Freezer storage tips for Pork

Slow freezing is undesirable as it makes for greater breakdown of muscle cells and subsequent greater juice losses when meat is thawed.

Freeze at temperatures as far below zero as possible.

Aging Pork

Never “Age” Pork.

Instead cut and wrap it within  24 to 48 hours of slaughter.

Only good quality Beef and Lamb should be “Aged” before cutting.

How to Estimate the Weight of a Live Hog

Last Updated - Sunday, April 26, 2009 03:53 PM