Pork Processing

C & C Processing, Inc. offers hog processing for local farmers as well as anyone interested in stocking their freezer with high quality pork.

Appointments
Beef and Pork producers can call C & C to set up an appointment for processing of their animal. The schedule is booked on average from 4 to 6 weeks in advance. From August till January, the schedule can be booked up to 6-12 weeks out, so please call as soon as possible. C & C does not process beef and pork during a 3 week period in November to allow time and space for venison processing.

Purchase
Anyone who would like to purchase a whole hog may do so by giving us a call. We use only a select few local producers that produce consistent and excellent quality hogs. Call us to order a whole hog cut to your specifications. Unfortunately, you must buy the whole hog, not just half. One solution is to find a friend, relative or colleague to split it with. This can be beneficial in terms of cost and storage for both parties. Please allow 3 to 4 weeks or sometimes longer depending on the schedule, for us to complete your order.

Cost and Quantity
An average carcass hog purchased through C & C usually weighs about 160 lbs. Take home weight from carcass to finish weight is 60-80% with 70% being average. That means the customer will get approximately 112 lbs. of meat. Weights will vary depending on the hog and your cutting instructions.



The above paragraph explains the yields involved as compared to the invoice you will receive for processing of your carcass beef at C & C. Here is a summary of yields for reference purposes from live to take home weight.



Slaughtering
Removal of head, blood, hide, and inedible parts of the animal. For a hog this averages about ¼ of the live weight. For beef this amount is usually about 60% of the live weight.

After Slaughter, the carcass will weigh considerably less than before.

Estimated Percentage Remaining:
     Beef 58% - 65% yield from live weight to carcass weight.
     Pork 73% - 75% yield from live weight to carcass weight.

Processing
Cutting of the carcass meat into ready – to – cook portions. Processing accounts for loss in weight due to trimming of excess fat and bones. After processing, table ready meat weighs less than the carcass did before processing.

Closely trimmed, mostly boneless cuts remaining can be estimated:
     Beef 50% - 65% yield from carcass weight to take home weight.
     Pork 60% - 75% yield from carcass weight to take home weight.

At C & C Processing, we strive to give you the best finished product that we can. This means we cut away any excess bone and fat that is of no use to the consumer. This practice makes for a great end product; however, it does take away from the actual weight of product you take home. We try to keep the cost as low as we can, but in carcass processing we feel that quality is more important.

Freezer Space Requirements, Recommendations
A typical whole processed hog would require about 3-4 cubic feet of freezer space.

Cutting Instructions
We cut each hog based on your specific instructions. The following are the basic cuts a customer could receive from a hog. Basic Cuts available from a hog include: pork chops - fresh or smoked, pork steak, fresh shoulder roast, 2 Hams - fresh or cured, Fresh Side or Bacon, Ribs, Sausage, Ground Pork, Hocks - fresh or smoked, Liver, and Heart. Fresh Ham can be cut into pork cutlets, steaks, or roasts. Cured Ham can be cut into steaks and roasts. Refer to the pork cutting instruction page for further details.