Pro BUTCHER Cuts Up A PORK Loin
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- Опубликовано: 15 окт 2024
- Pro Butcher Cuts Up A Pork Loin. Welcome Friends! Welcome back to the kitchen, today we are breaking down the Loin of the pig. My friend Jamie is here; he is a butcher, educator, author, and he works with Westside beef who has provided us with this hog. Today we are going to Cut Up this whole Pork Loin Primal into the cuts you would see at the supermarket, and a couple that you might not ever see at your butcher shop
Jamie's Butchering Book: jwaldronbutche...
Hog Provided by: www.westsidebe...
Part 1: Initial Breakdown of the hog: • PRO BUTCHER Cuts Up A ...
Part 2: The Head: • PRO BUTCHER Cuts Up A ...
Part 3: The Shoulder: • PRO BUTCHER Cuts Up PO...
Part 4: The Belly: • PRO BUTCHER Cuts Up A ...
Part 5: The Loin: • Pro BUTCHER Cuts Up A ...
Part 6: The Hind Leg: • Pro Butcher Preps A Ho...
We Make Guanciale: • 🏆 Make GUANCIALE At Ho...
We Render Lard: • How To RENDER PORK Lea...
How To Make Dry Cure Bacon: • How To Make Measured D...
How To Make Pork Stock: • 🏆 How To Make Pork Sto...
We Make Prosciutto Crudo: • This Is How PROSCIUTT...
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I love how Glen is completely happy to let Jamie be the star on his own show. Reminded me of how flabbergasted he was when Jamie showed him how to separate chicken legs and thighs when he pulled the membrane off.
This whole channel reminds me so much of Bob Ross and The Joy of Painting - just skilled craftsmen enjoying sharing a passion with an audience. Fantastic.
I love that Jamie keeps moving the knifes to a safe place when Glen is handling the meat
WIZARD TIPS! I never thought about folding back against the spine. Jamie does things so neatly and cleanly.
I was hoping you would have a clip showing the twine knot at the end.
We're going to cover knots in the future.
I find it so relaxing watching this butcher
The Bob Ross of pig carving.
That's the entire channel for me. I love the style of Glen's videos.
This series is great, I love it. It makes me want to carve up a pig myself.
Love this series. I was inspired to buy a couple of jowls from a local farmer and am going to try making some Guanciale.
I have virtually no need for this information and yet I still enjoyed learning it. Really appreciate the presentation style!
I laughed when they said that nobody needs to eat that big of a chop. Today I had a T-bone steak that was roughly a pound (maybe even a hair over) it was close to an inch and a half thick. And that thing was delicious! I’ve started buying chops and T-bone thick like that and it makes all the difference when it comes to how juicy the meat stays once you sear it and finish cooking it in the oven. But is great to learn where the different cuts come from and how to use them. Thanks!
I love this series. The only one I couldn't do was the head episode, but I'm sure it was great as well. I'm learning so much from Jamie and it's a joy to watch Glen be amazed by Jamie's techniques. Looking forward to the next one!
Love your video so much 👍 thanks Chef Glen and Jamie 🌸💕
Oh, that fold over to disengage the linked backbone bones seems crucial. I've made a complete mess trying to saw through or cut through these bones before knowing how the heck to do it right. Thanks guys it's gonna be more rewarding getting those chops out of the pig, I hope. But for that chine bone, first I guess a real butcher hand saw is in order, I tried using a cleaned hacksaw, that didn't work out. I BROKE a meat slicer trying! Those bone saws are like $45 to $150 and would love to know if going cheaper with adapting another tool I already have, like a sawzall with a longer blade or another common hand saw will work. I'm not a pro butcher needing to process a dozen hogs a month or something.
Thank you so much for having this series!!! Very interesting and gives knowledge of where the different cuts are coming form!
I've been loving this series. Chances of some beef next?
Trying to figure that out.
Glen & Friends Cooking can’t wait to see half a cow on your table
@@shadrsabirov6412 Welp, we gonna need a bigger table :D
Awesome tutorial, great schooling guys!! Thank you
SUPER awesome video, very interesting !!!!
I really enjoy the rack chop. Especially once you trim it out a little and you’re left with what is similar to a boneless ribeye. I find you get the best of both worlds, a tender white meat and an even more tender darker meat that is akin to the cap from a rib steak.
Thank you!
Good and informative. thank you for sharing.
Loving your videos Glen!
Great job.
Fantastic video! Thanks so much!
Great video.
Love your videos is interesting
I love these episodes.
Great series Glen!
Glen sounds like the brainiac character from sky high
truly an art form, wow!
GLEN I LOVE THIS VIDS
epic series.
Fantastic channel!
Nice job.
Can you try pork pozole next?
Any chance of getting a similar style full-butchering guide for a massive fish?
Watching this for my report at school ;~;
Hello, can not quite make out what he says in hand quotes at 15:47, the closed captions did not pick it up either? Please help, you chuckled at it! Great series by the way, beef would be interesting too!
He said that part would have more "mouthfeel" - or be tougher.
@@GlenAndFriendsCooking
Thank you
My question is could you use the process to make ham on the sirloin roast.
I’ve recently watch a video of where humans live on average the longest with good health. Sardinia is one of these places and pork is on their menu.
can that saw work to remove the chine be done with a cleaver?
Interesting
My grandma gave me a big piece of pork meat. Not totally sure what it is or how to cook it. I don’t have access to a smoker or grill. It’s also frozen too. Im pretty sure it’s boneless. Could anybody help me out figuring out what it is?
I lied I have access to a smoker and a grill just not at home. My parents have both that I can use, I just need helping figuring out what cut, or cuts, of pork I have.
Is back bacon on the menu?
At some point - Working on a great brine recipe, and sourcing the right pea meal.
The last video is gonna show us how to store all this pork right?!
140° Fahrenheit = 60° celsius
Rosa meat should have a core temperature at 58°- 65°C.
I will always go for a minimum of 140F/60C for pork to make fairly sure that most pathogens will be killed. It’s not a sure fire or ironclad rule, but it’s usually a good rule of thumb.
😁✌🖖👍👌😎
Who can eat a 6 lb roast, show how to break down for 2 person family
Please remove your subtitles
Ok - But how about you learn how to use RUclips?
YOU - turn the titles on or off (not me)
YOU - control where on the screen they appear (You can grab them and move them anywhere on the screen)
YOU - control the colour, font, and opacity of the subtitles
YOU - should learn how to use RUclips
The worst meat 🍖 for me 🐷 😱😱😱
Why?
@@chatteyj l'm Muslim 😂😂😂😇😇
H BD Not kosher/halal?
What a great series!!!