PORK PROCESSING
So many options!
Purchasing pork directly from Texas Ridge gives you many choices you don't get at the butcher store, or even from many local producers.
If you are ordering a whole or half hog, you can choose to have your meat processed at our standard processor or a processing facility near you. We can help you select a processor, scheduling the processing, customizing your cut sheet order, and assisting with pick up or delivery.
If you're not ready to commit to purchasing a whole or half hog, Texas Ridge processes a limited number of animals under USDA inspection to allow you to purchase individual cuts of meat or smaller "sampler" packages. Texas Ridge is happy to facilitate USDA processing for customers, and it makes it possible for restaurants and retail outlets alike to offer our meat to their customers.
If you are ordering a whole or half hog, you can choose to have your meat processed at our standard processor or a processing facility near you. We can help you select a processor, scheduling the processing, customizing your cut sheet order, and assisting with pick up or delivery.
If you're not ready to commit to purchasing a whole or half hog, Texas Ridge processes a limited number of animals under USDA inspection to allow you to purchase individual cuts of meat or smaller "sampler" packages. Texas Ridge is happy to facilitate USDA processing for customers, and it makes it possible for restaurants and retail outlets alike to offer our meat to their customers.
Processing
For local processing, we prefer to take our hogs to Garfield Meats. They are extremely knowledgeable butchers and offer excellent customer service. Additionally, they offer shrink wrap packaging as their standard wrap option, rather than paper wrap, which has been shown to greatly extend the life of frozen meat over paper wrap.
Due to an extremely limited number of USDA inspected processing facilities in the region, we take our hogs to Vandal Meats in Moscow, ID or McCary Meats in Basin City, WA. Both are licensed, USDA inspected processing facilities. However, due to scheduling challenges and/or travel distance, we must charge an additional $0.20/pound on your meat if you elect to have your whole or half hog processed under USDA inspection.
If you'd like to use a different processor than our standard processors, check the chart below to see how each processing facility compares.
Due to an extremely limited number of USDA inspected processing facilities in the region, we take our hogs to Vandal Meats in Moscow, ID or McCary Meats in Basin City, WA. Both are licensed, USDA inspected processing facilities. However, due to scheduling challenges and/or travel distance, we must charge an additional $0.20/pound on your meat if you elect to have your whole or half hog processed under USDA inspection.
If you'd like to use a different processor than our standard processors, check the chart below to see how each processing facility compares.
Click here for a chart comparing local processors fees and services.
Meat wrapping options
There are three standard wrapping options in the meat industry. They are paper wrap, shrink wrap and vacuum seal, (aka cryovac). An overview of each is provided below:
Paper wrap
This is traditional butcher paper wrapping. Often, butcher paper is lined with plastic to prevent meat juices from saturating the paper. This wrapping option protects your meat for up to one year in the freezer.
Shrink wrap
This is a clear plastic film that is flash heated to shrink around the meat prior to freezing. Usually a double layer of shrink wrapping is applied for maximum protection of the meat. Shrink wrap is designed to prevent airflow to frozen meat which could cause freezer burn. Once meat is thawed, the wrap is no longer impermeable, and it is normal to see juices leaking out. Shrink wrap is extremely durable and resists tears and spoilage. Shrink wrap protects the meat for up to two years in the freezer, which is double the lifespan of paper wrap. It is our preferred wrapping option.
Vacuum seal
This is a clear plastic bag which is sealed after extracting all air from around the meat. Vacuum seal is very costly and is not available locally. It is delicate, punctures easily, and leaks in the seal will cause freezer burn almost immediately. If the seal is intact, vacuum seal protects meat for up to 2 years in the freezer.
Paper wrap
This is traditional butcher paper wrapping. Often, butcher paper is lined with plastic to prevent meat juices from saturating the paper. This wrapping option protects your meat for up to one year in the freezer.
Shrink wrap
This is a clear plastic film that is flash heated to shrink around the meat prior to freezing. Usually a double layer of shrink wrapping is applied for maximum protection of the meat. Shrink wrap is designed to prevent airflow to frozen meat which could cause freezer burn. Once meat is thawed, the wrap is no longer impermeable, and it is normal to see juices leaking out. Shrink wrap is extremely durable and resists tears and spoilage. Shrink wrap protects the meat for up to two years in the freezer, which is double the lifespan of paper wrap. It is our preferred wrapping option.
Vacuum seal
This is a clear plastic bag which is sealed after extracting all air from around the meat. Vacuum seal is very costly and is not available locally. It is delicate, punctures easily, and leaks in the seal will cause freezer burn almost immediately. If the seal is intact, vacuum seal protects meat for up to 2 years in the freezer.
Standard cuts
Below is a list of options for each portion of the hog. The cuts that are included with our standard processing are indicated with a * below; other options are listed in italics. By selecting other options, you may lose some of the Texas Ridge standard cuts. Please ask us if you have questions and we'll do our best to assist you in making your selections.
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LOIN & TENDERLOIN CHOICES
SHOULDERS
HAMS (cured and smoked is standard)
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BELLY/SIDE (cured and smoked is standard)
RIBS
TRIM MEAT
BONUS CUTS (included upon request with whole hog orders)
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Customize your order
Ordering a whole or half hog from Texas Ridge gives you the ability to customize your cutting instructions. Click the button below to download our Texas Ridge Custom Cut Sheet to make your selections. As always, we're available to walk you through the custom cutting process if you have questions.
