Producer KT - Ask BPEX - Abattoir/processing
I was wondering what is the meat to carcass ratio for an average pig. I am looking at how much lard, meat and skin one gets from a pig, of a certain carcass weight as well as for other animals.
Wednesday, 15 October 2008
The average British pig of 76.6 kg carcase weight and a P2 fat depth of 11.0 mm has an estimated lean meat content of 61.3%.
By lard we assume you mean fat tissue. A dissection of 20 carcases with an average dissected lean of 61.5% had the following components:
14.7 subcutaneous fat (inc skin)
4.2 intermuscular fat
3.0 head and cheeks
Can you tell me where I can source 50 to 60 x 5-6 kg pork legs weekly, to make a Hampshire cooked ham?
Tuesday, 19 August 2008
Further to your enquiry we suggest you contact:
BMPA (British Meat Processors Association) - 020 7329 0776
AIMS (Association of Independent Meat Suppliers) 01609 761547
Either should be able to put you in touch with a supplier for your needs.
My abattoir has told me that I need a Food Chain Information form in adition to the usual Movement Licence, are you able to email one to me or tell me where I can download one?
Wednesday, 30 July 2008
The BPEX online FCI service is available at www.bpex-fci.org.uk, free of charge to all pig producers, and your account will store any abattoir or MHS feedback after the pigs are killed.
The form and guidance document can be downloaded from the above web link or if you would rather, they can be emailed/posted to you.
BPEX Online FCI