Price Of Pork Chops Per Pound

Picture of Price Of Pork Chops Per Pound

(Click to Zoom) Enjoy pork butchered in our family’s Vermont state inspected on-farm butcher shop here on Sugar Mountain Farm. Affordable quality pork from our family farm to your family’s table. Pickup at the farm, local delivery in Vermont and shipping available. For roaster pigs see the Roaster Page. For fast online ordering see the Quick Order Form. One time or weekly, biweekly and monthly CSA boxes available from $40 each.

Save even more buying in bulk as a whole, half or quarter pig: Product Weight ~Cost/lb Price Ode to Oddments Sampler 20 lbs $2.00/lb $40 Farmer’s pick of soup bones, fat, trotters, etc. 40 lbs $1.88/lb $75 Farmer’s Basket Sampler 10 lbs $5.00/lb $50 Farmer’s pick of delicious cuts & sausage 20 lbs $4.00/lb $80 High-on-the-Hog Sampler 10 lbs $8.50/lb $85 Farmer’s pick of chops, roasts, sausage, etc.

20 lbs $8.00/lb $160 Pick-of-the-Pig Sampler 10 lbs $10.00/lb $100 Your pick of cuts & sausage, up to 1 tenderloin. 20 lbs $9.00/lb $180 Quarter PigEasily shippable single box 43 lbs $8.24/lb $360 Half PigA variety of cuts with sausage addons. 87 lbs $6.84/lb $580 Whole PigNose-to-tail delights! 175 lbs $5.43/lb $950 Make any product a CSA dozen and save even more! Linked & bulk sausage, dry rub bacon, brined hams and corned pork available.

Our pork is also available both retail direct and in fine stores and restaurants. Delivered weekly around Vermont – see map.Shipping available within the USA. If you have any questions after perusing this page please email me at walterj@SugarMtnFarm.com Whole Pigs:The price for a whole pig is $950 based on $4/lb with a final hanging weight at the butcher after slaughter of 180 lbs plus $65 for slaughter and $165 for butchering (cutting & vacuum packaging) for a yield price of about $5.

43/lb with a typical yield of about 130 lbs of classic cuts and about 45 lbs of oddments such as bones, tail, head, fat, etc. Cutting choices change yield and pigs vary in size. With the whole pigs, half pigs and quarter pigs we can cut to your specs following the Cut Sheet Order Form or you can just let us know you would like standard cuts and choose what sausages you would like if any. A whole pig is about four to five cubic-feet depending on packing and oddments choices.

For reference a milk crate is one cubic-foot. Sausage, hot dogs, dry rubbed bacon slabs, brined, corned pork and smoked products if you like. We offer bulk and linked sausage in the following flavors: Sweet Italian, Hot Italian, Chorizo, Kielbasa, Bratwurst, Breakfast Maple, Breakfast Sage and Farmhouse salt & pepper. (Click to Zoom) Our famous all natural smoked hot dogs are also available – request well ahead so you catch some out of the next batch.

The added processing cost is $5.00/lb when ordered with your pig – normally $11.45/lb. Our hot dogs are all natural, no nitrates, no nitrites, no MSG, no HFCS (High Fructose Corn Syrup), etc. Just sweetened with dash of local Vermont maple syrup and smoked for a delightful flavor. Smoked bacon, hams, hocks, trotters and other meat smoked for $4.00/lb. Note that the smoking shrinks the meat about 15%.

e.g., 8 lbs of belly makes ~7 lbs of bacon. Smoking takes about six to twelve weeks extra depending on the smokehouse schedule. Dry rubbed bacon, brined hams and corned pork do not add any extra processing time since they are not smoked. Occasionally a pig hangs a bit smaller and we add from other pigs to bring the weight up. If you specifically want a smaller pig, let us know. If you would like a larger pig, let us know too – e.

g., for prosciutto making, etc – as we periodically have sows available who hang up to 300 or even over 500 lbs. Special orders don’t upset us! Use the Cut Sheet Order Form to order. If you are splitting with friends, present us with a single cut sheet and then you divide up the meat once you get it. Free Oddments:We tend to have some extra oddments available each week from the pigs we cut to deliver to stores and restaurants.

Oddments aren’t a big seller in the stores but they’re delicious eating. Things like soup bones (perfect for paleo diets), jowl, back fat, leaf fat, trotters, kidney, liver, heart, etc. If you like to cook with oddments let us know and we’ll add a free bonus to your whole or half pig order. Return To Top Half Pigs:The price for a half pig is $580 for 87 lbs – about two cubic-feet. All the options for sausage, brined, corned and dry rub from the whole pig description above apply.

We strongly recommend finding a friend to share a single whole pig order with to get he best price – there is a big savings between whole and half pig pricing per pound. You submit one cut sheet and get a big savings when you share. Use the Cut Sheet Order Form to order. Return To Top Quarter Pigs:The price for a quarter pig is $360 for 43 lbs – about a cubic-foot. All the options for sausage, brined, corned and dry rub from the whole pig description above apply.

A quarter pig is not a literal quarter of a pig but rather a representative sampling of cuts. A quarter pig is a good shippable unit of pork as it fills one shipping box and achieves the best shipping rates. Use the Cut Sheet Order Form to order. Return To Top Weekly Delivery Route(Click For Big Picture) Pickup, Delivery & Shipping:You can pickup your meat here at the farm gate (bring plenty of coolers) or you can get it delivered along our weekly delivery route for just $15.

We deliver from Brattleboro I-91 Exit 1 up through Bradford on most Wednesdays and across to Barre-Montpelier and up to Burlington, VT along I-89 most Tuesdays. You can meet us at one of our regular delivery stops or if you live or work right close to our route we can deliver to your home or place of work. Shipping is expensive but doable within the USA. Shipping can be done in 10, 20 or 40 lb boxes.

The most cost effective shipping amount is about 40 lbs which is two of the larger box packages or a quarter pig. A whole or half pig is shipped in multiple boxes as noted in their sections above. Figure about $100 to $200 per box for the shipping depending on location. You can minimize shipping costs if you elect to not get the oddments such as head, skin, bones, etc from quarter, half and whole pigs.

When you know what you would like to order, email me your zip code for a shipping quote along with your intended order and I’ll reply with a quote. Return To Top Do-It-Yourself:Whole and half pigs are available as sides scalded, scraped and chilled if you prefer to cut your own meat. Due to transporting issues they may come as quarters or portions rather than a full side. The cost is the hanging price per pound plus slaughter.

For $25 per side carcasses can be cut to primals and chine-off (back bone from loin) if you would like for easier handling and cutting if you are without a bandsaw. Live pigs are not available for DIY slaughter. Return To Top Samplers:Boxes of our delicious pork cut here in our butcher shop on Sugar Mountain Farm are available in sizes of 10 and 20 lbs: Pick-of-the-Pig where you select the cuts you would like from the retail order form with up to one tenderloin and a variety of other cuts and sausage and up to one each of a dry rubbed bacon, brined ham, corned pork and smoked bacon.

Prices are $100 for 10 lbs and $180 for 20 lbs. Use the Retail Order Form. Return To Top High-on-the-Hog where we select an assortment of cuts for you that will include pork chops, sirloin, shoulder, a variety of sausage and other delicious cuts of our pork. Prices are $85 for 10 lbs and $160 for 20 lbs. Use the Retail Order Form. If there are any types of sausage or cuts you don’t like, just indicate that.

Return To Top Farmer’s Basket is a selection of cuts, ground, sausage and such from what is left over after we sort deliveries each week. We give you a great price and you help us use all of the pig. Prices are $50 for 10 lbs and $80 for 20 lbs. Use the Retail Order Form. If there are any types of sausage or cuts you don’t like, just indicate that. Return To Top Ode to Oddments is a selection of oddments such as soup bones, back fat, leaf fat, trotters, tongue, heart and such from what is left over after we sort deliveries each week.

We give you a fantastic price and you help us use the last delicious bits of the pig. It is farmer’s pick but if you have particular predilections just let us know. If you’re on a paleo diet and want lots of bones for making bone broth, just ask! We can cut the bones to expose the marrow for making the best bone broth. Prices are $40 for 20 lbs. Use the Retail Order Form. If there are any types of oddments you don’t like, just indicate that.

Return To Top CSA‘s can be created from any sampler, quarter pig, half pig or whole pig by pre-buying eleven and getting your twelfth box free for additional savings. We offer CSAs weekly, biweekly, monthly, quarterly or annual schedule your needs. A custom mix of different boxes can be done with the last one being the lowest priced. If you pre-pay the CSA you get an extra 20% off for huge savings! Home delivery is available near our regular weekly route for $15 per delivery – Save even more by meeting us at our stops on our delivery route to get free delivery on CSA boxes.

To order a CSA email me at walterj@SugarMtnFarm.com What is a CSA? The term CSA means Community Supported Agriculture and has become the common word for a share, package or box subscription of vegetables, fruit or meat that a consumer receives on a regular schedule such as weekly, every other week or monthly. A Sugar Mountain Farm CSA Box consists of cuts of delicious pork and most people do it on a monthly basis either picked up here at the farm, delivered along our weekly route or delivered to their homes if they live close to our route.

The difference between a CSA and a purchase of product is that the CSA represents an ongoing commitment which helps the farmer know how much to raise and harvest each week. Return To Top Retail Cuts:We don’t have a farm store or stand so you can’t browse the cuts. We can do orders of retail cuts over $100 by pre-order using the Retail Cuts Order Form. For smaller orders of cuts we strongly recommend visiting the many stores that carry our pork.

Many of the stores will take your custom order for our pork if you want something special that they don’t normally carry such as a crown roast, skin-on roasts, etc. Or dine at the fine restaurants throughout Vermont who offer our meat on their menus. Shipping is available for retail cuts. Return To Top Typically we have sourced pigs from our own genetic lines which we have been selectively breeding since 2003.

These include Yorkshire, Berkshire, Large Black, Tamworth and a few others in addition to our primary cross lines such as Mainline and Blackieline. See the Pig Page for more details about our lines and the Breeders Page as well. Some people like to pick a particular genetic line and that option is available, we occasionally buy pigs from other farms. You can select one of the Sugar Mountain Farm (SMF) lines in the Genetics options on the whole pig order form at a small additional cost.

Picking genetics may delay orders as that means a smaller pool of pigs to pick from. Otherwise pig is farmer’s pick at no surcharge. Freezing is free and assumed unless you specify fresh not frozen. Occasionally timing and freezer space work out so that freezing is not available. Generally when people are buying a lot of meat they want it frozen. Home freezers get stressed by trying to freeze too large a load all at once.

We have special high power freezers that do the job fast and right to give the highest quality. We recommend receiving your pork frozen if possible. If we deliver it to you not frozen that means it was never frozen. The best way to freeze meat in your freezer is by spreading the packages out in a layer – keep any out as fresh that you plan to use that week. Likewise sometimes the butcher makes mistakes in cutting.

We check your order and try to catch these. If you find an error, let us know and we will correct it if we can. For home storage we recommend chest freezers if possible as they do a much better job of freezing and keeping the cold in. Get one without automatic defrost. Automatic defrost is bad. It warms the freezer damaging the food and then refreezes causing freezer burn. If you have a freezer with automatic defrost – turn off that feature – automatic defrost shortens the life of all foods in your freezer.

Our pork is vacuum packaged after five days of dry aging for the best quality. Treat it right for your dining delight. Note on Yield: A 250 lb pig yields a hanging weight of about 180 lbs. That is after slaughter and cleaning, head, skin, feet and tail on. This is how animals are sold – by the hot hanging weight after slaughter. Cutting to standard commercial cuts yields about 67% of hanging weight or about 130 lbs of actual cuts like you would see in the store.

BUT! What happened to that other 50 lbs of your animal? We do dry age chilling during which there is about a 3% loss due to evaporation of water. This is good – it improves the quality of the meat. There is a little loss to trimming. The rest is oddments and a lot of good stuff. Eat them. Eat the pig nose-to-tail, top-to-bottom. All of the pig is delicious. Bones make fantastic soup and stew stock – great for healthy joints and paleo diets.

The head can be baked, stewed or made into jelled pork, what we call brawn. The trotters and hocks can be smoked for use in delicious, nutritious soups where you get the benefit of the knuckle gelatin. The tail makes excellent soup stock. The back fat makes a fine lard for healthy cooking. The leaf lard makes great pastries. The organs are filled with vitamins and iron. Be a creative cook. Eat like a farmer.

Use the oddments – It’s all great pork! See this article about What Good is a Pig. Curious about what is in a pig share? See these articles: What Good is a Pig: Cuts of Pork Nose-to-Tail What is a Half Pig Share? Of Sausage and Law Smoked Pork Products It typically takes two weeks or so to get into the schedule although sometimes it is longer in the fall. If you have any questions, email me at walterj@SugarMtnFarm.

com Return To Top Deposits are non-refundable but can sometimes be delayed to a future purchase if you run into a scheduling problem. Let us know as soon as possible. Once the pig is slaughtered the date is fixed.

See Also: Hawaiian Falls Ticket Prices

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loin   This is where we get the leanest and most tender pork cuts.  Since they're lean, these cuts tend to dry out if overcooked.  Pork is safe to eat if it's cooked to an interior temperature of 160 degrees.  There are three main parts of the loin:  the blade end, which is closest to the shoulder and tends to be fatty; the sirloin end, which is closest to the rump and tends to be bony; and the center portion in the middle, which is lean, tender, and expensive.

   Cuts: pork back ribs = pork backribs = pork country back bones = pork loin back ribs = pork ribs for barbecue = Canadian pork back ribs = pork baby back ribs   Notes:  These ribs are meatier than spareribs, but they're not as meaty as country-style ribs.  Allow 2/3 pound per person.   Substitutes: pork spareribs OR pork country-style ribs (meatier and fattier) pork loin blade chop = blade pork chop = pork chop end cut = pork chop end cut   Notes:  These are cut from the blade roast, which is the part of the loin that's closest to the shoulder.

  You can grill, broil, braise, or panfry them.  Don't confuse this cut with the pork blade steak, which is cut from the Boston butt and is fattier.  Substitutes:  pork loin chop OR pork sirloin chop pork blade roast = pork blade-end roast = pork 7-rib roast = pork 5-rib roast = pork rib end roast = rib end pork loin = pork loin rib end = pork loin blade roast    Notes:   This somewhat fatty, economical roast is sold either bone-in and boneless.

  If you buy it as a bone-in roast, make sure that the butcher has cracked the backbone between the ribs so it's easy to carve.  Country-style ribs are cut from this piece.    Substitutes:  Boston butt OR pork sirloin roast pork butterfly chop = butterfly pork chop = pork loin butterfly chop  Notes:  This is a thick chop taken from the loin eye which is cut almost in half so that it forms a butterfly pattern when opened on the hinge.

pork center loin roast = center cut pork loin roast = pork loin roast center cut = pork center rib roast = center cut pork roast = pork loin rib half = pork loin center cut = pork loin center rib roast  Notes:   For many cooks, this lean and tender cut makes the best pork roast of all.   One drawback is that it includes part of the animal's backbone, which adds flavor but can make the roast hard to slice after cooking.

  One solution is to ask your butcher either to cut off the bone and tie it back on or to cut through the backbone in several places so that you can easily slice the cooked roast into chops.  If the backbone is removed and the ribs are "Frenched" or trimmed of meat, this cut is called a rack of pork.  To make a crown roast of pork, get two racks and tie them into a circular crown.  Your roast will be moister if the butcher doesn't trim the big slab of fat that usually comes with this cut.

  The roast will be moister if you cut the fat off after the roast is cooked.   Steaks cut from this roast are called pork loin chops or pork rib chops.   Substitutes:   tenderloin OR pork sirloin roast OR fresh pork leg OR top loin roast OR Boston butt (higher in fat) OR rack of lamb  pork chop  Notes:   Pork chops usually turn out juicier if they're thick and if they're attached to bone.

  Several different cuts are called pork chops.  The most tender and expensive ones are the pork loin chop and the pork rib chop.  Next in the tenderness hierarchy are the pork sirloin chop, pork top loin chop, and the pork loin blade chop.   Pork arm steaks and pork blade steaks are relatively tough and fatty, but they're very flavorful.  They're better if they're braised rather than grilled, broiled, or fried.

     Substitutes:  pork tenderloin (cut into medallions) OR lamb chop OR steak pork country-style ribs = pork country-style loin ribs = pork country ribs = pork blade end country spareribs  Notes:  These have more meat than spareribs or back ribs, but they aren't as easy to eat with fingers.  Allow 1/2 pound per person.  They come boneless (pictured) or bone-in. Substitutes:  pork spareribs (less meaty and fatty) OR pork back ribs (less meaty and fatty still) pork loin chop = pork loin end chop = loin pork chop = pork center loin chop   Notes:  This is distinguished by a T-shaped bone that's off to one side.

  It's a great chop to grill, broil, or panfry. Substitutes:  pork rib chop OR pork tenderloin (cut into slices) pork rib chop = pork rib cut chop = rib pork chop = pork chop end cut  Notes:   This is similar to the pork loin chop.  Substitutes:  pork loin chop OR tenderloin (cut into slices) pork sirloin chop = pork loin sirloin chop = sirloin pork chop = sirloin pork steak   Notes:  These lean chops are cut from the pork sirloin roast.

  Substitutes:  pork sirloin cutlet OR pork rib chop OR pork loin chop OR pork blade chop pork roast   Notes:    You can oven-roast several pork cuts.  Many cooks think that the pork center loin roast is the best choice--it's moist, tender, and flavorful.   Pork tenderloins are also popular because they're lean, tender, and boneless.  As you move away from the center of the pig, the roasts become either bonier or fattier or less tender, but they're more economical and often packed with flavor.

  Good choices include the pork top loin roast, fresh pork leg, pork sirloin roast and Boston butt.  pork sirloin cutlet = pork cutlet  Notes:  These lean steaks are similar to sirloin chops, only meatier and boneless.    Substitutes:  pork tenderloin (slice medallions from it) OR pork sirloin chop pork sirloin roast = pork loin end roast = loin pork roast = sirloin end roast = pork hipbone roast   Notes:   This is a fairly lean and economical roast.

  A bone-in sirloin roast contains parts of the hipbone and backbone, so it's tough to carve.  It's usually worth the extra money to get a rolled and tied boneless sirloin roast.   Substitutes:  pork top loin roast OR pork blade roast OR Boston butt pork tenderloin = pork tender = pork filet  Notes:  This cut is lean, tender, and boneless, so it commands a high price.  It's delicious roasted, grilled, or broiled as long as you don't overcook it.

Tenderloins are usually sold in pairs, and sometimes cut up into tenderloin pieces.  If there's a silver membrane on the tenderloin, remove it before cooking. pork top loin chop = center cut loin pork chop = pork strip chop   Notes:  If boneless, these chops are sometimes called pork loin filets.  Substitutes:  pork rib chop OR pork loin chop OR pork tenderloin (sliced into chops) OR pork sirloin chop OR pork blade chop  pork top loin roast   Notes:   To make a boneless roast, the butcher puts two top loins together and ties them up, fat sides out.

  Substitutes:  pork sirloin roast OR pork center rib roast

Hazel Gordon

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