| HuskerJ - 5/24/2024 19:19 I thrived on repeat customers who said again and again store bought wasn't as good, was too 'dry', cooked the same as the hogs from me.
For the most part, it’s in peoples heads. In a blind taste test with someone else preparing the meat they wouldn’t be able to tell the difference of store bought vs butcher meat.
But, I do agree that bigger hogs are better. Hogs that have frame for 300 pounds aren’t “finished” at 250 pounds.
How many years ago are you talking on IBP wanting 225-230?
IIRC they wanted bigger hogs than that 30 years ago when the local buying station was still open and busy.
No packers want hogs under 260 anymore and most have a preferred weight range from approx 280-320. |
Hamburger is on the outs.
