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Ask The Meatman^™

THE Place To Purchase The Products YOU Need For Processing Beefs, Hogs and Deer At Home And Learn How The Professionals Do It! We Are Not JUST A Home Butcher Store!
We've Been in Business and Processing Meat Since 1949! All Orders Shipped FREE in the U.S.!

We Only Sell Products That We Use - So YOU Only Buy The BEST Products!

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Articles

Beef

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Deer

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Store

Ordering FAQ's
AND
FAQ's

Special Sale Ends Friday, May 16
30 Hickory Smoked Puppy Chews for the price of 20! ONLY $29.92! SAVE $14.96!
Shipped FREE in the U.S.

Online Store

Jerky Seasoning

Pork Sausage Seasoning

Deer Sausage Seasoning

Shake On Seasonings

Casings

Meat Cutting Chart Posters

Meat Cutting
Charts Notebook Size

Meat Cutting DVDs

Cutlery

Meat ID Guide: Photo's and Description of Every Cut of Beef & Pork!
ONLY $9.93 - Shipped FREE!

Miscellaneous

We Ship All of Our
Orders by USPS
(United States
Postal Service)
FREE In The U.S.

Wholesale Orders
We do sell many of our
products at wholesale
prices in wholesale
quantities.
Please email us with the
product you are interested
in at wholesale prices!

We Accept The Following Credit Cards

We Also Accept Checks & Money Orders by Postal Mail.

We Now Accept Payment
by Bill Me Later^®

^{We Also Accept
PayPal

AND
PayPal Pay Later
on Orders Over $50.00!}

Testimonials

Click Here For Our Special Sale!

Video Clips of all of our DVD's!! (We will have clips of ALL our DVD's shortly). Click Here To View.

We Now Have A
Video Clip Demonstration
of Our Cut-Resistant Gloves! Click Here
To View.

The Guide to Identifying Meat Cuts Booklet

How To Make
Deer Sausage, Deer
Snack Sticks & Deer
Jerky DVD!

Home Pack Size
Natural Hog Casings -
Will Stuff
25 Lbs. of Meat
ONLY $17.95!
Shipped FREE!

Spicecraft (Formerly Witts) Prime Steak
& Beefburger Seasoning

Witt's BBQ Seasoning

How-To Meat
Processing DVD's

Snack Stick Kits

Color Beef Cutting
Chart Poster

Color Pork Cutting
Chart Poster

Meat Cutter Kits
(Combination of Butcher
Knife, Cut-Resistant
Gloves, Aprons & Steels)

Black and White
OLD TIME BUTCHER
SHOP Pork Poster

Black and White
OLD TIME BUTCHER
SHOP Beef Poster

Notebook Size Meat Charts

Our Meat Cutting and Slaughtering DVD's Make EXCELLENT Gifts!
AND They're
UNDER $30.00 -
With FREE Shipping!

Forschner-Victorinox
5 Inch Boning Knife

Forschner-Victorinox
8 Inch Breaking Knife

Forschner-Victorinox
6 Inch Skinning Knife

Knife
Sharpening Stone

Smoked Sausage
Fibrous Casings

Snack Stick
Collagen Casings

Fresh (Natural)
Hog Casings

Smoked Beef & Deer
Sausage Seasoning

Snack Stick Seasoning

Spicecraft (Witts)
Shake-On Seasonings

Witts Fresh
Sausage Seasonings

AC Legg Fresh
Sausage Seasonings

Marinades, Rubs
And Cures

Sausage Making Kits

Beef and Deer
Jerky Seasonings

Cut Resistant Gloves

Knife Steel

Mundial Magnetic
Knife Holder

100% Natural
Hickory Sawdust

Butcher/BBQ Aprons
New LOWER Prices!

Beef Suet For Bird Feed

Meat Thermometer

Meat Handsaws

Stainless Steel
Bacon Hangers
Brisket Hangers
Jerky Hangers

Ordering Questions

Ordering Guide
& FAQ's

The Ask The Meatman™
Website is Owned
and Operated By:

Jackson Frozen Food Locker
400 South High,
Jackson, MO
63755.

Craig Meyer/Owner
is the MEATMAN!

Pork

We Only Sell Products That We Use - So YOU Only Buy The BEST Products!

Find out more of what makes Ask The Meatman.com a Unique Home Meat Processing Supplier, and Why YOU Should Shop Here!

Are you tired of the hassle other websites put you through just to place your order? You know.........filling out registration forms before ordering .........entering in passwords and user names..............and going through 6 pages of ordering forms and filling in more information BEFORE............you even find out out your shipping cost and total price!
Then place your order here at for the highest quality commercial meat processing products backed by years of our own use!
And We PROMISE that you will know your Total Cost BEFORE you EVEN click the buy button!

EVERY Price you see is your FINAL, TOTAL Price!!

AND AS ALWAYS - FREE SHIPPING IN THE U.S.!
[And - Our FREE Shipping is our Standard USPS Priority Mail, First Class Mail or Parcel Post shipping. NOT a sub-standard 4 to 6 week shipping period
that some websites offer with their free shipping!]

With Every Order of $100.00 or more we will include a set of our 5 Notebook Size Charts FREE! A $6.25 Value!

Ask The Meatman's Own" Pork Processing" DVD!!
Below is a video clip from Our Pork Processing DVD.

1 Hour & 20 Minutes of Learning How To:

Make The Primal Pork Cuts
Make Sub-Primal Pork Cuts
Make Retail Pork Cuts
Freezer Wrap Pork Correctly
Sharpen Your Knife Correctly
Use A Steel Correctly

Order Your Ask The Meatman Pork Processing DVD™
for ONLY $26.97 TODAY by clicking on the "Add To Cart" button below! Shipped FREE!

We Offer A 100% Money Back Guarantee on EVERYTHING We Sell!

Pork Recipes
FAQ Pork
More Pork FAQ's
Pork Links
Bar-B-Q Tips
Bar-B-Q Links
How To Estimate Weight of Live Hogs
Deluxe Information Kit
Homemade Smoker
Cooking Wild Boar
Pork Tips
Fresh Sausage Seasonings
Pit Cooking a Suckling Pig
Pork Variety Meats
Low Carb Pork Recipes
Enjoy Smoking Meats - Learn How to Do It Better- Types of Woods to Use in Smoking Beef, Pork, Poultry and Fish.
Shake-On Seasonings from Witts
Pork Freezer Chart
Pork cuts are leaner now!

Meat Smoking and Smokehouse Design Book for ONLY $24.97 - Shipped FREE in the U.S.! 308 Pages Long

Don't forget to order your Notebook Size Meat Cutting Charts (pictured below)
to use as a handy reference guide to ALL the beef cuts available!

These charts are extremely useful if you cut your own beef or just want to know what options you have
at the Butcher Shop or Grocery Store Meat Department!
Purchase A Set of 5 Notebook Size Meat Charts PLUS the FREE "How To Stretch Your Pork Dollar"
For ONLY $6.25 by Clicking the "Add To Cart" Button Below. Shipped FREE in the U.S.!

You can always remove this item from your shopping cart later
We Offer A 100% Money Back Guarantee on EVERYTHING We Sell!

Meat Smoking and Smokehouse Design Book for ONLY $24.97 - Shipped FREE in the U.S.! 308 Pages Long

Information About Kurobuta Pork

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.

We Now have a FREE PDF article on "Processing Your Hog at Home".
To view it, just click here.

If you would rather download the FREE PDF "Processing Your Hog at Home" article and save it to your computer, just right click here and choose "Save Target As"

You will need Adobe Acrobat Reader to view this file.

If don't have it already on your computer,
you can download from the Adobe website by clicking here.

Freezing 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.

Store meat at zero or lower to prevent rapid development of rancidity. The storage temperature should not vary; fluctuations foster dehydration.

Book: Basic Butchering of Livestock and Game

Here is everything you need to know about slaughtering and butchering hogs at home:

At what age to butcher an animal. How to kill, skin, slaughter and butcher. How to dress out game in the field. Salting, smoking and preserving meat. Tools, equipment and the setup. Curing and smoking. Butcher, slaughter and skin beefs, hogs and deer. Process and preserve. Field dress deer.

To find out information on pork processing, click this link - Pork Processing. If you would like to find out where all the pork cuts are located on a hog, take a look at our Pork Charts page!

For more information about pork, check out our 5 Notebook Size Meat Charts and
our Deluxe Information Kit!

You can also read our Pork FAQ's Page to see what others' have asked about Pork!

Here's some other interesting articles' we have about Pork:

If you are planning on cutting your own hog, you will need a good boning knife. Why not order one of our Forschner Boning Knives! This is the same knife we have used for decades at Jackson Frozen Food Locker. Order one today for only $21.95 - shipping included in this price!

Hog Definitions

Piglet - A Young Pig

Boar - An Adult Male Pig

Sow - An Adult Female Pig

Gilt - A Young Female Pig That Has Not Yet Had Piglets

Barrow - A Male Castrated Pig At A Young Age

Farowing - Giving Birth To Piglets

A market hog weighs about 220 lbs. to 260 lbs.

It takes 114 days (3 months, 3 weeks and 3 days) from conception until a sow gives birth to the piglets.

Most sows have 2 litters per year with 7 to 12 piglets in each.

Hogs' ears are notched so that farmers can identify what month they were born and which sow was their mother.

Thesaurus of Pork
Pictures and Definitions of Pork Cuts

Is it hog butchering time? Going to do it yourself or have us slaughter? Check the local Cape Girardeau and Bollinger County weather forecast first here! To view your local forecast anywhere in the U.S., just enter your zip code or city in the Weather.com box below.

Since we do not sell any of our meat products over the Internet, we are happy to give you the opportunity to purchase a box chockfull of tasty good eating for you and your friends from Burgers Smokehouse and Amazon.com.

Contains one 12 oz. stick each of Beef Sausage, Ozark Sausage, Cheddar Cheese and Colby Cheese. Pound for pound and bite for bite, a real Smokehouse bargain.

Purchase from Amazon.com for ONLY $27.25
by clicking the "Buy" Button Below!

Pork cuts are leaner now!
Pork Cut	1991	2005
Tenderloin	139 Calories	120 Calories
Boneless Top Loin Chop	173 Calories	147 Calories
Boneless Top Loin Roast	165 Calories	147 Calories
Center Loin Chop	172 Calories	153 Calories
Center Rib Chop	186 Calories	158 Calories
Bone-In Sirloin Roast	184 Calories	173 Calories
Source: U.S. Department of Agriculture

Last Updated - Wednesday, April 09, 2008 12:26 PM

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With Every Order of $100.00 or more we will include a set of our 5 Notebook Size Charts FREE! A $6.25 Value!

Is there something you've read on this page you don't understand - or not quite sure what something meant? Do you still have questions that weren't answered after reading something on Ask The Meatman.com.
Then Ask The Meatman A Question!
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