pay Country Meat Cutters $159.90 for processing. That equals $6.30/lb for heritage pork raised on pasture, organic grains, hickory nuts, and acorns. Purchasing pork of this quality by the individual cut would cost far more.
140 lbs of meat fills about 6 cubic feet of freezer space. For reference, a milk crate is one cubic foot.
