Tag Archives: Artisan Meat Processing

The Meat Knowledge Dump

A LOT OF THIS POST WAS COPIED FROM A USDA GLOSSARY OF MEAT TERMS.  I have added some words and will continue to add more in the future. Abattoir-  a slaughterhouse. Abdominal Tunic- the heavy sheet of connective tissue between the flank muscles. Acceptable Quality Level- the maximum number of defects per hundred units acceptable as a process average…. Read More »

Home Hog Processing

As stated in the sister post to this one (Hobbyist Hog Harvest), when processing meat without the aid of refrigerated facilities, outdoor temperatures become a most important consideration to assure best possible product results.  The hogs were chilled and cut within a 2 day window of high 20’s to high 30’s F. temperatures.  Cold-shortening or thaw-rigor (do a computer search for these terms, if need be) should… Read More »