"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 4/03/18:
If you are interested in a whole or half hog for 2018, email me so I can put you on the list and meet the demand for Odyssey Farm pork as accurately as possible.
How It Works:
Call or email Odyssey Farm to order your whole, half, or 25lb box of pork. I will confirm your order via email when I receive your $100 deposit —check made out to Odyssey Farm, LLC. If you must cancel, orders are refundable up to two weeks before the hog is butchered.
Quick Breakdown:
Ordering half a hog will give you around 63 lbs of meat. You'd pay Odyssey Farm for the hog based on its hanging weight and about $100 to Country Meat Cutters for the processing if you had the hams and bacon smoked and put all the trim meats into links and brats.
The Details:
I prefer to butcher hogs at 260 lbs and over since they put on more fat, and their meat gains greater flavor and texture. Depending on the individual animal and the season, I have finished animals anywhere between 240 and 300 lbs. The typical bland, feedlot market hog is butchered around 220 lbs.
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. For customers who haven't had a hog processed through Country Meat Cutters before, I will walk you through the order form. There are several write-in options not shown on the form. This conversation also ensures that you understand the process and are getting what you want. For maximum quality control, I turn in a list of customers and their corresponding hogs to Country Meat Cutters, along with the stack of customers' order forms, when I drop off that batch of hogs. The following day, I get each animal's hanging weight—what the hog weighs after it’s slaughtered, gutted, and it’s blood has been drained. I will send you an invoice based on that hanging weight. You pay Odyssey Farm for the hanging weight of your hog.
A 260 lb hog at live weight typically yields 182 lbs hanging weight. A typical customer ordering a half hog would start with 91 lbs hanging weight.
Processing yields about 65-75% of hanging weight due to removing the head, hooves, and meat off the bone for the trim cuts. A 91 lb half hog yields around 63 lbs of processed meat broken down as follows:
(2) 10 lb Hams
11 lbs Pork Chops
(1) 3 lb Loin Roast (end of the loin that's too short to finish sawing into chops)
(2) 3 lb Shoulder Roast
3 lbs Shoulder Steaks
(1) 4 lb Pork Butt Roast
2 lbs Country Style Ribs
3 lbs Hocks (can be smoked/trimmed)
6 lbs Belly (can be bacon or side pork)
8 lb ground pork/sausage/brats
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.
Country Meat Cutters will contact you when processing is complete, about 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/
Whole hogs are $4.15./lb hanging weight. Halves are 4.25/lb hanging weight. A typical half hog at 91 lbs hanging weight, you would pay Odyssey Farm $386.75 for the hog.
Country Meat Cutters charges $40 for slaughtering (the whole hog —$20 to each customer for halves) and 52 cents/lb—hanging weight—for processing. (See their “Menu” link). Cased trim meats—breakfast links and brats—cost more than bulk ground pork. Based on the above scenario, if you had all hams and bacon smoked and all trim meat put into casings for a half hog, you would pay Country Meat Cutters $102.71 for processing.
63 lbs of meat fills about 2.5 cubic feet of freezer space. For reference, a milk crate is one cubic foot.
If you are interested in a whole or half hog for 2018, email me so I can put you on the list and meet the demand for Odyssey Farm pork as accurately as possible.
How It Works:
Call or email Odyssey Farm to order your whole, half, or 25lb box of pork. I will confirm your order via email when I receive your $100 deposit —check made out to Odyssey Farm, LLC. If you must cancel, orders are refundable up to two weeks before the hog is butchered.
Quick Breakdown:
Ordering half a hog will give you around 63 lbs of meat. You'd pay Odyssey Farm for the hog based on its hanging weight and about $100 to Country Meat Cutters for the processing if you had the hams and bacon smoked and put all the trim meats into links and brats.
The Details:
I prefer to butcher hogs at 260 lbs and over since they put on more fat, and their meat gains greater flavor and texture. Depending on the individual animal and the season, I have finished animals anywhere between 240 and 300 lbs. The typical bland, feedlot market hog is butchered around 220 lbs.
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. For customers who haven't had a hog processed through Country Meat Cutters before, I will walk you through the order form. There are several write-in options not shown on the form. This conversation also ensures that you understand the process and are getting what you want. For maximum quality control, I turn in a list of customers and their corresponding hogs to Country Meat Cutters, along with the stack of customers' order forms, when I drop off that batch of hogs. The following day, I get each animal's hanging weight—what the hog weighs after it’s slaughtered, gutted, and it’s blood has been drained. I will send you an invoice based on that hanging weight. You pay Odyssey Farm for the hanging weight of your hog.
A 260 lb hog at live weight typically yields 182 lbs hanging weight. A typical customer ordering a half hog would start with 91 lbs hanging weight.
Processing yields about 65-75% of hanging weight due to removing the head, hooves, and meat off the bone for the trim cuts. A 91 lb half hog yields around 63 lbs of processed meat broken down as follows:
(2) 10 lb Hams
11 lbs Pork Chops
(1) 3 lb Loin Roast (end of the loin that's too short to finish sawing into chops)
(2) 3 lb Shoulder Roast
3 lbs Shoulder Steaks
(1) 4 lb Pork Butt Roast
2 lbs Country Style Ribs
3 lbs Hocks (can be smoked/trimmed)
6 lbs Belly (can be bacon or side pork)
8 lb ground pork/sausage/brats
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.
Country Meat Cutters will contact you when processing is complete, about 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/
Whole hogs are $4.15./lb hanging weight. Halves are 4.25/lb hanging weight. A typical half hog at 91 lbs hanging weight, you would pay Odyssey Farm $386.75 for the hog.
Country Meat Cutters charges $40 for slaughtering (the whole hog —$20 to each customer for halves) and 52 cents/lb—hanging weight—for processing. (See their “Menu” link). Cased trim meats—breakfast links and brats—cost more than bulk ground pork. Based on the above scenario, if you had all hams and bacon smoked and all trim meat put into casings for a half hog, you would pay Country Meat Cutters $102.71 for processing.
63 lbs of meat fills about 2.5 cubic feet of freezer space. For reference, a milk crate is one cubic foot.