• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Girl Carnivore logo

  • Home
  • About
    • Collaborate
    • Contact
    • Privacy Policy
  • Recipes
    • Beef Recipes
    • Pork Recipes
    • Poultry Recipes
    • Lamb Recipes
    • Seafood and Fish
  • Nav Social Menu

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Collections
  • All Recent Recipes
  • Keto & Whole 30 Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Farming

    In the Know: Common Consumer Questions Answered About Pork

    | Yield | November 21, 2017 | Updated: July 2, 2022 by Kita | This post includes affiliate links. As an Amazon Associate, we earn from qualifying purchases.

    • Facebook
    • Pin It
    • Yummly

    Recently I was able to tour South Dakota pork farms and speak with several farmers on production and wanted to share some hot topics with you. Feeling curious? Check out the full recap here!

    The National Pork Board Sponsored this post but the delicious recipe is all my own inspired by my roommates down and dirty weeknight pork chop idea. I did us a solid and took the flavors up a notch. 

    Fun Facts on Pork Production in America:

    Market Pig Lifecycle: What is the lifecycle of a market pig?

    For production, it takes about six months from birth to market.
    Gestational Period: 3 months, 3 weeks, 3 days
    The average litter is 12 – 13 pigs
    Farrowing: The piglets are then nursed for 21 days, and weaned at around 13-15 pounds.
    Wean-to-Finish: Piglets are monitored for the next 6 to 8 weeks, on a corn/soybean meal diet before they are (if not in a wean-to-finish barn) transferred to a finishing pen where they will increase their food intake, with the addition of vitamins.
    Pigs are then harvested around 6 months of age, and 280 pounds.

    Animal welfare: What is the standard operating procedure for antibiotics and hormones in pork production?

    No hormones are allowed in pork production for growth promotion. Read that again. No hormones are currently allowed in pork production for growth promotion. 

    Antibiotics are used as needed in farming, but with caution and diligence. As required, each animal’s illness will be address on a one on one basis by a vet and treated accordingly. Antibiotics are administered and the withdraw period (period for which the animal will remain monitored for healthy and before no significant traces of the medicine would remain in the meat harvested) is observed as dependent on the unique antibiotic and the guidelines set by the FDA. Meat is tested and confirmed safe at the plant by the USDA.

    Consumer info: Labels and More!

    What can the consumer expect to see on pork packages in stores and what do the labels mean?

    Most common is the “No Hormones Added” There are currently no approved hormones for pork production! (see above note).

    What is the average pork consumption in the US?

    In 2016 it was 47 pounds for the average consumer.

    Most popular cuts for the consumer?  (you mean, besides bacon, right?)

    • Ribs (spare, St. Louis and loin back)
    • Tenderloin
    • Chops
    • Shoulder

    Variations of breakdowns and uses are regional and based on what your family needs. Check out the pork archives for some tasty inspiration

    For an epic and insightful of a pork butchery demo – check out my video on Facebook! 

    Be sure to cook pork to an internal temp of 145 and allow at least 3 to 5 minutes rest.

    • Pinterest
    • Facebook
    • Flipboard
    • Yummly
    « Quick Fried Tex-Mex Empanadas
    Quick Thick-Cut Pan Seared Pork Chops »

    About Kita

    Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

    Reader Interactions

    Tried this recipe? Leave feedback or a comment about it! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Kita Roberts GirlCarnivore

    Hi, I’m Kita! The meat maven for GirlCarnivore®. I’m a freelancing creator, recipe developer, photographer, and world-traveling food junkie. 

    More about me →

    Check out the GirlCarnivore® Spiceline!

    Newest Posts

    • Diner-Style Ham and Cheese Omelet
    • Grilled Ham Steaks with Brown Sugar-Mustard Glaze
    • Traeger 3-2-1 Ribs
    • BBQ Pork Steak

    Fan Favorite Recipes

    • New Orleans BBQ Shrimp
    • Perfect Oven-Roasted Rack of Pork
    • Smoked Beef Tenderloin
    • Char-grilled Roast Beef

    Stay Up to Date

    Thanks for signing up! Check your email for a confirmation and make sure you actually signed up. Ugh technology.

    Footer

    About Girl Carnivore

    Girl Carnivore is a food site designed to inspire cooks from beginner to pro with recipes created by chef and culinary expert, Kita Roberts.  From savory burgers, to healthy meals, global flavor infusions cooked over grills, livefire, or in traditional ovens, #GirlCarnivore is here to help you break down barriers and make cooking fun again.

    As Seen On

    2022 as seen on girl carnivore media logos

    Content on GirlCarnivore.com may feature affiliate links which help support the site by paying me a commission if you use the link to purchase the product. For more information, please see my full disclosure policy.

    • home
    • Work with Girl Carnivore
    • Sitemap

    Copyright © 2022 Girl Carnivore® • Privacy Policy