𝗖𝗢𝗡𝗧𝗘𝗡𝗧 𝗪𝗔𝗥𝗡𝗜𝗡𝗚 𝗚𝗥𝗔𝗣𝗛𝗜𝗖 𝗦𝗖𝗘𝗡𝗘𝗦 𝗢𝗙 𝗔𝗡𝗜𝗠𝗔𝗟 𝗕𝗨𝗧𝗖𝗛𝗘𝗥𝗬 Jack from Fallow walks through step-by-step of how we break down a full pig to use at the restaurant.
I'm an industrial butcher running through 3000 of these a day and this has honestly still taught me alot on improving the quality of the cuts, thanks alot.
@@Ranexi If you just knew, we running slow right now because pork prices are low in Denmark. Capacity of my workplace is 12500 a day split across 2 shifts, night/day. If no mechanical issues or bad pigs we run 500 pigs/h per production line, i.e 10 a minute -+ and still have about 1:30h-2hour breaks on an 8 hour shift. It ain't pretty and not something I expect to do all my life, but it's the only way to keep the shelves stocked in your local grocery store if we all keep enjoying cheap meat. But yeah sure thing I guess ;)
This is something more hands on tutorials and TH-camrs need to do. A lot of them talk to the camera, but it feels quite fake. I appreciate you're training someone, and showing us that process, because the teaching and wording seems a lot more human As a manager, I always let my employees know to keep their ears open. If they can learn from tips/advice/mistakes others make then they can really excel their learning.
Not only a great teacher here, but an absolutely incredible student. I have trained many many people throughout my career and I wish every one of those could have been like them. You can tell they are an absolute joy to teach. I very much hope they are going through the ranks at Fallow because in my opinion, that’s some star quality shining through.
I know I am replying to my own posts but I just do not want to forget a comment along the way... So @18:45 I have always taught people that there are no mistakes. There are Primal then there are the choice cuts because nothing is wasted everything else can be ground. I appreciate you guys demonstrating your skills because as you have eluded to a Chef is not a Butcher and a Butcher is not a Chef! There are a couple of crossovers but not many!
I'm a sous these days, this video reminded me of my first month at my first weekend job as a butchers boy. Great insightful teaching, supportive and detailed with useful knowledge expanding tangents without waffling. Top drawer Chef.
Love how real slim shady is playing in the back ground lol. Love the video. Fabricated my first pig with chef a few months back, it was a fantastic experience
I must be the worst vegetarian ever for liking this video. I have no issue if someone else eats meat as long as it’s shown the respect it deserves like you guys did today. Thanks
Guanciale is not just used for carbonara. It's used heavily in Italian cuisine and pastas, like griccia, amatriciana, etc. Lovely video, I learned quite a lot from it. Probably one of the best butchering tutorials in this platform. Being a pov also helps.
Was there any reason why the trainee was on their phone quite a lot 😂 Learning how to cut a pig just answering yep yep yep yep while texting. I apologise if she was taking notes and I missed that part
I did an apprenticeship at a butchery... never cut any meat myself and I hated the job with a passion but I can't help but be interested in watching pro's explain their work.
Uh you didn't make it through the shit part of an apprenticeship I reckon you would have loved once you started cutting but definitely not an easy job and precise trade I don't think I could do it also.
Wait I might be dumb asl so sorry in advance but wtf were you doing during your apprenticeship that you didnt even get to cut something? It's like the whole point of being a butcher
@@mortem4342 weighing, selling, cleaning. we weren't allowed to cut any meat until the college taught us but they were taking ages trying to get stuff setup. You'd think they'd get things setup before people got hired but nah.
Incredible how calmly he explains everything You can see he want to teach her and she wants to learn Great combination The only thing I didn’t like is when the chef scraped the plastic board with a cleaver And also he didn’t wipe the knife after he sharpened it Only my observations 🤷🏻♂️
I was under the impression that it is important to clean both the blade of the saw and the meat around the cut after sawing through a bone to prevent bone dust and chips from accidentally ending up on people's plates. Am I wrong about this or do you just clean the meat later on during prep? Thanks for the video, pov stuff from the kitchen is pretty interesting!
Never thought a proper bone saw belongs in a kitchen, too. Gives off some Sweeney Todd vibes. :P Love your educational stuff, and the POV. Keep 'em coming, greetings from Germany!
A few weeks back I deboned whole pig's head for the first time and made porchetta di testa, turned out amazing, it definitely goes on my new menu this spring and thanls for this, it's very helpful! Cheers :D
I’d like to get that stage in my career. Able to identify cuts, deboning every cut and able to make dishes related to that cut. Once I feel confident in achieving that stage, I may relax a bit more with my career. Thanks guys! 🙏👏😎👊
Why? Was it not allowed? People in my region (Croatia, eastern europe), were very strict about this when I was a kid trainee. Always shout and give ugly faces and say you disrespect them when you are on phone. But more tolerate towards females. Yes, they were and still are in most region sexist. Abusing power. Wish we had more class.
I find it amusing how it seems like most chefs slap meat around as they work with it. Maybe it gives a better idea of quality? Maybe its just fun? I have no idea but I really like it
How would you brine the pork collar please. I use approximately 20-30 kgr of collar at my restaurant but never thought of using brine before. Great video
Hello, fellow chef here(although not as skilled) what is that sharpener you used for your butchery knives called? I work in very well established steakhouse and I could use one of them. I also love your content and have also been actively looking to work with you in the future.
I know she's probably taking notes on her phone. But it looks pretty bad as in disrespectful on camera. I usually have my commi's bring a notebook or pad during prep or a new dish so they can write it down. Good on her for asking great questions.
Good one, but in Australia, the folded egg isn’t like that. Ironically a cross between American and English. Folded egg in Aus isn’t that stiff like an omelette almost. You pull it off the heat when it’s “ scrambled” but still holds together just before everything drops being liquid. To be fair, wouldn’t solve that folded egg to anyone and I’m based in Sydney 👍😬
@@Jimbo199 then the title butchering a pig for a restaurant isn't what it is then is it. And I'm literally saying it was a good effort but could be done quicker.
Obviously, i've never heard anyone say "Obviously" as many times in a video as in this one :D There's obviously like 3 obviously in the first 3 minutes, lol.
I really loved the explanation, but the girl fiddling with her phone the whole time, then handling the raw meat with those same hands wasn't a good look to be honest. Phones are some of the most germ ridden personal items there are. A couple of times she even puts it on the table where you're butchering the pig, really bad form.
Chef as la de monstrasion salsas Madre como preparar Demi-clase o otras salsas Para montar platos estaria voy vien Para los que de verdad que Remos aprender de la Mano de un verdadero chef saludos desde San Francisco California
I'm an industrial butcher running through 3000 of these a day and this has honestly still taught me alot on improving the quality of the cuts, thanks alot.
That’s what I would have said too if _I_ was a serial killer
3000 per day equals to a bit over 6 per minute, or one every 10 seconds, assuming you work non stop for 8h. Sure thing
@@Ranexi 😂😂😂
@@Ranexi If you just knew, we running slow right now because pork prices are low in Denmark. Capacity of my workplace is 12500 a day split across 2 shifts, night/day. If no mechanical issues or bad pigs we run 500 pigs/h per production line, i.e 10 a minute -+ and still have about 1:30h-2hour breaks on an 8 hour shift. It ain't pretty and not something I expect to do all my life, but it's the only way to keep the shelves stocked in your local grocery store if we all keep enjoying cheap meat. But yeah sure thing I guess ;)
@@Ranexi he doesnt do 3000 a day alone dumbass ;D
Speaking of cocktails, it would be lovely to see the POV of the bartender during a busy night.
Agreed
👀👀👀
All fun and games till they’re 7 shots deep on the night
Just gone live on the channel!
What you are looking for is channel named mr.tolmach he does mostly bartending pov videos both tutorials and irl
I love the way he commands the kitchen without shouting. Always teaching growth. Great chef
I watched this whole video in case I end up in a apocolypse and need to do this lol
Man TH-cam is a small world :D
tf ypu doing here bruzzah
wheres AZZZZYYY
Would a pig survive the apocalypse though?
I'm pretty sure draining the blood and removing the organs is the more difficult step. This stuff in this video is all just decoration really.
As a meat eater I think it's very important to watch this kind of videos. For me it's educational and somewhat relaxing.
This is something more hands on tutorials and TH-camrs need to do. A lot of them talk to the camera, but it feels quite fake. I appreciate you're training someone, and showing us that process, because the teaching and wording seems a lot more human
As a manager, I always let my employees know to keep their ears open. If they can learn from tips/advice/mistakes others make then they can really excel their learning.
Not only a great teacher here, but an absolutely incredible student. I have trained many many people throughout my career and I wish every one of those could have been like them. You can tell they are an absolute joy to teach. I very much hope they are going through the ranks at Fallow because in my opinion, that’s some star quality shining through.
Yes! Absolutely perfect. Kudos for the shout out of the supplier and the equipment you use.
Cheek Bath Chap right there!
I know I am replying to my own posts but I just do not want to forget a comment along the way... So @18:45 I have always taught people that there are no mistakes. There are Primal then there are the choice cuts because nothing is wasted everything else can be ground.
I appreciate you guys demonstrating your skills because as you have eluded to a Chef is not a Butcher and a Butcher is not a Chef!
There are a couple of crossovers but not many!
That was really educating, thanks for sharing this with us and of course with you co worker, professional and straight to the point. Great video mate!
This was unbelievable to watch. Becoming my new favourite channel purely based on the transparency. Educational every time.
This has quickly become my favorite channel to watch when im eating.
Great, patient, thorough, educator - I'm so happy I've subbed up.
I'm a sous these days, this video reminded me of my first month at my first weekend job as a butchers boy. Great insightful teaching, supportive and detailed with useful knowledge expanding tangents without waffling. Top drawer Chef.
Love how real slim shady is playing in the back ground lol. Love the video. Fabricated my first pig with chef a few months back, it was a fantastic experience
I must be the worst vegetarian ever for liking this video.
I have no issue if someone else eats meat as long as it’s shown the respect it deserves like you guys did today.
Thanks
fraud veggie lol
This is like therapy for me!! So good to watch!!!
I can imagine these POV videos can become great training tools as it helps a ton being able to see what is done from the chef's perspective.
This was an amazing watch. I'm no chef, but iI love to cook and could now butcher a pig. Loved that you explained the entire process
This is amazing Fallow, loving your videos so far
Guanciale is not just used for carbonara. It's used heavily in Italian cuisine and pastas, like griccia, amatriciana, etc. Lovely video, I learned quite a lot from it. Probably one of the best butchering tutorials in this platform. Being a pov also helps.
Ciao bello
guanciale is in fact use for carbonara
Great tuition and good to see your student taking such a keen interest 👍
Brilliant channel and brilliant content. This is very informative. Keep up the good work
Great tuition but also very refreshing when someone being taught is keen to learn 👍
best channel on youtube right now, thanks a ton for the content
Was there any reason why the trainee was on their phone quite a lot 😂 Learning how to cut a pig just answering yep yep yep yep while texting.
I apologise if she was taking notes and I missed that part
I was thinking the same, I hoped making notes but I bet was replying to whatsapps
Yep Yepp Yepp 😂😂
You need to be careful with the music playing in the background as you might not be able to monetize the video. Love your work
I'm just obsessed that the bar man decided to stay and watch haha. But I would have too to be honest. So intresting!
I love your energy and fashion for making your customers satisfaction and expectation.
As a cook i really love watching your videos.
Please more POVs during lunch and dinner service
Ideal apprentice. She asks lots of questions.
I did an apprenticeship at a butchery... never cut any meat myself and I hated the job with a passion but I can't help but be interested in watching pro's explain their work.
Uh you didn't make it through the shit part of an apprenticeship I reckon you would have loved once you started cutting but definitely not an easy job and precise trade I don't think I could do it also.
Wait I might be dumb asl so sorry in advance but wtf were you doing during your apprenticeship that you didnt even get to cut something? It's like the whole point of being a butcher
@@mortem4342 weighing, selling, cleaning. we weren't allowed to cut any meat until the college taught us but they were taking ages trying to get stuff setup. You'd think they'd get things setup before people got hired but nah.
@@KevDee ah ok that makes sense thanks for explaining, but real fucking inept of them to not teach you guys before you got hired regardless lmao
Incredible how calmly he explains everything
You can see he want to teach her and she wants to learn
Great combination
The only thing I didn’t like is when the chef scraped the plastic board with a cleaver
And also he didn’t wipe the knife after he sharpened it
Only my observations 🤷🏻♂️
I hoped you released the pig back in the farm after you finished your video.
Keep doing what you're doing, I am fixed! You guys are crushing it.
I was under the impression that it is important to clean both the blade of the saw and the meat around the cut after sawing through a bone to prevent bone dust and chips from accidentally ending up on people's plates. Am I wrong about this or do you just clean the meat later on during prep? Thanks for the video, pov stuff from the kitchen is pretty interesting!
Never thought a proper bone saw belongs in a kitchen, too. Gives off some Sweeney Todd vibes. :P Love your educational stuff, and the POV. Keep 'em coming, greetings from Germany!
0:30
The one sad sausage in a bowl made me chuckle.
i can't believe they did lizzo like that 💀
A few weeks back I deboned whole pig's head for the first time and made porchetta di testa, turned out amazing, it definitely goes on my new menu this spring and thanls for this, it's very helpful! Cheers :D
I’d like to get that stage in my career. Able to identify cuts, deboning every cut and able to make dishes related to that cut. Once I feel confident in achieving that stage, I may relax a bit more with my career. Thanks guys! 🙏👏😎👊
Someone tell this great chef that its easier to pull the saw while making the first score. Great vid very interesting, very cool!
you should protect your left hand with a special metal "chain"glove if using the super sharp butcher knives
The way i was listening with full undivided attention throughout the whole time as if i was there and was working omg hire me at this point
every time she pulled out her phone , I got PTSD from bringing my phone out during a training session 😭
Why? Was it not allowed? People in my region (Croatia, eastern europe), were very strict about this when I was a kid trainee. Always shout and give ugly faces and say you disrespect them when you are on phone. But more tolerate towards females. Yes, they were and still are in most region sexist. Abusing power. Wish we had more class.
I assume she was taking notes
And teaching the next generation 👏 bravo Jack 🍻
Superb content. Really excellent videos on your channel.
Your videos are amazing chef. Thank you from Spain.
if she forgets any step this video will save her life lol
Yeah she’ll just see herself on her phone, just saying okay probably not taking anything in.
@@riggerz08 she takes notes of what shes learning :)
What sharpener are you using there? Do you use it in tandem with a stone, or just that one?
Ngl watching him toss that knife into the steel sink sink hurt my soul
I find it amusing how it seems like most chefs slap meat around as they work with it. Maybe it gives a better idea of quality? Maybe its just fun? I have no idea but I really like it
"Getting some inspirations for your cocktails?" 😂
Omg that's a great looking pig makes me so hungry
How would you brine the pork collar please. I use approximately 20-30 kgr of collar at my restaurant but never thought of using brine before. Great video
If she's not taking notes I would've screamed at her to get off her phone about Ninety times by now.
Why tap your hands on the sink after you washed your hands? Seems counter productive.
SHE AINT GONNA REMEMBER ANY OF THAT HAHAHA thank goodness for the video
Was your student taking notes on her phone, or texting while working?
Hello, fellow chef here(although not as skilled) what is that sharpener you used for your butchery knives called? I work in very well established steakhouse and I could use one of them. I also love your content and have also been actively looking to work with you in the future.
Does this hurt the pig?
20:23 when she puts her hand in the way. Definitely a new chef.
Don't forget, European and American cuts differ.
Takes, me back... the biggest mistake I ever made in a kitchen was breaking the CD player.
Dry-aged pork is amazing
good shit, chef
The eminem in the back ground is what really does it for me
I know she's probably taking notes on her phone. But it looks pretty bad as in disrespectful on camera. I usually have my commi's bring a notebook or pad during prep or a new dish so they can write it down. Good on her for asking great questions.
Yep
This channel is beautiful, thanks a lot
Fantastic. Keep the content coming!
Good one, but in Australia, the folded egg isn’t like that. Ironically a cross between American and English.
Folded egg in Aus isn’t that stiff like an omelette almost. You pull it off the heat when it’s “ scrambled” but still holds together just before everything drops being liquid.
To be fair, wouldn’t solve that folded egg to anyone and I’m based in Sydney 👍😬
Not a bad effort but could be split into primal cuts quicker and is simpler.
He literally says "we aren't butchers, we are chef's."
@@Jimbo199 then the title butchering a pig for a restaurant isn't what it is then is it. And I'm literally saying it was a good effort but could be done quicker.
this was amazing! so educational man
Chef learning can use this video as well if ever stuck
The Wagyu of pork is Ibérico Pork. Not questions asked.
Wow jack is so talented! Is there any information about where or when your next location will be opening?
Obviously, i've never heard anyone say "Obviously" as many times in a video as in this one :D There's obviously like 3 obviously in the first 3 minutes, lol.
obviously
I really loved the explanation, but the girl fiddling with her phone the whole time, then handling the raw meat with those same hands wasn't a good look to be honest. Phones are some of the most germ ridden personal items there are. A couple of times she even puts it on the table where you're butchering the pig, really bad form.
very good teaching chef!!
Wagyu of pork? lol no. (edit: butcher here)
slim shady is gonna copyright strike this
You didn’t wipe your blade after sharpening and honing. There’s metal on them edges. M8.
Leaving a knife like that just in the sink, worst habit in the world. You’ll have a KP with half a finger missing
All that tupperware I want a walk through on what you use them for
How about a drinking game. A shot for every time he slaps the pig
The "wagyu of pigs" is the iberian breed, not the scottish action(¿?) pig.
Good music at background😂🔥
Very interesting mate‘! Thank you :)
Tell her to put her phone away when you're teaching her. Horrendous.
no kidding
She's taking notes you dumb fuck .
She was taking notes...
That phone.
4:35 i can hear the thermo mixer in the background hehe
Big up Eminem
Nice background music
What kind of honing steel is the chef using???? I need answer :D
YEA!
Chef as la de monstrasion salsas Madre como preparar Demi-clase o otras salsas Para montar platos estaria voy vien Para los que de verdad que Remos aprender de la Mano de un verdadero chef saludos desde San Francisco California
Let’s be honest, 99% of us didn’t search for this video
Do your butchers wear chain mail?
-1 for having to remove a label from a supposedly clean stock container.