This is the best pork shoulder de-boning video I have ever seen! You talk about the curves and the wonkies of cutting around that dreaded bone. And then you switch angles and do it all over again. Job well done! I wish all TH-cam videos were like this.
Wow, what a compliment! Thank you so much! I'm so glad you found a valuable resource here! I'm hoping this video lives to be an encouragement to people that with a little practice that wonky bone cannot defeat you 😄 - Hannah
Thank you so much for this video. I am the only one in my household that eats pork. The shoulder is the best cut in my opinion, but I hate cooking a 4 lbs roast after cutting the steaks. You are the first butcher to tell me that I can cut the bone out and just make what I want to make with the rest of the shoulder. Thank you again!
That's so awesome! I'm so glad our video found you and you found us! I wish you luck on boning out your pork shoulders in the future and am excited for any and all new ways you will be able to enjoy your beloved pork :-) Thank you so much for watching and commenting!!
Your video was so helpful! I decided to get a large shoulder and try to cut it myself to save money. Super informative and I just deboned my first Butt 😂🤔 On to the cuts and food saver. Thanks so much! You're a good teacher
@@jnonella Heck yea! That’s amazing!! How does it feel to be on the other side of this accomplishment?! We’re so excited this video has been valuable for you, thank you so much for the compliments! We’re super excited for your tummy and your wallet :-))) And we love that the humor associated with this piece of meat is just an added bonus 😂😂
FYI. Thank You Mi Corazón for the lessons! I´m definitely cooking ¨Boston Butt¨ this coming Christmas 2023 in Colombia. Roast Turkey in November and Boston Butty in December. I definitely need to get my sharp tools in order and ready! Gracias Amor. Respectfully, US Veteran overseas.
You’re welcome! That plan sounds like a winner to me. We wish you luck and deliciousness on your upcoming holiday meals! Thank YOU so much for your service! My dad is also a veteran :-) Happy Veteran’s Day!
@@TheBartenderAndTheButcher Thank You Mi Corazón. My sincerest gratitude and appreciation of Service to your Loving Father -- he´s one lucky warrior to have a precious daughter as you. Our darling Father was also a Vet and no longer with US. I personally served active duty in the Air Force for 25 years and it was a wonderful journey and experience to say the least. I look forward to your next cooking lessons and home skills with much anticipation. Happy Thanksgiving, Merry Christmas 2023 and Happy New Year 2024, Mi Corazón.
Grilled pork steak is great. I just finished grilling 5 pounds of pork steak. I usually cut them a bit thinner, maybe the thickness of my pinkie finger. With the right seasoning, pork steaks are right up there with a good beef ribeye steak.
LOVE your presentation style -- very natural, great pacing, clear and easy to follow. LOVE your attitude -- makes me feel like I can do it even though I have never tried before. Please make more videos!!! THANK YOU!
Thank you so much for the encouraging feedback! I'm truly touched and grateful that I could inspire that kind of confidence. I really hope you give breaking down a pork shoulder a try! - Hannah
I’m so glad I could offer you new ideas! Good luck in your new pork shoulder adventures! Don’t hesitate to ask if you have any questions going forward :-)
You really need to try pork steaks then because they are awesome but it seems no one other than missourians and a few spots I've been in Texas even know what they are lol
@@TheBartenderAndTheButcher thanks for spreading the word lol it seems very few folks know what they are so I made sure to introduce them to all my military friends lol
WOW what perfect timing! Thank you so much for watching! We'd love to know how your shoulder adventure goes 😄 Sidebar: Thank you! Gotta rep my fav local brewery 😎 - Hannah
I love making pork steaks out of this cut, it definitely seems like thats a missouri thing but yall need to try it and another piece of advice is having the propper knife for this i recommend either the victorinox deboning knife which is what ole girl is using or if you prefer to buy american dexter knives are great, they both are pretty much thr same shape and cost so doesnt matter i have both
We didn't know that pork steaks are a Missouri thing! Cool! They definitely aren't as popular around here, but they deserve to be! Thank you for watching and for the knife recs :-)
@@TheBartenderAndTheButcher I didn't know either until I joined the military and realized no where else that I have been sold them except for 2 places I've been in Texas and one in Tennessee close to the border so I used to buy a whole pork butt and cut them myself for everyone, honestly one of the best parts of being in the military was getting to eat food from all over the place lol found my liking for Mexican, Korean and anything jerked
Best video (and there are many) on this topic that I've seen. Just bought 3 butts at expired meat (my term for AT the sell buy date) prices. Still in the cryo pack, so I felt I had time to search for a good video on how to turn it into country ribs for sauerkraut and something to smoke for pulled pork. I don't need to look any further. When I bought the meat, I didn't even realize that those were the typical uses for it. I thought I was doing a "poor man's" alternative to the real thing that may or may not work, but it was cheap enough to take a chance on. LOL I want to point out that you have very good instructional skills that must be intuitive. You seem too young to have gained the teaching part of your skills already, if they weren't natural. Great job and thanks for making such worthwhile content!
Wow! Thank you so much, what a compliment! We definitely love a good bang for our buck so that’s awesome you could nab a few pork butts at a discount! And I’m so glad I could explain in a way you can follow and enjoy! I have a bit of teaching experience in the broad sense of the term and have helped train a handful of meat cutter apprentices. It wasn’t too long ago that I was learning all of this, so I strive to instruct in a way that I would’ve been able to understand back when I knew absolutely nothing about meat cutting. Plus I myself had some great teachers that I try to channel lolol. Happy cutting and thank you so much for watching!
very informative and helpful AND entertaining...So fun. Thank you! Now that we have steaks, country style ribs, roasts...Would LOVE to hear about how The Bartender and The Butcher enjoy cooking them! Keep it up...Subscribed, liked and commented :) Cheers.
Thank you so much for your kind and encouraging words!! Welcome to the channel :-))) We definitely have some ideas in the works for more cooking content. Thank you for expressing interest in that! Cheers to you!
I"m trying to find ways to stretch the dollar nowadays and buying cheaper cuts of meat, but I don't want a freezer full of "low and slow" cuts, so this is incredibly helpful, thank you. A tad intimidating, but I'm ready to dive in this weekend and butcher a pork shoulder!
That's so exciting!! You've got this!! We totally understand wanting a freezer full of variety. If you haven't perused any of our other videos yet we have quite a few that can give you more ideas for adding diversity to your freezer stock up :-))
BBQ pork steaks St.Louis style. Using natural hardwood, not briquettes, Sear the steaks over hot coals until they have a slight char. Then slather them with your favorite BBQ sauce and let the fire caramelize them a little. Repeat this process two or three times, then cook them a little more on indirect heat. Next put them in a pot on the grll with a small amount of mixed beer and BBQ sauce, close the lid and let them finish for about thirty minutes or so. When you take them out they will be fall off the bone delicious, guaranteed.
I just bought a shoulder and watched a few videos on how to cut it up. This one is the best. A cute girl that knows how to cut meat. Doesn’t get any better.
During the Civil War, when the butchers would cut up meat to send to the soldiers out in the field, whenever they butchered a hog, they would take the less favorable pieces of meat to send to the man in the field. This included the shoulder, To transport this meat to the soldiers in the field during the Civil War again, they put them in barrels. The barrels were called, but that pork butt.
I’m so sorry if this response is overly wordy! My answer is geared toward if you’re just starting your knife “collection,” but if you are looking for a set or individual knives for a more specific purpose please let me know and I will do my best to point you in a good direction! (I linked some sets at the end of this comment) I don’t have much experience with buying/picking out knife sets. I am more likely to look for specific individual knives. Overall, the knives I recommend to start with if you’re starting from scratch are a Chef’s knife, a paring knife, and a honing steel to keep your blades straight. Besides my meat cutting knives, these are the types that I use the most in my everyday cooking/food prep. My favorite/most used brands are: - Victorinox (the brand of my meat cutting knives, I’ll link them here) 10 in Butcher Knife: a.co/d/gZnyWvc 6 in curved boning knife: a.co/d/c92IzRN - Mercer (the knives that I used throughout and still use beyond Culinary School) - Calphalon (I only have a small chef’s knife and a paring knife from Calphalon but I use both of them a lot and they’ve held up great!) In saying that I took a look at each of these brands and here are a few sets I’d suggest: - Victorinox: www.victorinox.com/us/en/Products/Cutlery/Knife-Blocks-Sets/Swiss-Classic-Kitchen-Set-5-pieces/p/6.7133.5G - Mercer: a.co/d/ckble7c - Calphalon: www.calphalon.com/cutlery/classic-self-sharpening-6-piece-cutlery-set/SAP_1924554.html (great general use knives in this one plus shears which are 100% a necessity for me in the kitchen! I’m a fan of the magnetic wall knife holder over a knife block but all of these sets come in blocks) Oh and this is the honing steel I’ve had for years and really love: a.co/d/hgZ5pRY
So "pork shoulder" can be used to describe two different cuts (absolutely annoying and confusing!) The upper part of the shoulder is the "pork butt/boston butt" while the lower part of the shoulder is the Picnic. When you're shopping keep an eye out for the defining "Picnic" or "butt" on the label. Another way to tell them apart is that the picnic is the "shoulder arm" one, it is the one with part of the leg attached while the pork shoulder "butt" is rectangular in shape. The only time this isn't the case is if you're dealing with a boneless picnic roast and those will often be tied into an ovular shape. Also, picnics generally still have the skin on them, while pork butts do not. And, pork butts have more fat and marbling while picnics have leaner meat. Does this help? Let me know if you need a different or more extensive explanation :-) And as far as the neck goes I'm only familiar with pork neckbones where pretty much all of the meat has been removed and the bones are sliced up to mainly be used in soups/stews/braises, so if there is an option to buy the neck with the meat still on it I have not come across those. We do have a short that gives a visual of the butt vs. the picnic on a diagram of a pig that I'll link here and maybe that can also help clarify: th-cam.com/users/shortsiWD4-XKO-5Q
@@TheBartenderAndTheButcher thank you I had a suspicion, that because the pork meat has such widespread succes between millions of custumers it ended having as many names as clans, later standarization reduced the total..In my country you get the traditional argentine cut and in many markets you buy meat and bones together.
@@julianchoque7402 Yes! "Standardization" of what cuts are called didn't simplify things in the way I think it was intended to😂 and still confuses me regularly. I love to learn any and all names people refer to cuts of meat as and how the cuts differ depending on where you are. Thank you so much for sharing new information with me! I'm definitely going to be looking into the traditional argentine cut! I am now super intrigued!
@@TheBartenderAndTheButcher Lets no forget the marketing angle, callin something "butt" makes everibody think ' I'd love to bite that' ....some sofistication is found....
I'm sorry if the changing of angles was distracting for you, but seeing the process from multiple angles worked best when I was learning how to do this, so I wanted to offer the same thing in video form. And many others have expressed how seeing it from various angles is helpful. I'm sure you can find single angle breakdowns elsewhere on TH-cam 👍
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![[#2024MAMA] G-DRAGON - 무제(Untitled, 2014)+POWER+HOME SWEET HOME+뱅뱅뱅+FANTASTIC BABY | Mnet 241123 방송](http://i.ytimg.com/vi/Ox29z5Nf1Uk/mqdefault.jpg)
This is the best pork shoulder de-boning video I have ever seen! You talk about the curves and the wonkies of cutting around that dreaded bone. And then you switch angles and do it all over again. Job well done! I wish all TH-cam videos were like this.
Wow, what a compliment! Thank you so much! I'm so glad you found a valuable resource here! I'm hoping this video lives to be an encouragement to people that with a little practice that wonky bone cannot defeat you 😄
- Hannah
Thank you so much for this video. I am the only one in my household that eats pork. The shoulder is the best cut in my opinion, but I hate cooking a 4 lbs roast after cutting the steaks. You are the first butcher to tell me that I can cut the bone out and just make what I want to make with the rest of the shoulder. Thank you again!
That's so awesome! I'm so glad our video found you and you found us! I wish you luck on boning out your pork shoulders in the future and am excited for any and all new ways you will be able to enjoy your beloved pork :-) Thank you so much for watching and commenting!!
Your video was so helpful! I decided to get a large shoulder and try to cut it myself to save money. Super informative and I just deboned my first Butt 😂🤔 On to the cuts and food saver. Thanks so much! You're a good teacher
@@jnonella Heck yea! That’s amazing!! How does it feel to be on the other side of this accomplishment?! We’re so excited this video has been valuable for you, thank you so much for the compliments! We’re super excited for your tummy and your wallet :-))) And we love that the humor associated with this piece of meat is just an added bonus 😂😂
FYI. Thank You Mi Corazón for the lessons! I´m definitely cooking ¨Boston Butt¨ this coming Christmas 2023 in Colombia. Roast Turkey in November and Boston Butty in December. I definitely need to get my sharp tools in order and ready! Gracias Amor. Respectfully, US Veteran overseas.
You’re welcome! That plan sounds like a winner to me. We wish you luck and deliciousness on your upcoming holiday meals! Thank YOU so much for your service! My dad is also a veteran :-) Happy Veteran’s Day!
@@TheBartenderAndTheButcher Thank You Mi Corazón. My sincerest gratitude and appreciation of Service to your Loving Father -- he´s one lucky warrior to have a precious daughter as you. Our darling Father was also a Vet and no longer with US. I personally served active duty in the Air Force for 25 years and it was a wonderful journey and experience to say the least. I look forward to your next cooking lessons and home skills with much anticipation. Happy Thanksgiving, Merry Christmas 2023 and Happy New Year 2024, Mi Corazón.
Grilled pork steak is great. I just finished grilling 5 pounds of pork steak. I usually cut them a bit thinner, maybe the thickness of my pinkie finger. With the right seasoning, pork steaks are right up there with a good beef ribeye steak.
LOVE your presentation style -- very natural, great pacing, clear and easy to follow. LOVE your attitude -- makes me feel like I can do it even though I have never tried before. Please make more videos!!! THANK YOU!
Thank you so much for the encouraging feedback! I'm truly touched and grateful that I could inspire that kind of confidence. I really hope you give breaking down a pork shoulder a try!
- Hannah
I could rewatch the deboning process like 9 times how satisfying😂😂
We're so glad you find it as satisfying as we do! 🤩
- Hannah
I've always just made pulled pork from pork shoulder. Thanks for teaching me so many more options!
I’m so glad I could offer you new ideas! Good luck in your new pork shoulder adventures! Don’t hesitate to ask if you have any questions going forward :-)
You really need to try pork steaks then because they are awesome but it seems no one other than missourians and a few spots I've been in Texas even know what they are lol
@missourimongoose8858 we absolutely agree with the greatness that are pork steaks! :-))
@@TheBartenderAndTheButcher thanks for spreading the word lol it seems very few folks know what they are so I made sure to introduce them to all my military friends lol
@missourimongoose8858 you are doing the Lord’s work! 😂👍🏼👍🏼
What a great tutorial! Thank you so much!
We’re so glad you enjoyed!!!
Great video! I'll be breaking down a shoulder later this week!!! Keep up the great content.
Sidebar: awesome shirt!!!!!
WOW what perfect timing! Thank you so much for watching! We'd love to know how your shoulder adventure goes 😄
Sidebar: Thank you! Gotta rep my fav local brewery 😎
- Hannah
I love making pork steaks out of this cut, it definitely seems like thats a missouri thing but yall need to try it and another piece of advice is having the propper knife for this i recommend either the victorinox deboning knife which is what ole girl is using or if you prefer to buy american dexter knives are great, they both are pretty much thr same shape and cost so doesnt matter i have both
We didn't know that pork steaks are a Missouri thing! Cool! They definitely aren't as popular around here, but they deserve to be! Thank you for watching and for the knife recs :-)
@@TheBartenderAndTheButcher I didn't know either until I joined the military and realized no where else that I have been sold them except for 2 places I've been in Texas and one in Tennessee close to the border so I used to buy a whole pork butt and cut them myself for everyone, honestly one of the best parts of being in the military was getting to eat food from all over the place lol found my liking for Mexican, Korean and anything jerked
@@missourimongoose8858 That's all super awesome! Thank you so much for your service and we're so glad you enjoyed the video!
Congratulation guys ! 🎉❤ 6k views! Woohooo! 🔥
🥹🥹 Thank you so much!!! Our minds are blown at this insane feat oh my gosh!! 🤯😭
Best video (and there are many) on this topic that I've seen. Just bought 3 butts at expired meat (my term for AT the sell buy date) prices. Still in the cryo pack, so I felt I had time to search for a good video on how to turn it into country ribs for sauerkraut and something to smoke for pulled pork. I don't need to look any further. When I bought the meat, I didn't even realize that those were the typical uses for it. I thought I was doing a "poor man's" alternative to the real thing that may or may not work, but it was cheap enough to take a chance on. LOL
I want to point out that you have very good instructional skills that must be intuitive. You seem too young to have gained the teaching part of your skills already, if they weren't natural. Great job and thanks for making such worthwhile content!
Wow! Thank you so much, what a compliment! We definitely love a good bang for our buck so that’s awesome you could nab a few pork butts at a discount! And I’m so glad I could explain in a way you can follow and enjoy! I have a bit of teaching experience in the broad sense of the term and have helped train a handful of meat cutter apprentices. It wasn’t too long ago that I was learning all of this, so I strive to instruct in a way that I would’ve been able to understand back when I knew absolutely nothing about meat cutting. Plus I myself had some great teachers that I try to channel lolol. Happy cutting and thank you so much for watching!
I have to agree with many of the other comments. This was great.
Thank you!! So happy you enjoyed it!
Thanks for showing these different cuts. All I ever hear is pulled pork so it's great to have other things to do with a pork butt.
You're so welcome! We're so glad you found this video and that it has helped you open a new door full of options :-) Thank you so much for watching!
very informative and helpful AND entertaining...So fun. Thank you! Now that we have steaks, country style ribs, roasts...Would LOVE to hear about how The Bartender and The Butcher enjoy cooking them! Keep it up...Subscribed, liked and commented :) Cheers.
Thank you so much for your kind and encouraging words!! Welcome to the channel :-))) We definitely have some ideas in the works for more cooking content. Thank you for expressing interest in that! Cheers to you!
I"m trying to find ways to stretch the dollar nowadays and buying cheaper cuts of meat, but I don't want a freezer full of "low and slow" cuts, so this is incredibly helpful, thank you. A tad intimidating, but I'm ready to dive in this weekend and butcher a pork shoulder!
That's so exciting!! You've got this!! We totally understand wanting a freezer full of variety. If you haven't perused any of our other videos yet we have quite a few that can give you more ideas for adding diversity to your freezer stock up :-))
Thank you. I really enjoyed the video. I look forward to trying the technique.
Thank YOU for watching! We're excited for you to try our the technique!
- Hannah
Informative.
Thank you!!
BBQ pork steaks St.Louis style. Using natural hardwood, not briquettes, Sear the steaks over hot coals until they have a slight char. Then slather them with your favorite BBQ sauce and let the fire caramelize them a little. Repeat this process two or three times, then cook them a little more on indirect heat. Next put them in a pot on the grll with a small amount of mixed beer and BBQ sauce, close the lid and let them finish for about thirty minutes or so. When you take them out they will be fall off the bone delicious, guaranteed.
🗃Will be filing this one away for later; thank you so much for sharing your wisdom!!
I just bought a shoulder and watched a few videos on how to cut it up. This one is the best. A cute girl that knows how to cut meat. Doesn’t get any better.
Thank you! I hope our video proves helpful in your pork shoulder preparation!
if you remove that bone you can make buckboard bacon, also the copa muscle is there to make capicola.
Buckboard bacon??!! I am intrigued! Thank you for the recommendations :-)
During the Civil War, when the butchers would cut up meat to send to the soldiers out in the field, whenever they butchered a hog, they would take the less favorable pieces of meat to send to the man in the field. This included the shoulder,
To transport this meat to the soldiers in the field during the Civil War again, they put them in barrels. The barrels were called, but that pork butt.
Bless you for coming through with the history! Super interesting lore!!
And all in a mere of 19' ?
I'd say give it a bit of practice and take away explaining anything to a camera 😂 and you could definitely do this in less than 19 minutes!
What knife set do you recommend?
I’m so sorry if this response is overly wordy! My answer is geared toward if you’re just starting your knife “collection,” but if you are looking for a set or individual knives for a more specific purpose please let me know and I will do my best to point you in a good direction! (I linked some sets at the end of this comment)
I don’t have much experience with buying/picking out knife sets. I am more likely to look for specific individual knives. Overall, the knives I recommend to start with if you’re starting from scratch are a Chef’s knife, a paring knife, and a honing steel to keep your blades straight. Besides my meat cutting knives, these are the types that I use the most in my everyday cooking/food prep.
My favorite/most used brands are:
- Victorinox (the brand of my meat cutting knives, I’ll link them here)
10 in Butcher Knife: a.co/d/gZnyWvc
6 in curved boning knife: a.co/d/c92IzRN
- Mercer (the knives that I used throughout and still use beyond Culinary School)
- Calphalon (I only have a small chef’s knife and a paring knife from Calphalon but I use both of them a lot and they’ve held up great!)
In saying that I took a look at each of these brands and here are a few sets I’d suggest:
- Victorinox: www.victorinox.com/us/en/Products/Cutlery/Knife-Blocks-Sets/Swiss-Classic-Kitchen-Set-5-pieces/p/6.7133.5G
- Mercer: a.co/d/ckble7c
- Calphalon: www.calphalon.com/cutlery/classic-self-sharpening-6-piece-cutlery-set/SAP_1924554.html (great general use knives in this one plus shears which are 100% a necessity for me in the kitchen! I’m a fan of the magnetic wall knife holder over a knife block but all of these sets come in blocks)
Oh and this is the honing steel I’ve had for years and really love: a.co/d/hgZ5pRY
You can also call it a bone in prok chuck roast just saying 😎..
That makes so much sense!!
In Spanish We call it PALETA DE CERDO.
Thank you for adding to the list of names! This one is definitely new to me and I really appreciate you sharing the knowledge :-)
do you ever take the lymph gland out rather than eat it?
I actually don't. Is that something you'd recommend?
I try to take it out. The vast majority in the grinding and cooking process I don't think are removed. Just personal preference for us home cooks---
@@johnmcdowell4634 Oh interesting! I'll have to look into that and give it a try myself. Thank you for the info :-)
I dont understand the difference between a pork butt or shoulder and the shoulder arm, are those equal? What about the neck?
So "pork shoulder" can be used to describe two different cuts (absolutely annoying and confusing!) The upper part of the shoulder is the "pork butt/boston butt" while the lower part of the shoulder is the Picnic. When you're shopping keep an eye out for the defining "Picnic" or "butt" on the label. Another way to tell them apart is that the picnic is the "shoulder arm" one, it is the one with part of the leg attached while the pork shoulder "butt" is rectangular in shape. The only time this isn't the case is if you're dealing with a boneless picnic roast and those will often be tied into an ovular shape. Also, picnics generally still have the skin on them, while pork butts do not. And, pork butts have more fat and marbling while picnics have leaner meat. Does this help? Let me know if you need a different or more extensive explanation :-)
And as far as the neck goes I'm only familiar with pork neckbones where pretty much all of the meat has been removed and the bones are sliced up to mainly be used in soups/stews/braises, so if there is an option to buy the neck with the meat still on it I have not come across those.
We do have a short that gives a visual of the butt vs. the picnic on a diagram of a pig that I'll link here and maybe that can also help clarify: th-cam.com/users/shortsiWD4-XKO-5Q
@@TheBartenderAndTheButcher thank you I had a suspicion, that because the pork meat has such widespread succes between millions of custumers it ended having as many names as clans, later standarization reduced the total..In my country you get the traditional argentine cut and in many markets you buy meat and bones together.
@@julianchoque7402 Yes! "Standardization" of what cuts are called didn't simplify things in the way I think it was intended to😂 and still confuses me regularly. I love to learn any and all names people refer to cuts of meat as and how the cuts differ depending on where you are. Thank you so much for sharing new information with me! I'm definitely going to be looking into the traditional argentine cut! I am now super intrigued!
@@TheBartenderAndTheButcher Lets no forget the marketing angle, callin something "butt" makes everibody think ' I'd love to bite that' ....some sofistication is found....
@julianchoque7402 😂😂
Please please please stop flipping camera angles and direction once you have oriented the meat one direction filming only.
I'm sorry if the changing of angles was distracting for you, but seeing the process from multiple angles worked best when I was learning how to do this, so I wanted to offer the same thing in video form. And many others have expressed how seeing it from various angles is helpful. I'm sure you can find single angle breakdowns elsewhere on TH-cam 👍