This is best demonstration of cutting a pork side I have seen. She not only cut the meat but throughly explained her preferred cuts but how to cut commercial cuts. Excellent.
this is one of the most bad ass videos ive seen, i bet all of the food you make comes out amazing and watching it get butchered honestly makes me want to eat
Interesting video learned a lot I started to try and do my butchering so your video was informative and helpful thank you. Little tip however when you’re using your saw extend your index finger out this stabilizes the saw and allows you to cut a straighter line in all it also prevents the soul from twisting in your hand tip from construction worker. Looking forward to getting my own pig and giving it a go. With the pork belly I’m going to make some nice streaky rashers, however with the line I’m going to have a little bit of the belly on it and make some beautiful Irish back rushers.
Very informative and interesting. Nicely done video - smooth editing, didn't see a cut in the show for when you put the bandaid on :-) Thanks for uploading this.
Great video! Thanks for all the great skills. I also love reading all the comments from all the pansies who are ignorant about where their food comes from or the skill it takes to produce it.
This looks so much easier than butchering a cow. Its similar in quite a few ways though. Plus pork bones are not very dense or thick so you can do it all by hand. Very helpful video.
I seen this video a few months ago before buying my first pair of hogs...I searched all over trying to find it again and I'm glad I did...great job thanks!
I have to say, I'm REALLY glad there are videos like this on RUclips. The old ways of doing things always seem to be the best, they're just not considered "the best" anymore for one simple reason, the old ways are more difficult and time consuming. That's a shame, hard work is good for you and gives you a great feeling of accomplishment and thus, pride. I have butchered hundreds of wild hogs, but never a domesticated pink pig like this. WOW, that fat layer is BEAUTIFUL. Subbed!
This has just boggled my mind! It's really interesting to watch but also to gain all this information about different cuts and different part of the animal! Do you have any videos on butchering other animals?
So would this help me with dissecting a dog midsection? I have a dog I bought and I want to get all the meat I can from it. Right now it is about 1 week old so we have to wait for it to grow more. Any tips, etc. would be of great use. Thanks!
hi, could you tell me how do i go about obtaining the fat layer (including skin) from the top of the mid-section (the one that's over the loin) from my local butcher?
I'm with you - love bacon! In fact, so much so that we also have a video that shows you how to make your own bacon. You can find a link to it in the above description section.
We do these every four months, three at a time. Band saw amiga. We can do a porky in 20 mins. Chops. off cuts and so forth. the binding and individual cuts take no time at all. Having said that. Its a lovely video and you did a great job. well done. In Oz its a little more rustic tiger. thanks.
All the city folk crying about not wearing gloves or goggles or "hazmat suits". LOL Done this and been watching it since I was old enough to walk. Hell, it was usually done outside or in the smoke house. In fact I can't remember ever seeing it done in a kitchen. This lady is good. Great looking piece of meat. Never seen hogs killed that small though.
Hey dogg I'm from Brooklyn and I've killed and gut chickens, turkeys, and pigs with my bare hand and yes I've knew some people who are like at but not all "city folks" are like that. your in the Army?
ah neat technique with the butchers grip, I am about a year into my training/job as a butcher and I haven't used the butcher grip much, we do use three knives for cutting, same principle of one for getting through bone, and the other two for the 'rest' of it. :) I personally go through the 3 and 4 rib unless of course I'm feeling fiesty! lol
Very informative video mainly because you are a great teacher. I admire you for the work that you do, many people couldn't be bothered with the extra work. My wife doesn't understand why I make my own bacon when it can be purchased in a store with no mess at all. More people should go back to their roots and start cooking from scratch.😃
You are a delightful teacher. I slaughter and butcher my own animals and really want to increase my skill level. I am your latest subscriber. Please keep up the good work!
I'd love to know what you do with the hogshead and the organs. I would like to learn the best ways to process the whole animal to have the least waste, even if it's how to boil meat off bones for dog food :) Oh, and do you do your own killing or hire? very informative, exactly what I was looking for, thanks!
I read a lot of the comments .I laugh about these people worried about safety. My family have butchered their own meats since the beginning of time. Never do we use that junk. You did a fine job Mam.
I have in my mind that what I learned as a kid will come back and I'll be able to learn how to butcher larger animals such as pigs and some day a cow. I've been a city slicker now for about 30 some years and moving back to my roots. But I've learn about how meat spoils. You talked about letting your meat hang for a week or so. How can I learn about how long meat can last while being butchered or how to NOT to worry about bacteria that makes meat spoil. Right now I will hang a frozen steak to thaw, if I forget to put away that steak I left hanging to thaw all day, the next day I will throw it out for fear of bacteria. Why is home grown and home butchered meat different than factory butchered and store bought? Can you help me with my understand? Thanks
Tobuscus army needs their own knives. any suggestions? then toby can sell them alongside his t-shirts and hoodies. I've only seen someone cut up an already cooked pig, roasted pig, so it's nice to see how a pig is cut up before it's cooked. this is a good idea for my bucket list: cut up a pig by myself.
I love this video, not because of the butchering which is awesomely done, but because it's usually a big burly man doing it but here we have a tiny woman.
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This is best demonstration of cutting a pork side I have seen. She not only cut the meat but throughly explained her preferred cuts but how to cut commercial cuts. Excellent.
I don't know about you guys, but I was drooling the whole video.
Very nice! High quality video, both in picture and information
of all the pig butchering videos I have watched....yours is the best and makes the most sense....keep up the good work
this is a great video... you are thorough and descriptive. your lighting is perfect and you professional is excellent. thank you
this is one of the most bad ass videos ive seen, i bet all of the food you make comes out amazing and watching it get butchered honestly makes me want to eat
Brought here by Tobuscus! Very educational, I've always wondered about these sorts of things! Thanks, Camas!
Interesting video learned a lot I started to try and do my butchering so your video was informative and helpful thank you. Little tip however when you’re using your saw extend your index finger out this stabilizes the saw and allows you to cut a straighter line in all it also prevents the soul from twisting in your hand tip from construction worker. Looking forward to getting my own pig and giving it a go. With the pork belly I’m going to make some nice streaky rashers, however with the line I’m going to have a little bit of the belly on it and make some beautiful Irish back rushers.
did you say you scored with a boning knife? that's fantastic
Very informative and interesting. Nicely done video - smooth editing, didn't see a cut in the show for when you put the bandaid on :-) Thanks for uploading this.
Just started viewing, but she is good! Learned what I don’t recall ever hearing before!
Thanks Camas. Great video for the home butcher. Keep up the good work.
One of the most helpful videos I've ever seen. Many thanks, learned a good deal.
Great video! Thanks for all the great skills. I also love reading all the comments from all the pansies who are ignorant about where their food comes from or the skill it takes to produce it.
This looks so much easier than butchering a cow. Its similar in quite a few ways though. Plus pork bones are not very dense or thick so you can do it all by hand. Very helpful video.
I seen this video a few months ago before buying my first pair of hogs...I searched all over trying to find it again and I'm glad I did...great job thanks!
I love this. Pork is excellent and the fat is gorgeous to look at. To see the cuts come out of the pig is nice to see nature at work.
I'm never going to butcher a pig but for some reason it's super satisfying watching that knife cut into the meat like that.
I am butchering a pig for the first time this weekend. This video was very helpful, thanks.
My word that sweater needs a good washing after this video! very informative and well done thanks a ton Ms. Davis!
You are amazing. Such a professional demo.
She is simply an awesome teacher. Well Done.
I have to say, I'm REALLY glad there are videos like this on RUclips. The old ways of doing things always seem to be the best, they're just not considered "the best" anymore for one simple reason, the old ways are more difficult and time consuming. That's a shame, hard work is good for you and gives you a great feeling of accomplishment and thus, pride.
I have butchered hundreds of wild hogs, but never a domesticated pink pig like this. WOW, that fat layer is BEAUTIFUL.
Subbed!
How was this related to a tool song? I really don't get it but it was filled with lots of good information.
You command attention and explain things so well.
This has just boggled my mind! It's really interesting to watch but also to gain all this information about different cuts and different part of the animal! Do you have any videos on butchering other animals?
Well done! Thank you. The most helpful and clear tutorial.
Lol wow
Interesting. I'm still very happy to go to Safeway for my pork. :)
So would this help me with dissecting a dog midsection? I have a dog I bought and I want to get all the meat I can from it. Right now it is about 1 week old so we have to wait for it to grow more. Any tips, etc. would be of great use. Thanks!
man ur getting a LOT of messages but, now i am going to say this as calmly as possible ok? u r freaking epic.
i have no idea how i got to this video...but i can't stop watching it
hi, could you tell me how do i go about obtaining the fat layer (including skin) from the top of the mid-section (the one that's over the loin) from my local butcher?
+Food Farmer Earth do you put the glands in the sausage pile
Great video! Here out in the sticks in Brazil they do"front quarter and hind quarter"- great to see all the details of each kind of muscle...
I'm with you - love bacon! In fact, so much so that we also have a video that shows you how to make your own bacon. You can find a link to it in the above description section.
We do these every four months, three at a time. Band saw amiga. We can do a porky in 20 mins. Chops. off cuts and so forth. the binding and individual cuts take no time at all. Having said that. Its a lovely video and you did a great job. well done. In Oz its a little more rustic tiger.
thanks.
This is going to get sooooo many views. Roll the next clip Steven!
All the city folk crying about not wearing gloves or goggles or "hazmat suits". LOL Done this and been watching it since I was old enough to walk. Hell, it was usually done outside or in the smoke house. In fact I can't remember ever seeing it done in a kitchen. This lady is good. Great looking piece of meat. Never seen hogs killed that small though.
Hey dogg I'm from Brooklyn and I've killed and gut chickens, turkeys, and pigs with my bare hand and yes I've knew some people who are like at but not all "city folks" are like that. your in the Army?
Spartan 04 Was.
Excellent demo and explanation.
Toby, How did you find this Video?
ah neat technique with the butchers grip, I am about a year into my training/job as a butcher and I haven't used the butcher grip much, we do use three knives for cutting, same principle of one for getting through bone, and the other two for the 'rest' of it. :) I personally go through the 3 and 4 rib unless of course I'm feeling fiesty! lol
thank you, and good to hear you like to take the extra step(s) to do it yourself. Extremely satisfying too!
Now how exactly would you extract the kopa was it?
Toby should start a series where he comments on a random video and makes it go viral.
Great instructional video! I'm gonna need a sharper knife - I can't believe how easy you cut through that meat.
How do you deal with bone shards? Just a rinse?
Very informative video mainly because you are a great teacher. I admire you for the work that you do, many people couldn't be bothered with the extra work. My wife doesn't understand why I make my own bacon when it can be purchased in a store with no mess at all. More people should go back to their roots and start cooking from scratch.😃
I was watching Topgear videos, im not sure how I ended up here, but i'm happy I did.
You probably just earned this video 10,000 views. Were all watching it cause you commented. LOL! Nice one Toby.
By the way, if you see this, Hi. xD
what would you do with the bone(r)?
I could show you "why not".....but I have been drinking.......but overall you were taught just as I was from my mother and grandmother. good job :)
You are a delightful teacher. I slaughter and butcher my own animals and really want to increase my skill level. I am your latest subscriber. Please keep up the good work!
That's a knowledgeable girl!
I subscribed!
Great video!
Excellent Video, thanks so much for sharing this!
You are my hero!!! What a beautiful half pig!!!
You are awesome, thanks for the tips. I will use these on my pig hunts. Kindest regards
,
i don't think the situation will ever arise, but thank you Tobuscus for showing me how to butcher a pig's midsection
When you have to pull your knife too hard it needs honing. A dull knife is dangerous. Very good video,Thank you.
You are the cutest butcher I have seen.
Toby Turner commenting on this video is pretty much a shout out for him. You should thank him
how did i find this?
I don't why, but this girl gives me goosebumps!
I wonder how many views this video really would have gotten without Tobuscus' input? Lucky to "foodfarmerearth"!
Tobuscous you got this person a WHOLE LOT more views.
Very good instructional video. Thanks for making this!
How did i get to this?
it feels strange but this is unbelievably entertaining!!
I'd love to know what you do with the hogshead and the organs. I would like to learn the best ways to process the whole animal to have the least waste, even if it's how to boil meat off bones for dog food :) Oh, and do you do your own killing or hire?
very informative, exactly what I was looking for, thanks!
Your so strategic, I love it!
You guys should feel 100% more awesome just because Toby commented on this video.
9:52 *looks intently at camera* "...and I'd rather make bacon out of that".
would you mind showing me the citation?
Thank you toby for bringing me to this educational video XD
Great video, you might want to try a blade meant for cutting metal, there'd be less grabbing.
"Sometimes I'll just marinate this, throw it on the grill and nibble off it..." What a woman.
Just wondering why are you not cutting where there are joints to make it easier.
that's a question I'm asking myself. No idea how I got here...but it's pretty interesting to watch.
I read a lot of the comments .I laugh about these people worried about safety. My family have butchered their own meats since the beginning of time. Never do we use that junk. You did a fine job Mam.
wow, i just realized the reason i'm watching this is because you commented on this XD Damn you Toby why do i love you so lol
I have in my mind that what I learned as a kid will come back and I'll be able to learn how to butcher larger animals such as pigs and some day a cow. I've been a city slicker now for about 30 some years and moving back to my roots. But I've learn about how meat spoils. You talked about letting your meat hang for a week or so. How can I learn about how long meat can last while being butchered or how to NOT to worry about bacteria that makes meat spoil. Right now I will hang a frozen steak to thaw, if I forget to put away that steak I left hanging to thaw all day, the next day I will throw it out for fear of bacteria. Why is home grown and home butchered meat different than factory butchered and store bought? Can you help me with my understand? Thanks
MMM pork is the king of meat! Nice video. People need to learn this stuff again. No more factory meat w all kinds of diseases in the making
She's my hero! You go girlfriend! I'm so envious of her tools....
how is bacon made?
This lady is really good. Expert cuts.
Toby sent me here... and honestly? I found it pretty interesting! XD
Wherever Toby goes, his audience will follow XD
Incredibly impressive.
Tobuscus army needs their own knives. any suggestions? then toby can sell them alongside his t-shirts and hoodies.
I've only seen someone cut up an already cooked pig, roasted pig, so it's nice to see how a pig is cut up before it's cooked. this is a good idea for my bucket list: cut up a pig by myself.
You sound and act like Scott Rea in the UK, well done girl!.
Is it wrong if I just want to bite a chunk out of that raw meat?
Informative, thank you
very nice video, thanks alot
I love this video, not because of the butchering which is awesomely done, but because it's usually a big burly man doing it but here we have a tiny woman.
At least it's grass fed. Oregon Farms FTW! Thanks @tobuscus.
I flipping watched this whole thing just because Toby commented on it! x)
This person is so lucky to have The Great Lord Toby comment on their video!
If I walked into the kitchen after work and saw this i'd say, dinner is going to be awhile
Of course Toby gets top comment cause he is funny and BOSS
HELLO ONCE AGAIN AUDIENCE!
Hey, you give a good lesson! Thanks
this woman is good, a rare breed!