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Old 02-06-2023, 08:28 AM
 
Location: Retired in VT; previously MD & NJ
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I am wondering if I just happened to get extra fatty packages of bacon lately or if bacon tends to be more fatty in the winter?
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Old 02-06-2023, 12:59 PM
 
Location: North Idaho
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Pigs vary in the size of their muscles and how much fat they put down. It is genetics more than anything and the season has nothing to do with it. The width of the bands of fat might be affected by the feed used, but the muscle part of the bacon is genetics.
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Old 02-11-2023, 10:12 AM
 
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Many variables

Theirs a number 2 bacon that’s quite fatty and can be very cheap

Look over the bacon packages before you buy- use to be a window in the back of cardboard
Packages..

The more expensive national brands are usually good- hormel, oscar mayer, wrights, Hatfield
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Old 02-13-2023, 06:45 AM
 
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Someone correct mr if I'm wrong, but it's ny understanding that nearly all pork bellies are frozem at the optimum slaughter time, then sold on the commodities market for future delivery. Packers order pork bellies for delivery in the cheapest month they can get them for, then process them in a month in which the bacon will be sold., The month you buy bacon has no connection to the time the hog is slaughtered.
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Old 02-13-2023, 07:41 AM
 
Location: Retired in VT; previously MD & NJ
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Quote:
Originally Posted by arr430 View Post
Someone correct mr if I'm wrong, but it's ny understanding that nearly all pork bellies are frozem at the optimum slaughter time, then sold on the commodities market for future delivery. Packers order pork bellies for delivery in the cheapest month they can get them for, then process them in a month in which the bacon will be sold., The month you buy bacon has no connection to the time the hog is slaughtered.
Wouldn't that require the package to be labeled "previously frozen?" I have never seen that on a bacon package.
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Old 02-13-2023, 07:44 AM
 
Location: Retired in VT; previously MD & NJ
14,277 posts, read 6,869,276 times
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Quote:
Originally Posted by mainebrokerman View Post
Many variables

Theirs a number 2 bacon that’s quite fatty and can be very cheap

Look over the bacon packages before you buy- use to be a window in the back of cardboard
Packages..

The more expensive national brands are usually good- hormel, oscar mayer, wrights, Hatfield
Where do you see "Number 2" labeled anywhere?

Yes I always look through the little window to see how fatty it is. Seems like lately all the brands are overly fatty. That is why I asked if being winter makes a difference.
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Old 02-13-2023, 01:16 PM
 
Location: North Idaho
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Quote:
Originally Posted by ansible90 View Post
Wouldn't that require the package to be labeled "previously frozen?" I have never seen that on a bacon package.
The bacon wasn't previously frozen. The raw pork belly was previously frozen. On the commodity market, "pork belly" is a unit consisted of 40,000-pound frozen slabs made up of eight- to 18-pound individual cuts of meat. So any time you buy bacon at the super market, it was frozen meat at some point in its existence.
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Old 02-13-2023, 03:01 PM
 
23,519 posts, read 69,907,878 times
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Quote:
Originally Posted by oregonwoodsmoke View Post
The bacon wasn't previously frozen. The raw pork belly was previously frozen. On the commodity market, "pork belly" is a unit consisted of 40,000-pound frozen slabs made up of eight- to 18-pound individual cuts of meat. So any time you buy bacon at the super market, it was frozen meat at some point in its existence.
To belabor the point- ever try to thin slice bacon so it is as neat as the commercial product? It has to be super-cold to be stiff enough for slicing like that.
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Old 02-13-2023, 03:16 PM
 
Location: Lost in Montana *recalculating*...
19,384 posts, read 22,320,778 times
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Quote:
Originally Posted by oregonwoodsmoke View Post
The bacon wasn't previously frozen. The raw pork belly was previously frozen. On the commodity market, "pork belly" is a unit consisted of 40,000-pound frozen slabs made up of eight- to 18-pound individual cuts of meat. So any time you buy bacon at the super market, it was frozen meat at some point in its existence.
The local bacon we get is frozen right after slaughter. And the fat off those Durocs is amazing!
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Old 02-13-2023, 11:45 PM
 
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From Wikipedia

Inaugurated on August 18, 1961, on the Chicago Mercantile Exchange (CME), frozen pork belly futures were developed as a risk management device to meet the needs of meat packers who processed pork and had to contend with volatile hog prices, as well as price risks on processed products held in inventory.
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