3 Types of Weights: Live, Hanging and Packaged

Often times when you are getting ready to buy in bulk with a half, quarter or eighth beef the question comes up “what is the hanging weight, and why is it different than what I take home?”

It’s easy to get confused about the difference between hanging weight and packaged weight, so I thought I would clear that up.

When we sell in bulk the measurement we use to calculate cost is hanging weight, but there are actually 3 types of weights to be aware of: live weight, hanging weight and packaged weight.

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Live Weight is how much the cow, pig or lamb weighs when it’s alive, on the hoof. Similar to how we weight ourselves, it’s pretty straight forward.

Hanging Weight is a weight the butcher gives us after the animal has been killed, blood drained, head, hide, feet, entrails & organs removed. The hanging weight is usually about 60% of the live weight. So if a cow weighs 1000 lbs live weight its hanging weight will be 600 lbs. A half share would be 300 lbs, a quarter would be 150 lbs and an eighth would be 75 lbs (approximately). This is also the weight the butcher uses to charge us for cutting/wrapping fees. When you buy in bulk we cover all the standard butchering fees in the you pay us. The hanging weight is the most consistent way to measure the carcass before getting into customizing the cuts.

Packaged Weight or sometimes referred to as Final Weight or Take Home Weight is how much you, the customer, take home after it has been packaged. This is usually 60-65% of the hanging weight. The loss comes from 2 places: `water loss and bone loss. Water loss occurs during the dry aging process where the beef is allowed to hang for 10-14 days to tenderize. The second place you might loose weight is from cutting the meat off the bones. So the more boneless cuts the customer requests the less the packaged weight will be. It’s important to point out that lower weight doesn’t mean you are receiving less meat, but rather than you are receiving fewer bones. If you request marrow or knuckle bones for making broth you retain some of this weight.

This is a guide to go by, but always an approximation. The weights vary between individual animals and butchering style. While we try to use the same butcher to stay consistent, we occasionally use other butchers who offer a variety of cuts and more timely butchering appointments.

Hopefully this information was helpful if you’re considering buying a beef share. As always, reach out if you have any questions!

Simple Tuscan Soup

This recipe comes together quickly for a homemade weeknight meal that you don’t have to spend hours making.

It uses Nourished With Nature Pastured Pork + homemade chicken broth and a few other fresh ingredients that make it hardy, warm, nutrient dense and customizable to your diet preferences.

Serves 4, double it for lunch leftovers!

INGREDIENTS:

• 1 lb Nourished With Nature Italian or Fresh Ground Pork Sausage

• 1 Tbsp Nourished With Nature Pork Lard

• 1 large onion (or 3 small if they are homegrown)

• 1 head of garlic (or 8 cloves) pressed or diced

• 2 Tbsp dried Italian Herbs (oregano, thyme, rosemary)

• 4 medium size russet potatoes (can substitute cauliflower), peeled and diced into 1” chunks

• 2 Quarts Chicken Broth made from Nourished With Nature pastured chickens (about 8 cups)

• 1 bunch of fresh spinach (kale or chard also work), washed and chopped

INSTRUCTIONS:

1. Over medium to high heat cook pork sausage with lard in large stock pot, browning then crumbling until it’s cooked all the way through.

2. Add in onion and cook 1-2 minutes until translucent

3. Add in garlic and dried herbs and cook until you can smell the garlic becoming fragrant

4. Add in diced potatoes

5. Add in broth and simmer until potatoes are cooked through (about 10 min)

6. Turn off heat and add in chopped spinach, allowing to wilt

7. Serve up into bowls and enjoy!

Cook pork sausage in a large stock pot over medium high heat, browning and crumbling

Dice up onion, garlic and herbs and add into sausage.

Cook onions and garlic with sausage until translucent and fragrant.

Add in your diced potatoes.

Add in chicken broth and simmer until potatoes are cooked through. Turn off heat, add in spinach.

Enjoy with a slice of crusty artisan bread or a side salad!

What substitutions are you going to make?

Are you eating Paleo, following the Carnivore diet or eating gluten free?

Cider Brined Pork Chops with Maple-Bacon Chutney

Sweet Maple Bacon on top a moist Pork Chop…why not?!

This recipe combines two of my favorite cuts of pork and is fancy enough for a 5-star restaurant.

Perfect for a Valentine’s Dinner for 2 at home!

Here are the supplies you’ll need:

INGREDIENTS:

• 4 Nourished With Nature Pork Chops

For the cider brine:

• 3 quarts cold water

• 1 quart apple cider

• 1/2 cup apple cider vinegar

• 1 1/4 cup salt (I like Redmond Sea Salt)

• 3/4 cup Agave (can substitute honey or sugar)

For the maple-bacon chutney:

• 1 lb Nourished With Nature Bacon ends, diced

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 cup maple syrup

• 1 Tbsp black pepper, coarsely ground

• 1 Tbsp mustard powder

• 2 cups apple cider

• 1 bay leaf

• salt to taste

INSTRUCTIONS:

1. Add all the ingredients for the brine together.

2. Add the pork chops to the brine in a 9x13 glass dish with a lid or plastic bag, and let brine in the fridge for 12-18 hours.

3. In a medium saucepan sauté the bacon until half cooked. Drain off the rendered fat, add the onions, garlic and sauté until translucent.

4. Add remaining ingredients and simmer until thick and syrupy. Remove bay leaf and salt to taste.

5. Drain pork chops from the brine, rinse and pat dry before grilling.

6. Place pork chops on medium to high heat, flip after 5-7 minutes when nice brown crispy bits begin to form. Internal temp should be at 160 deg F.

7. Top with warm maple-bacon chutney.

8. Enjoy!

Order your bacon and pork chops online then swing by the farm store to pick up at your convenience.

You can also choose to pick up at the farmer’s markets each week, just check our website for when and where.

Recipe adapted from Food Republic and Chef Rick Gresh

13 Things That Make Our Pork Different

Hello! Welcome to our blog!

Today I’m going to share a few facts about our farming practices that are a little different than what we usually write about (recipes and how to’s) but equally important to understand.

Knowledge allows you to make a more educated decision about what you eat, where you get it from and how you vote with your food dollar.

Here are 13 Things That Make Our Pork Different from others. I am going to refer to “others” in general to cover everything from industrialized large scale farms to possibly your neighbor down the road who raised an extra hog this year. It could be the meat you find in grocery stores or in home delivery boxes too.

This comparison may sound like I’m harping or trash talking others, please know that is not my intention at all. I’m not trying to be condescending, but at the same time I know it’s hard for you-the meat eater-to know what is going on behind the scenes.

And if I don’t talk about it, and you don’t plan on becoming a farmer — how will you know???

I want you to be informed so you can make your own choices about how you eat and how you feed your family.

So here we go… 13 Things That Make Our Pork Different

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1. Our pigs take on the flavor of the seasons. They forage for acorns in the fall, they share our overproduction of garden goods and fallen fruit in the summer.
Others can be light pink in color, limp, tasteless, uniform, but every package is the same size!

2. Our sows are from time-tested, proven, heritage breeds. They retain their instincts, their smarts & their careful mothering skills.
Others genetics may be more fragile, they aren't as robust or resilient, often needing more chemical de-wormers and human intervention during farrowing time.

3. Our pigs are bred as they cycle naturally, when the sow's body dictates.
Other pigs are given hormones to bring sows into heat on a schedule that is most profitable, and convenient for the farmer, even if it’s artificial.

4. Our sows are free to labor and deliver, move about and build a nest unconfined.
Most other sows live in a crowded gestation pen before giving birth and a farrowing crate for 6 weeks after birth, only able to stand up and lay down in place.

5. Our piglets live with their mother and weaning is delayed until 6-8 weeks old.
Other piglets get weaned at 17-21 days old.

6. Our pigs are raised outdoors, in the dirt, mud, pastures and sunshine which builds stronger immune systems and negates the need for regular antibiotics.
Other pigs are raised on concrete floors inside buildings under artificial light.

7. Our pigs are raised with 10's of thousands of square feet to roam, forage and explore.
Other pigs raised in confinement are allowed 7.5 square feet as an industry requirement.

8. Our pigs are able to soak in the sunshine living on pasture, making their lard one of the richest sources of dietary Vitamin D available.
Other pigs may just see artificial fluorescent lights, which also tend to have an effect on their sanity. No gradual sunrise or sunset, just a flip of the switch from dark to light.

9. Our pigs are allowed to grow naturally, accumulating healthy body fat.
Other pigs are fed artificial muscle growth promoter and allowed very little movement throughout their lives. Their feet never touch the ground, they live suspended over metal slats or on concrete floors so that their pens can be washed more efficiently.

10. Our pigs grow slow but their bones are mineral rich, which makes great nutrient dense broth.
Other pigs are given growth hormones to speed up the turnover time, resulting in an empty, limp and bland meat. You end up with extra synthetic hormones in your body too.

11. Our pigs are raised in small groups with their litter mates.
Other pigs are raised in warehouses containing a few thousand pigs. They often have displaced behaviors like chewing on their wire pens, repetitive motions, excessive calling.

12. Our pigs are fed non GMO corn and soy-free feed. Eliminating soy in their diet and ours helps keep the endocrine systems functioning best.
Other pigs are fed the cheapest ingredients with the highest yield-often corn and soy. These two feed ingredients are two of the heaviest sprayed and Round Up ready crops. Two of the "dirty dozen".

13. Our pigs are raised with regeneration in mind. Happier, slower, better, healthier and adding fertility back into the soil each day.
Other farmer’s process is all about faster, bigger, cheaper. Our health and the environment suffer under this mindset of cutting corners.

Now you have more knowledge to make a decision about where you source your pork.

You can feel good about what you are feeding your family.

We have bulk buying options if you are interested in a half or whole hog.

You can always check what is in stock right now by visiting our online web shop.

Top 10 FAQs about Buying Half a Hog

How much meat do I get with half a hog?

You will receive between 70-80 pounds of meat ready to go in your freezer. The hanging weight of half a hog can vary, but is usually around 100 lbs.  Once the meat is cut from the bone and packaged some water weight is lost to evaporation so it yields 70-80% of the hanging weight.

How much freezer space do I need for a ½ hog? 

About 4 cubic feet.  Do you remember when all we used were the Top Freezer Refrigerators? The freezer unit was on top the refrigerator?  Those were about 4 cubic feet.  Or the freezer portion of a Side By Side Freezer Fridge would also hold a ½ hog.

What is the hanging weight?

The hanging weight is the weight of the animal once the head, hide, feet, and entrails have been removed. This is the weight you will be charged by. It’s the most fair way to charge because different cutting preferences will yield different weights of packaged meat. You have the option of keeping the soup and broth bones as well as organ meat.

Can I customize what cuts I want?

Yes.  If you preorder your half or whole hog we can ask the butcher to cut and wrap according to your wishes. You have choices like what types of sausages you want made, how big your hams and roasts are, how thick you like your pork chops, whether you want Canadian Bacon or pork chops made.

What cuts are available with a half hog?

A hog is very customizable. You could grind the whole thing or smoke and cure the whole thing and it will still be delicious! Half or whole hog options are the same, you just get double the amount with a whole hog.  The available cuts include pork chops, Canadian Bacon or loin roasts, hams, ham hocks, tenderloin, roasts or shoulder steaks, bacon, sausages, ribs, organ meats, bones and the head if you want it.

When I buy a half hog do I get the front half or the back half?

When you buy a half hog you get a little bit of everything. The hog will be split down the spine, down a natural seam and you end up with two identical halves.

Are your pigs butchered on site or do they have to travel?

It depends. Although we would really love to have a mobile butcher come to the farm, if the entire animal is not presold we cannot legally do this. If we sell any individual cuts of meat in our farm store or at the Farmer’s Market it needs to be USDA inspected, and this can only be done at a USDA inspected facility. Mobile butchers are not USDA Inspected. Another factor is timing. We are having to schedule our butcher dates 12 months in advance, before our animals are even born, thank you covid. So this means that you too as the customer would need to put down your deposit and wait for a butcher date to be available. It requires a longer wait time and a layer of complexity that most aren’t aware of. We do however trailer our own animals and take charge of loading them in the most stress free way we can. We have gotten pretty good at this and most of the time our animals calmly walk right onto the trailer, never breaking a sweat or elevating their heart rate. We always get them settled the night before so if they did have any adrenaline from the trip they have time to relax overnight.

Do I pickup and pay for my meat at the butcher?

No. We take care of interacting with the butcher for you. We deliver the animal, hand over your cutting instructions, pay for the processing and pick up the meat for you. We know this process can be overwhelming and we want to make it as easy on you as possible. Your hog’s butchering costs are included in the price you pay us.

How long will it take our family to eat a half hog?

It depends on how frequently you cook at home and the number of people you’re feeding.  Our family of 5 (2 adults and 3 young children) eat a whole hog a year.  We also eat a quarter cow, a whole lamb and 60 chickens in a year’s time.  We do a lot of our own cooking, and you probably would too if you had it sitting in your freezer ready to go.

Can I come visit and see where/how the pigs are raised?

Yes! We would love that! And you will leave feeling happy about the type of life our hogs live. Frolicking in big pastures, free to socialize with littler mates, in the open air and sunshine, foraging for roots, acorns, nuts and bugs.

How do I reserve a half hog?

Just jump over to our website and make your deposit. This saves your place in line and the deposit amount is taken off your final cost at the end. Your deposit helps us cover feed costs and processing costs so that we don’t have to go in the hole to get a final product to your table.

Still want to know more? Check out this blog post What Do I Get With A Half Hog