Posted by Jason, NW Ontario on December 16, 2009 at 17:13:31 from (76.64.226.110):
We've only been selling sides of lamb and pork for four years. But this year we've gone with a different abattoir for an earlier booking - they said the our customers can either have pork roasts or sausage (15 lbs minimum needed), but not both - not enough meat. We've had both cuts every year, and if anything the animals were bigger this year than normal. It got me wondering where on the carcass the other abattoir was getting the sausage meat from. We've asked for all the same cuts of meat, and I guess we'll find out soon enough what's different. One other thing: are you selling a side based on the animal's kill weight, or the hanging weight after gutting? Thanks Jason
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