[butcher]

I've been a meat cutter for over 25 year. If you have a question ask and I'll do my best to give a simple answer. But butchering and breaking a animal is more art form than science. There are seams in the muscle group and angle to making your breaking cuts. Jeff

 

[Twwly]

May have questions for you this fall when we are looking to butcher our first pigs!

 

[butcher]

You will need to chill off your pork for 20 days or more. the warmer the longer it will need to be chilled. Here is some info.
http://www.cdc.gov/ncidod/dpd/parasi...richinosis.htm