How To Butcher A Pig.(The Ultimate Pig Butchery Video).

[Music] today we are going to be cutting up this fantastic pig now this is an orchard pig as you can see one of the best you can get I mean I chose this myself on my place of work which is there what's the wholesale meats you know we sell to the trade and in my 25 years of butchery this is the best pork I have ever seen and I'm not just saying that it is fantastic stuff I'll just sure we got this is half a pig weighs 34 kilos and you see if you look up the legs here this is a female pig nice and clean you know always makes the best bacon and to me the best pork so what I'm going to do that first of all we're going to break this down into prime also gonna take the legs off take them going off and take the shoulder and then we're going to show you how we process it and get all the cuts first thing we're gonna do is gonna cut it into primals for primers on this pig fantastic thing and like I said joking apart some of the best pork I've ever cuz it's gonna take your shoulders off you'll see why this is amazing stuff they were fat nice clean meat that's the shoulders took off you have a look at that fantastic looking pork look at the color it up you don't get that in the supermarket lovely fats on there now there's two ways to cut the leg you can leave it long with the chomp on so you can see where it comes out on that Bend next joint you can go through there but I'm gonna do it short so I'm gonna roll this now a lot of butchers they'll cut it on an angle that hates bone there and the tail which is the back passage through there on an angle but I like to keep mine nice and square so I'm just going to go down like that and a sore throat that's you leave me a nice square leg to roll I mean the law puts up there might be going oh what's he doing but you know I know what I'm doing that's primal the take off there's a kidney as this belly and what you do with your belly want to take it right in post to the jump I mean this is set beautiful it really is a pleasure to witness such good stuff I'll make some great bacon as your belly I knew you wouldn't want a couple of them shops for their tea so that's this in the primal zone as you can see got our belly got a loom got a leg and we got off for that off shoulder now it's time to break it down when the real work begins so first of all then we're going to start with the belly my favorite cut the cheaper cuts as you can see this flare fattier just gently going to go through it this is the stuff star cooter II shock you tears love pure flare fats great sausages salami making your own large we are pushed to probably the better piece of fat now you're left with this like I said my favorite cut just eat one it's going to nip that bone off there my all-time favorite cut you count 1 2 3 4 5 6 I'm gonna go between fifth and sixth I'm going to cut that that it's Hal of a roasting joint fantastic that is and with the rest I'm just going to cut through some nice chunky belly slices so in between the bones great done slowly in the oven I love it just with bread and butter fantastic continue slicing those bellies off and then anybody who makes sausage will know that this is some of the finest meat to go into there you know it's got a good ratio of fat to lean so you'd use a shoulder meat with some belly meat so I should cut another couple of slices and I should use that end about there and make some nice sausages which I'll be showing you to do a bit later on in another video got those lovely lemon slices how many we got give it 12 I'm going to put that in sausage as you can see I was explaining there's five layers to the belly as you can see it's fat as to meet the muscle fat muscle and another muscle five different flavors five different textures with fantastic in sausage so I should trim it up later actually why not I love the stuff take another one off and that will go into the trim pile the sausage so next time we're going to work on this fantastic loin now the first thing that I do some of the trim is fat away cuz in here you've got your tenderloin which is your equivalents to your Phillips steak so you know this could be cooked real quick just following the bones down keep my knife up close to those bones this is so easy to take out just take your time this is the muscle that does the lease work and you can cook it real quick some more lovely fat there go in the sausage and get some good sausage off this beauty you have turn the line we're going to do so I'm going to cut this chump off so we can get some steaks so the bend the next joint get my knife in straight through be a lovely little joint now we've got our loin then as our loin end now normally you would just cut through these get a chopper I'm gonna chop it not only plastic board chops by that but I'm going to do something a little bit different I'm going to shine it so we're gonna take that backbone out and then we just left with that lovely I have meat and just the rib bone but to do that first if I can show you you look here these are all the rib bones and where they end I'm just going to cut right down take that loin end off now it's basically the loin and if you left you fill it in it would be like your t-bones but what I'm going to do some nice shops so I'm going to shine it so we just go through the bone gentle you can hear it change pitch we should be all the way through with our knife just going to gently bone this out and then that allows us to cut nice thick pork chops that rip bone it stunning nice and thick if you don't have a chop have a shot how nice they look see what I mean by the quality so we're on to this loin end what I'm going to do just gonna bone out and I'm going to cut some nice thick boneless loin steaks just nip through these just eat that get one of them in the plan between two pieces of bread on Doug lovely layer of fat you know you haven't got a week the fat but you need it there to cook it you know and this is good fat this is you know a decent Pig an orchard pig does exactly what it says on the tin it's quality and there's our Lloyd steaks completely boneless so you see then I burn the sirloin steaks my lovely loin shops which I've chimed took the backbone off just on the rib and then for this chump I mean you leave it on the bone this is the equivalent of a rump steak if it was on a cow so you know this could be cooked fast just nip the bone out nice and clean your left as you can see that would make a lovely joins but you get some lovely steaks off this not too thick so you can do them quick and that better trim in the sausage there's me for jump steaks so all that from that knowing it doesn't look a lot when it's in the piece but if you weigh that up two four six eight nine 10 11 12 13 bonus steaks that lovely finish tenderloin 2 4 6 8 10 12 13 pork chops now it's onto this magnificent thing this leg of pork first thing I do you know take the trot off see that bend [Music] just saw it straight through now I'm going to take my ha car because I do like a roasted hock I mean you can leave it in and bone it but that slowly roasted in the oven it's equivalent of like a ham hock it's a fantastic joint for to do it slow crackle it up stunning stunning joint just trim it up a bit it'll all go into trim I'll show you what we have left actually after and you see the size of it and what's left just take that meat off around the heat bone on forever role in these at work so it is hard to get the angles when you're on this camera I mean I wanted to do this outside so it was raining just find a look so I've nipped that H bone out trim that up I'll go to sausage next you want to take the femur out years ago we used to roll these with the femur in so you'd have a Nega port joint on the bone because this is a big leg and you know the joints are big I'm going to do something a little bit different I'm going to cut down there and I am going to take out by seaming it what would be the thick flank and it's a hell of a piece of meat you could tie it up separately for a joint but I'm gonna get some more steaks out of this one let's make it go further dancing around the camera now I'm going to do skinless steaks right let's take this beam round and then we can roll what is pretty much the top side and the silver side left gets smaller more manageable joints it's easy when you know how to take a bit of that sinew out the middle and what we will do is with stall that and we'll roll it onto that flank as you can see it's a lovely solid piece of meat so we just get some nice medallions out of that we can trim them up in a minute you know cookies as you would a steak pan fry them in the oven it would be fantastic there we have my lovely steaks trim them bits off into the sausage pile so as you can see them my leg ready for rolling we'll come back to that I'm going to get that in the fridge for a bit get it back on chill there's a lovely hock and the bits of trim right let's do the shoulder right now we come to this awesome bit this is the whole shoulder as you can see now much prized by the sausage makers cuz it's got a fantastic ratio of fat to lean just the right ratio you want mixed with a little bit of belly to make the ultimate sausage I'm going to do now I'm going to take this hock off identity' bone out put any sausage like I said I do like these roasted trying to work around the camera and off just like now several things we can do with this you can saw down there and then you shoot that out and you're left with the spare rib drops but one of my favorite parts of this is the actual spare rib roast spare rib roast excuse my knife there I'm going to cut in a straight line from that neck just through those ribs and we're going to hopefully come on to the joints so we got joined to the ball joint then you have your hand the pork and there's my spare rib that I am gonna roll now this I'm gonna get some diced pork off this make some nice Somerset cider pork slowly stewed Allison cider some apples and then the rest I'm going to put into my sausage I'm going to make a nice battered sausage up some traditional English sausage so look out for that in a future video but you know I want a good amount of meat for my sausage you know about seven pounds three and a half kilos so you know it's going to take most of this I might make a double batch with that as that stands and the pork fantastic cook loads of meat on it do it slow you know it's almost like pulled pork fantastic but we'll come back to that let's get on with my spare rib roast no just gonna take burn out it really is difficult doing it on the camera because they're not making excuses it's getting the angles but I'm going to show you at the end what we've got left all the bones and all the trim and you'll be surprised you know they say you can use every part of the pig bar the squeal I mean all these bones into stock Shoom down I should trim that up another we'll just take out this blade bone if you've seen my other videos my lamb one you know this is a tricky looking bone it's a kind of thing they'd have made a weapon with years ago just wanna show you on the camera are we get right up tight onto the bone so I shall continue boning this so there's the bone come out as you can see odd shape your left I mean just look at that bark of fat in fact I know this is sacrilege I'm gonna pinch of it up for me sausage this is prime back fat if you have a look it's almost like cream it's beautiful stuff now this joins this is someone else I mean I know I'm doing a whole pig ear but a choice between shoulder spare rib roast and leg no competition it's this every time and that's purely because the amount of fat to lean and it all melts down just go square it off make fantastic roast in joints just score it nicely together crackling really really is a pleasure to butcher such a fantastic meat like I said from my place of work Wooster wholesale meats in Worcester England really is the best port going so I'm just going to tie that up just put a few spin around this to show ya and I shall cut a few joints whenever a lot of people ask me how I do the knot I must get round to doing a video someday but I can't give all my secrets away can i I'll you out there going here you can so I shall continue to tie this there's last few strings almost professionally almost and when the pork set this well you have no trouble with it getting misshaped now if your porks not set fluffy fluffy you know you can't tie it because you put a knot somewhere say there and all the meat shifts and muscle this is just absolutely perfect I'll show you why I like this joint so much like I said you know you haven't got to eat the fat but I need it to cook it you know you could cut it off but you need to cook it you have that fat just have a look now three decent-sized joints out of this now you have this beautiful beautiful rolled spare rib joints I missed my wooden block I had a proper wooden block and like an idiot I gave it away for next to nothing and this really isn't it's good to cut meat on there's any butchers supplier out there I want me to big up a block send me a wooden block I'd be a best friend right this under pour is a fantastic joint when I was doing my apprenticeship and you'd have your dangler at the end of the week your dangler you meet allowance they'd all be taking home there you know rolled legs or whatever and I take this yeah it's hard to car but you get so much me and this was pence a pound when I first started but like I said most of this is going into sausage so we doing pretty much a /ja beer just breaking it down gonna die stab it but I'll just cut the half there now if he was to square that up score that tie it you've got a lovely joint but as it is that's gonna be diced and this just going to trim out bone out because I want to make some sausage I've got some back fat in the freezer make a lovely mix I've got the trimmings of that belly you know it's prime prime sausage meat so I'm just gonna throw this out trim it out and I'm gonna get some diced off that lovely muscle they're starting to build for my sausage or nice and trimmed a nice mixture of fat and lean it's gonna work on this muscle what we're gonna do and they've just break it down and a couple of pounds of nice lean dice pork for a casserole and you know we've been a butcher now you know for over 25 years I have never been out of work is such a noble trade but it's a dying tree you know kids I'm not interested in it you know you've got a discount the supermarket butchers they don't know what they're doing they definitely don't have products as good as this I mean that's the colour of pork some of that stuff at the supermarket it's absolute rubbish and I know because I've worked in one before but like I said it's a dining art you know it's a hard job it's a physical job early start on your feet all day but it's a fantastic trade to learn so if any of you get a chance you know take it up and trust me we've always got a wheat you can only get a machine to bone certain parts you will always need a guy to stand there with his knife and the truth you'll never be out of work anyhow it's enough for that so just quickly dice it through be a valuable fat from this skin I slide your knife underneath nice and clean let's finish this leg as you can remember I took off the thick flank and the reason I do that is because if you were to roll it whole I think to my mind yeah you get a nice big joint but if there's only a few a year you know it's only gonna be about that thick it's not going to roast very well so what I tend to do I split mine into basically what would be you seal the side or your outside round and your top side well your inside round then what you can do is trim this up nice and I'll show you what I mean you know a lot of butchers up there going what the hell you doing dude but it makes sense you know there's no good if it's just two of you having you know rolled leg it would be as thin as a steak well this way you can get a nice sized joint and it's you know I've got a bit of integrity so I'm just going to score that and it might start looking like a joint you tie that up now you cut that into three if you want or two you've got a lovely joints and the same with this top side just trim it out so lovely lovely joints what we gonna do put a few strings around it and cut it so I'll just tie these then this can add to my ever boarding in sausage pile a string now that you'll see what I mean now I can get three lovely manageable joints this still of those big old rounds and then these fantastic these really are truly beautiful mini little roses enjoyed so not as small as you think no ideal for two people these three or four people but these fantastic that you know would be a corner of topside fantastic joint roast it slice it you get so then you have my half pig and then what its glory how many cuts can you name rink cloaks let's have a look so we got 1 2 3 4 5 6 7 8 9 10 11 steaks I'm lovely flair fat 2 4 6 8 10 belly slices I've given a couple away already to my folks my favorite roasting belly joints we got our lovely loin chops our boneless loin steaks my favorite shoulder joints rolled spare rib three of those five of those leg joints bring it over here we got my lovely pile of sausage meat I can't wait to make some sausage with this we've got my diced pork fantastic hock roaster trotters tenderloin I've given a few chops of my folks the kidneys but that folks is how to butcher a pig now hands up if you can remember and whilst I said it wait at the start fair play cheer I had 5 kilos of waste and that's bones you know and a little bit of sinew and a bit of skin but you know that won't go to waste you know the Asian community they boil up those bones for a base stock for their dishes you know you could do the same nothing is wasted hope you enjoyed that one magnificent beast some say the finest and I think you'll agree it really is I hope you've enjoyed watching this just like to say a big shout out of side the gaffer Worcester wholesale meats you know let me choose this fantastic pick thanks for watching hope you enjoyed it take care [Music] you

Channel: Scott Rea

Views: 5,166,397

Keywords: HOW TO BUTCHER A PIG, PIG BUTCHERY, BUTCHERING A PIG, HOW TO BUTCHER A PIG AT HOME, THESCOTTREAPROJECT, BUTCHER A PIG, HOG BUTCHERY, HOW TO PREPARE A PIG, COOKING ROAST PORK, PORK, PORK MEAT, Butcher (Occupation), HOT TO BUTCHER A PIG HEAD TO TALE, WHOLE PIG BUTCHERING, BUTCHERING A WHOLE HOG, CUT PORK, CUTS OF PORK, WHOLE SIDE OF PORK, HOW TO CUT PORK, HOW TO CUT PORK MEAT, SCOTT REA, PORK CUTS, SIDE OF PORK, PIG, HOW TO COOK PORK

Id: aXPmxWEXrRU

Length: 28min 23sec (1703 seconds)

Published: Sat Apr 26 2014