Hit my 500th whole hog breakdown this morning

We do whole hog butchery at our shop in Raleigh and I keep a tally on the wall. This morning I looked up and saw I was at 500 exactly. I started keeping track back in 2019 when I kept messing up the loin section. Now I can break down a 200 pound hog in about 45 minutes flat. It just felt good to see that number in real life. Anyone else keep count of something weird like that in their shop?

2 comments

2 Comments

jason_robinson1mo ago

Read somewhere that butchers who track their numbers like that end up developing way more consistency than the ones who just wing it. 500 hogs is a solid mile marker, especially when you can knock one out in 45 minutes now. Pretty cool to have a physical tally on the wall to see the progress over time.

elizabeth_gonzalez1mo agoMost Upvoted

That consistency is hard to beat once you build it into muscle memory. Having that physical mark on the wall every time you finish a hog must really drive home how far you have come. 500 is a big deal and being able to do it in 45 minutes shows serious dedication to the craft. You should be proud of that tally for sure.