2024 Horsethief Homestead Pork Share Cut Sheet
We can't wait to provide you with delicious pastured pork!
First things first...
Have you placed a reservation order on https://horsethiefhomestead.com? If you haven't and just want to walk through the cut sheet feel free. Buying a whole or half hog is very different than purchasing meat from the store, so to prevent any surprises we ask that you carefully review the info on our website.
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You betcha! I've read through all the details on the Horsethief Homestead Pork share reservation page. I undertand the pricing and I'm good to go
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Your Details
Name
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First Name
Last Name
Address
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Street Address
Street Address Line 2
City
State / Province
Postal / Zip Code
Phone Number
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Please enter a valid phone number.
Email
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example@example.com
What did you reserve
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1/2 Hog
Whole Hog
Reservation order # (This is the order number where you paid your deposit)
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So let's talk cuts
A hog has 4 primal cuts depicted in this image. The next questions will determine how the 4 cuts are broken down into pan/plate size portions for you.
Back
To the Loin
The Loin
This is the back of the hog. It can be cut into Pork Chops or used for Ground (sausage, etc.)
Pork Chops?
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Bone in chops (tenderloin is part of the chop)
Boneless chops (the tenderloin will be packaged separately)
No chops, use for ground
How many Chops per package you want?
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1
2
Other
How thick would you like them cut?
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3/4"
1"
1-1/2"
Other
Back
To the Leg
The Leg
The leg has many uses. It can be turned into a Ham, Steaks, a mixture of both, or gound.
The leg can be cured (ham), uncured, or used for ground
How would you leg? Cured, uncured or ground?
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Cured (Ham) $20 Surcharge
Uncured
Ground
Cured Cut
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Leave Whole
Halved with Hocks
Ham Steaks
Half Ham and Half Steaks
Uncured Cuts
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Leave Whole
Halved with Hocks
Center Cut with end roasts
Size of Roasts
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2-3 lbs
3-4 lbs
4-5 lbs
Other
Thickness of steaks
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3/4"
1"
1-1.2"
Other
Back
To the Shoulder
The Shoulder
How would you like your shoulder cut?
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Roasts
Steaks
Ground
If Roasts select, please choose desired weight
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2-3 lbs
3-4 lbs
4-5 lbs
Other
If Steaks selected, please choose thickness
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3/4"
1"
1-1/2"
Other
Back
To the Belly
The Belly
How do you want your belly?
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Cured (Bacon) $20 surchage
Fresh side
Ground (What ashame... but we won't judge :-)
Sliced or Whole
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Whole
Sliced
Sliced
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Medium Cut
Thick Cut
Packaging
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1lb package
2lb package
Back
To the Ground
The Ground
1st select if you want any of Raft M's speclalty sausage (Chorizo or Italian) by entering the qty of lbs for each. Then enter how you would like the remainder of your ground processed in percentages.
Your selected options will leave you with approximately this much ground
Requested lbs of Chorizo @ $2/lb
Requested lbs of Italian Sausage @ $2/lb
Percentage of Remainder Ground - Make all percentages total 100%
Back
To the Extras
Other/Extras
Extras
Spare Ribs
Pork Fat
Jowels
Offal
Heart
Tonge
Liver
Kidneys
Trotters
Skin (Hair On)
Head
Back
Next
So let's talk cuts
A hog has 4 primal cuts depicted in this image. The next questions will determine how the 4 cuts are broken down into pan/plate size portions for you. Note, as your ordering a whole hog, each part will have a Left and Right side or 2 pieces/halves. You will be able to select different options for each halve.
Back
To the Loin
The Loin
1st Loin | Pork Chops
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Bone in chops (tenderloin is part of the chop)
Boneless chops (the tenderloin will be packaged separately)
No chops, use for ground
2nd Loin | Pork Chops
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Bone in chops (tenderloin is part of the chop)
Boneless chops (the tenderloin will be packaged separately)
No chops, use for ground
How many Chops per package you want?
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1
2
Other
How thick would you like them cut?
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3/4"
1"
1-1/2"
Other
Back
To the Leg
The Leg
1st Leg
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Cured (Ham) $20 Surcharge
Uncured
Ground
1st Leg | Cured Cut
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Leave Whole
Halved with Hocks
Ham Steaks
Half Ham and Half Steaks
1st Leg | Uncured Cuts
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Leave Whole
Halved with Hocks
Center Cut with end roasts
1st Leg | Size of Roasts
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2-3 lbs
3-4 lbs
4-5 lbs
Other
1st Leg | Thickness of steaks
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3/4"
1"
1-1.2"
Other
2nd Leg
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Cured (Ham) $20 Surcharge
Uncured
Ground
2nd Leg | Cured Cut
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Leave Whole
Halved with Hocks
Ham Steaks
Half Ham and Half Steaks
2nd Leg | Uncured Cuts
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Leave Whole
Halved with Hocks
Center Cut with end roasts
2nd Leg | Size of Roasts
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2-3 lbs
3-4 lbs
4-5 lbs
Other
2nd Leg | Thickness of steaks
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3/4"
1"
1-1.2"
Other
Back
To the Shoulder
The Shoulder
1st Shoulder | Cut
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Roasts
Steaks
Ground
1st Should | Desired weight of Roasts
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2-3 lbs
3-4 lbs
4-5 lbs
Other
1st Shoulder | Desired thichness of Steaks
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3/4"
1"
1-1/2"
Other
2nd Shoulder | Cut
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Roasts
Steaks
Ground
2nd Shoulder | Desired weight of Roasts
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2-3 lbs
3-4 lbs
4-5 lbs
Other
2nd Shoulder | Desired thichness of Steaks
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3/4"
1"
1-1/2"
Other
Back
To the Belly
The Belly
1st Belly
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Cured (Bacon) $20 surcharge
Fresh side
Ground (What ashame... but we won't judge :-)
1st Belly | Sliced or Whole
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Whole
Sliced
1st Belly | Sliced
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Medium Cut
Thick Cut
1st Belly | Packaging
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1lb package
2lb package
2nd Belly
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Cured (Bacon) $20 surcharge
Fresh side
Ground (What ashame... but we won't judge :-)
2nd Belly | Sliced or Whole
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Whole
Sliced
2nd Belly | Sliced
*
Medium Cut
Thick Cut
2nd Belly | Packaging
*
1lb package
2lb package
Back
To the Ground
The Ground
1st select if you want any of Raft M's speclalty sausage (Chorizo or Italian) by entering the qty of lbs for each. Then enter how you would like the remainder of your ground processed in percentages.
Your selected options will leave you with approximately this much ground
Requested lbs of Chorizo @ $2/lb
Requested lbs of Italian Sausage @ $2/lb
Percentage of Remainder Ground - Make all percentages total 100%
Back
To the Extras
Other/Extras
Extras
Spare Ribs
Pork Fat
Jowels
Offal
Heart
Tonge
Liver
Kidneys
Trotters
Skin (Hair On)
Head
Back
Next
1/2 Hog Ham
1/2 Hog Belly
1/2 Hog Chorizo
1/2 Hog Italian Sausage
Whole Hog Ham 1
Whole Hog Ham 2
Whole Hog Belly 1
Whole Hog Belly 2
Whole Hog Chroizo
Whole Hog Italian Sausage
ADA Inspected Slaughter and Processing
No thank you. Packages will be marked with "Not for Sale" - $0
Yes, ADA inspected. Packages will not be marked w/ "Not for Sale". Animal will be inspected by a licensed Arizona Department of Argiculture inspector - $100
Pickup or Delivery
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Pickup at Rafter M Meats in Wilcox, AZ
Delivery to Tuscon, AZ (location/schedule TBD) $15
Delivery to Sierra Vista, AZ (location/schedule TBD) $15
Your selected additional processing options (curing and or specialty sausages), delivery and or USDA inspection will incure these additional charges to your final invoice.
Confirmation
Please confirm the details entered are accurate. You can always make changes up until the day before we deliver your pig to the processor. We will submit the latest form we receive from you. We recommend calling us for any last minute changes at our toll free number: (833) 740-0800
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