PRO BUTCHER Cuts Up A Pig Nose To Tail Into Primal Cuts
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- Опубликовано: 19 сен 2019
- Butcher Breaks Down A Hog Into Primal Cuts. Welcome Friends! Welcome to the kitchen, and today I have my friend Jamie who is a butcher, author, educator, and we have a side of hog that we are going to break down / cut up into the primals. In future episode in this series we will cut each of the primals into cuts that you will recognise at the meat counter.
Jamie's Butchering Book: jwaldronbutchers.com/home-but...
Hog Provided by: www.westsidebeef.com/
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...
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Thanks for watching everyone! This is part 1 of a multi-part series; I will link to the other videos as we release them. P.s. _ also big thanks to everyone who tries to share these videos on Reddit... Seems the mods of r/videos don't like me or my videos and take them down anytime they are shared. But thanks for trying!
@@exod4 One of the mods for r/videos, and some of the food / recipe subreddits *just doesn't like me* and have banned all videos from my channel in the subreddits that he/she/they moderates. Pretty petty and childish... but he/she/they is the king/queen/ruler of their little domains.
Glen & Friends Cooking really appreciate your use of gender neutral language. Absolutely love your videos and the knowledge you promote and share, you inspire me with your videos, attitude, and inclusivity. Thank you, Glen!
Now I know what to do with the 30-50 feral hogs that run into my yard
Can't wait to see a half cow on that table Glen XD
YES!
The half pig will need to mooooooove over
Or, for the Thunder Bay folk, half a moose.
How about half an elephant???
I want to see pizza tbh
Not only a professional butcher, but equally professional as a teacher. This was very instructional. I am looking forward to the rest of the process.
i used to race with my crew too. bandsaws and retail cuts. i bowed out after 12 years with all ten fingers, so i call that a success.
That moose story was the most Canadian thing I've ever heard 😂 love this channel, great video
It's like Good Eats only 10000 times more polite! 😊
This really reminds me of my childhood. I grew up an a small farm in northern Germany that my grandparents ran beside their daily work. We also had some cows and one or two pigs at a time. Every once in a while it was slaugter time. Then half the street came to help in the great slaugter fest (Schlachtfest). The pig was shot, hung unto two ladders which they erected in the barn and cut open to let it bleed out. Then the butcher disempoweled it and cut it into pieces and the inspector came with his microscope to look for germs. Afterwards the women assembled in the great kitchen to cook up all the good stuff. (mainly sausages of all variations) It always was a great event that brought all the people together. It is so long ago, I had almost forgotten it. Many thanks for bringing back these memories, guys.
Yay! More butchering advice. Jamie makes it look so easy. This is one of those videos you rewatch as a reference if you ever try it yourself.
so true🤔
I was a butcher for a while here in Ireland. When I first started it was a bit daunting but after I while it didn't bother me. What I also liked was being able to eye up a couple of kg's of meat by eye instead of using scales.
These butchering videos have been some of the most interesting and educational shows I've seen on any cooking show. Looking forward to the rest of the episodes.
Ever since you did the chicken, I was hoping you would do pork.
I would love to see a cow!
Thats awesome and thank you for sharing, I know a lot of people have issues with the idea of meat over the meat itself and I believe being human also means being honest with yourself, that includes being aware and not hiding from the fact that were alpha predators and just because were removed in many ways from our food production and processing it doesn't change who we are and what meat is, this is why all people should experience life in its entirety and see it for themselves even the parts they may not want to see because hiding from reality is not experiencing reality and were here for the experience.
Having been in the industry (USA) for 44 yrs (newly retired) this is exactly how I would do it for my own use lol but having said that the packaging industry in the US breaks the shoulder two ribs in leaving more of the blade on the rib end of the loin! This allows for more profit as the back ribs, boneless loin and bellies (bacon) reap the most profit!
The Mom and Pop butcher shop is all but extinct here and most of the chains no longer even need qualified Butchers as most of the meat is processed elsewhere packaged by machines and low income employees and shipped in as needed!
I'm so glad you left the head removal complete. Everyone should understand where their meat comes from and what it is otherwise you disrespect the life that was taken for your bacon
Very much looking forward to the Prosciutto video.
Ooohhh...hurry hurry, this is FASCINATING!
These videos are very well made, as well as, extremely educational.
Glean could you do a video on salads?
I'm so excited about the breaking down of each section. I've personally butchered large game in my life but that's always a down & dirty reason. Always wanted to know more about cuts. ✌️❤️
I’ve been watching Glen and Friends for a while now but this is the first time I’ve seen a friend besides your wife on the show.
I’m glad to see you aren’t false advertising, there actually are friends on the show! (This was really interesting to watch the butchering process.)
The friends are the viewers :) You're invited in to Glen's kitchen!
I LOVE these!! Keep the butchery videos coming!
Fantastic, I always enjoyed cleaning and butchering my own deer. Looking forward to the follow up videos!
excited to see the next videos in the series!
I'd love to see a slab of beef (like what Rocky punched in Rocky 1) get prepped or mutton. This is super interesting. Keep up the great content.
Love these breakdown videos Glen! Keep em coming!
Great video. Really looking forward to the next few episodes breaking down the primal cuts further.
Glen, you're clearly a perfectionist and I love it. Great work.
I followed Jamies chicken method, his instructions were on point; looks like I now I need a bigger cutting board....
Loving this informative series so far. Thanks Glen & Jamie! 🐔🐷
Thanks Jamie and Glen for the great job 👍
Fantastic episode. Both this and the chicken one. great to see how each cut we buy are made.
Thanks Glen. I really enjoyed that. Can't wait to see the follow ups.
Love this! It is so interesting and I really appreciate that you explained it in such detail. Looking forward to more butchering videos.
awesome break down.well done.
Not gonna lie, this video became a lot easier to watch once you removed the head.
This series seems is really good so far. Jamie is really good at explaining and you two work really well on camera together. In addition the look when Jamie mentioned that the kidney is tasty was great, the "foods I haven't yet explored" reaction was priceless
This is facinating!
This content is golden. Love it!
I love your facial expressions in this. You’re just as excited as me
This is amazing! We always wanted to buy whole animals from the farm, but we don't have enough freezer space 😅
I’m looking forward to the rest of the series!!
Looking forward to seeing what cuts come from this!
Very informative, thank you so much :)
Love the butchering videos! Maybe someday you can do a video on a deer. Venison...yummy.
I have used this video to butcher 4 hogs now and I have thoroughly enjoyed it thanks for the tutorial FYI I also have used the videos to make a cold smoker and bacon videos it's been great fun and wish I had more time for this
Great series..
Great content, cant wait for the next primal video!
I have always wanted to do this. Dad cut meat for over 30 years. I have always thought it would be a neat thing to do... more so now that he bought a fancy chamber vac.
come out to a workshop www.jwaldronbutchers.com
The problem with the slaughterhouses in Ontario being provincailly inspected means that Ontario raised livestock can't get into the main supply chain, so you won't see Ontario beef, pork, chicken, lamb, etc in major grocery store chains. The slaughterhouses would have to be federally inspected by CFIA in order to enter the supply chain. So you have to go to independent shops and stores in order to get Ontario meet.
Richard Cheese how’s that a problem?
@@jimsydub because I can only get new Zealand lamb at the grocery store, and can't get any meat raised in my own province
Richard Cheese where are you located?
@@jimsydub Ottawa
Richard Cheese Muckleston & Brockwells and Around the Block Butcher Shop. Both carry Ontario products.
The wonderful channel has been subscribed. Greetings and appreciation to your beautiful personality and your classy presence
more butcher friend, yes please!
Awesome, Glen! I'd love to see a lamb!
Very interesting and informative and the butcher is very knowledgeable, neat and knows how to sharpen a knife, it's super sharp, you'd be surprised how many use brute force. By the way, he could break that carcass down, into it's primals, in about a minute, neatly. I know, I was a butcher with over twenty years of experience. Great content for your channel 👍
You need to do a beef carcass now.
3:29 That noise >
wow awesome
right on time for boar hunting season
Yess
I am just curious when you’re cutting with the saw I didn’t see you remove any of the bone dust is that something you do? also I work construction so using saws is something I you do on a regular basis. When I was younger I was an old guy who taught me how to cut a piece of wood I know it sounds strange but there are techniques one of those techniques he taught me was to extend my index finger out along the Saw. Doing this enabled you to make a fair more straighter cut and it stops this saw from wiggling left to right making a much nicer cut.
Best practice is to remove the bone dust - but with the technique used here; Cutting the meat with a knife and only using the saw sparingly to cut bone, very little bone dust is transferred to the meat. If you were cutting straight through with the saw, or with a bandsaw; removing bone dust is a much bigger task.
Be aware that we were also not really cutting bone, but cutting with the saw between the bone, again this gives a much different result than cutting with a band saw and splitting bone like they would at a commercial operation.
back in England when i was a kid we used to get pork chops with a piece of the kidney still attached
These videos are great.
I have a question, do boars (male hogs) taste different depending on the season?
I ask this because when I worked at a pizza place our Italian pork sausage would taste different one month out of the year.
I don't think it would be something people would normally notice but since I was a manager product tasting was part of the job. We sold individual slices as well as whole pies.
Maybe that was the month that the regular sausage guy was on vacation and his assistant took over.
Very informative. Too bad they don't have these hanging at Loblaws to just walk up and buy!
Finally!!! Americans are starting to take care about where their produce comes from. American cuisine is amazing with good quality ingredients.
Well... we're not American.
@@GlenAndFriendsCooking oh, Canadian then.
I really hope you do a whole farm series. next beef, then lamb, maybe goat. And cuz you mentioned it you should throw a side of moose on the table.
What happened to Pizza Friday? Love you videos.
Views were dropping, and horrible comments were rising - so I've given it up.
@@GlenAndFriendsCooking Maybe you can bring it back next summer for a month?
What saw are you using? It cuts so smooth.
Kam Lock 20"
Wow, this butcher is so cool! Butcher me senpai, I mean notice me...
meat inspection in canada deems the animal safe for human consumption. inspection is mandatory by the CFIA. Grading denotes quality of meat and determines market price. grading is not mandatory. :)
Any food safety issues doing this outside of a fridge? Did you partially freeze it at all?
No food safety issues doing this outside a fridge at all.
I love your cooking and the fact your from toronto. I don't agree with reddit banning you. You and your wife are cool
What’s the best way to disinfect the porous butcher blocks afterwards?
Wood - needs much less in terms of 'disinfection' than plastic. Wood has been proven time and time again to be the cleanest material for cutting boards in general. Wipe down with a wet cloth, and maybe some salt; then let it dry.
Glen & Friends Cooking Neato, thanks :) 🇨🇦
WOW GLENN keeping it real 😈
Fellow butcher here, my heart bleeds seeing the filet cut in two... is that required when making proscuitto?
I’m confused. We didn’t take any of the filet off with the back leg when we separated it.
@@jimsydub the filet goes about 10 cm deeper in the ham, right? When Glen turned the leg at 8:50 you could clearly see the other part of the filet. I've always been told at butcher school that it was kept in the ham in some countries so it's easier to dry it without flies nesting in there, but I don't know if that's a myth. Anyways I really enjoyed the video and I like seeing how different techniques are used all over the world. I can see your passion by the way you touch the meat and it's nice to watch.
I'm so against the vegan diet, never have I been so compelled to meat than when I went vegan. Evil.
I watch such videos whenever they popup, this Is us and has been for thousands of years.
Thanks for your video. Priceless!!! A skill quickly dying out.
Just how much did they spend for this vid?
half of pig cost like 150$ :)
buying half a pig is probably better value-per-weight than buying the meat separately... And as long as there's a good enough freezer, this could be enough meat for months.
It depends where you buy it from, it can go up to 500$. It’s not a good investment though.
Pete De maybe but killing a animal like a pig is very hard. I once saw the slaughter of a pig in real life and it was the worst thing I have ever seen.
The great thing is, we'll get to see it's best uses, none of it will go to waste, well worth $150
I want to try moose meat, that sounds really cool.
Any difference between breaking down a pig and a deer?
Similar - perhaps minor differences in where some things sit. Jamie would need to give you the full lowdown. Maybe check out his book?
@@GlenAndFriendsCooking Where does one find this book? I didn't see a link in the description.
jwaldronbutchers.com/home-butchering-handbook
Anyone else watching this while quartering there first hog.
The butcher is just hogging up Glen's video
You should try duck prosciutto Glen. Tastes very similar but much quicker/easier
I've had it a few times and I really like it - I even filmed making one, but the week I was set to release it another channel also released a video of making it... so I scrapped mine.
@@GlenAndFriendsCooking Would still be fun to see your take on it if you were to release it alongside/after the new you're making
How much do you pay for half a hog?
Do they pull out the eyeball too? Also do people eat it?
If you eat any processed pork products there's a good chance you've eaten an few yourself
How tall are you?
Hmmmm...... bacon
hmm, beautiful pig!
Sooo wish u had a headcam... awesome vid tho
As we near Halloween i'm waiting for zombie breaks down a human
Lance Thacker “long pig” is very similar to regular pig.
4 minutes in annnnnndd DEMONITIZED . lol.
Please tell me back bacon is in your future!
Next half a brontosaur
Its sad that we've lost touch with our rural roots and the production of our food.
Need to use the overhead cam much more.
There was only one camera - and it was hard juggling operating the camera and cutting up the hog.
@@GlenAndFriendsCooking I understand: one man operation. There are people who could/would help.
Is it weird that I’m a vegetarian, watching this video and enjoying it?
Let's do a moose next
Hasn't this video got demonetized? I mean, this may bee too much for the advertisers.
No it isn't. They just making the final product. Humans been eating and butchering meat for generations. It be fine and if advertisers has a problem with butchers their not real meat eaters
the look on his face when butcher talks about cooking kidneys...
lol- sry, but that`s just noob level.- same story here in germany, people forgot about the tastyness of this allegedly sub-par meat..
I'll never forget the first time I cut the head off a moose. Its a weird feeling
I misread that as dog
😎✌🖖👌👍
I hope you will consider making some millionaires bacon.