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Meat from a carcass
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<blockquote data-quote="Coyboy" data-source="post: 185268" data-attributes="member: 3733"><p>HP, I worked in a butcher shop when I was 19. I helped fill in part time when they needed help. The ratio would be harder to determine with domestic stock, because many times the bones are included in the cut of meat. </p><p></p><p> Pigs would have a pretty high percentage. If I remember right there wasen't much that went to waste on a pig. Belly meat=bacon, rib cage=ribs, Hams with bone in. Hocks and heads were sent off to some old German to make hedge cheese and other stuff I wouldn't eat. Some people saved the blood for sausage. You get the picture, higher percentage of yield per pound of carcass. </p><p></p><p> O' I almost forgot, gutts went to the rendering plant where they cleaned out the intestines for casing.</p></blockquote><p></p>
[QUOTE="Coyboy, post: 185268, member: 3733"] HP, I worked in a butcher shop when I was 19. I helped fill in part time when they needed help. The ratio would be harder to determine with domestic stock, because many times the bones are included in the cut of meat. Pigs would have a pretty high percentage. If I remember right there wasen't much that went to waste on a pig. Belly meat=bacon, rib cage=ribs, Hams with bone in. Hocks and heads were sent off to some old German to make hedge cheese and other stuff I wouldn't eat. Some people saved the blood for sausage. You get the picture, higher percentage of yield per pound of carcass. O' I almost forgot, gutts went to the rendering plant where they cleaned out the intestines for casing. [/QUOTE]
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