time to butcher sow pigs

Forum › Forums › General Chit Chat › time to butcher sow pigs

Viewing 11 reply threads
  • Author
    Posts
    • June 16, 2012 at 12:34 pm #34768
      SpringValley
      Participant
        • Offline

        I have never heard anything about this.  I have a buddy that worked for years in a hog packing house.   I will post back what he says.  

      • June 16, 2012 at 12:59 pm #34769
        SpringValley
        Participant
          • Offline

          David,

           

          I called my friend.  He said that he has never heard anything about this.  A semi load of hogs would come in and they would monitor them for a day or two to check for any sick ones.  After that they went to the kill floor and nobody ever considered of any were in heat.   He also said he knows lots of pig farmers and none have ever said anything about this.

           

          Take care

          Larry

        • June 16, 2012 at 9:51 pm #34771
          DavidPrivett
          Participant
            • Offline

            maybe it is a old farmers tale but I have heard this from several people here,with varing times to butcher.I wonder if it is something they think needs doing since the bores get nutted.ouch.

          • June 17, 2012 at 6:07 am #34772
            DavidPrivett
            Participant
              • Offline

              I just remembered when I was looking on the net about this there was a old article that came up from mother earth news that mentioned not killing them when in heat ,makes the meat taste musty.But that was all the info.nothing about when you need to wait till.

            • June 17, 2012 at 2:42 pm #34774
              Dan Madison
              Participant
                • Offline

                Wait til fall, I think theey were talking about the temperature

                Dan

              • June 18, 2012 at 5:54 am #34778
                bg
                Participant
                  • Offline

                  Local tradition around Maryland is fall . I too think it has more to do with air temperature than anything else. A local butcher shop accepts them anytime as long as they're healthy on arrival. Pork Chops with onions, carrots and apples    uummm.   BG

                • June 18, 2012 at 6:25 am #34779
                  DavidPrivett
                  Participant
                    • Offline

                    yea they are going to get it when it gets cold nov or dec ,but when I lived in fla. there was no season on them on private land.we shot them year round the state and the farmers wants them controlled as much as possible. but I did not like cleaning them in the heat every bug would find tou.

                  • June 22, 2012 at 1:46 pm #34798
                    bg
                    Participant
                      • Offline

                      The lowly, much misaligned pig. Back in my Dad's day he said a small pen full of pigs was the make or break difference for many a small diary farm. They are easy to care for, don't expect much, and today I am kept alive by an Aortic valve in my heart from a lowly pig. God Bless them . BG

                    • June 22, 2012 at 3:55 pm #34807
                      RichWaugh
                      Participant
                        • Offline

                        Most importantly, they TASTE GOOD!

                      • June 23, 2012 at 8:04 pm #34811
                        DavidPrivett
                        Participant
                          • Offline

                          you know I have not heard of those being used for awhile,I guess the rejection problems got figured out,without killing the patient.my father in law did not go that route he went mechanical,ticks like a clock.but still above ground.

                        • June 25, 2012 at 1:15 pm #34821
                          bg
                          Participant
                            • Offline

                            i've had mine since Christmas 2002, works like a charm. I'm very active , do almost anything i want, within reason. My brother calls me a cannibal since Pork is one of my favorite meats. My surgeon told me they had to make a lot of bacon to find a valve for me! Gotta love modern medicine! bg

                          • September 12, 2012 at 7:56 pm #35070
                            DavidPrivett
                            Participant
                              • Offline

                              we had a family reunion and I saw my cousin who is a large animal vet so I asked him about time the butcher sows and he seems to think that the time in heat thing is a old tale,the  cold weather time is best for chilling off the meat,and the less bugs you have bothering you.he shoots them year round in fla.you just gotta work fast and have a lot of ice.

                          • Author
                            Posts
                          Viewing 11 reply threads
                          • You must be logged in to reply to this topic.