I don't know if its different in other countries but here in Australia theres not as many butcher shops anymore because all the supermarkers are taking over and most people shop there instead
@@tomclooney3144 it's sad as that happened in the US too. But recently butchers are starting to make a come back as people in the US are starting to actually value the quality of their food. Especially the younger generations or those that have traveled outside the country.
@@free_siobhan If you think about it in a culturally way, the animal we’ve killed is like a sign that God allows this animal to be use to feed us; and the animal shouldn’t be killed for nothing. So if we want to appreciate something, we don’t waste them.
@@slyfoxsyndrome just thank God for the food and enjoy it. No one will condemn you for eating it. There's no such thing as honoring animals. The One whom you should honor is God. You people keep on coming up with stupid traditions that mean nothing.
I’m a Chef and I can’t tell you how much I respect great butchers. They are seriously skilled tradesmen and I have so much respect for them. Thank you to all the butchers out there
@@thebookofwages7150 Murder: Defined as the unlawful premeditated killing of a human being. A pig is not a human being. Killing a pig which you own is lawful. Meat is not murder by definition of the word murder. Corona was brought about by wild bats. Wild bats have nothing to do with meat consumption. Read a book.
The beauty I see in this is that even if you are a vegetarian or vegan you have to give credit of how much care goes into making sure that each part is used so there is no waste in taking this animal's life.
Argon Wheatbelly I could probably try a small piece but the whole thought of eating an organ just disgusts me. I saw a dead moose’s heart once and I couldn’t have even thought that someone is going to eat it.
Thank you. Own my own shop. I appreciate that. As seen, shooting a pooping animal in the face, and turning it into a delicious centerpiece for a party is a passion. We do cost less then plumbers, electricians, mechanic, and paramedics by the hour tho...
Im currently watching this in August of 2019. this video harkens back to a time where when animals were raised solely for the purpose of feeding a family, because grocery stores weren't really a thing the way they are now. And as you said, every part of the animals were utilized in some way. People had large families with lots of children. For example, my great grandparents had 12 children by 1931. this was during and after the great depression where jobs were scarce and food was even scarcer. And my great grandmother would have a few recipes for every single part of the pig, cow, or chickens they raised solely to feed the entire family. I truly and honestly respect the way you paid homage to that, whether that was youd intent or not it was awesome. I have some of those recipies that were handed down to me by my great grandmother after her last return home from the hospital at the end of her hard, but amazing life. You rocked this breakdown. thank you for sharing this.
Thank u for your sensible comments, especially about your grandparents. My father left me five years ago, my mother left last year. I miss them so much.
I love how this series tries to show as many different ways to cut the same thing as they can with the meat in a single animal. As well as describing why they chosen to cut it that way.
I remember when my mom actually talked to the butcher. He recommended specific cuts and cut to order exactly what she wanted. This prepackaged take it or leave it may be convenient for some people but no one can replace a real butcher. Thanks for sharing.
Me cutting me: Me want meat, me cut meat, me eat meat. This dude: scalpel, left incision between second and third vertebrae, suction... aaaand, another perfect pork chop.
im also a Butcher , i learned it over 30 years ago in Germany , i dont know how its called in englisch but i think its "Bachelor" - when you learn it in germany its called "Geselle" :) its a real Degree , its not like you can just do it by watching your college for a few days :) or by watching this video :) altough he does it verry well and its a beautifull video , you could do it a little bit diffrent , i think its better when the Pig hangs by a hook , and you basicly start at bottom , its a lot faster but he mabey does it this way for presentation reasons - in anycase , i love this video ! He does a great job ! I subscribe !
I think thats the english name for it , but im not sure , like i said its called " Geselle" , you have to go to school for 3 years etc. you will not only learn how to butcher an animal , you also learn how to make saussages etc.
In English you are just talking about experience - working as a butcher to learn the trade - The word you are looking for Geselle in German is not really used much anymore in English - but there is the old word 'Journeyman' - It is used for someone who continues to learn their trade. So an apprentice is the first step, then you continue your journey. So a journeyman butcher or a journeyman baker or a journeyman xxxx
These cow, pig, and lamb butchers know their stuff, but they're very messy (imprecise) with their cuts, mostly because precision isn't exactly necessary for those types of meats. The tuna butcher had insane precision and skill. I enjoyed seeing him do his cuts more than the other guys.
We were always taught at my grans farm if your take an animals life you best use every single piece you possibly can this gentleman did an amazing job using nose to tail and not wasting anything ♡
Here in Slovakia, we use the pork fat for something called "šmalec". Basically it's boiled fat and then we use it instead of butter for cooking / eating.
Good stuff. In American cuisine it’s not uncommon to keep this rendered fat, like “bacon grease”, for frying or roasting vegetables, especially potatoes. It can also be used to make a thick gravy for biscuits.
We do that too here in Brazil. We call it "banha de porco". In the last years, cardiologists are asking people to return to use it (in a moderate way), instead of vegetal oil or butter.
Honestly considering how much Bryan knows about the anatomy of the animal is extremely useful because in a survival scenario, he would know how to butcher the animal cook it.
I think you may be the only one who has ever actually used the video as an instruction guide, it seems everyone else is like wtf why am I watching this lmao
I know the joke is that you did it to the other animals but I'm overtired and straight up thought they started to sell pigs at PetSmart during quarantine and I just never found out about it
Roman Iles The ears and the "porchetta di testa" is also good for sisig, if anyone knows what I'm talking about you should definitely try these cuts as a partner for your booze
Roman Iles, so killing something with a mask or killing something by hitting it in the back is better? I'd rather be fully informed on the process I'm taking part in.
this guy used mostly anatomical terms and not butcher vernacular and so I, a vet student, am using it to study musculoskeletal attachments and spatial relationships.
Just a question for you because I’m taking a human anatomy class at the moment. When they say they are removing the fascia, is that accurate? From what I know the fascia is just the muscle and the covering is the epimysium but it might be called something different in other animals. Thanks!
Its clearer in anatomical terms. Butcher vernacular differs across the English speaking world. For example, sirloin is only used for beef in the UK. Names like 'pork Denver' and 'coppa steaks' are not in general use.
This is very informative, I love how knowledgeable you are and how much respect you have for the animal, not letting any go to waste. Now I would like to see how to prepare all those pieces :)
This isn't respectful to the animal lol. You sound ignorant and just plain stupid. If it was respectful to the animal, he wouldn't have even done it in the first place.
Please elaborate how you can respect an animal while simultaneously mutilating it's rotting corpse. I'm sorry to break it to you, but you have no right taking it's life.
Anyone who has ever worked with skin on pork will notice that those knives are EXTREMELY sharp. He was scoring the skin like it was a cucumber. I sharpen my own knives, and I don't even know how to get them that sharp yet. You would be able to shave with those, goddamn.
when i was working at an abattoirs i would sharpen my knives on a diamond stone 1st one med grit then on an extra extra fine grit and then finish them off with a cloth buffing wheel mounted on a bench grinder with a find buffing compound on the wheel gets the knives real sharp. hope thats of some help
Did I just find a new best friend???? Babbish is the best. Waiting not so patiently for his cook book to come in the mail. Gotta use this knowledge at my local butcher for recipe ingredients.
Chicharrones are the best!!!! Specially if they have a bit of meat. My dad usually gets some belly with fat for making chicharrones! Also, Lechona (typical colombian dish) kind of "inside" the skin, and the skin comes up extremely crispy, and I swear, is the best dish right there!
So I watched the side of beef video last night it made me hungry. I get home from work and watch this video and it too makes me hungry. This isn't the 1st time I've experienced this effect either. I love butchery videos! Thanks BA! :)
@@argonwheatbelly637 yes, im a 5th generation meat cutter. A barrel was called a butt, and Boston being a major shipping port was where salt pork was made to sail with, packed in butts to sail
As a vegan i find this gross but cool/interesting, its nice to see how you waste almost nothing and how you cut all the parts, but i don't see why these vegans care what happens to the animal after its dead, i mean lions dogs and some birds eat meat so why can't humans not be able to, just because they don't like something doesn't mean you have the right to shame people for eating something. Anyway you earned a sub my friend very interesting. :)
confused cat the main reason most vegan lije this because it was once a living sentient being having a will to live being taking away for animals killing other animals they need to hunt for food to survive i dont see the averge human hunter for food also a lion can only eat raw meat it live on a vegan diet unlike humans also i think you would agree that a vegan is healthy
Beautiful. It's a shame many don't raise their own animals anymore. My grandparents raised pigs, goats and chickens. We took care of them, and treated them very well. We killed them butcher them and were grateful to the animal for feeding us.
Many of us don't need to consume animal products at all. Going vegan was super easy. I was hesitant for so long because I just didn't know how to cook. Then I learned..pff, piece of cake. If you live in the bush that's a different story of course.
Sapere Aude just stop trying to make people vegan, you chose to be vegan and we chose to eat meat. If you don't like stuff like this then don't click on the video!
Great video! My friends and I have amateur butchered a couple of pigs every fall for 20 years. This clear and concise video really helped us to up our game!
Wild pork is much better meat. After a good freeze the hogs eat the black acorns and the old folks say that's the best time to harvest them, but before the wild onions come up. It took me a few years to learn one sentence, hope your hog effort pays off
Tbh this is a very interesting video to watch as an aspiring veterinarian; it's fascinating to see the different ways a butcher looks at an animal's anatomy as compared to a vet.
I worked as a cashier when I was a kid in our meatshop some 10 years ago, and I was always in awe about how precise and fluid whenever my older relatives butchered an entire pig. Before I worked in our shop, I always thought that there was only one way to prepare pork, just chopping.
In the North of Spain we call them "Torreznos" instead of chicharrones, we leave a bit of the fat under it, its super delicious as a snack, its sold in the snacks and potato fries areas in super markets in bags and plastic boxes in Cantabria 😍😌😋.
No one wanted to kill the pig. But we are 4 families and we raise together 2 pigs a year. Great harvest. Subbed. We did exactly the same yesterday and our video was labeled animal cruelty. Figure it out.
I found this very fascinating as well as educational. What an amazing animal to provide us with so much. I wish I could find some of those ‘designer’ cuts. To have available the many different stock pot pieces would be so fun to cook with. This presentation was very well done and easy to understand. Thank you so much. I learned a lot. I also respect the butchers skill level. His understanding and easy to follow dialogue was extremely helpful. Thank you.
Really shows you how much of a typical animal most buyers don't use, though. When you see ingredients wrapped in a cooler, it just doesn't make you appreciate the rest of the animal. This is kind of eye opening for a normal supermarket shopper like me.
In Belgium those weirdos eat tong, even whole heads on some occasions. When you go to a butcher you can just see a cow's tongue and a pork's tongue lay there and you can even order it in slices for your sandwich.
Thank God I found this, yesterday actually. I always wanted to know how to butcher a pig. My pet pig, unfortunately, is no longer with us he's in the freezer.
the blood is awesome to make "morcilla lebaniega" 😋 we love it in Spain, then the insides, stomach etc, is used in a dish called "callos" which is chewy but tasty, everything is cut into small bits to make it easier to chew, its usually boiled with chorizo and chickpeas 😋, and some vegetables like onions, berza, leek and carrots.
This was an interesting video. Nice to see where the different cuts come from. I live in Australia and some of the terms used for the cuts are different. What is a butt in the US is the pork collar in OZ. Glad to have had a chance to see this.
Exactly, every part of a pig can be used. pig lung is used in some southern chinese soups as it is good for your throat, or always a very fun biology disection session for middle school. here is a very good ted talk that gives an insight about the use of a pig, beyond just food purposes. People have to look beyond than just food.
As we say in France, "Tout est bon dans le cochon !" (everything is good in pig) Nothing is lost, every bit is full of flavor if you know how to use it.
USDA's ban on lungs is generally couched in terms of food safety. Fluids-specifically, ones that might make you squeamish, including stomach fluids-sometimes make their way into the lungs of an animal during the slaughtering process. I am sure if prepared right, it is not an issue. Furthermore, I have an issue with it because Haggis, Scotland's national dish prime ingredient is sheep lung, and I am not a big fan of government in general.
I thought these vids would gross me out but this is genuinely so cool and interesting, and... weirdly soothing? I love them!! P.S. yall this background music is KILLING ME, when it's turned down it literally just sounds like clicking, and like a heartbeat or something. please i'm dying
I've been a butcher for 5 years. Love watching these videos. We work in a dying profession. It's great to see people appreciate what we do.
Why is it a dying profession???
I don't know if its different in other countries but here in Australia theres not as many butcher shops anymore because all the supermarkers are taking over and most people shop there instead
@@tomclooney3144 it's sad as that happened in the US too. But recently butchers are starting to make a come back as people in the US are starting to actually value the quality of their food. Especially the younger generations or those that have traveled outside the country.
Jeffrey Daumer was a butcher. Aren't you a meat cutter? Come on!!!
God bless you! I would never have a clue how to do this
I love the fact that everything in the pig can be used. It just makes these animals that much better to farm. And it's more respectful to the animal.
i’m not vegan but it definitely feels strange to talk about “respecting” something that one has killed and eaten
@@free_siobhan If you think about it in a culturally way, the animal we’ve killed is like a sign that God allows this animal to be use to feed us; and the animal shouldn’t be killed for nothing. So if we want to appreciate something, we don’t waste them.
@@slyfoxsyndrome just thank God for the food and enjoy it. No one will condemn you for eating it. There's no such thing as honoring animals. The One whom you should honor is God. You people keep on coming up with stupid traditions that mean nothing.
@@bunsglazingbro have different opinions chill out
@@free_siobhan it was given life and it gives life, this is the natural cycle
Bravo for doing this outside without a single fly getting in frame.
Wow I didn’t realize that until I came across this 😊.
At around 9:20 you can see a fly in the background.
your profile picture is hysterical
@@itsdragoninawagon not really
@@iamtrawayne1558 3rd CT
I’m a Chef and I can’t tell you how much I respect great butchers. They are seriously skilled tradesmen and I have so much respect for them. Thank you to all the butchers out there
are you psychotic ? meat is murder, and meat has brought corona ... what will it bring next ?
@@thebookofwages7150 Murder: Defined as the unlawful premeditated killing of a human being.
A pig is not a human being.
Killing a pig which you own is lawful.
Meat is not murder by definition of the word murder.
Corona was brought about by wild bats. Wild bats have nothing to do with meat consumption.
Read a book.
@@thebookofwages7150 Quit being a crybaby.
Cooking is so amazing. It's chemistry, mathematics, anatomy, biology, precision engineering, and art all rolled into one.
SOMEONE WHO GETS IT
and deliciousness
@@KevinTempelx wouldn't cooking food increase our lifespans? It's how most people eat their food.
It’s a skill and an art nothing more
Knowing how to cook well goes a long way when you're broke. No syrup sandwiches over here
This is type of a video that you watch at 3 am
I agree, that's why I'm here at 4:30am and slightly concerned about my life choices
3:12 for me 🤣
I watched it at 3:04 lmaoo
omg :)))) i watch this video at 4 pm =)))))))))))))))
3:31 am
The beauty I see in this is that even if you are a vegetarian or vegan you have to give credit of how much care goes into making sure that each part is used so there is no waste in taking this animal's life.
Unfortunately a lot of vegans will still complain because it is not their narrow belief.
I agree.
120%!!
1.1 thousand vegan apparently disagree with you.
That's why Vegans stay away from Indigenous people. Lol
if you do this in reverse, it would be the world's hardest jigsaw puzzle
Butchers or people that now the pigs whole body would have a chance
@@kenji586 and
I knojkjoooooooooo
its a peppa pig jigsaw puzzle. fun for the whole family
True
This comment is underrated.
I don't know why I just watched this entire video when I know I'll never butcher a whole pig
You never know...
Nothing wrong with educating yourself
But now you know where bacon comes from.
It's good to know where your food comes from and how it's prepared.
I was thinking the same thing but this is so interesting
I like how he's always talking about how every part of the pig can be used for something for consumption, keeping waste as minimal as possible.
Everything except the "oink".
Argon Wheatbelly Everything except the lungs
@@torakka2ow640 : I agree. Would you eat lungs or large bowl? No way, 14-day. :-)
Argon Wheatbelly I could probably try a small piece but the whole thought of eating an organ just disgusts me. I saw a dead moose’s heart once and I couldn’t have even thought that someone is going to eat it.
@@torakka2ow640 : it's not "an organ," but "which organ?".
*i'm binge watching "how to butcher" at 3 am*
You need god in your life.
@@abhishekdhibar9641 i already have Him so...
Same im doing it a 3:30
Same time for me lol
Same hahah
I like how gentle and resourceful he is with the meat. Using every aspect of the animal, I clapped in awe.
We don't give Butchers enough credit for what they do for us
Why are you saying it as if they suffer?
Thank you. Own my own shop. I appreciate that. As seen, shooting a pooping animal in the face, and turning it into a delicious centerpiece for a party is a passion.
We do cost less then plumbers, electricians, mechanic, and paramedics by the hour tho...
You're a disgrace.
Yes
Sewati Lekota Stfu this is y mom does not love you
That dude cutting out the meat from the fat and skin looked satisfying af.
5:10
It's almost as satisfying as butchering "longpig"
stop worshiping the god of the stomach
@@thebookofwages7150 Only when you stop worshiping veganism.
@@TheDancerMacabre aka getting put on a watchlist
@@thebookofwages7150 the god of the stomach is my savior and lord
Im currently watching this in August of 2019. this video harkens back to a time where when animals were raised solely for the purpose of feeding a family, because grocery stores weren't really a thing the way they are now. And as you said, every part of the animals were utilized in some way. People had large families with lots of children. For example, my great grandparents had 12 children by 1931. this was during and after the great depression where jobs were scarce and food was even scarcer. And my great grandmother would have a few recipes for every single part of the pig, cow, or chickens they raised solely to feed the entire family. I truly and honestly respect the way you paid homage to that, whether that was youd intent or not it was awesome. I have some of those recipies that were handed down to me by my great grandmother after her last return home from the hospital at the end of her hard, but amazing life. You rocked this breakdown. thank you for sharing this.
somehow the last part of your statement made me sad
Im watching in 2020, im a better person
@@AcidicPoop what? She's saying thank you and showing appreciation to craft and skill that butchery is. Is this a r/woosh?
@@chaosnightravngaming88 reddit nerd. Your mad cuz I'm watching in 2020, means I'm better... duh
Thank u for your sensible comments, especially about your grandparents. My father left me five years ago, my mother left last year. I miss them so much.
I love how this series tries to show as many different ways to cut the same thing as they can with the meat in a single animal. As well as describing why they chosen to cut it that way.
Damn. Just as good as the "how to butcher an entire cow" video. Excellent skill and commentary; superb camera work. Well done, BA. 👍
I'd also have to agree, very interesting stuff.
I agree, excellent job on the video!
It's terrible.
What people have come to.
We must go away from violence to more defenseless creatures!
People will understand that it is useless to fight against nature and fit it to oneself. Only you can make it worse!
I remember when my mom actually talked to the butcher. He recommended specific cuts and cut to order exactly what she wanted. This prepackaged take it or leave it may be convenient for some people but no one can replace a real butcher. Thanks for sharing.
Me cutting me: Me want meat, me cut meat, me eat meat.
This dude: scalpel, left incision between second and third vertebrae, suction... aaaand, another perfect pork chop.
My agriculture teacher showed us these videos and now I'm very interested in becoming a butcher and I'm also very hungry
im also a Butcher , i learned it over 30 years ago in Germany , i dont know how its called in englisch but i think its "Bachelor" - when you learn it in germany its called "Geselle" :) its a real Degree , its not like you can just do it by watching your college for a few days :) or by watching this video :) altough he does it verry well and its a beautifull video , you could do it a little bit diffrent , i think its better when the Pig hangs by a hook , and you basicly start at bottom , its a lot faster but he mabey does it this way for presentation reasons - in anycase , i love this video ! He does a great job ! I subscribe !
I think thats the english name for it , but im not sure , like i said its called " Geselle" , you have to go to school for 3 years etc. you will not only learn how to butcher an animal , you also learn how to make saussages etc.
you know when a person is german when they spell "english" with "sch" 😄
it's really tempting, since english is so close to german in many ways ;)
I'm also german, no it's not a bachelors degree. I think it's called vocational training
In English you are just talking about experience - working as a butcher to learn the trade - The word you are looking for Geselle in German is not really used much anymore in English - but there is the old word 'Journeyman' - It is used for someone who continues to learn their trade. So an apprentice is the first step, then you continue your journey. So a journeyman butcher or a journeyman baker or a journeyman xxxx
This is waaaay harder to break down than tuna. Nicely done
@@hogsandsooners that's debatable
These cow, pig, and lamb butchers know their stuff, but they're very messy (imprecise) with their cuts, mostly because precision isn't exactly necessary for those types of meats.
The tuna butcher had insane precision and skill. I enjoyed seeing him do his cuts more than the other guys.
@@thomasbush4423 What is?
@@Normandy-e8i comment before mine was deleted
@@Normandy-e8i he said it was better
We were always taught at my grans farm if your take an animals life you best use every single piece you possibly can this gentleman did an amazing job using nose to tail and not wasting anything ♡
Here in Slovakia, we use the pork fat for something called "šmalec". Basically it's boiled fat and then we use it instead of butter for cooking / eating.
Good stuff. In American cuisine it’s not uncommon to keep this rendered fat, like “bacon grease”, for frying or roasting vegetables, especially potatoes. It can also be used to make a thick gravy for biscuits.
@@freeralo6787 Why do you write it like this "it's not uncommon" when you can just say "it's common"?
We do that too here in Brazil. We call it "banha de porco". In the last years, cardiologists are asking people to return to use it (in a moderate way), instead of vegetal oil or butter.
@@freeralo6787 In Asia, pork lard and oil are used in cooking too. They add a certain flavour to the dishes lol.
People used to do that all the time about a hundred years ago in the US. Unfortunately mostly only butter and margarine is used now
Honestly considering how much Bryan knows about the anatomy of the animal is extremely useful because in a survival scenario, he would know how to butcher the animal cook it.
Or any slow human if things get really desperate.
@@tombeegeeeye5765 god umm he aint some guy that eats humans.
@@rainbowmaan9145 *or is he*
Is a survival situation I'd eat anything that looks edible
@@skaiblu_official lol well we all know Bryan will be eating good
Had to butcher a pig for the first time today and this was very helpful, thank you!
I think you may be the only one who has ever actually used the video as an instruction guide, it seems everyone else is like wtf why am I watching this lmao
LOL! You might be right. Got to admire the guy's skill though, probably why everyone watches it
Who are you
You do not exist
Nobody actually uses tye guide
Your filipino wife prolly forced you to do it.
Can’t tell if this is sarcastic or not
19:33 that's a serial killer mask if I've ever seen one.
It puts the lotion on its skin...
I wonder if his catchphrase would be I’m going wholehog when he kills someone lmao
Me: follows the tutorial perfectly Everybody else in PetSmart:
I know the joke is that you did it to the other animals but I'm overtired and straight up thought they started to sell pigs at PetSmart during quarantine and I just never found out about it
@project Z ok
"It has a face, so I can understand that it makes it really difficult to even think about consuming."
*Slams skull down, face first at camera.*
Roman Iles The ears and the "porchetta di testa" is also good for sisig, if anyone knows what I'm talking about you should definitely try these cuts as a partner for your booze
Roman Iles, so killing something with a mask or killing something by hitting it in the back is better? I'd rather be fully informed on the process I'm taking part in.
Michael Boyle lol I think he’s just saying the way they filmed this is funny
I wanna use the pig face as a mask
never had a problem with that. just another thing for me to eat.
i dident know that pig is held together by slabs of marshmallow
technically it is because geletian is made of pig bones, skin…etc...
@@rebeccabantassios-kaye5207 Does your comment count as an r/woosh comment?
Dident you? 🤦🏻♂️🤦🏻♂️
@@swagmire5932 not really, it's more of being in agreement.
@@ryanchungus8972 aight bruv good to know
this guy used mostly anatomical terms and not butcher vernacular and so I, a vet student, am using it to study musculoskeletal attachments and spatial relationships.
I'm an animator and have a similar joy as I had to learn to identify and draw all the muscles in the body.
h .chen uh huh whatever
I have no clue what you just said
Just a question for you because I’m taking a human anatomy class at the moment. When they say they are removing the fascia, is that accurate? From what I know the fascia is just the muscle and the covering is the epimysium but it might be called something different in other animals. Thanks!
Its clearer in anatomical terms. Butcher vernacular differs across the English speaking world. For example, sirloin is only used for beef in the UK. Names like 'pork Denver' and 'coppa steaks' are not in general use.
This is very informative, I love how knowledgeable you are and how much respect you have for the animal, not letting any go to waste. Now I would like to see how to prepare all those pieces :)
Chot up idol tries.
Pork is my favorite meat. I'm really glad that the whole animal is used. Makes me appreciate pork even more.
umiluv nice one :/
me too, i love pork more than beef and chicken.
umiluv go eat dirt and poop because pigs do that too😂😂😂😂
Shaytaan the great.
I love hell and devil)):)
Yaghailo Gon lol and then when you die you’ll regret what u said because the devil isn’t anything it’s just an annoying brat
As an italian, you dont butcher the head: you give it to your worst enemy
Guanciale ;)
i like head
If you gave someone the head they would not consider you an enemy.
If you gave it to me I would roast it and have you over for dinner.
@@awwwyeaboyeeee yum
This is so respectful, of the animal, and educational. Also, beautiful location! xx
This isn't respectful to the animal lol. You sound ignorant and just plain stupid. If it was respectful to the animal, he wouldn't have even done it in the first place.
it is respectful, hes talking about use every part of the animal so none of it goes to waste.
Jaspii Found the vegan!
Jaspii Wow somebody hates bacon. It is, because he uses every part of the animal and talks about it in a respectful manner. Thats what i mean.
Please elaborate how you can respect an animal while simultaneously mutilating it's rotting corpse. I'm sorry to break it to you, but you have no right taking it's life.
Looking at all of these pork meat makes me thinking of endless pork recipes i’m craving right now🤤
Anyone who has ever worked with skin on pork will notice that those knives are EXTREMELY sharp. He was scoring the skin like it was a cucumber. I sharpen my own knives, and I don't even know how to get them that sharp yet. You would be able to shave with those, goddamn.
He probably has them sharpened at sub 20 degrees.
when i was working at an abattoirs i would sharpen my knives on a diamond stone 1st one med grit then on an extra extra fine grit and then finish them off with a cloth buffing wheel mounted on a bench grinder with a find buffing compound on the wheel gets the knives real sharp. hope thats of some help
A good diamond steel and a triple oil stone every once in a while with a good knife is all you need
Never worked with pork, but have worked with deer. Butchering knives in general are sharp
Sharp knives are safer than dull ones, as counterintuitive as that sounds.
this guy is like the Binging with Babbish of butchery
ssupermann I found this through a binging with babbish video
Ayyyy Babish is a pretty good channel
ssupermann omg i love him haha
I was listening to him speak and thinking exactly that! Their voices are similar. Binging with babish is a little deeper though.
Did I just find a new best friend???? Babbish is the best. Waiting not so patiently for his cook book to come in the mail. Gotta use this knowledge at my local butcher for recipe ingredients.
Random observation: he’s left handed
What if the clip is mirrored?
Just Some Guy With No Mustache at 4:46 you can see his knife in his left hand
Fluffy Penguin and that if the clip is mirrored too?
@@bg357wg the clip is not mirrored, just look at the letters on his shirt and cap
Rich ard sure, but what if the guy is wearing stuff with mirrored text?
How informative! Beautifully filmed. He's quite talented.
Who else thought this was really satisfying
Very very satisfying
I've been watching this guy butcher animals for over an hour now
*Ahem* Me ,
*cough* 9 rewatches*cough*
These Master Classes are A1 content
These butchery videos are so awesome and interesting. I'd like to see some for fish
MOONWOLF7395 fish is pretty easy you could check gordon ramsay video
MOONWOLF7395 puffer fish
check out "Scott Rea" his youtube channel is filled with it
I'd like to see one where you are the victim instead of the animals.
Tbh Fish is mainly filets that you debone (if they have bones in them like salmon). Other than that its mostly used for stock in western countries.
"I think the only one that we're not allowed to use are the lungs~~"
Filipinos: hold my Bopis....
Someone name me all the countrys the use lungs
I've been looking for comment 💀
I'm pleased to see that a majority of these comments are not butt hurt
Camren Doucette well that because the majority of people aren't. it's just the one that are tend to stand out.
I'm but hurt that he didn't talk more about ribs and rob cuts
Chicharrones are the best!!!! Specially if they have a bit of meat. My dad usually gets some belly with fat for making chicharrones! Also, Lechona (typical colombian dish) kind of "inside" the skin, and the skin comes up extremely crispy, and I swear, is the best dish right there!
Sara Angel he said chicharrones right when I read it lol
chicharron with yuca and if you are from the north coast with suero
Sara Angel from the South we call that Onside the skin ones (Crackling or cracklins!!)
Chicharrones are the "must have" accompaniment with frojoles Antioquenos and many other dishes.
Que viva el chicharron! Just add tostones and that's it.
This guy is the worst veterinarian I've ever seen.
Yeah, if he wasn't so enthusiastic about what you can do with the animal's corpse after it dies, he might have more time to save its life.
I thought my first surgery was an autopsy. Didn’t go to well.
Or...he's a remarkably efficient vet?
"The bad news is Babe didn't make it...
The good news is your freezer is gonna be REALLY well stocked!"
I never saw the pig complain ;)
omg, that was such a bad joke
I wonder where Peppa went, she has been missing for 3 years
Same her family is worried
wdym, this is george pig. peppa is already being ea- i mean cared for! :))
😹😹😹
It’s okay, she’s in the great big slaughter hou- uh- farm in the sky
Peppa went through the change and became Peppa Roenee
So I watched the side of beef video last night it made me hungry. I get home from work and watch this video and it too makes me hungry. This isn't the 1st time I've experienced this effect either. I love butchery videos! Thanks BA! :)
ive always been confused when i see "pork shoulder butt" but ive learned where a shoulder butt is thanks to this video
"Butt" refers to the barrels that were used to ship the shoulder meat.
oh cool
@@argonwheatbelly637 yes, im a 5th generation meat cutter. A barrel was called a butt, and Boston being a major shipping port was where salt pork was made to sail with, packed in butts to sail
@@brentwinfield9840 : Bless you for continuing that profession!
Thank you its a passion for sure. We just had a baby and im bored looking at meat cutting vids🤣🤣
As a vegan i find this gross but cool/interesting, its nice to see how you waste almost nothing and how you cut all the parts, but i don't see why these vegans care what happens to the animal after its dead, i mean lions dogs and some birds eat meat so why can't humans not be able to, just because they don't like something doesn't mean you have the right to shame people for eating something. Anyway you earned a sub my friend very interesting. :)
confused cat Hey ! You make me change my mind about Vegan people 😁. Regards from France
confused cat the main reason most vegan lije this because it was once a living sentient being having a will to live being taking away for animals killing other animals they need to hunt for food to survive i dont see the averge human hunter for food also a lion can only eat raw meat it live on a vegan diet unlike humans also i think you would agree that a vegan is healthy
*hugs you as tight as possible* thankyou...
*hugs tighter* thankyaforbeinganopenmindedvegan
living and sentient are two entirely different things
I don’t remember this scene in Charlotte’s Web
Oh god oh GOD
This is behind the scenes
Yumii🤧😛
🤣
It was a bonus scene
Beautiful. It's a shame many don't raise their own animals anymore. My grandparents raised pigs, goats and chickens. We took care of them, and treated them very well. We killed them butcher them and were grateful to the animal for feeding us.
Many of us don't need to consume animal products at all. Going vegan was super easy. I was hesitant for so long because I just didn't know how to cook. Then I learned..pff, piece of cake. If you live in the bush that's a different story of course.
Sapere Aude What does that have to do with what he said lol
Sapere Aude just stop trying to make people vegan, you chose to be vegan and we chose to eat meat. If you don't like stuff like this then don't click on the video!
icampos89 I want to raise feeder pigs. Not likely with my family lol.
it's the economic of scale
Who else get sooooo satisfied when he cuts the skin off the fat or fat off the skin
Great video!
My friends and I have amateur butchered a couple of pigs every fall for 20 years.
This clear and concise video really helped us to up our game!
The skin in Great Britain, is usually kept on the cuts of meat which are used for roasts. This creates the most amazing pork crackling
Since hunting season is coming around, is there anyway you could do a video on venison? I think a game meat tutorial would be interesting.
PurplePeopleEaters Watch Scott Rhea. He did a video covering this.
He has a great channel, thanks for the recommendation
You sir are an excellent the butcher...👍👍
David F knife is awesome though
"Excellent the butcher"😂
I’m recently invested in hunting wild hog and this video is invaluable. Thanks so much for sharing this information.
Wild pork is much better meat. After a good freeze the hogs eat the black acorns and the old folks say that's the best time to harvest them, but before the wild onions come up. It took me a few years to learn one sentence, hope your hog effort pays off
Tbh this is a very interesting video to watch as an aspiring veterinarian; it's fascinating to see the different ways a butcher looks at an animal's anatomy as compared to a vet.
This makes me hungry, and envious of the incredible sharpness of the knives used.
Breathtaking. Thank you for sharing this level of mastery and respect. Completely in awe.
next time : vegan edition : how to butcher an entire leek
1 min long vid xd
lmao
IF SOMEONE COMES BACK AS A PIG I PROMISE TO LOVE THEM
they are just copy and pasting the joke on other vids i just saw it on the cow vid
Don't laugh, those things can put up a fight!! Almost lost a leg last year to one that just didn't want to die!
I worked as a cashier when I was a kid in our meatshop some 10 years ago, and I was always in awe about how precise and fluid whenever my older relatives butchered an entire pig. Before I worked in our shop, I always thought that there was only one way to prepare pork, just chopping.
You can't eat the pork. The Bible says split hooves and chew it the cud. Pig does not do that.
I never knew until the quarantine that I needed a hot guy cutting half a pig corpse for 20 minutes in my life
Pure misandry the pig was a sow
Mee too Alice and I'm vegetarian🤪
Honestly same
You're looking good there yourself!
@@edwardschmitt5710 the guy cutting up the animal is hot
He might be a lousy veterinarian, but he’s a great butcher!!! ( He is so good! )
So let us just admit how butchering is an art!
its a peppa pig jigsaw puzzle. fun for the whole family
Hope they release the family version with all the characters!
It’s 5 am and idk what I’m doing with my life anymore
*Same*
You’re learning
Dude suddenly becomes binging with babish @ 9:36 lol
I love seeing these videos because you can learn just how a raw meat can be cut and cleaned into such a presentable piece.
This is a real talent.
Doctor I didn’t break his arm I followed his natural seam.
It's seam.
In the North of Spain we call them "Torreznos" instead of chicharrones, we leave a bit of the fat under it, its super delicious as a snack, its sold in the snacks and potato fries areas in super markets in bags and plastic boxes in Cantabria 😍😌😋.
Yes we have that in Serbia ,we call it cvarci ha ha,and we also bake everything in pork fat,much better than any oil
Cracklins here in the southern states
very informative and interesting. I never butchered or seen an animal butchered, it makes me want to learn the trade. Thank you!
I've never watched a programme about butchering before but as a retired doc it is incredibly interesting. Thanks.
I’m so glad this wasn’t a 5 minutes hyper cut video. Super in depth, love it
Filipinos love that pig's mask (Maskara) for Pulutan such as, sisig paired with ice cold beer 🍻
Ah yes, the high-blood & heart-attack value meal
mmmmm a lot of people die of heart attcks in here (ph )
Now i know why-
@@gunstachestudiosofficial199 fool
This reminds me that we are all just bags of meat
-3 am thinking at its finest
Virginia Jaworski if we got rid of organs we would just be bags of blood and bones
We're a little more than that, but whatever
We are just bags of meat, some bags are just tastier.
No one wanted to kill the pig. But we are 4 families and we raise together 2 pigs a year. Great harvest. Subbed. We did exactly the same yesterday and our video was labeled animal cruelty. Figure it out.
crybaby vegans are a pain.
these beautiful butchery videos are the best out there.
Uh I could put away my keyboard so ignore this reply(I’m only writing it so I can get rid of my keyboard on my phone screen)
k
I found this very fascinating as well as educational. What an amazing animal to provide us with so much. I wish I could find some of those ‘designer’ cuts. To have available the many different stock pot pieces would be so fun to cook with. This presentation was very well done and easy to understand. Thank you so much. I learned a lot. I also respect the butchers skill level. His understanding and easy to follow dialogue was extremely helpful. Thank you.
Really shows you how much of a typical animal most buyers don't use, though. When you see ingredients wrapped in a cooler, it just doesn't make you appreciate the rest of the animal. This is kind of eye opening for a normal supermarket shopper like me.
Cranky Old Man yep, usually it's chops, baccon and ham for me but makes you wonder who buys the rest of the animal?
There's a saying "Everything is used except the squeal." At one time they even used hog hair to stuff upholstery.
In Belgium those weirdos eat tong, even whole heads on some occasions. When you go to a butcher you can just see a cow's tongue and a pork's tongue lay there and you can even order it in slices for your sandwich.
They say it's actually tasty but just the fact it's tongue makes it hard for me to eat.
Thank God I found this, yesterday actually. I always wanted to know how to butcher a pig. My pet pig, unfortunately, is no longer with us he's in the freezer.
You make this look so fluid. Having done some butchering myself, that was amazing.
It's called editing
@@calholli thanks captain obvious
a butcher with great video editing im empressed
the blood is awesome to make "morcilla lebaniega" 😋 we love it in Spain, then the insides, stomach etc, is used in a dish called "callos" which is chewy but tasty, everything is cut into small bits to make it easier to chew, its usually boiled with chorizo and chickpeas 😋, and some vegetables like onions, berza, leek and carrots.
It's called "dinuguan" in the Philippines
We also have Callos in the Phillippines, but it's made with beef parts.
Que asco
Wtf
In Bavaria we have a recipe called "Gebaggnes Blut" where the blood also is used along with herbs, onions, quartered breadcrumbles and milk ^^
I can watch this butcher all day and in fact I'm going to play this on an all-day loop for me, so people come over they can get educated
My thoughts while watching this:
Ewww
Whaaaat
Yummmm
Satisfying
It would have been great to have this presentation in front of a Vegan crowd people
This was an interesting video. Nice to see where the different cuts come from. I live in Australia and some of the terms used for the cuts are different. What is a butt in the US is the pork collar in OZ. Glad to have had a chance to see this.
Grandpa Can Cook,
"Kiss my pork collar" doesn't have same the zinger effect. 🤔
I NEVER SEEN A SURGEON LIKE THIS BEFORE.
The guy cuts like a *surgeon* HAAAA kill me
I was trying to fall asleep wtf am i doing here
Same here. I don't know how I ended up here from watching asmr videos
this is almost Bpb Ross is doing a painting..
It's 1215 here
Same boat
Great, now your gonna have nightmares of being butchered alive.
23:41
"It's so raw you can hear it oink" - Gordan Ramsay
yea that is pretty psychotic
Favorite foods for ramadan
welcome back to another episode of what has quarantine led me to today
Exactly, every part of a pig can be used.
pig lung is used in some southern chinese soups as it is good for your throat, or always a very fun biology disection session for middle school. here is a very good ted talk that gives an insight about the use of a pig, beyond just food purposes. People have to look beyond than just food.
In the Philippines, if pig lungs are available, it will be included in a dish called Bopis. It mainly has pig heart, spleen and liver.
Any byproducts unsuitable for human consumption are used for dog food.
As we say in France, "Tout est bon dans le cochon !" (everything is good in pig)
Nothing is lost, every bit is full of flavor if you know how to use it.
Mathieu LANCE too bad lung is not sold here in the us,it's one of the most interesting offal in the pig
Merlin Mendoza do you happen to know why isn't lung allowed to be sold in the US?
USDA's ban on lungs is generally couched in terms of food safety. Fluids-specifically, ones that might make you squeamish, including stomach fluids-sometimes make their way into the lungs of an animal during the slaughtering process. I am sure if prepared right, it is not an issue. Furthermore, I have an issue with it because Haggis, Scotland's national dish prime ingredient is sheep lung, and I am not a big fan of government in general.
Cutting the lungs in chunks and washing with water and vinegar...
yea. david cameron knows exactly what to do with a pig's head.
I don’t care what anyone says this is a form of art!
excellent! i have butchered hogs before but today, listening to you, i got so many great new ideas! Thanks a lot!
I thought these vids would gross me out but this is genuinely so cool and interesting, and... weirdly soothing? I love them!!
P.S. yall this background music is KILLING ME, when it's turned down it literally just sounds like clicking, and like a heartbeat or something. please i'm dying