Pork Cut Sheet Builder
Customize your cuts before processing day.
Tell your butcher exactly how you want your pork cut.
Select your portion size, chop thickness, and preferences below. Your cut sheet updates automatically — print it or bring it to your appointment.
Portion & Chop Thickness
Whole hog or half? Most processors split evenly down the backbone.
Applied to loin chops and rib chops throughout the order.
Primary Cuts
Cured & smoked is the classic holiday ham. Fresh keeps the leg unsmoked for roasting.
Cure into streaky bacon, keep as fresh belly slabs, or fold into sausage.
Cured and smoked loin medallions — a leaner complement to belly bacon.
Boston butt is bone-in for classic pulled pork. Roast gives a boneless shoulder.
Spareribs and baby back ribs. Saying no folds the meat into ground or sausage.
Sausage & Ground
Fresh pork sausage made from trim and shoulder. Seasoning set by your processor.
Weight per vacuum-sealed sausage package.
Plain ground pork from trim. Great for dumplings, meatballs, or pasta sauce.
Weight per vacuum-sealed ground pork package.
Additional Options
High-quality fat from around the kidneys. Excellent for pie crusts and frying.
Ham hocks and neck bones for stocks and braises.
Organs
Whole head for headcheese or stock. Ask your processor if available.
Trotters for stock, pickling, or slow-cooked dishes.
Estimated Yield
Estimates are based on a 275 lb live weight average. Actual yield varies by animal, breed, and processor.
Freezer Capacity Calculator
Your Pork Cut Sheet
Ready to Submit?
If you have booked a processing date with us, use the form below to submit your cut sheet. If you haven’t booked yet and would like to, submit your cut sheet here first, then fill out our booking form. Your cut sheet will automatically attach to this submission.