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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Unread 10-29-2009, 12:17 PM   #16
lazybonesmoke1
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I have a supplier that gets me the unwanted pigs, the ones that are butt ugly, maybe missing a hind leg or tears in the skin. It is alot easier for me to cook pigs because I don't have to babysit them, I smoke them out back while I am open for business. That price is for a pig that is cut up in disposable pans. I also would talk them into the pork butts and if they want to see a smoked pigs' head you can find one cheap at a real butcher shop.
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Unread 11-01-2009, 01:40 AM   #17
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you gotta remember ron 100 pound on the hoof your only getting 65 to 70% meet. the rest is wast... 90 people 4 butts and you will have left overshall if you use my new pork puller and do bonles butts i am getting 90% sellable meat... and som people say im lieing but you can ask dive he has seen me do it
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Unread 11-01-2009, 07:24 AM   #18
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Quote:
Originally Posted by lazybonesmoke1 View Post
I have a supplier that gets me the unwanted pigs, the ones that are butt ugly, maybe missing a hind leg or tears in the skin. It is alot easier for me to cook pigs because I don't have to babysit them, I smoke them out back while I am open for business. That price is for a pig that is cut up in disposable pans. I also would talk them into the pork butts and if they want to see a smoked pigs' head you can find one cheap at a real butcher shop.
Sometimes called "ruptures". Be careful serving these. Many times you cannot get these passed by a USDA inspector.
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Unread 11-01-2009, 08:04 AM   #19
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Quote:
Originally Posted by FatBoyz View Post
you gotta remember ron 100 pound on the hoof your only getting 65 to 70% meet. the rest is wast... 90 people 4 butts and you will have left overshall if you use my new pork puller and do bonles butts i am getting 90% sellable meat... and som people say im lieing but you can ask dive he has seen me do it
Your lieing.....
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Unread 11-01-2009, 08:31 AM   #20
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I hate cooking pigs! I like the idea of the head smoked and served with butts!
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Unread 11-02-2009, 04:42 AM   #21
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Default Yield on butts ...

Thanks for all the help... Question: Someone mentioned that I would need a 1/2 lbs person. Is the 1/2 a pound of meat per person based on 2 - 4oz servings of cooked meat for each???

I think I'm going to go with the butts... I talked to my butcher and he told me I should yield about 5.5 lbs of meat out of a 7-8lb bone-in butt and get about 4-5 servings per pound. I would need about 23 lbs of cooked pork to feed 90 if all ate just one sammy. It would be about 46 lbs of raw weight.Do I have this correct?

I have to ask the people how many sammies they a counting on having for each person and if there is going to be any other main foods...

Thanks again... Happy Monday!!!
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Unread 11-02-2009, 07:53 AM   #22
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I get about a 50% yield out of butts. 2 butts at 15 lbs actually give between 7.5 & 8 lbs.

Servings - if it's the only meat I use a kaiser bun and 5 oz of meat per person. If there are more meats than the 4 inch buns and about 4 oz for a real full sammy.

90 x 5 = 450 oz cooked = 900 raw = 56 lbs = 1 case or 8 butts.
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