How to Butcher a Pig | Every Cut Explained Plus Ham and Sausage | The Bearded Butchers

Did you have 3 turkeys

My grandfather was a Swedish Butcher, so somehow I have it in my DNA. To watch these guys are wonderful and the way the cut and how they do thicker steaks. ( In Sweden they cut differently ) Best is when doing Mince beef of pig. Unfortunately it is difficult to get real Ham Burger. Meaning pork burger. Ham = Pork. It is delicious with the right herbs. I am tired of all these Beef Burgers. Anyway just a little comment. Thanks for fantastic entertainment.

😊

Many of yall can easily raise a couple few pigs at home. These videos and a lot of elbow grease make this very possible. Get back to the basics

I seen some bbq from Texas making sausage and he used the bones and everything. Yuck. That’s why I can’t eat sausage today. Because I bit into a sausage one time and pulled out a piece of bone. So now I have that in my brain.

It’s 2024 and as a reminder we are experiencing extremely high grocery store prices. They have done everything they can to make packages smaller so u don’t notice before they jack prices up for this economy. It was hard to find thick cut pork chops before unless u were able to get a butcher and have him cut them thicker but now it’s like they are an 1/8 inch or “minute” steak and they dry out right away unless u bake them in some kind of sauce or gravy. Ur 1” ones are what I’m craving.

The camera man is moving to much making me dizzy.

I’ve been a commercial butcher now for 33 years in my family’s plant. You guys do a great job showing different cuts and where they come from. I definitely see differences and similarities in how we cut. It all depends on how we’re taught and the area we live in. I would
Love to be USDA instead of custom exempt.

Can you over season the pork

Good work I have learnt about this 🎉🎉

I am so glad ,I found you guys, Super Great keep it going, well done, work and well and so easily explained, like I am in a college, listening to my professors, I am learning alot, THANK YOU.

I HAVE A QUESTION ?

After slaughtering a Cow or a pig, where do you hang it , does it goes to room temperature ageing or is it hung in a room cooler.

What's the secret to pulled pork? I've tried several times and can't get one that tender

Your facility is beautiful

Disgusting

There actually now is such a thing as meat glue

Allah, Allah, ban pork, ban pork, Haram, Haram!!!

Band saws make me nervous. All the confidence in the world using knives, band saws though.

The first time I bought a half I was charged 55 cents a pound and it was after processing I paid an went home I didn't get any liver I called and was told come here you will get 9 pounds no charge

The church has done it for over 13 years and never an issue

A church does a fund raise this and have bought from the place for 13 years and someone new is taking over the other person passed away

I was told if you don't have us process it I will not be able to sell them you

Please do a video on why prosing cost more than the beef and being told you did not buy from us we won't process it

What is a top round cut? Is there another name for it? I can’t find anything on it except that it’s part of the shoulder and very lean.

The first 10 seconds or so i figured they were reenacting the book "Charlottes Web" "alternate ending...." short movie....

So many worm in that meat

What do you guys do with the offal?

I would like more detail about how to debone a Pork Shoulder Butt.

Worked with a guy that had lost a lot of teeth but still had one of his front upper teeth.
One huge tooth sticking out.
We called him “meat hook” RIP Rocky

Hello, do you leave the skin on for any of these and add the season on it as well? I love pork skin.

You forgot to remove the tenderloin

There is such thing as meat glue lol

It’s like British Butchers haven’t been doing this before U.S.A was even a colonised place.

I MENT BUISSNES THANKS .

JORGE FROM PERÚ,YOU GUYS ROCK
WITH OUT YOU GUYS. MY BUIDENESS WILL BE WRECKD.HA.HA.JORGE FROM PERÚ LIMA, CAPITAL

What I like about you guys is your work is awesome

Great video! Curious if you could explain what a picnic roast “tennis” style is? It’s all I can get while stationed in Germany. Thanks!

Can you show where to cut pork steaks. I assume it's from the shoulders. But i can't find any videos showing what all needs to come off before cutting them out.

Bro I use to be a trainer in clemens food group this is awesome bro great stuff

this is like science channel's how it's made, without the national public radio style narrative or the loud sound effects or weird synth pop music that sounds like a dump truck, playing a trash can. i'm pointing out what i am, because i'm actually able to hear what their saying, without the need for subtitles.

It seems you never mention the neck bones when you butcher an entire animal. Can you do a video breaking down the neck bones of a cow and pig?

What are the benefits/drawbacks of baby back vs St. Louis style? I’ve always known the cuts and difference but haven’t got a clear understanding of what makes one better or worse.

That drop rig is my favorite rig for sheepshead but I like to have my hook a little higher above my lead although they feed mainly on the bottom when the hook is higher they put more pressure on the hook. Awesome video!!!

How do you obtain an accurate 70/30 or 65/35 ratio of fat? Are you just eyeballing it? Or is there a method? Thanks for all the videos!

thank you master for sharing this info...🥂

It’s crazy how fast they can do this showing you the years of experience they have. Thanks for the video!

how kilograms have one half of pig ?

You guys make it look so simple. I appreciate your videos.

I came on to your videos by chance and I love them. Im from Canada and I told my hubby that you are true artists. Im not sure why I find watching you young men cut all the different cuts of meat so relaxing but I just love it. This 72 year old Grandmother Thanks you😊

Hay I am
Sooo sorry I missed you guys I was busy glad to see you two still cuttin god bless you boys now I’m ready 😅

I was wondering how many times you accidentally cut your fingers or hands? I watch you nervously wield the knife.