Fantastic. Not something you think about when you're used to seeing your pork on a styrofoam tray under shrink wrap. I was also impressed with just how many cuts and hams he got out of a half hog. Wonderful presentation and actually quite entertaining. I hope that doesn't say something about me.
Try pulling the leaf lard when butchering the animal but leave it on the carcass for processing weight. It’s much easier to separate from the spare ribs when it’s warm. You are also loosing money by pulling the hog hides. Looked like most of the bacon and back fat was lost in the skinning process. I would suggest trying to demo a Jarvis Air skinning knife or talk to a Locker that uses one. I’ve use both a cable driven and air driven knife and preferred the air? You’ll have less hand fatigue with the air knife and not have to be ambidextrous. I am right handed and started skinning at the left hind leg. The right side I started with the front jowl and worked back. After raising the carcass with the hoist I cut the tail joint and pulled the rest by hand.
Excellent work. In New Zealand right now you can buy pork loin chops for $4.00 usd per pound. Leg and shoulder roasts for $2.50 to $3.00 per pound but good quality sausages are $ 6.00 per pound us. Its crazy
do American butchers keep the two slabs of pure pork fat just under the tenderloin between the two hams? Spanish, Cuban and I think French butchers separate it for customers to render down and use as cooking grease…it is soooooo tastey!
my only gripe with all butcher content is EVERYTHING has to be educational. I could totally watch a video every week of just talented people doing this job over and over again. Its becoming a lost art form.
This hide was whittled off instead of skinned. The amount of lost hanging weight in a years time would be in the thousands of pounds. I noticed the carcass in your grass fed beef cutting video had no outside meat covering also. It was all left on the hide. The customer lost their hamburger trim and the locker lost the weight they could have charged for processing.
You make nice cuts, however, you work way too fast. Quality, not quantity brother. Slow it down and sell on quality. Anyone can cut fast. Just a suggestion my friend, no judgement.
He said the customer wanted an inch thick? That was like half an inch thick. Poor guy paying all that money to get it cut to his specifications and they don't do it the way he asked for it..
This guy would be great at any job he did! What a Pro.
And your easily fooled ..this guy is NOT a butcher ..
I was wondering how the neck ones would come out and after seeing them cut now I know. This was a really great video to watch
Nice job my friend, cut a million pork chops in my day, nice Hobart saw...
Thank you for sharing your skills with us, and have a nice day buddy. all the best.
What skills ?? It was a hack job at best
I usually see the finished pork wrapped in cellophane at the grocery store. This was informative.
Fantastic. Not something you think about when you're used to seeing your pork on a styrofoam tray under shrink wrap. I was also impressed with just how many cuts and hams he got out of a half hog. Wonderful presentation and actually quite entertaining. I hope that doesn't say something about me.
Try pulling the leaf lard when butchering the animal but leave it on the carcass for processing weight. It’s much easier to separate from the spare ribs when it’s warm. You are also loosing money by pulling the hog hides. Looked like most of the bacon and back fat was lost in the skinning process. I would suggest trying to demo a Jarvis Air skinning knife or talk to a Locker that uses one. I’ve use both a cable driven and air driven knife and preferred the air? You’ll have less hand fatigue with the air knife and not have to be ambidextrous. I am right handed and started skinning at the left hind leg. The right side I started with the front jowl and worked back. After raising the carcass with the hoist I cut the tail joint and pulled the rest by hand.
Your a hard worker and good at what you do. I live too far away to buy meat off you but thats the way it goes.
Love your attention to detail employee screwed up you took the time to fix it impressive
good to see the same Hobart saw we have my place of employment is very ez to clean
Fascinating video. Well done sir!
Excellent work. In New Zealand right now you can buy pork loin chops for $4.00 usd per pound. Leg and shoulder roasts for $2.50 to $3.00 per pound but good quality sausages are $ 6.00 per pound us. Its crazy
Nice that you scrape off the bone dust.
Yes! This channel popped up and I need this.
Very nice job, clean work
That backround noise is awesome. clicking out
@2:46 what is that machine/equipment behind you. Is that the auto cutting machine I keep seeing in all of the Sams Club's?
do American butchers keep the two slabs of pure pork fat just under the tenderloin between the two hams? Spanish, Cuban and I think French butchers separate it for customers to render down and use as cooking grease…it is soooooo tastey!
Great video Sir !! I use to buy a pork roast but now thanks to TRUDEAU can't a ford it not at $ 95.00 and was $ 25.00
At 5:30...if it's worth doing, it's worth doing right.
Impressive work sir
Which is the center cut pork chop?
Please respond. Thank you.
my only gripe with all butcher content is EVERYTHING has to be educational. I could totally watch a video every week of just talented people doing this job over and over again. Its becoming a lost art form.
Just found you, good work.
Appreciate ya!
U do good work
Nice video brother
do only do pigs one day then beef. if not how long take to clean the saws for the nexts
Yup, we split days for beef and pigs.
Is it the kind of animal they kill in dozens on agro farms?
VERY WELL DONE
Good work
Nice video but why are you trying to show how fast you are?
Would you be able to make a video on how to properly split a hog?
Awesome
mark ya chops with a knife b4 you run em through the saw,burn the meat,mark em ya have barely any bone dust
Great job but where’s the baby backs?
On the pork chops
Why scrape the meat after cuts?
Remove bone dust
Защо не отделихте бон филето ???
You Offer On The Job Training For Meat Cutter Sir
Must be still in training ..not a professional butcher by no means
This hide was whittled off instead of skinned. The amount of lost hanging weight in a years time would be in the thousands of pounds. I noticed the carcass in your grass fed beef cutting video had no outside meat covering also. It was all left on the hide. The customer lost their hamburger trim and the locker lost the weight they could have charged for processing.
Pork...the other white meat. 😅😅
Pigs good eating
He got a pretty mouth
You make nice cuts, however, you work way too fast. Quality, not quantity brother. Slow it down and sell on quality. Anyone can cut fast. Just a suggestion my friend, no judgement.
Americans ya do it the hard way & so much waste
Is this a wilf hog or a domestic pig?
We do not process wild hogs due to code.
He said the customer wanted an inch thick? That was like half an inch thick. Poor guy paying all that money to get it cut to his specifications and they don't do it the way he asked for it..