I’ve finally gotten around to watching this video . I watched the beef fabrication video in 2016 when I first started learning basics (I don’t have to fabricate, but it’s fun to know the anatomy etc.) I got certified as a meat cutter last year. The video definitely helps increase my knowledge, so ,I can help customers make informed decisions etc. I hope you’re still making videos.
Thank you so much for sharing this information and knowledge... I have raised my first pig and needed something more then primal cuts to portion this up for my family and friends. I really appreciate the details, time and energy you and your crew put into making this. Thank you, Ray
Andy Bradford I found this video super helpful too. I’m learning about pigs from the raising (three in the pig lot right now) to the butchering and cooking. I appreciate this video a lot. Super informative.
As far as the feet, braised trotters are amazing. I do it like they do in Korea and braise in mixtures of soy, garlic, scallion, onion, sugar and some fish sauce. With lots of red pepper flake. It makes salty, sweet, absolutely amazing snacks to have with beer.
Thank you for your video. I recently changed careers and was hired as an apprentice meat cutter. My first goal is starting with pork. Your video sure does help with learning this trade. Again, thank you.
Ive never seen how they bone out a loin, its interesting to see how its done, thanks for the tutorial. maybe one of these days i have an extra one around ill dissect it when no ones around.
Ask for a tour of your local pork packing plant. Pretty sure they still bone out pork loins. Rate where I worked was 33/hr - sirloin ends were 99/hr. Not bad work in the summer. In the winter we'd freeze - and sometimes the meat would be frozen, too. .
I like to de-bone the shoulder and make various stir fry. It's inexpensive (especially when on sale) and yields lots of meat. The loin is too dry lacking fat and flavor. My favorite cut. Obviously its great for sausage making too.
Thank you so much for sharing this great information. Very interesting. Happy Easter to you! I love pork belly. Sometimes so hard to find in St Louis Missouri.
GREAT video. The different types of cuts that the Pork consumers can use. Also what to season the Ham for flavor. You know your stuff Brother. Thanks again.
went through a lot of You Tube vids on pig butchery and this one by far is the best. would've liked to been there while this guy is at work. maybe bother him with a few questions
Imo, that pork belly is perfect before any chemicals or even salt. It used to be food for poor folks, but now it's $6/lb out here in the pacific northwest. It's food of the gods as far as I'm concerned.
tomorrow I'm going with my wife to her girlfriend's house who just had a 250lb. pig killed, gutted, had the hair scrapped off and cut in half. I volunteered to take it apart. got my sawzall, and knives and sharpener, plastic bags, ice and coolers. and a little bit of an idea of how to go about taking the thing apart thanks to this video
Thank You for your Wisdom Sir, I'm 55 years old,and have started an apprentice in the butcher shop Dept in a grocery store. I'm a GREENHORN. ANY LEARNING VIDEOS FOR SOMEONE AT THE STAR OF LEARNING BUTCHERY...
I know the guy is only giving people what they want by trimming all the fat of the loin, but I'm crying. need that fat for moisture and flavor. great butcher by the way, really knows his way around a pig carcass
Can I please have the ratios of water to molasses to salt for the pulled pork recipe? Thanks. I have watched a lot of videos on butchering hogs as I have 10 more to harvest. Your video is far superior to the others I have watched. Thanks so much.
It's pretty interesting watching this as a Dane. Totally different from what we're used to eating here, and honestly: While I'm not a huge fan of cracklings/rinds, I did cry a little when you separated the skin 😅
Muscles of locomotion tends to be a bit tougher then muscles of support these muscles of dense connective tissue of the loin and the sirloin and they are all connected by muscles
I grew up on a farm and we had community "hog killings" every year. All the old people who did that are long gone, and no one is doing it any more. I miss it.
You keep talking about the university selling the meat, do they ship their products? Is there such a cut of ham that can be left UNREFRIGERATED once it's been cured?
I was thinking why does this guy have an american accent, he works at the UK agriculture college.... it took until he mentioned Kentucky for the penny to drop.
Very, very, interesting. Especially the segment of the quality of fat in the belly section.. Bacon .. Where you mention the consideration the producer gives to the production of high quality ration that produces that fat. I , myself, am not a producer other than for myself. My basic ration is very high % in corn. and soybean meal .. But! I also dog hunt and process wild hogs.. About 1 in 10 of the wild female shoats, I think ,Taste better than what I raise. I know that taste is personal preference and I do not know the ration of these wild pigs.. So what I am saying is 1 in ten is not what I would call consistent. I'm glad you at UK keep in mind the ration that produces great taste.. Thank you .
What I am asking is ? Do you recon, with the New Deal about requiring grocery Stores to give out of date products to the homeless? (Keep on thinking before you speak. ) Out of date articles at the Grocery should go to the homeless, or to the slop bucket, and make "organic" , compost pile. LOl I'm just cutting fool with myself. Have you made absolutely sure that the students watching your "fabrication" demonstration have a "safe place" to trot off to"?
If anything, I am absolutely speecless by the sharpness of his tools. He just went through everything like it was butter!
This fella is a top butcher, makes it look easy
I’ve finally gotten around to watching this video . I watched the beef fabrication video in 2016 when I first started learning basics (I don’t have to fabricate, but it’s fun to know the anatomy etc.) I got certified as a meat cutter last year. The video definitely helps increase my knowledge, so ,I can help customers make informed decisions etc. I hope you’re still making videos.
I see 50 people have hit the thumbs down button. Why ? Whats not to like here ? Its a lesson in butchery. Good old youtube.
Vegans strike again, lol.
Dr. Gregg Rentfrow thank you for taking the time to make this video. It helped me process my hog at home
Thank you so much for sharing this information and knowledge... I have raised my first pig and needed something more then primal cuts to portion this up for my family and friends. I really appreciate the details, time and energy you and your crew put into making this. Thank you, Ray
How much did they pay you guys to write that comment ?
Mikepeter Gumball nothin
Andy Bradford I found this video super helpful too. I’m learning about pigs from the raising (three in the pig lot right now) to the butchering and cooking. I appreciate this video a lot. Super informative.
Both the Beef and the Pork videos were absolutely excellent!!! Thank you, Dr. Gregg Rentfrow!
Wow! So informative! Your a great teacher and kept the lesson interesting. Thank you for taking time to do this video.
As far as the feet, braised trotters are amazing.
I do it like they do in Korea and braise in mixtures of soy, garlic, scallion, onion, sugar and some fish sauce. With lots of red pepper flake.
It makes salty, sweet, absolutely amazing snacks to have with beer.
I can't imagine a better a better presentation on this subject. Well done mostly because of the knowledge and skill of Dr. Rentfrow.
Thank you Dr. Rentfrow for sharing! Very educational.
nice cut
Thank you for your video. I recently changed careers and was hired as an apprentice meat cutter. My first goal is starting with pork. Your video sure does help with learning this trade. Again, thank you.
Bobby entered the master cuts expert competition for beef. King of the Hill.
The crackling on the a joint is the best bit
We have 3 good butchers in about a 20 mile radius. Great fresh meat.
It seems there arent good butchers in the us. This is done totally wrong
This was an educational and excellent explanation of breaking down this pig... Thank you for sharing this!
I really enjoyed this presentation.. learning about the cuts and how they originate in the source.
Ive never seen how they bone out a loin, its interesting to see how its done, thanks for the tutorial. maybe one of these days i have an extra one around ill dissect it when no ones around.
Ask for a tour of your local pork packing plant. Pretty sure they still bone out pork loins. Rate where I worked was 33/hr - sirloin ends were 99/hr. Not bad work in the summer. In the winter we'd freeze - and sometimes the meat would be frozen, too. .
I like to de-bone the shoulder and make various stir fry. It's inexpensive (especially when on sale) and yields lots of meat. The loin is too dry lacking fat and flavor. My favorite cut. Obviously its great for sausage making too.
Thank you so much for sharing this great information. Very interesting. Happy Easter to you! I love pork belly. Sometimes so hard to find in St Louis Missouri.
"You paid for the entire blade so use it." Hahaha, this gentlemen does a great job with these videos.
Thank you so much for all of these videos! They are wonderful. I have learned so much from them.
Great video just like your Beef one, thanks for sharing. Explains a lot about the cuts of meat I buy.
Thank you for sharing your experience and knowledge ! I enjoyed your video greatly !
Very sharp saw, very important!
Good Job Dr Gregg! I learned a whole lot that'll help me and my buddy on his hobby farm! Thanks much for sharing...
GREAT video. The different types of cuts that the Pork consumers can use.
Also what to season the Ham for flavor.
You know your stuff Brother.
Thanks again.
Excellent presentation!!
Beautifully executed. This should be required as a semi-functional skill to graduate high school.
This and building your own computer using hardware.
Studying for my meat science final tomorrow, and this video was a lifesaver! Too bad I don't go to UK. Thank you!
Absolute gangster of meat. Beast.
Thank you for a very informative tutorial....Nicely detailed .
went through a lot of You Tube vids on pig butchery and this one by far is the best. would've liked to been there while this guy is at work. maybe bother him with a few questions
I enjoyed both the Beef and Pork videos. I will use them to help in cutting up moose, elk and deer.
Cajun chefs always used to say; "The only part we do not use of the pig...is its squeal!"
Great job 👍
by far the best video on the topic!
Extremely informative, great Video Doc.
Lumpy
As a non meat eater I mostly think these videos are very interesting. I think of them like science experiments and not food
Me at 2:AM
Yes I do want to know how to cut up a pig
This video has everything you need to know! Thank you for the video!
Imo, that pork belly is perfect before any chemicals or even salt. It used to be food for poor folks, but now it's $6/lb out here in the pacific northwest. It's food of the gods as far as I'm concerned.
Second time watching this! Very good presentation.
OMG! People are crazy. Pork bone broth is so yummy and worth the work!
This was very interesting and educational...thank you!
I love the whole side of rid. Next time please show what that is and how it goes to market. Thanks.
Thanks UK!
This was such an informative video. Thank you, very much.
tomorrow I'm going with my wife to her girlfriend's house who just had a 250lb. pig killed, gutted, had the hair scrapped off and cut in half. I volunteered to take it apart. got my sawzall, and knives and sharpener, plastic bags, ice and coolers. and a little bit of an idea of how to go about taking the thing apart thanks to this video
Thank You for your Wisdom Sir, I'm 55 years old,and have started an apprentice in the butcher shop Dept in a grocery store. I'm a GREENHORN. ANY LEARNING VIDEOS FOR SOMEONE AT THE STAR OF LEARNING BUTCHERY...
Could you share what type of hacksaw blade you used to make the initial cuts? It moved beautifully through the meat.
Very good video
The picnic and jowl are big here in GA. I figured they would be in KY too
Interesting, thanks. So very different from UK cuts. (Where UK is United Kingdom!)
I know the guy is only giving people what they want by trimming all the fat of the loin, but I'm crying. need that fat for moisture and flavor. great butcher by the way, really knows his way around a pig carcass
Youre videos are so great!
Can I please have the ratios of water to molasses to salt for the pulled pork recipe? Thanks. I have watched a lot of videos on butchering hogs as I have 10 more to harvest. Your video is far superior to the others I have watched. Thanks so much.
It's pretty interesting watching this as a Dane.
Totally different from what we're used to eating here, and honestly: While I'm not a huge fan of cracklings/rinds, I did cry a little when you separated the skin 😅
Excellent instruction, thank you.
He made cutting out the spare ribs so easy. I had a tough time when I did it.
because you've never really been a smart person. you never got good grades either.
@@6Diego1Diego9 Excuse me? Do I know you? How is being smart have anything to do with cutting a pig carcass for the first time?
@@amazinggrace3974 look im just saying you always did bad in school. i can just tell by the way you type.
@6Diego1Diego9 stop talking about yourself like that.
@@pkPr03d I hope you fall on cactus
thanks for the treat
Nicely done. Thank you.
Really interesting and educational.
Muscles of locomotion tends to be a bit tougher then muscles of support these muscles of dense connective tissue of the loin and the sirloin and they are all connected by muscles
Can you show us how you do a veal carcass?
I BO-LIEVE!!
I grew up on a farm and we had community "hog killings" every year. All the old people who did that are long gone, and no one is doing it any more. I miss it.
well explained ... " hats off" god bless
thank you for sharing this information bro..
So could you please teach us about different diets
How soon after kill, do you cut up hog??
Very informative thanks a bunch
Thanks for the education. They do pay for the bone, attached or remove
and for some odd reason we do not hardly have any butcher shops here next to UK
Why is the blade angled on the band saw? Been cutting since 1983 and never saw a blade angled like that
If the university has a butchering coarse where do I get more info?
wHat kind of knifies are those they seem to hold a edge very well
i'm hungry what's for dinner???!!!!
You keep talking about the university selling the meat, do they ship their products? Is there such a cut of ham that can be left UNREFRIGERATED once it's been cured?
Here for the welding...
Excellent!!
I make tonkotsu ramen with pigs feet. They are great for pork stock
Hi sir that amaizing cutting skills i like the way you cutting pig and i like also youre nkife i wish i have that kind of nkife
Excellent video. Thank you.
Good looking pig. Whats the breed?
"Pork fabrication?" You're just making that up...
ll Savage Butcher ll It was a joke. Look up “fabrication.”
I was thinking why does this guy have an american accent, he works at the UK agriculture college.... it took until he mentioned Kentucky for the penny to drop.
at what temp. is that being done at?
Jake Stewart cuts pork
Great video,thanks!
a country boy who got himself a doctorate degree. don't see that everyday.
The Swine Samurai
+FroopieLoopies Swinerai
very profesional, well explained champ!
Very, very, interesting. Especially the segment of the quality of fat in the belly section.. Bacon .. Where you mention the consideration the producer gives to the production of high quality ration that produces that fat. I , myself, am not a producer other than for myself. My basic ration is very high % in corn. and soybean meal .. But! I also dog hunt and process wild hogs.. About 1 in 10 of the wild female shoats, I think ,Taste better than what I raise. I know that taste is personal preference and I do not know the ration of these wild pigs.. So what I am saying is 1 in ten is not what I would call consistent. I'm glad you at UK keep in mind the ration that produces great taste.. Thank you .
What I am asking is ? Do you recon, with the New Deal about requiring grocery Stores to give out of date products to the homeless? (Keep on thinking before you speak. ) Out of date articles at the Grocery should go to the homeless, or to the slop bucket, and make "organic" , compost pile. LOl I'm just cutting fool with myself. Have you made absolutely sure that the students watching your "fabrication" demonstration have a "safe place" to trot off to"?
Only use the saw for bone, do not mess up the meat.
I stumbled across your channel mate, absolutely love the content. Liked straight away, We should connect!
Nice dry pig....looks about a week of dry hanging...too bad commercial pork isn't dry like this. Good job UK
i agree, lots of nice fat also, cant find this at my local markets for along time, even chops have hardly any at all around here
Yeah, first thing I do when I buy meat is free it of that godawful plastic and let it dry out. Especially if you're planning on a pan fry.
WHERE ARE THE GLOVES???
EEEWWWW!
We love our jowl bacon
Pork looks soooooooooo yummy man the fat the meat I'm hungry now
How the hell did I end up on this video??? Thanks TH-cam.
gotdamn good video man!!...