We didn’t learn all of these words overnight and we don’t expect you to know them all either. Read through our glossary to learn some of the words you may hear on the farm. Still have questions? We would love to hear from you!
| Term | Definition |
|---|---|
| Barrow | An uncastrated male pig |
| Boar | Male pig over 6 months old |
| Chicks | A baby chicken |
| Custom Processing | Usually includes bacon, sausage, and smoked meats |
| Gilt | Female pig under the age of 1, usually referring to a pig who has not given birth |
| Grower Pig | 3-4 months old, often used for small pig roasts |
| Half Hog | Half of meat produced by one hog |
| Hanging Weight | Weight of animal after it has been dressed, approx. 70% of live weight |
| Hen | Female chicken |
| Laying Hen | Hen who regularly lays eggs |
| Live Weight | Weight of animal |
| Market Pig | 6-8 months of age, around 300lbs |
| Piglet | Pig 0-6 weeks old |
| Pullets | Young hen under 1 year that has not started laying eggs |
| Rooster | Male chicken |
| Shoat | Young weaned pig, 2-3 months old |
| Standard Processing | Can include: -Spare Ribs -Baby Back Ribs -Tenderloin -Pork Belly -Front and Rear Hock -Loin -Shoulder -Picnic Ham -Sirloin -Ham (not smoked) Please contact the butcher you plan to use for exact cuts. *Cut guide from Smithfield |
| Sow | Female pig who has given birth |
| Weaner Pig | Pig 4-8 weeks who is weaning from its mother |
| Whole Hog | Meat produced by one pig |
Southern C Ranch 