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<blockquote data-quote="hevmando" data-source="post: 1010222" data-attributes="member: 19737"><p>I once had 5 pigs butchered of similar breeding, whose live weight varied 12 lbs from heaviest to lightest. 1 went to butcher shop A, 1 went to butcher shop B, 3 went to Tyson. Carcass weight of pig at butcher shop A was 27# less than the average of the other 4. These pigs only weighed about 220#, very lean and young. I took the info to butcher shop A and showed him the cut outs, and asked him whose hog I got and where the rest of my meat was. He said you got yours, and all of yours. Mind you, they had to call me to verify what 4H tag was my hog. I was disappointed. I told my story to butcher shop B and he said on beef, he could alter the take home volume/weight 50-75# based upon fat trim and leanness of burger, but on a 220 # hog, 27# seemed like a big difference. I agree, most are honest, but some only get one chance. If a butcher shop is lifting a steak, roast, chop, or burger from my animal, I should not be able to notice, and 1 or 2 packages would never be missed. 27#? Maybe a fluke, but I could not believe it. Last year I butchered a 1300- 1400# 2 1/2 yr old cow, that hung 864#, had all the best steaks cut out and rest ground into burger. Had 80-90# steaks, and 375# burger. She was finished, and was a Maine-Angus cross, heavily muscled and big hind quarters.</p></blockquote><p></p>
[QUOTE="hevmando, post: 1010222, member: 19737"] I once had 5 pigs butchered of similar breeding, whose live weight varied 12 lbs from heaviest to lightest. 1 went to butcher shop A, 1 went to butcher shop B, 3 went to Tyson. Carcass weight of pig at butcher shop A was 27# less than the average of the other 4. These pigs only weighed about 220#, very lean and young. I took the info to butcher shop A and showed him the cut outs, and asked him whose hog I got and where the rest of my meat was. He said you got yours, and all of yours. Mind you, they had to call me to verify what 4H tag was my hog. I was disappointed. I told my story to butcher shop B and he said on beef, he could alter the take home volume/weight 50-75# based upon fat trim and leanness of burger, but on a 220 # hog, 27# seemed like a big difference. I agree, most are honest, but some only get one chance. If a butcher shop is lifting a steak, roast, chop, or burger from my animal, I should not be able to notice, and 1 or 2 packages would never be missed. 27#? Maybe a fluke, but I could not believe it. Last year I butchered a 1300- 1400# 2 1/2 yr old cow, that hung 864#, had all the best steaks cut out and rest ground into burger. Had 80-90# steaks, and 375# burger. She was finished, and was a Maine-Angus cross, heavily muscled and big hind quarters. [/QUOTE]
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