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NitroXAdministrator
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Reged: 25/12/02
Posts: 39877
Loc: Barossa Valley, South Australi...
Good pages on butchering cuts
      #377487 - 23/06/23 03:11 AM

I'm trying out this mob for a quarter of a cow, pick up this week.

Was called "Half a Cow", now "Farmer to Fridge".

--------------------
John aka NitroX

...
Govt get out of our lives NOW!
"I love the smell of cordite in the morning."
"A Sharp spear needs no polish"

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NitroXAdministrator
.700 member


Reged: 25/12/02
Posts: 39877
Loc: Barossa Valley, South Australi...
Farmer to Fridge - Freezer space needed [Re: NitroX]
      #377488 - 23/06/23 03:26 AM

https://halfacow.farm/how-much-freezer-space-do-i-need-for-a-side-of-beef/

Buying meat in bulk is a great way to save money and support local farmers. But in order to benefit from your bulk purchase you’ll need to ensure adequate freezer space.

Remember that this is a guide only, as animals are a living product and do vary in size.

How much will fit in my chest freezer?
To properly store half a cow in your freezer you’re going to need a fair amont of space.

145 Litre Chest Freezer
What will fit
Whole and Half Sheep (OR)
1/8th Cow/ Beef Box (OR)
1/4 Cow
145 L



200 Litre Chest Freezer
What will fit
Whole and Half Sheep (OR)
1/8th Cow/ Beef Box (OR)
1/4 Cow (OR)
1/2 Cow
200L


300 Litre Chest Freezer
What will fit
Whole and Half Sheep (OR)
1/8th Cow/ Beef Box (OR)
1/4 Cow (OR)
1/2 Cow
300L


500 Litre Chest Freezer
What will fit
Whole and Half Sheep (and)
Whole Cow!
500L


***


Half A Cow - how much freezer space for a Cow?
Whole Cow
Every cut from the cow
Approximately 160kg to 220kg – will need 400 litres of freezer space

Half A Cow
One Side of The Cow
Approximately 80kg – will need 200 litres of freezer space

Quarter Cow (1/4)
One Side of The Cow,
divided between two people

Approximately 40kg – will need 100 litres of freezer space
Eighth of Cow (1/8)

Beef Box, or Similar
Approximately 20kg – will need 50 litres of freezer space

***
Half A Cow - how much freezer space for a Sheep?
Whole Sheep
Every cut from a single sheep
Approximately 22kg – will need 50 litres of freezer space

Half Sheep
Every cut from a single sheep
Approximately 10kg – will need 25 litres of freezer space

--------------------
John aka NitroX

...
Govt get out of our lives NOW!
"I love the smell of cordite in the morning."
"A Sharp spear needs no polish"

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NitroXAdministrator
.700 member


Reged: 25/12/02
Posts: 39877
Loc: Barossa Valley, South Australi...
Re: Farmer to Fridge - Beef cuts [Re: NitroX]
      #377490 - 23/06/23 04:33 AM

https://halfacow.farm/beef-cuts-in-detail/

What's in a side of beef?
A side of beef is made up of prime cuts and secondary cuts.

Your cut sheet will determine exactly what ends up in your freezer.

This deep dive lays out all the cuts, your typical cut choices and some cooking tips for each section!

[image]https://halfacow.farm/wp-content/uploads/2022/03/105707206_2991289014273859_4331775558839047325_n-1030x725.jpeg[/image]

Prime Cuts and Steaks

https://halfacow.farm/wp-content/uploads/2023/03/TPV-Ponde-Meat-69.png

Mince, Sausages and Patties

https://halfacow.farm/wp-content/uploads/2023/03/TPV-Ponde-Meat-93-2048x1538.jpg

Cuts of Steak in a Side of Beef!
Welcome to the Half A Cow Online complete breakdown of a side of beef!

Some cuts will have “options” which you may find on your ‘cut sheet’ when ordering. These instructions tell the butcher how you would like each portion of meat prepared to best suit your eating habbits.

If you’re ordering a beef box, or a very small portion of a “side of beef” you will generally not recieve any choices. In order to split a side of beef between 8 people, the meat must be cut and prepared a certain way.

However if you’re ordering a half side (quarter cow) or a whole side of beef, you’ll have a much greater selection of cut choices.

T-Bone Steak
T-bone steak is a favourite amoung die hard carnivores!

Can be kept bone in for that Authentic experience with handy meat handle, or have the bone removed, and you get a fillet steak and a porterhouse!

https://halfacow.farm/wp-content/uploads/2023/03/TPV-Ponde-Meat-22-2048x1365.jpg

https://halfacow.farm/wp-content/uploads/2023/03/TPV-Ponde-Meat-20-2048x1365.jpg

T-Bone Bone Out
Removing the Bone from a T-Bone steak will give you a porterhouse steak and more 'fillet' steak in your side of beef. You will however lose some meat to the boning process, and you will have more dog bones left over!


T-Bone Whole
Choose this option for maximum yield form your side of beef! If you like a large steak, with a mix of lean and fatty sides, then this is the option for you!

Beef Shank
The beef shank is the leg portion of a the cow. There is a front and rear shank, however the front shank is typically not suitable to create a “thors hammer” due to the different shape of the bone. This is generally made into Osso Bucco or used as part of premium mince / diced beef.

https://halfacow.farm/wp-content/uploads/2023/03/TPV-Ponde-Meat-46-1-2048x1365.jpg

https://halfacow.farm/wp-content/uploads/2023/03/TPV-Ponde-Meat-47-2048x1365.jpg

https://halfacow.farm/wp-content/uploads/2023/03/TPV-Ponde-Meat-49-2048x1365.jpg

Beef Shank Whole
The whole beef shank! Can be roasted, smoked or slow cooked. Very tasty if cooked correctly.


Thors Hammer
Exactly the same as the beef shank, just with a handy, "handle" The meat which has been trimmed off the bone is added to the premium mince.


Osso Bucco
Beek Shank, Sliced. Osso Bucco makes a great stew meat and the bone marrow adds a unique flavour to any dish. Must be slow cooked!

Sholder Blade
Blade. Derived from the shoulder region of the animal, blade accounts for around 5.5% of the carcase. Flavoursome and versatile, it contains several muscles with layers of fat and connective tissue and performs well as a slow braise or roast.

https://halfacow.farm/wp-content/uploads/2023/03/Y-Bone-In-.-Whole-1-2048x1365.jpg

https://halfacow.farm/wp-content/uploads/2023/03/Y-Bone-Out-.-Sholder-Blade-2048x1365.jpg

Sholder Blade Whole - Y-Bone
Bet you've never heard of the Y-Bone steak! Made from the sholder blade, cut into individual steaks. You'll get more "steaks" and less "mince" with this option.


Y-Bone Bone Out
A bit fiddly for the butcher, the Y-Bone steaks can be "boned out" to get more diced beef or mince. As you can see some meat is lost on the bone due to the shape.

Scotch Fillet
Scotch Fillet is an amazing cut of meat. Juicy and flavourful, with a good mix of lean meat and fat for flavour.

Cut in a variety of different ways, this cut of meat is a true favourite.

https://halfacow.farm/wp-content/uploads/2023/03/Scotch-Fillet-With-Bone-2-2048x1365.jpg

https://halfacow.farm/wp-content/uploads/2023/03/Scotch-Fillet-Bone-On-2048x1365.jpg

https://halfacow.farm/wp-content/uploads/2023/03/Scotch-Fillet-Whole-Trimmed-2048x1365.jpg

Scotch Fillet
In this cut, the bone is removed from the scotch fillet. Sadly you'll lose your meat handle, but it is easier to cook, and cut thinner!


Cattlemans Cutlet /Rib Eye
Scotch Fillet with the bone on, and pictured with the rim meat untrimmed. This is usually trimmed off and added to the mince.


Whole Scotch Fillet Roast
Bone off, but not sliced. This is a great way to get steaks cut to the thickness you want. You can also season and roast the whole thing!

Silverside
Silverside comes from the outside of the rear leg and sits between the knuckle and the topside. Made up of five distinct muscles, it’s named after the silver wall of connective tissue that sits on the side of the cut.

https://halfacow.farm/wp-content/uploads/2023/03/Silverside-Whole-2048x1365.jpg

https://halfacow.farm/wp-content/uploads/2023/03/Silverside-Sliced-1-2048x1365.jpg

https://halfacow.farm/wp-content/uploads/2023/03/Silverside-Sliced-2048x1365.jpg

Silverside Whole
Whole Sliverside is usually corned. I personally think this is a tremendous waste of meat, but my girlfriend seems to like it. We usually compromise and get the whole silverside corned .


Silverside Sliced
Sliced silverside is good for marinating, or as quick sizzle steaks. You won't get the same taste as a scotch fillet but they do well on a BBQ steak sandwitch


Schnitzel
Once sliced, the siverside can also be crumbed into schnitzels at home or by your butcher. Typically added material does not count towards your "dressed weight" price , but some butchers can charge more for this service.

Bolar
The Bolar Roast is a lean forequarter cut, also known as blade roast. This beef roast is a finer textured meat, best cooked on a lower heat for a longer period of time or as a pot roast.


https://halfacow.farm/wp-content/uploads/2023/03/Whole-Bolar-Trimmed-2048x1365.jpg

https://halfacow.farm/wp-content/uploads/2023/03/Bolar-Roasts-2048x1365.jpg

https://halfacow.farm/wp-content/uploads/2023/03/Diced-Beef-2048x1365.jpg

Bolar Whole
This is the whole bolar section before segmenting into smaller roasts.


Bolar Roasts
bolar roasts are great for winter feasts!

Diced Beef
As with any cut, you can generally choose for this to be minced or diced.

Topside
Generally this is one of the leanest, or most fat-free, cuts of beef available, but it is often bought surrounded by a layer of fat. This is typically trimmed off by the butcher before you see it!


https://halfacow.farm/wp-content/uploads/2023/03/Topside-Cap-On-2048x1365.jpg

https://halfacow.farm/wp-content/uploads/2023/03/Topside-Trimmed-2048x1365.jpg

https://halfacow.farm/wp-content/uploads/2023/03/TPV-Ponde-Meat-43-2048x1365.jpg

Topside Whole
Here you can see the layer of fat that surrounds the topside.


Topside Trimmed
All cleaned up! This is now ready to be made into roasts or steaks.


Topside Steaks
Topside steaks - as you can see these are very lean and cut thinly, will fry quickly. This is good for use in stirfry dishes.

Porterhouse
The larger side of a T-Bone steak. A porterhouse steak is essentially a “boned out” T bone steak with the other side making up the “Eye Fillet”

https://halfacow.farm/wp-content/uploads/2023/03/Porterhouse-Whole-2048x1365.jpg


https://halfacow.farm/wp-content/uploads/2023/03/Porterhouse-Steak-2-2048x1365.jpg

Porterhouse Whole
This is whole porterhouse before we cut it into steaks. Typically the fat is left on for more flavour.


Porterhouse Steaks
Perfect porterhouse steaks. A BBQ Favourite and a great tasting, if somewhat fatty, piece of steak!

Flank Steak
Flank steak is a cut of beef steak taken from the abdominal muscles of the cow, located just behind the plate and in front of the rear quarter. It is a long, flat cut with a significant grain, and is known for its bold flavor and chewiness.

https://halfacow.farm/wp-content/uploads/2023/03/Flank-Steak-2-2048x1365.jpg

https://halfacow.farm/wp-content/uploads/2023/03/Flank-steak-2048x1365.jpg

https://halfacow.farm/wp-content/uploads/2023/03/Diced-Beef-2048x1365.jpg

Whole Piece!
The flank of the cow is quite large, and can have external fat which must be trimmed and disposed.


Cut and Trimmed !
As you can see, we could barely fit the flank on our big board!


Diced
Flank steak can be trimmed, diced or minced depending on your preferences.

Chuck Steak
Meat from the chuck, once divided, is usually used for stewing, slow cooking, braising, or pot roasting and is ideal in a one-pot cooker. The top blade part of the chuck is preferred for grilling because it is the second most tender steak once the gristle is removed.

https://halfacow.farm/wp-content/uploads/2023/03/Chuck-Steak-2048x1365.jpg

https://halfacow.farm/wp-content/uploads/2023/03/Chuck-Steak-Sliced-2048x1365.jpg

https://halfacow.farm/wp-content/uploads/2023/03/Diced-Beef-2048x1365.jpg

Whole Chuck Steak
Here's the whole chuck piece! There's not too much external fat here and trims quite well.


Chuck Steak Sliced
Sliced into steaks, these can be slow cooked into pies, curries, or even steak sandwiches.


Diced Beef
Chuck steak can also me minced or diced into cubes for stews and other slow cooking methods.

Brisket
Brisket is a cut of beef that comes from the lower breast or pectoral muscles of a cow. This is a tough piece of meat which requires slow cooking in order to reach is maximum potential. The rising popularity of briskets has lead to a number of “Facebook” enthusiast groups with thousands of followers!

https://halfacow.farm/wp-content/uploads/2023/03/TPV-Ponde-Meat-57-2048x1365.jpg

https://halfacow.farm/wp-content/uploads/2023/03/Diced-Beef-2048x1365.jpg

Brisket
Shown here cut into four pieces, a brisket is best slow cooked or smoked. Smaller brisket pieces will cook faster , but feed fewer people.


Diced Beef
Don't like brisket ? This can be diced or minced. We do not recommend this option as a well cooked brisket tastes fantastic!

Trim
A good butcher will try to get as much meat off your “side of beef” as possible. Trimmed fat and beef is added to either the high fat mince, or the low fat mince. The examples below show just how much meat can come off your side of beef that can be used for mince!

https://halfacow.farm/wp-content/uploads/2023/03/Beef-Rib-Bones-2048x1365.jpg

https://halfacow.farm/wp-content/uploads/2023/03/Beef-Rib-Untrimmed-2048x1365.jpg

https://halfacow.farm/wp-content/uploads/2023/03/Beef-Rib-Trimmed-2048x1365.jpg

Bones
Pictured are some rib bones from our side of beef. There isn't enough meat on here to get a good quality meal, but the meat can be trimmed off and sorted into Prime and B-Grade Mince


Untrimmed
Here's a close up of a beef rib that has been untrimmed. You can see just how much "good meat" is just sitting there!


Trimmed
Here's that same beef rib, trimmed up. All of the good meat is added to the 'mincing box' for our side of beef and turned into Prime or B- Grade Mince.

Mince Meat
Here you can see the different grades of beef mince available from your side of beef. We’ve left our A grade mince as 1kg bags and our B grade turned into Sausages, Patties and a few bags of mince for comparison. The orange colouring you see is the spice mix added to the burgers and sausages.

https://halfacow.farm/wp-content/uploads/2023/03/Mince-6-2048x1509.jpg

https://halfacow.farm/wp-content/uploads/2023/03/TPV-Ponde-Meat-93-2048x1538.jpg

Premium Lean Mince
This mince is made using the good offcuts that have a low fat content. Your cut sheet selections can have a massive impact on the overall quantity of mince.


Less Lean Mince
This mince is made using offcuts that have a higher fat content. The yellow colouring is a result of the flavouring added to the sausage and burger mix.

--------------------
John aka NitroX

...
Govt get out of our lives NOW!
"I love the smell of cordite in the morning."
"A Sharp spear needs no polish"

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NitroXAdministrator
.700 member


Reged: 25/12/02
Posts: 39877
Loc: Barossa Valley, South Australi...
Re: Farmer to Fridge - Lamb cuts [Re: NitroX]
      #377491 - 23/06/23 04:44 AM

https://halfacow.farm/lamb-cuts-in-detail/

What's in a side of lamb?
A side of lamb is made up of prime cuts and secondary cuts.

Your cut sheet will determine exactly what ends up in your freezer.

With a lamb, most of your choices are between chops, and roasts!

This deep dive lays out all the cuts, your typical cut choices and some cooking tips for each section!

Chops, Ribs and Roasts

https://halfacow.farm/wp-content/uploads/2023/04/MG_7301-2048x1530.jpg

Welcome to the Half A Cow Online complete breakdown of a side of lamb!

Some cuts will have “options” which you may find on your ‘cut sheet’ when ordering. These instructions tell the butcher how you would like each portion of meat prepared to best suit your eating habbits.

If you’re ordering a side of lamb, most of your choices will be about chops or roasts. Most of a lamb can be left as whole pieces for roasts, or chopped up into smaller steaks or medallions for the BBQ!

Lamb Leg Whole
Here’s a whole leg of lamb, before being divided further into chops and roasts. Here you can see the full leg including the shank, and other sections which may be turned into chops or roasts.

https://halfacow.farm/wp-content/uploads/2023/04/MG_7271-Lamb-leg-2048x1365.jpg

https://halfacow.farm/wp-content/uploads/2023/04/MG_7272-2048x1365.jpg

Whole leg of lamb
Here you can see the whole leg of lamb. Our butcher has got so excited he's already started to cut it up. You can see the plan to split this leg into several roasts.


Roast Lamb - Bone In
Here's a whole roast leg of lamb, you can clearly see that the bone is currently left in. This can be taken out by the buther generally for an additional fee.
This makes for an easier roast, but you do lose a bit of meat doing this.

Lamb Leg Whole
Here’s a whole leg of lamb, before being divided further into chops and roasts. Here you can see the full leg including the shank, and other sections which may be turned into chops or roasts.

https://halfacow.farm/wp-content/uploads/2023/04/MG_7271-Lamb-leg-2048x1365.jpg

https://halfacow.farm/wp-content/uploads/2023/04/MG_7276-2048x1365.jpg

https://halfacow.farm/wp-content/uploads/2023/04/MG_7279-2048x1365.jpg

Whole leg of lamb
Here you can see the whole leg of lamb. Our butcher has got so excited he's already started to cut it up. You can see the plan to split this leg into several roasts.


Leg Section (Roast?)
We're on our way to becoming a roast, or chops. We can stop here and get a lamb roast, or we can run it through the band saw!


Lamb Chops
Now we've got chops! Each part of the lamb will give us slightly different chops. These are forequarter lamb chops.

Lamb Chops and Cutlets
Lamb chops and cutlets are both cuts of meat taken from the rib section of the lamb. However, lamb chops are generally larger and have a bone while lamb cutlets are smaller and have been trimmed of most of the fat and bone. Both can be grilled, broiled, or pan-seared and are known for their tender texture and delicious flavour.

https://halfacow.farm/wp-content/uploads/2023/04/MG_7282-2048x1365.jpg

https://halfacow.farm/wp-content/uploads/2023/04/MG_7285-2048x1365.jpg

https://halfacow.farm/wp-content/uploads/2023/04/MG_7292-2048x1365.jpg

Lamb Loin Chops
Loin chop. Also knows as the lamb 'T-bone', this chop is portioned from the short loin that sits towards the back of the lamb, between the leg and the rack.


Lamb Cutlets
Lamb cutlets are lamb loin chops with the bone left in. They can be done as chops, or as a 'rack of lamb'


Lamb Sholder Chops
Similar to the beef Y-bone, these sholder chops have a bone running through the middle. They can be turned into diced meat or mince too.

Lamb Flank
Lamb flank is a cut of meat from the underside of the lamb, between the ribs and the leg. It is known for its intense lamb flavor and can be cooked in various ways, such as grilling, roasting, or braising.

https://halfacow.farm/wp-content/uploads/2023/04/MG_7296-2048x1365.jpg

https://halfacow.farm/wp-content/uploads/2023/04/MG_7297-2048x1365.jpg

Lamb Flank
The 'side' of the lamb, before it is turned into 'ribs', diced lamb or mince.


Lamb Ribs
The result of cutting the lamb flank are these amazing lamb ribs. Hard to find!

Lamb Shank and Neck
Lamb shank is a cut of meat from the lower leg of the lamb that is rich in connective tissue, making it ideal for slow cooking methods such as braising or stewing.

Lamb neck is a flavorful and tender cut of meat taken from the neck and shoulder area of the lamb.

https://halfacow.farm/wp-content/uploads/2023/04/MG_7294-2048x1365.jpg

https://halfacow.farm/wp-content/uploads/2023/04/MG_7295-2048x1365.jpg

Lamb Shank
Typically you'll get two lamb shanks from a side of lamb, the shanks can be cut lower or higher on the leg but you'll sacrifice some chops or roast size to do this.


Lamb Neck
Great for slow cooking and diced lamb. Typically in a side of lamb you will give half of what is pictured here. Rarely found in supermarkets as a whole piece.

--------------------
John aka NitroX

...
Govt get out of our lives NOW!
"I love the smell of cordite in the morning."
"A Sharp spear needs no polish"

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NitroXAdministrator
.700 member


Reged: 25/12/02
Posts: 39877
Loc: Barossa Valley, South Australi...
Re: Farmer to Fridge - Pork cuts [Re: NitroX]
      #377492 - 23/06/23 04:53 AM

https://halfacow.farm/pork-cuts-in-detail/

What's in a side of pork?
A side of pork is a bit larger than a side of lamb, but way smaller than a side of beef!

A lamb is about 10kg a side, a cow is about 120kg a side, and a pig is about 20kg a side.

Your cut sheet will determine exactly what ends up in your freezer.

This deep dive lays out all the cuts, your typical cut choices and some cooking tips for each section!

Prime Cuts and Steaks

https://halfacow.farm/wp-content/uploads/2023/04/MG_7326-2048x1530.jpg

Cuts of meat in a Side of Pork!
Welcome to the Half A Cow Online complete breakdown of a side of pork!

Some cuts will have “options” which you may find on your ‘cut sheet’ when ordering. These instructions tell the butcher how you would like each portion of meat prepared to best suit your eating habbits.

If you’re ordering a side of pork you’ll usually only get to choose between chops and roasts, as ribs, neck and other cuts are all inlcuded.

This is a full side of pork, which works out to be about 20kg, however some farmers are offering half sides to better fit in your freezer!

A side of pork - misunderstood and underrated!
Here’s a quick snapshot of the variety of cuts in a side of pork! A great mix of roasts and chops. Ready for your oven and BBQ.

We’ll give deep into each of these cuts and your choices in your cut sheet when you order a side of pork!

https://halfacow.farm/wp-content/uploads/2023/04/MG_7324-2048x1365.jpg

https://halfacow.farm/wp-content/uploads/2023/04/MG_7319-2048x1365.jpg

https://halfacow.farm/wp-content/uploads/2023/04/MG_7323-2048x1365.jpg

Side of Pork
Pictured here is some sholder chops, loin chops and several roasts made from the pork leg.


Pork Roast, Bone in
The fastest (and cheapest) way to make a pork roast is to simply cut the leg roast to size. Here you can see the roast with the bone in.


Pork Roast, Bone Out
For an additional fee, your butcher may offer pork roast with the bone out. The netting is used to help the meat keep it shape after the leg it cut to remove the bone.

Pork Leg, Shank and Chops
Here’s a quick snapshot of the variety of cuts in a side of pork! A great mix of roasts and chops. Ready for your oven and BBQ.

We’ll give deep into each of these cuts and your choices in your cut sheet when you order a side of pork!

https://halfacow.farm/wp-content/uploads/2023/04/MG_7322-2048x1365.jpg

https://halfacow.farm/wp-content/uploads/2023/04/MG_7321-2048x1365.jpg

https://halfacow.farm/wp-content/uploads/2023/04/MG_7313-2048x1365.jpg

Pork Leg Roast
Exactly what it says in the title! This is a somewhat large pork roast with the bone in.


Pork Shank
A bit like a lamb shank, but not as long. This can be added to a slow cooker, or diced up.


Sholder Chops
Pork sholder chops, similar to lamb and beef y-bone chops. These are usually left as chops be can be turned into diced pork or mince.

Pork Chops
You get a large amount of chops when you order a side of pork. These can include loin chops, sholder chops and pork leg chops. (Where you sacrifice a roast to get more chops!)

https://halfacow.farm/wp-content/uploads/2023/04/MG_7314-2048x1365.jpg

https://halfacow.farm/wp-content/uploads/2023/04/MG_7311-2048x1365.jpg


Pork Sholder Chops
Cut from the sholder of your side of pork. These chops have a distinctive y-bone. Still they taste great and a good BBQ option!


Pork Loin Chops
The 'premium" pork chop - similar to the cow T-Bone these are the 'choice' chops when it comes to pork. They can be left as a roast (like a rack of lamb) or boned out to make pork medallions.

Pork Ribs and a 1/4 Pork Pack!
A full side of pork can be a bit much meat for some to fit in their freezer. Take a look at our 1/4 pig pack!

https://halfacow.farm/wp-content/uploads/2023/04/MG_7309-2048x1365.jpg

https://halfacow.farm/wp-content/uploads/2023/04/MG_7331-2048x1538.jpg

Pork Ribs
Pork ribs are a popular cut of meat taken from the ribcage of the pig. They are available in various types such as baby back ribs, spare ribs, and St. Louis-style ribs, each with its own unique flavor and texture. Pork ribs can be cooked using various methods, such as grilling, smoking, or baking, and are often served with a barbecue sauce or dry rub seasoning.


1/4 Pig!
Here we've show what you'll get roughly in a 1/4 pig. The exact same cuts as a 1/2 pig, just half the quantity of every cut.

--------------------
John aka NitroX

...
Govt get out of our lives NOW!
"I love the smell of cordite in the morning."
"A Sharp spear needs no polish"

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NitroXAdministrator
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Reged: 25/12/02
Posts: 39877
Loc: Barossa Valley, South Australi...
Re: Farmer to Fridge [Re: NitroX]
      #377493 - 23/06/23 04:54 AM

I need to edit the images so they'll fit.

Good education thread for cutting up beasts.

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John aka NitroX

...
Govt get out of our lives NOW!
"I love the smell of cordite in the morning."
"A Sharp spear needs no polish"

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