Hello everyone, I'm Wang Gang
I recently notice some fans have a question for me
Asking about pork
Before buy pork from the supermarket
Or buying from the stall
What process does the pork went through
Just in time, my uncle has one pig ready for butchering
How long have you been raising that pig?
I bought a pair of piglets
During December last year
Now the pig is pretty big
It's already over 300 jin (150 kg)
Now let's go and get it ready for butchering
And then about the question the fan asked
Where did the pig come from?
Where did you buy the pig from?
I bought them from North Mountain where someone was raising sows
They were caged piglets
They came with a tag on the ear right?
Yes, that must be it
That's the proof that it was approved by the vaccination station
That is to say, before buying piglets from someone
It has to be marked with a tag by the vaccination station
My uncle bought it back after it was neutered
Then just rise the pig in my uncle's house
After the pig is big enough, the next step is to hand it over to the slaughterhouse for butchering
Any meat that's going to be sold public
You have to go to the designated slaughterhouse
Must go to the designated butchering place
The pigs without ear tags cannot go to the slaughterhouse
No butchering
You will not be allowed to be sold in the market
The ear tag has a QR code on it
You can trace where it came from, where it was bred and how old it is
Is there something like this?
Yes, yes
Okay, let's go get the pig out
Yes
Don't you dare fight it, you cannot win it
You can't help it
This pig is very strong, you feed it so good
Over 300 jin (150 kg)
It's about 360 jin (180 kg)
360 jin!
Generally if farmers raise pigs
Raising time from the piglets to the mature pig
It's about three to six months
Growing to a weight of two or three hundred jin (100-150 kg)
The meat quality are different between feed-fed and grain-fed pork
Prices will also vary
Let's Go
Slowly Slowly
Yes, go go
Yes, good
Sitting comfortably in the car
Be good, be good
What are you doing?
up up
Look at it
This is easy
Load it up and take it to the slaughterhouse right?
Yes
Send the pig to the designated slaughterhouse
The pigs are checked for their quarantine and health status
After twenty-four hours of fasting
Then the slaughter can begin
Get in
Good
Slaughter tax and labour charges to be paid before selling at the market
The fees vary from region to region
In order for everyone to buy fresh pork
Slaughterhouses are working in the early hours of the morning
Before three o'clock, uncle has to come to the slaughterhouse to help
As a "veteran butcher" for over forty years
After handling his own pig
Then give a bit help for the juniors in the slaughterhouse
1.6 jin, that's four yuan
Okay, thanks
Around four o'clock
Uncle then drive to the market, which is more than ten kilometres away
The meat for sale is the slaughtered and quarantined two halves of pig
The halves is after removing the head, tail and giblets
We call this the "Bian Kou"
Usually butchers will take them to the marketplace and then split
In the stall
The "Bian Kou" will be cleaned first by removing the hair
After cleaning, it is then split down into parts such as pig's knuckles, pork ribs, pork fat, etc.
to sell to customers
Pork in our daily life
Except for frozen meat
Both supermarkets and local markets
the process is basically the same
Just choose which piece of meat you want
I want to know how to recognize a piece of pork that has been infused with water
Pork infused with water is white
Whitish
Look at our meat, they are so red
So it's dry meat
Want some meat?
Fifteen
Today's pig is good, not too fat and not too lean
What do you want, sis, do you want any?
One jin of meat, I will earn about three yuan
It's still okay
That makes more than ten yuan per jin
Very nice
Don't you want to discount a bit?
So if you want to buy fresh pork
It is best to go to the market earlier in the morning to buy
Meat will be cheaper in the afternoon
But it's just not as fresh as in the morning