Pork Cuts

Step 1: Loin ~30–35 lb (whole)

Chops and roasts come from the loin. Tenderloins are included either way. If you choose boneless chops, the rib portion can be cut as baby back ribs.

Send all the meat in the loin section to ground/sausage instead of choosing the loin options below. (adds the entire loin yield to the ground meat pool)

Loin cut preference

Chops
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Roasts
~2–4 roasts, ~3–5 lb each (~6–20 lb total)

Mixed (Chops + Roasts)
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Chop thickness

Thinner chops = more chops.

Chop style

Bone-in chops
Traditional chops. (Baby backs not freed up.)

Boneless chops + baby back ribs
Deboned chops; baby backs become available.

Country-style ribs (from loin end)
~8–12 pieces, ~0.6–1.0 lb each (~6–10 lb total)

This is a keep-cut from the loin end that often would otherwise become trim/ground.

Tenderloin: 2 tenderloins, ~1–1.25 lb each (included)

Step 2: Shoulder (Butt + Picnic) ~28–34 lb (whole)

Flavor-forward cuts. Great for BBQ, slow cooker, and smoking. Any trimming (and any pieces not kept as roasts/steaks) goes into your Ground + Sausage Pool.

Send the shoulder section to ground/sausage (adds the entire shoulder yield to the ground meat pool)

Shoulder cut preference

Roasts
~4 roasts total: 2 butt roasts (~6–8 lb each) + 2 picnic roasts (~5–7 lb each)

Steaks
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Steak thickness

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Steaks create more trim vs roasts (goes to pool).

Step 3: Belly ~12–15 lb (whole)

Bacon comes from the belly. You can choose bacon or fresh belly slabs.

Send the belly section to ground/sausage (adds the entire belly yield to the ground meat pool)

Belly preference

Bacon (cured & smoked)
Finished ~10–13 lb bacon, packaged as 1 lb packs (~10–13 packs)

Fresh belly (slabs)
~2–4 slabs, ~3–4 lb each (~6–16 lb total)

Bacon slice thickness

Step 4: Jowl (Jowl Bacon) ~2–4 lb (whole)

Jowl is the cheek. It can be cured/smoked as jowl bacon (richer than belly bacon) or kept fresh.

Send this section to ground/sausage (adds the entire jowl yield to the pool)

Jowl preference

Jowl bacon (cured & smoked)
Finished ~1.5–3.5 lb jowl bacon (packed ~1 lb packs)

Fresh jowl
~2–4 lb total

Jowl bacon slice thickness

Step 5: Ham (Leg) ~28–32 lb (whole)

Choose fresh ham roasts or ham steaks (curing/smoking varies by processor).

Send the ham section to ground/sausage (adds the entire ham yield to the ground meat pool)

Ham preference

Fresh ham roasts
~2 roasts, ~12–15 lb each (~24–30 lb total)

Ham steaks
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Ham steak thickness

Step 6: Ribs Varies

You can keep spare ribs (belly/side) and baby back ribs (loin/back) if available. If you don’t keep a rib type, we assume it goes into your Ground + Sausage Pool.

Send the rib section to ground/sausage (adds all ribs to the meat pool)

Ribs to keep

Spare ribs
~2 racks, ~2–3 lb each (~4–6 lb total) Baby back ribs
~2 racks, ~1.5–2.5 lb each (~3–5 lb total)

Baby backs are only available when Chop style = Boneless chops + baby back ribs.

Step 7: Ground + Sausage Pool Allocations

This pool includes all trim / “lost meat” not kept as whole cuts (sirloin end trim, shoulder trimming, optional ribs-to-grind, etc.). Choose how you want it packaged.

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Tip: If you keep country-style ribs, that reduces the pool. If you uncheck ribs above, that increases the pool.

How would you like to allocate this pool?