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We've Been in Business and Processing Meat Since 1949 - And We've Been Selling Online Since 2001. We Only Sell Products That We Use At Our Meat Processing Plant - So YOU Only Buy the BEST Products!

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The Ask The Meatman™
Website is Owned
and Operated By:
Jackson Frozen Food Locker
400 South High St.,
Jackson, MO  63755

Jackson Frozen Food Locker - This Is Ask The Meatman's Meat Processing Plant In Jackson, MO. In Business Since 1949.

Craig Meyer/Owner
is the MEATMAN!

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Customer Reviews

Pork

We Only Sell Products That We Use - So YOU Only Buy The BEST Products!

 Find out more of what makes Ask The Meatman.com a Unique Home Meat Processing Supplier, and Why YOU Should Shop Here!

Are you tired of the hassle other websites put you through just to place your order?  You know.........filling out registration forms before ordering .........
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Customer Reviews

 

 

Ask The Meatman's Own" Pork Processing" DVD!!
Below is a video clip from Our Pork Processing DVD.


1 Hour & 20 Minutes of Learning How To:

Make The Primal Pork Cuts

Make Sub-Primal  Pork Cuts

Make Retail  Pork Cuts

Freezer Wrap Pork Correctly

Sharpen Your Knife Correctly

Use A Steel Correctly

 

Order Your Ask The Meatman Pork Processing DVD™
 for ONLY $19.97 TODAY by clicking on the "Add To Cart" button below! Shipped FREE in the U.S.!


USDA Revises Recommended Cooking Temperature for  Pork to 145 °F!
Finally, Pork Doesn't Have To Be As Tough As Leather.

WASHINGTON, May 24, 2011 - The U.S. Department of Agriculture (USDA) is updating its recommendation for safely cooking pork, steaks, roasts, and chops. USDA recommends cooking all whole cuts of meat to 145 °F as measured with a food thermometer placed in the thickest part of the meat, then allowing the meat to rest for three minutes before carving or consuming.

This change does not apply to ground meats, including ground beef, veal, lamb, and pork, which should be cooked to 160 °F and do not require a rest time. The safe cooking temperature for all poultry products, including ground chicken and turkey, remains at 165 °F.

You can read the complete report from the USDA by clicking here.

 

 
Interactive Pork Cutting Diagram
 		Color Pork Cuts Chart Poster 
 		Black & White Pork Cuts Chart Poster
 		Notebook Size Meat Charts
Prices on ½ Hogs Pork Cooking Chart
 		Curing & Smoking Bacons at Home
 		Backyard Grilling Tips
Pork & Trichinosis
 		Sausage Casings
 		Smoked Deer/Beef Sausage Seasonings Pit Roasting a Whole Hog
Yield on Hog
 		Low Carbs and Pork
 		Roasting  A Whole Hog in 3 Steps
 		Where In The World Did They Get The Name Hot Dogs
Pork Processing Why You Shouldn't Buy Store made Pork Sausage History of Pigs Interesting Pork Facts
Pork Recipes
 FAQ Pork 
 More Pork FAQ's Pork Links 
Bar-B-Q Tips
 Bar-B-Q Links How To Estimate Weight of Live Hogs
 Homemade Smoker
Cooking Wild Boar
 Pork Tips
 Fresh Sausage Seasonings Pit Cooking a Suckling Pig
Pork Variety Meats 
 Low Carb Pork Recipes Shake-On Seasonings from Witts Pork Freezer Chart
Enjoy Smoking Meats -  Learn How to Do It Better- Types of Woods to Use in Smoking Beef, Pork, Poultry and Fish.

 

 WITTS BBQ Seasoning - Their BEST SELLER!
This BBQ Seasoning is packaged in 8 oz. Bags - NOT Jars.  ONLY $9.97 - And Shipped FREE in the U.S.!
Great as a dry rub for Beef Or Pork!!

Many of our customers who use the Witts BBQ Seasoning are Professional BBQ'ers who use Witts BBQ Seasoning as a Dry Rub.
They have been asking to buy Witts BBQ Seasoning in bulk.
So we now sell Witts BBQ Seasoning in 5 lb. bags!

Spicecraft Roast Pork & Chop
(Formerly Chophouse and Roast Pork)
Spicecraft  (Formerly F.W. Witt Seasonings).
This is a great seasoning for Pork Butt Roasts and Pork Chops!


AmazingRibs.com by Craig "Meathead" Goldwyn is a massive site, bigger than many books, all about the Zen of Barbecue, with great recipes for ribs, pulled pork, beef brisket, chicken, sauces, rubs, side dishes, and the web's best buying guide to barbecue smokers and grills. http://amazingribs.com

Information About Kurobuta Pork

Hello!
I just wanted to pass on our information that your customers might be interested in.  Since 1979 our company called W & G Marketing has owned a small USDA processing plant that ships whole roasting pigs throughout the country for cooking and barbecue.  Our phone number and information:
W&G Marketing Co., Inc.
413 Kellogg Ave.
Ames, IA. 50010
Thanks!  ..Dominic  {Received on February 11, 2009}

Aging Pork

Never “Age” Pork.

Instead cut and wrap it within  24 to 48 hours of slaughter.

Only good quality Beef and Lamb should be “Aged” before cutting.

We Now have a FREE PDF article on "Processing Your Hog at Home". 
To view it, just click here.

If you would rather download the FREE PDF "Processing Your Hog at Home" article and save it to your computer, just right click here and choose "Save Target As"
 

 

Freezing Pork

Slow freezing is undesirable as it makes for greater breakdown of muscle cells and subsequent greater juice losses when meat is thawed. Freeze at temperatures as far below zero as possible.

Store meat at zero or lower to prevent rapid development of rancidity. The storage temperature should not vary; fluctuations foster dehydration.

 

Hog Definitions

 Piglet - A Young Pig

Boar - An Adult Male Pig

Sow - An Adult Female Pig

Gilt - A Young Female Pig That Has Not Yet Had Piglets

Barrow - A Male Castrated Pig At A Young Age

Farowing - Giving Birth To Piglets

 

Hog Facts

A market hog weighs about 220 lbs. to 260 lbs.

It takes 114 days (3 months, 3 weeks and 3 days) from conception until a sow gives birth to the piglets.

Most sows have 2 litters per year with 7 to 12 piglets in each.

Hogs' ears are notched so that farmers can identify what month they were born and which sow was their mother.


Pork cuts are leaner now!

Pork Cut

1991

2005

Tenderloin

139 Calories

120 Calories

Boneless Top Loin Chop

173 Calories

147 Calories

Boneless Top Loin Roast

165 Calories

147 Calories

Center Loin Chop

172 Calories

153 Calories

Center Rib Chop

186 Calories

158 Calories

Bone-In Sirloin Roast

184 Calories

173 Calories

Source:  U.S. Department of Agriculture

Last Updated - Friday, October 13, 2017 01:14 PM



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