Gotta have my steak!

Thanks for posting about the pigs for sale. May contact them this week

deertracker wrote:

This thread has 3 pages from guys complaining about animals going to waste and talking about how easy it is to cut up animals. I showed an example of meat for sale.
DT

This family is telling everyone one that needs meat the cost they have in the animal. They are offering it for free as well. Anyone that has posted their needs, can now get what they need. Pretty sweet deal.

I goggled it. Too far for me. Otherwise i would be picking up a hog.

B-man wrote:

Andy, we get it.

You live on the 20th floor in the city. That was your choice, not mine.

I don’t know who you mean by “we”?

Maybe the “we” (other than you) has figured out there’s no 20 story buildings in Garrison?

Think a bit deeper, you understand “Coegni”?

This is all just for fun…

I saw this from a few days ago…

There is a hog farmer in Northfield MN with 1000 hogs he raised and intended to sell to JBS in Sioux Falls. JBS in Sioux Falls and now Worthington MN are now closed indefinitely due to COVID19.

If the farmer can’t sell 1000 hogs to the public, he will be forced to euthanize them.

If that’s not sad enough, think about this: If all the hog farmers have no place to deliver their hogs, and there are no local processing plants open, there will be a bacon shortage in our future.

If you’re interested in putting some meat in the freezer and helping a local farmer, here’s the scoop:

• Whole hog (Yorkshire) is 300 pounds (that’s a lot of bacon! But be creative and split with another family!)
• Farmer will deliver to 1 of 2 processors, depending on who has open slots:

Home

https://dennisonmeatlocker.com/
You pay the farmer $150 for delivery to the butcher
• You will receive a “cut sheet” from the processor in which you can choose how you want your pork processed.
o For example, thick or thin cut bacon? Smoked or fresh ham? Ribs? Pork shoulder? Etc.
o A whole hog processed is $350-$400
o You pay the processor directly for the processing.

Let’s help out our farmers! If you are interested, please contact the farmer directly:
Brad Kluver (507) 720-5561

b-curtis wrote:

I saw this from a few days ago…

Let’s help out our farmers! If you are interested, please contact the farmer directly:
Brad Kluver (507) 720-5561

FYI My brother and I are splitting one from Brad, and will be ready around May 15th. I want to say we ordered a week or two ago. Should be about 150 pounds of bacon, hams, chops, shoulders etc for $500, so about $3.33/lbs.

If I had room in my freezers I would be all over it. I sure hope the farmers are able to get rid of a bunch of them before they have to be euthanized.

I’m looking into the one I posted. Called a meat locker and they charge .49/pound hanging weight to process. I just need to quarter it as they don’t have room to hang it. It would come out to be less than $1/pound.
DT

contacted the farmer from the post above. Thanks for posting!

Does he sell hogs to people or just the butcher? I’m loking for a place where I can leave with a gutted hog near the cities.

tindall wrote:

Does he sell hogs to people or just the butcher? I’m loking for a place where I can leave with a gutted hog near the cities.

Yep, now that would be sweet.

So why can’t these hog farmers reach an agreement with someone that can take these hogs in a pasture or something and let them free range for a while until they figure this out? I find it crazy that there is no way around this other than wasting the animals. I realize this is a giant cycle but how is there no other way around this.

There was a giant elk farm that fell victim to CWD near where I live in SE MN. All empty and I am sure it is privately owned but its thousands of fenced in acres and I am sure there are other sites just like that in every 5 counties. Make a deal with landowners to let these hogs run around until things return to normal. If they can’t survive outside a barn then its better than just wasting them if you ask me.

Seen a hog farmer interviewed the other day and he is mostly small time by local standards and he is planning on putting his hogs on a diet for now. Hoping to slow their growth for as long as he can.

Pigs can’t just free range.They still need to be provided feed that provide other nutrients and proteins. It’s going to be weeks if not months before these processing plants open again. It costs money to feed pigs and when you are not selling pigs that means you are not bringing money in so there is no money to continue to feed them for months or weeks at which time the processing plants may no longer want them.

These farmers are doing what they can by selling these to local small processors (of which there have gotten to be very few) and then to private parties. The law of unintended consequences is coming into play in a very large way as this situation drags on not to mention the mistakes of the past that are being exposed.

Ice Cap wrote:

Pigs can’t just free range.They still need to be provided feed that provide other nutrients and proteins. It’s going to be weeks if not months before these processing plants open again.

Most modern hog farms are completely indoors and isolated from outside visitors these days because there are viruses out there that can completely wipe out the herd. The most recent one that comes to mind is African Swine Flu. They’re being treated more like an oversized chicken or turkey farm now. Years ago I do believe the biosecurity on hog farms wasn’t quite as strict but new health issues have emerged in swine and farmers have an obligation to protect their animals. That is why they are unable to just allow them to free range on pasture like cattle or sheep.

Some of these processing plants will open sooner than others. Smithfield Foods in Sioux Falls is supposed to re-open later this week.

Supply chains are optimized for profitability rather than resiliency. This applies to pork, other ag products, PPE, car parts, tools, etc. When the market works as designed, everything is good for all parties including consumers. Throw a major unplanned disruption in the mix and things spiral out of control quickly.

Ordered a hog through Brad. Thanks for posting

crappie55369 wrote:

Ordered a hog through Brad. Thanks for posting

I wish I had a freezer to do it. I got rid of mine when I moved a few years ago and can’t really justify getting another one, although with potential shortages…

Trump has signed an executive order under the defense production act requiring meat processing plants to stay open. It includes processing of beef, pork, chicken, and eggs.

B-man wrote:

There’s plenty of people around that could butcher there own hog in there garage.

We processed 3 deer and a pig in my garage last fall.. I am one of many that do this every year. We talked about going out and getting a pig just to save one from being wasted. The issue is the temps. This would not have been an issue two months ago but I need it cooled before I will process a pig. Maybe it would be ok but I was concerned about the temps and not being able to properly cool the carcass before processing. I like hogs to be COLD!! They cut and handle much better. Has anyone every processed a hog right after knockdown?? Curious how it went.

gim wrote:

Trump has signed an executive order under the defense production act requiring meat processing plants to stay open. It includes processing of beef, pork, chicken, and eggs.

I’m not seeing this reported anywhere. Do you have a link?

https://www.startribune.com/trump-to-sign-order-keeping-meat-processing-plants-open/570013572/

Sorry I meant to say he plans to sign this.

gim wrote:

https://www.startribune.com/trump-to-sign-order-keeping-meat-processing-plants-open/570013572/

Sorry I meant to say he plans to sign this.

Ah, thank you!

gim wrote:

under the defense production act requiring meat processing plants to stay open. It includes processing of beef, pork, chicken, and eggs.
Reply

I dont think require is the correct word here. I would say more like compell. I believe the order will remove liability and give guidance of guidelines to fallow for workers safety in order make it easier to for the plants to make the decision to stay open

1hl&sinker wrote:

<div class=”d4p-bbt-quote-title”>gimruis wrote:</div>
under the defense production act requiring meat processing plants to stay open. It includes processing of beef, pork, chicken, and eggs.
Reply

I dont think require is the correct word here. I would say more like compell. I believe the order will remove liability and give guidance of guidelines to fallow for workers safety in order make it easier to for the plants to make the decision to stay open

I disagree based what wax posted on MSN. According to that he is ordering the plants to open. A do agree with your second part about liability and an employee being able to sue the employer down the road.

I just read that. Interesting on how cnn reports the order using the word compell.
I wonder if there is betting on media reports.

buschman wrote:

<div class=”d4p-bbt-quote-title”>B-man wrote:</div>
There’s plenty of people around that could butcher there own hog in there garage.

We processed 3 deer and a pig in my garage last fall.. I am one of many that do this every year. We talked about going out and getting a pig just to save one from being wasted. The issue is the temps. This would not have been an issue two months ago but I need it cooled before I will process a pig. Maybe it would be ok but I was concerned about the temps and not being able to properly cool the carcass before processing. I like hogs to be COLD!! They cut and handle much better. Has anyone every processed a hog right after knockdown?? Curious how it went.

You can gut and pack the cavity with ice. It really doesn’t take long to cool.
I do this with deer early season.
Just hang head down, pack with ice. Bungee around cavity to contain bags of ice up into the thighs.
My buddies watched me do this last fall and they did it with a 300#hog while camping in Texas a few weeks ago. 80° hanged a day.
Hog is delicious!
I’d think if you have a clean area you could skin and hang warm, pack with ice and cover with bed sheet.

eyeguy507 wrote:

So why can’t these hog farmers reach an agreement with someone that can take these hogs in a pasture or something and let them free range for a while until they figure this out?

Nobody with good pasture ground would ever want hogs on it. It would be trashed.

Thanks Andy, the wife and I talked about it and might if we see cost go up on pork. We don’t like seeing waste either and think we can do our part by saving one or two head not end up in a corn field.

buschman wrote:

Thanks Andy, the wife and I talked about it and might if we see cost go up on pork. We don’t like seeing waste either and think we can do our part by saving one or two head not end up in a corn field.

I caught wind of some local hogs going for $80 (275-325#).

I called Brad and his message said to find him on face book to leave your information. There has been a big response through social media. I may have to set my self up to be a butcher for a side job!

DTW

https://rmn.craigslist.org/grd/d/rochester-hogs-for-sale-includes/7116033740.html

anybody with freezer space should jump on these….dam shame to be wasteful