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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!
{We do NOT sell any type of meat products on the website.  We only sell meat processing supplies and seasonings.}

Site MapOur
Articles
BeefPorkDeerOrdering FAQ's
AND
FAQ's
Special Sale Ends Friday, June 5, 2009.
Purchase ALL 3 Of Our Deer DVD's for ONLY $44.56!
(Deer Processing, Deer Skinning/Gutting and
How To Make Deer Sausage, Snack Sticks and Jerky DVD's)
Regular Price is $66.51.  SAVE $21.95!  That's a 33% Discount!   
Shipped FREE in the U.S.
BBQ Seasonings
and BBQ Sauces
Online Store
Jerky SeasoningPork Sausage SeasoningDeer Sausage SeasoningShake On SeasoningsDog BonesCasingsMeat Cutting Chart PostersMeat Cutting
Charts Notebook Size
Meat Cutting DVDsCutleryBook StoreMiscellaneous

Home Page

Our Store

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

New Product - AC Legg Dry Smoke Flavor Seasoning How To Make
Deer Sausage, Deer
Snack Sticks & Deer
Jerky DVD!

Home Pack Size
Natural Hog Casings -
Will Stuff
25 Lbs. of Meat
ONLY $19.99!
Shipped FREE!

Spicecraft (Formerly Witts) Prime Steak
& Beefburger Seasoning

Casings

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

Dog Bones

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

About Us

View Cart


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!

Contact Us

Jackson Frozen Food Locker and Ask The Meatman.com are proud members of the Better Business Burea.

FRESH PORK: Safe Cooking Chart

Click here to Watch a video on how pork ribs are cut and how to cook them.

We have a variety of Seasonings available at our On-Line Store. 
AC Legg BBQ Seasoning and RubAC Legg Grill Marinade
Spicecraft Old Fashioned BBQ Seasoning in a Shake-On JarWitts BBQ Seasoning - Their Best Selling BBQ Seasoning!

Spicecraft Roast Pork & Chop
(Formerly Chophouse and Roast Pork)
Spicecraft  (Formerly F.W. Witt Seasonings).
This is a great seasoning for Pork Butt Roasts and Pork Chops!

Order 1 Jar of Spicecraft Roast Pork & Chop Seasoning for only $14.97 by clicking on the "Add To Cart" button below.
 Shipped FREE by USPS Mail!  Average shipping time is ONLY 2 - 3 days anywhere 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!

Internal temperature of safely cooked pork should reach 160° F when measured with a meat thermometer.
Click Here to See a EXCELLENT Interactive Pork Cuts Diagram!!
Since Ask The Meatman.com doesn't sell any meat from our website, we HIGHLY recommend Artiko's Kurobuta rib chops which are made with 100% purebred Berkshire, ensuring a consistently exquisite eating experience.  Kurobuta pork is celebrated in Japan for many reasons, especially its marbling; an attribute which the Japanese prize because of their long standing appreciation of Kobe beef.
CUTTHICKNESS or WEIGHTCOOKING TIME
ROASTING: Set oven at 350° F. Roast in a shallow pan, uncovered. Internal temperature: 160° - medium; 170° - well done.
Loin Roast, Bone-in or Boneless2 to 5 pounds20-30 min. per pound
Crown Roast4 to 6 pounds20-30 min. per pound
Leg, (Fresh Ham) Whole, Bone-in12 to 16 pounds22-26 min. per pound
Leg, (Fresh Ham) Half, Bone-in5 to 8 pounds35-40 min. per pound
Boston Butt3 to 6 pounds45 min. per pound
Tenderloin (Roast at 425-450 F) ½ to 1½ pounds20 to 30 minutes total
Ribs (Back, Country-style or Spareribs)2 to 4 pounds1½ to 2 hours (or until fork tender)
BROILING 4 inches from heat or GRILLING
Loin Chops, Bone-in or Boneless¾-in or 1½ inches6-8 min. or 12-16 min.
Tenderloin ½to 1½ pounds15 to 25 minutes
Ribs (indirect heat), all types2 to 4 pounds1½ to 2 hours
Ground Pork Patties (direct heat)½ inch8 to 10 minutes
IN SKILLET ON STOVE
Loin Chops or Cutlets¼-inch or ¾-inch3-4 min. or 7-8 min.
Tenderloin Medallions¼ to ½-inch4 to 8 minutes
Ground Pork Patties½ inch8 to 10 minutes
BRAISING: Cover and simmer with a liquid.
Chops, Cutlets, Cubes, Medallions to 1-inch10 to 25 minutes
Boston Butt, Boneless3 to 6 pounds2 to 2½ hours
Ribs, all types2 to 4 pounds1½ to 2 hours
STEWING: Cover pan; simmer, covered with liquid.
Ribs, all types2 to 4 pounds2 to 2½ hours, or until tender
Cubes1-inch45 to 60 minutes

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!

beefchart51201.gif (91883 bytes)

Beef Chart - Beef Cuts. A chart just like this used to hang in our lobby in the 1960's and 1970's!  This chart is 8 inches by 10 inches on plain paper.

The NEW "Beef Made Easy" Cutting Chart.  Released April 10, 2005

This is a 8 X 10 inch chart printed on glossy paper.  It is the same chart as the "Purchasing Pork" Poster Chart.

This 1950's Era Pork Cutting Chart is 8 X 10 inch printed on plain paper.

Purchase A Set of 5 Notebook Size Meat Charts
 For ONLY $7.00 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!

We have a FREE PDF article on "How To Use A Meat Thermometer".  To view it, just click here.

If you would rather download the FREE PDF "How To Use A Meat Thermometer" article and save it to your computer, just right click here., and choose "Save Target As"

Get Adobe Acrobat Reader Free.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.

 Storeys' Guide to Raising Pigs Book

Storey's Guide to Raising Pigs

This is a must for pig raisers!  It's that much of a needed book for pig farmers. Every subject you want to know about pigs is found in this book, from showing at the fair, breeding the pigs, to the business aspect of running a farm...

If you found this page interesting, you may also want to look at the following pages:

Kobe Beef

London Broil

Chateaubriand

Beef Marinade

Tri Tip

Filet Mignon

Beef Brisket

Beef Brisket

Watch this video on how pork ribs are cut and how to cook them.

1.  Parts of Pork Meat
2.  Ingredients
3.  Mix the Ingredients
4.  Add Spices

 

Last Updated:  Friday, May 01, 2009 03:10 AM

 

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Special Sale

With Every Order of $100.00 or more we will include a set of our 5 Notebook Size Charts FREE! A $7.00 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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