The other day I was in a restaurant and somebody dropped a tray of dishes. Without even thinking, I immediately yelled “Airborne!” It’s been 32 years since I served. I still say “Airborne!”
Very informative Billy! That’s a lot of sausage from that piece of meat. Love love love learning a whole new language when it comes to sustainability. Thank you!
Thank you for the kind words! I trained under true masters of the craft back in Kansas City. Hang in there. Even if you end up getting some of the cuts wrong you can still grind it and make sausage.
Billy, so I’m in a quandary . I have 4 AGHogs (1m and 3f) they will probably have their first litters in June. But I have no pork! I’m considering all options , get more pigs (feeders) to raise out 6 months and process. Why what breed etc ? I’m in that awkward period where I’ve just got started with pigs and due to being AGH it’s going to take time for me to get meat in the fridge consistently. Any ideas or recommendations!?
I know exactly what you’re going through. I would go with either option A.) grow out feeders or option B.) hit the sale barn just to immediately get meat in the freezer.
Thanks, I needed to see it cut. Decided to subscribe.
The wife said I looked like a little kid on Christmas when you gave me a little shout out. Lol. Great video as always
Thanks bro!
Good job my Brother you make it simple keep up the good work
The other day I was in a restaurant and somebody dropped a tray of dishes. Without even thinking, I immediately yelled “Airborne!” It’s been 32 years since I served. I still say “Airborne!”
Ha ha! Love it!
You know what makes me smile.....?
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Face muscles
I just helped my buddy butcher 2 pigs last weekend. I love processing meat. I’m not quite as efficient at yet but more I do the better I’m getting.
That’s awesome to hear! If you can process a pig, you can process anything.
I have never seen this done till now. Thanks Pimp Daddy!!! Super Educational!!!
Right on bro! I hope this helps.
Very informative Billy! That’s a lot of sausage from that piece of meat. Love love love learning a whole new language when it comes to sustainability. Thank you!
I’m glad the information helps! Thank you for watching and commenting!
You are full of so much useful information when it comes to butchering. Do you have any prior experience? I’m brand new and it’s so much to learn.
Thank you for the kind words! I trained under true masters of the craft back in Kansas City. Hang in there. Even if you end up getting some of the cuts wrong you can still grind it and make sausage.
the shoulder steak we called a 7 steak because the bone was shaped like the number 7.
Cool stuff! It’s amazing how cuts are called so many different things depending on the region.
Could you recommend a good kitchen knife? I have always used cheap "Chicago Cutlery" but would like to up my game.
Victorinox is hard to beat for the money. They are reasonably tough and keep a good edge.
Nice job.
Thank you!
Billy, so I’m in a quandary . I have 4 AGHogs (1m and 3f) they will probably have their first litters in June. But I have no pork! I’m considering all options , get more pigs (feeders) to raise out 6 months and process. Why what breed etc ? I’m in that awkward period where I’ve just got started with pigs and due to being AGH it’s going to take time for me to get meat in the fridge consistently. Any ideas or recommendations!?
I know exactly what you’re going through. I would go with either option A.) grow out feeders or option B.) hit the sale barn just to immediately get meat in the freezer.
What saw are you using??
16 1/2” Kam Lock.