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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-09-2013, 11:24 PM | #1 |
Full Fledged Farker
Join Date: 08-21-11
Location: Sacramento, CA
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Stats on my pig...
Hey all!
Thought you guys may be interested in this. My buddies and I usually raise some pigs at his hobby farm. We've never really tracked what it cost us before but this year I figured I'd get all the info. We ended up doing three pigs and here's the final tally. As a recreational pig farmer I found it pretty interesting. I'll say this, the fresh meat off a Berkshire pig is like nothing I've ever had before. It's sooooo good. Here's the scoop: Carcass weight: 168 pounds Estimated live weight 250-275 pounds. Total cost $607: ~700 lbs feed. 1 Berkshire piglet Slaughter service Processing Pipes and nipples for water install New electric fence wire Total pounds of meat brought home: 129 $607 for 129LB = 4.70/LB 21 pounds - 36 pork chops (4 are double thick) 25 pounds - ground sausage 21 pounds belly bacon 40 pounds ham 3 pounds jowl bacon 5 pounds spare ribs 12 pounds pork butt 2 pounds sirloin roast (pork tri-tip) |
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12-09-2013, 11:47 PM | #2 |
is One Chatty Farker
Join Date: 08-23-13
Location: Colorado
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If there was one thing I learned from when I used to fly planes regularly, never, ever calculate the cost of a hobby.
But in all honesty, $4.70 average per pound for all that really isn't bad. Interesting stats. Thanks for sharing them. |
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12-09-2013, 11:53 PM | #3 |
Full Fledged Farker
Join Date: 08-21-11
Location: Sacramento, CA
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Sage advice indeed! Like I once told my buddy, if I only did things that made sense I wouldn't have any fun at all!
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12-10-2013, 01:12 AM | #4 |
Full Fledged Farker
Join Date: 05-16-12
Location: Charlotte, NC
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It is easier to swallow when you fly with other peoples (or the governments) money. That said $4.70 overall is an interesting average, thanks for the breakdown.
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12-10-2013, 03:27 AM | #5 |
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York
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my wife found my receipts once...like I said...once...
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12-10-2013, 05:48 AM | #6 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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Not a bad price really with slaughter and processing.
Also the next will be a bit less. No need for fence and the water supply to be bought again. Also feed cost will go down a bit I'd imagine as grain isn't going for as much this year. Also the great bonus of knowing what went into the food you eat is priceless
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12-10-2013, 08:32 AM | #7 |
is One Chatty Farker
Join Date: 10-06-08
Location: wading river, ny
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next time it'll be cheaper because you've already laid out the piping and fence. good job thou!
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12-10-2013, 08:53 AM | #8 |
Full Fledged Farker
Join Date: 03-22-11
Location: Frisco, TX
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Very interesting post......thanks for doing this. Over what time was the process? About how big was the piglet? Just curious as to how fast these suckers grow from piglet to 250 pounds.
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12-10-2013, 08:58 AM | #9 |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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Was it totally purchased feed or were you able to get scraps or other low cost food for the pigs? Where I used to live a hold out farmer used to get outdated molk from a local dairy for his pigs. It got pretty Potent when it ripened but I guess the pigs liked it and it would reduce costs. (I describe him as hold out because the subdivision grew up around his farm.)
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12-10-2013, 10:07 AM | #10 |
Full Fledged Farker
Join Date: 08-21-11
Location: Sacramento, CA
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I used all commercial feed. I actually buy it at the grocery store. It's by associated feed called MeatMaker. It runs about 15 bucks for a 50 pound bag.
The piglet was about 6 weeks old and maybe 30 pounds when I got him. The heritage pigs are kinda pricey at $125 but I really like them. I know a guy who sells standard piglets for like $50 that I'll try someday. They are ready for slaughter at about 6 months old. Pigs are super easy to do and a short term project! |
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12-10-2013, 10:14 AM | #11 |
Quintessential Chatty Farker
Join Date: 11-13-11
Location: york, pa
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I just love that you know exactly where your meat is coming from, and what went into the process. Thanks for posting.
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12-10-2013, 10:23 AM | #12 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Thanks for posting this.
Interesting indeed. I'm curious.....now that you've done the math......would you say it was worth it?
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12-10-2013, 11:31 AM | #13 | |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Quote:
I also feed scraps, extra eggs from the hens and garden scraps. Great job on yours! Nothing beats raising your own.
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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12-10-2013, 12:11 PM | #14 |
is one Smokin' Farker
Join Date: 08-16-11
Location: Saint Cloud, FL
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Enjoy every bite of it. There is no way to put a price on knowing how the animal was raised and slaughtered! Good job (and thanks for the info.)
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12-10-2013, 03:36 PM | #15 |
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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We butcher each year. We just buy them from a pig farmer we know for $220 each for a 250# butcher hog. The meat breakdown I got from mine was:
23# sausage 17.5# brats 28.8# chops about 20# bellies 5 # ribs 29.5 # roast (23 butt, 6.5 picnic) Hams 35# Broke down to $1.37 per pond of pork recovered
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