How to butcher a Hog, Step by Step, the Entire Breakdown.
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- Опубликовано: 7 сен 2024
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In this video we fill a custom cutting order and show you our process step by step. Following this video you will learn how to butcher a hog at home.
Learning to cut up a pig or butcher a pig is a valuable skill. You will appreciate each cut more after knowing this.
If you feel up to it here is a link to Patreon:
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If you guys need a grinder to get you started on your home sausage making journey here is a link:
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If you guys are looking for a nice knife set here is a link:
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The way this guy's able to illustrate the cuttings with such clarity is amazing to watch and truly top class.
Awesome job. Sure love watching and learning .hope to be able to see many more.God bless you
I was a butcher for 7 years. Brings back memories. Thanks.
That is great to hear! Glad you liked it Paul.
Nice job. Thanks man. We don’t have a band saw so when we process our elk we just put a long blade on a saws all and it works like a charm for a cheap diy job.
Ya those are good tools. I know a couple shops that use them as well 👍
The Elk r big animals , I don't know how big they get but man it's some good eating. I work with this guy for good many years him and his dad goes out west I believe to hunt them he always brought me some of that meat back and it is good.
I use a saws all, battery operated, it works good
Just finished my first and got help from a friend of mine who used to butcher. There is no way I would have been able to do it without help.
Did you have to chill the carcass or did you go straight to cutting it up after the dispatch?
@Wakeywhodat I don't remember what I did last year but this year I put it in a homemade fridge for 2 weeks with 2 box fans blowing on it to help out drying it out. Oh and I put 2 bags of ice in the intestinal cavity to help cool it down initially.
@Wakeywhodat I will say I have some Mexicans that work for me that have bought some pigs and they slaughter and eat them on the same day
This was fantastic. It isn't something I plan to attempt, but getting to see someone who really knows what they're doing explain it in such detail was enlightening and enjoyable. I hope you are able to do more like it.
I completely 2nd this comment. Great video and explains butchery of most animals - just gets larger from here.
As a seafood clerk working in the same area as meat cutters (for beef/pork and some lamb) this was super enlightening to see just how each portion was made and why. Most of the cuts they got were mostly processed (smaller chunks for specific things) so to see how they got to that point through your video was so interesting! As for the butt- I now understand where it actually is rather than where I thought it was. XD
Very educational for us carnivores. Thanks.
Thankyou for taking time to share this with us. Your work helps the rest of us live a better and healthyer life. I think I will think of you each time I am having pork which is almost everyday. Again , I really do appreiate you and all the other people that work so hard to to benifit the rest of us.God bless you and your family!
I appreciate the content you make. We process at home as an extended family, but have happened upon a lot of commercial butcher equipment over the years- so we're very lucky. We're always looking for new ideas and methods, and it's nice to see things from the perspective of someone who runs a shop. We only do 9-12 hogs and 4-7 beef for the family, but we love seeing new methods and ideas from the pros. Thanks for the quality content!
The explanation is very clear and easy to understand... I'm On the process of perfecting my craft
Good luck and Enjoy the pursuit!
Thanks duncan. I’ve just watched a dozen or so videos on this and yours was the best and easiest to follow with you taking the extra time to show the points and marks of where to cut. Well done thanks very much
I never thought I'd watch something like this. It was really interesting and I learned about where exactly the cuts of meat I buy come from on the pork. Thank you.
You are a 'natural' in front of the camera! Great video! I've seen others that you made and really appreciate them I'm a retired meat cutter and this took me back in time.
Thanks Billy getting the nod from the old butcher means alot.
Even if I were never to carve up another pig, I'd love this video for reminding me how much I appreciate good butchers.
Very nice. This is basically an atlas for me how and where to cut. Well explained or in other words, the best explained tutorial I have seen so far.
Thanks a lot!
I laughed when I heard you say "Badda Bing, Badda Boom." This is the way I had always said it myself until I was corrected by a Greek friend who said the drum roll is before the cymbal crash. 24:18
Pork roast or pork belly without skin/crackling is crazy. Nothing beats good pork crackling on a roast or a pork belly
Great job. I make my own bacon and this helps me better understand how to choose a nice belly. Duncan does a fantastic job with all his presentations. Thanks
Why was my mouth watering watching you butcher this beautiful hog carcus 😋👌
I cried at every new cut and how they would taste. I think you broke me. I have a stomach disorder... stuff happens, not your problem.
Great video.
I’m not a butcher but I found your video fascinating and learned so much more about this wonderful animal!
Cheers mate Great Tuturial. Thanks for sharing your knowledge.
Looking good!
Ive got wild pigs on my ranch in East Texas so I tend to break down the whole pig, including making my own casings. I would send you a pic but you dont list anything in the about section of your channel.
Those hocks, if you skin them then remove the trotter you can slow smoke them on the smoker (@250) for 6 to 8 hours. Season like you would a brisket. They fall apart and make amazing tacos and pork sandwiches.
I also leave a little meat on the shoulder blades and toss them on the smoker when Im smoking something else. Let them slow smoke for several hours. Then when we go to make a pot of beans we will toss in one of those shoulder blades. Gives a little meat and a ton of smokey flavor to the beans. mmmmm
I do have a question, the pigs I shoot have more hair on them then the dog does. I have just been skinning them while hanging. Ive heard you can touch the hair off of the pig as well. Do you have any advice for removing the hair?
Scalding tank and a scraper 👍
Holy smokes you don't waste an oz if you make your own casings.
I agree hocks are delicious. That shoulder blade trick sounds like a good idea ill have to try that.
Ya that hog I had for the video was scalded and de-haired then burnt with a torch after.
If you just burn without scalding you might get the folicals in the skin still.
Grandpa.... I've only assisted in breaking down whole hogs... I never got to dealing with casings.... I'd be very interested in seeing how you do this.... I love homestead skills!
Pretty sure that I am your biggest fan brother! Thank you for another GREAT video! You are appreciated!
Hey thanks man! I am happy to hear someone out there likes them so much.
I appreciate the kind comment!
From what I understand: The Butt or Boston Butt is so called because in 17 and 18th century Boston the shoulder was preferred for curing/packing for shipping in the whaling/shipping
industry. It was packed in Butts or Barrels with salt , salt beef. The barrels called butts is also where the term Scuttle Butt is derived, a barrel next to the ships scuttle ( railing) the
first "Water Cooler" where gossip was exchanged.
The shoulder is called the butt because of how it used to be packed for sale. They would load a used wine cask (called a butt) with pork shoulder and sell it to grocers. It was a convenient way to order how much pork shoulder you, as a grocer, needed and the grocer started selling it as butts.
@Duncan Henry - Thank you for slowing it down so we could follow. Interesting how different cultures make different cuts. My Italian people do it slightly differently.... usually for salumi... I have some Argentinian friends who do it differently again.... for their BBQ...... (which is unreal) This is as good a North American standard breakdown as I've ever seen. This is a video people can really use... and suddenly I'm craving something with pork belly... :)
Hey Joe your welcome. If I won the lotto i'd go on a world butcher tour and video all the different ways different cultures break and use the pig. haha hopefully you have satisfied that pork belly craving.
I'm actually doing some next week so this was a great refresher course for me. Thanks for taking the time to do this
Years of doing all this by hand I think it is time to spoil myself with a bandsaw. I only do about 4-6 carcasses per year but you know.. Why not. You've convinced me 😂
The Pelvis bone or Eye bone is a delicacy from my hometown of Limerick City Ireland, Delicious when roasted in the oven. it was eaten because it was a cheap cut of meat , I got creative with it and started smoking it. here in the Chicago area, my friends and neighbors love it when I cook it.😋😋☘☘👌👌
Fascinating. Your skill is amazing and this is a great quality video. Thanks for sharing!
MR HENRY, i sure did enjoy someone that knew what they were doing, and you were the best, this reminded me of when i helped my dad do this ,after we killed hogs, you make it look so easy. ,but it is not.....youre just good at it. THANKS
Let me say I am new to your videos. I just want to thank you for being there! When I was growing up in Boston we had great Butchers. They'd make your cuts great every member of the family got equal cuts of meat. It's not the same now when you go to a grocery store... A pack of meat can be nice on top and raggedy underneath .. I mean a family of 6 somebody is getting jipped unless we make recut. Lol thanks again.
Nice to watch a professional like we used to ..go to the store and the Man would grind hamburger.
Slice liver. Cut chops. Even make sausage on a Saturday morning.
By far, the funniest references (ie. webby stuff) in all your videos! Love it! Thanks for doing what you do, kind sir🙂
Glad you like them!
Thank you . With your demonstration , I’m now comforted to use a bandsaw that I swore to never use. Loving your videos. Thank you
So interesting to see such a different method (e.g., cutting through the shoulder blade vs. removing the whole shoulder).
Pretty slick cutting that up u made it look easy great video dont take so long in-between videos
Haha thanks Pat.
I'll try to be a little more diligent. March tuckered me out.
Being a butcher for 30 plus years! this video is spot on! they still call them picnicking lol all kidding aside Duncan my friend? you are absolute precise, and although recently retired:) I would buy a whole pig, and let you take care of the rest! Awesome video great angles Safety first and foremost keep doing you! Hands down the best tutorial via you tube, hence why you have over 500 k subscribers, and just received 1 more happy new years to you and yours love the Tryor Family👍👍
Hi Duncan, great video loven the old school videos that you put out
I worked at a whole animal butchery shop right from the from the farm kill to the finished cut list
it is a great trade hope our younger peoples will continue on with a great trade thank you for all your videos be safe
The best dressing video I've seen, awesome job.
Thank you.
Don't pitch the leaf lard. Render that separately. Cut in small pieces crock pot on low. That is the lard you want to use for biscuits, pie crusts, etc.
This program is very well.i want to working butcher man.
Not a homesteader, but love learning how meat is processed.
Excellent video, I can't wait to see more! I'd love to see a series on beef primals.
I do have a beef or two coming up.
I'll see if I can get time to record us cutting it.
Wow! Never saw this process before. Thanks.
I hunt and process my own wild hogs but have never done a legitimate butchering with bone in chops, t-bones, or shoulder cuts. I never invested in the required saws and I don't have the free space to be moving whole animals around. I think I may start working on that as my next project. It looks so much better than just whole muscle separating.
Very professional and informative! Thanks!
Wow you really showed me a lot on a pig. Never new if you want baby back ribs you have to have boneless pork chops. Thanks for all the new info. Am going to look for a good butcher in my area. Thanks again
really appreciate the video. its very important to have a good relationship with your butcher. The battle is on everytime i enter the shop. i want some trim and fat for my wild meat sausage and he doesn't want to give it up. LOL. We usually settle on a bit of trim but a real fatty shoulder. :) thanks for sharing your video
I appreciate the detail. It feels like a class.
Now i am learning. Thank you for showing
Makes it look easy.
My grandmother used to tell me stories about living in rural Bundaberg in the 1950s. Part of granddad's wages including money was a half sheep or pig. She'd go into detail about butchering the animal and using it's resources to make soap, sausages and all other stuff she could. She'd used the bones and feet to make bone broth. The funniest part of her stories was she said she'd make a point of breaking down the animal in front of the goat and chickens they had to remind them who's boss 🤣
This was one of the best meat cutting video's I have ever watched, you explained so much and gave a lot of great cutting & safety tips. This was a superb educational video for me too watch and I have a greater respect for the cuts of pork I can buy in the grocery store. While I won't be slicing & dicing a 1/2 or whole hog, I will be able to use your technique to debone a Boston Butt for making a roast in the future. So thank you for taking the time to make this video, I watched it straight thru :)
@26:20 was a funny moment & @ 57:00 that's a nifty tool, never saw one before.
Unfortunately in Thailand, the butchers are truly butchers and carve up a pig in a style you would not recognize. All of the big pieces of meat are trimmed down to just the lean meat, bones and fat are always removed and sold separately at a different price.
So when I want to make a smoked BBQ, I have to find the biggest cut of a loin meat, then find a fat cap to match it's size and use toothpicks to keep it in place.
Spare Ribs are also very hard to find as they mostly cut them up into small pieces for adding to soups, like a Ox Tail soup style.
Bone in Pork Chop? Never have seen it except in the Capital city International food stores. Thick cut? forget about it. Everything is thin cut.
Pork Loins, never see them here.
Thick-cut real bacon is about a 20% chance you can find it and most bacon is cut from a different part of the pig and razor thin making it chewy with skin still on. I don't know which muscle area they are using for it, but it sucks. The bacon strips are usually only 4"-6" long, so they are not from the normal bacon loin meat.
In the future I will try to partner with a local pig farmer and get him to watch your video so he can see what I really want as a product from him.
Very good video! And I've watched a lot of different ones. Congratulations! You trim the complicated out of these jobs.
Thanks for those bandsaw techniques/tricks. They will come in very useful. I’m a self- taught butcher for our own home use. Always had a problem with the thinning sloppy end. And the water and hips is also great advice....guess I was doing it wrong by standing on the push/cutting side of the blade. Thanks very much....this will definitely improve my safety when using our meat band saw.
Hey no problem happy to hear you found it useful!
Even happier if it keeps your digits on your hands haha
Clarity! Very clear description!
How interesting is this? Excellent job making the video and presenting the information.
Very good video. Watching you do this I can only imagine how fast you could do it if you weren't filming and were using the bandsaw. I can't help thinking your customer for this one wasn't getting all the best out of the pig, but more or less didn't want anything that looked different from what they'd see in the grocery store. I can't imagine not wanting the bones for stock and smoked hocks are really good.
Thanks for sharing such great information with us and performing detailed demo 😊 .
i think i am now ready to try cut up my own pork ..im very sure it wont be a easy as you portray it .but i know its possible with a bit of practice..thanks
Very interested and informative. Look forward my videos on this topic.
Well done Sir
that was interesting and fun to watch.
Awesome work!!
Awesome job I love watching stuff like this
Great easy to follow video, Thanks 😊
You should have been a teacher you explain so well
Man!, what a great video! I really appreciate you going into so much detail. I’ve been part of a group of people who would get together and slaughter 3-6 hogs on a Saturday, on a day that was pretty cool outside during the fall of the year here in NC, but back then, I was still young, and more of a grunt laborer, you know, one of the guys who’s job it was to take the whole hog and dip him into a 55gal drum that had been cut in half, and full of boiling hot water, and then scrape all the hair off him/her. So I never had the opportunity to learn how to make the cuts. And it’s cool that you pointed out the cuts are basically the same for all livestock or game meat!!! I really enjoyed it, thanks again.
wow! a maestro in action. bravo!
Absolutely amazing to watch makes me want to learn butchery ,very interesting video
Nice... Hello from Malaysia
Great video sir
I wish the show “The butcher “ keep going
i have learned something today. thx
Grest job very informative .. I’ve watched a lot of your videos and you are very good at technique but also explaining the mechanics and strategy of butchery!
You’ve just found the RUclips video with the most words spoken.
Excellent job! Thank You.
I understood that the "butt" referred to the cuts of salted pork that was stored in barrels or butts.
It was. Barrels of different sizes have different names.
Fantastic demonstration - had me learning and being entertained for the duration. Thanks very much. Love your skills mate.
Nice video, very informative. I feel bad for those who would feel squeamish watching this, since those cuts of pork look like they will be delicious!
Very educational. Thanks for the video.
Great job Duncan
Thanks James 👍
Now I feel like gammon and/or eisbein. Interesting, thank you
This is by far the best explaining breakdown video I have seen and belive me - I have seen hundreds if not a thousand.
I just have one question: What about the glands? I see that you leave many of them on the finished products.
Well, they are not dangerous, but they don´t taste good and are not bringing anything positive to the customers experience.
This is not to complain - just a question because of my lack of knowledge.
Thank you in advance for your answer.
Amaizing!!! Good job Duncan!
I can't believe you take the skin off most of your cuts. I'm originally from the UK but now live in Australia and they leave the skin on as it crisps up beautifully when cooked to give you pork crackling
very interesting i came from a farm looks much the same as doing a sheep & deer
I know I'm not supposed to eat it because of my hypertension, but I love the taste of pork, I've eaten all my life and have become acclimated to it however, it's time to go vegetarian again, and I will be eating less and less meat until I taper off all together, I am 63 years old and it's time to change our diet!
How'd the diet change go?
Howdy..
Another excellent video very good info.
just a shout out to Grandpa's place. Really like your brown bean addition. 👍
like mentioned before......keep theses great how to vids coming...👍👍
He's a master.
Just a tidbit of info, the soft spots between ribs is called an "intercostal" space
Lovely pig. Haven't seen such nice meat for quit some time.
Very informative video. Thank you
Thank you for sharing !!!
I have a 1975 Rival meat slicer that still works great! They do not make them like that anymore.
yo! pulling that skin off the picnic earned you a like and subscribe!
your videos are outstanding. the subscribers will find you. HOW TO BUTCHER A COW coming soon!!!
Thank you so much for the education of your trade. == I, age 79, will buy my first half hog from a LOCAL small farm producer / butcher. == Now I feel I can ask sensible questions while showing not a complete dumd ass.