2:12 - I had to listen twice to make sure that's what I heard. You crack me up while giving me a skill I've enjoyed now for almost a year and a half now. Love the content. Thanks, again.
Thank you for letting us peek into the butchering process and butcher's secrets. You have given me an appreciation for trying consuming other parts of the pig which I would normally turn my nose up to. You take the mystery out of the butchering process
I'm not a butcher but it seems to me Scott that you are a master of the art of butchery and make it interesting for people like me, who are not, but who are interested in the skills you have. 👍
Every year we watch episodes as we start our fall butchering. Every animal we grow we have used your videos to make sure we know what to do.Great shots and in depth knowledge. Thanks!
Even if I had the skill set, I wouldn't have the space for a whole pig . I am always hot for the "offal/awful." In the next two weeks, I will go to one of the local Hispanic live food markets (they are run by South Asians these days). I can manage a whole goose but only because I took you advice about obtaining Victorinox boning and utility knives. My kids will get them from me eventually. Thanks for being a kind of internet mentor. You have taught me a lot.
Brilliant ... brings back memories of my childhood, watching the local butcher prepare different cuts according to what my mum or dad ordered. Question: beef stock and chicken stock are common place. Why don't we hear about pork stock? Are pig bones of no use?
They're used in Japan and probably elsewhere, i've always found it odd you never hear about them being used over here en.wikipedia.org/wiki/Tonkotsu_ramen
OK, what other Americans flinched like I did when, about one minute in, an oncoming car (and Scott) is on the WRONG SIDE??? LOLOLOLOL Then I was all, "Oh, right, England, it's fine." *facepalm at self* Anyway, Scott, thanks for all your videos! They and my membership at Farmstead Meatsmith, have been a huge part of my life the past 18+ months. Because of you guys, my Beloved Husband and I harvested and processed 6 pigs this past winter with confidence. We even ended up with lovely looking cuts, too! 👍🏻👍🏻👍🏻👍🏻👍🏻 Keep them coming! ❤️
It's good to see a master at work. You make it all look so easy, but, I did a spell as a trainee butcher when I was (much) younger so I know it's not that easy. Keep up the good work Scott. I love your sense of humour!
Thank you Scott, great video! My family would butcher hogs in the fall, and we had a set way of doing it, it's nice to see how others approach the task.
Sir, it is a pleasure and a wonder to watch a Master Craftsman butcherer at work. I have learned a considerable amount from you. As a young child I always took note that the butcher was never hungry, indeed his dog ate better than I. Best
Mr. Rea, thank you for your videos, I wish we still had the butcher culture like you have in the UK. Sadly, here in the states it has become harder to find a actual butcher. I also wish I could apprentice under you, or a great butcher like you, I am fascinated by it, and enjoy processing my own wild game. However, I am steadily building my own homestead and want to raise, and process my own livestock.
Which part of the pig will spoil the fastest? I know liver spoils fast, and i don't imagine blood keeps for very long. In other words, how did you decide which dish to make first?
You do a fantastic job Scott , Jack Hargreaves what a bloke . heres a fun video for you to watch when you need a great laugh , Julia Child making sausages , it really is worth watching if your feeling a bit down.
If I had that belly, I would salt it for 10 hours, cover it in sage and garlic cook it on low heat for 4 hours and crisp the rind at 500F for 1/2 hour then feed it to friends who will die of cholesterol poisoning within a week.....but they will love it
Absolutely fascinating watching a skilled craftsman perform their craft! If I tried to wield a knife like that, I’d be cut to ribbons! Nice video work as well! 🤜🤛
It's amusing that the offal sounds similar to the other word awful. In fish plants there is a joke about the offal pile actually is the awful pile from its horrendous stench. Lol
Ah the skills of a proper butcher, and a great cook, your partridge/cabbage recipe was legendary (resulting farts unforgettable!) When the two skills go hand in hand, excuse the pun, butchery takes another dimension. Really looking forward to seeing the bangers being made, and hopefully eaten, with hot English mustard of course. BTW, what happens to the bones, skin, waste etc?
People! At 3:43 into this post it gets a bit rough for some folks! Don’t give up just yet as Mr.Rea is rather talented and can make delicious food from odd ingredients!!
I brine and hot smoke the hocks for soup or baked beans. Leg of pork is far too easy to overcook and become dry which is probably why it's now the cheapest cut of pork in the butcher's. For those of us who can't wield a chopper that accurately, I place my chopper carefully then hit the back of it with a rubber mallet
Why are the kidneys not with the lungs, liver and such? And is it safe to wear those rings and the watch while doing this (both for the food and for the watch)?
Very timely, our 4 pigs for this year go off to slaughter in a couple of weeks, planning to do more of the butchering myself this time thanks to your excellent videos..
The heart is my family's favorite part of the pig, there's no way we would throw that in the sausage. We would throw it in a crockpot along with parsnips, turnips, carrots, onions, potatoes, mushrooms, celery, and garlic cloves. Season it with paprika, bay leaf, salt and pepper, cover it with water or broth, and cook it on low all day. As long as it is properly trimmed of the large blood vessels, and valves, and covered completely in liquid, it is the most flavorful, tender meat you can get. But any part sticking out of the liquid while cooking will be like chewing an old tire.
Honestly these videos are so great to watch! The way you were talking about the blood though makes me think you are a vampire! Lol just joking =D But another great video and loved every minute of it!
i think your last pig butchery vid is over 4M!!! Ive used you're vids to help learn how to do my own meat and can't thank you enough. If I manage to get a moose license, are you available this fall to help?!?! hahaha
Your going to do some more video with this pig right? I’m not really sure what you are talking about doing with the head, so I would really like to see a video on that. And of course I can always watch another sausage video.
Enjoyed watching 👍🏻. Lots of questions. I’d be interested to know how much per kg does a whole pig cost? And how much meat % does one get? Also how does one break down the loin to get full back bacon?
I did the same! Love these videos. They SHOULD be in any school syllabus. No more snowflake disney crap. This is what pigs are for. keep going scott. I really learn a lot from your videos.
Can you suggest a good bone saw? Maybe something on Amazon. A lot of TH-camrs do a thing where you can click on a link to Amazon and it has all the products they use. You might want to look into something like that. I’m pretty sure you get a little kickback if people use that link to buy stuff.
I don't know if he named a brand on his "Tools of the Trade" video when he showed us his equipment but he did talk about his saw then, so maybe check that vid out.
Hi Scott. Noah here from Waller, Tx. I loved the video everything looks delicious, but as a christian i am forbiden to eat/consume blood. Still a great video and food lookd yummy. Thanks.
My dear friend... you are talking about nose to tail, showing us all the good stuff, we can use. But you still trim of some things.. It would be great if you show us, how this still can be used ( ok, bones for a brough e.g.) but there are still some things you cut off, which seems to got to waste.....
I remember when i was a kid growing up in Sussex nj ,Were raising 3 pigs I had to feed them every day in the Blizzard of 78 trudging through 39" of snow 6 foot snow drifts So much snow I didn't even know where the pigs were ,After 6 hours of shoveling we found them, huddled in their coop We slaughtered them the next spring Fresh & smoked Bacon ohh !! So good ! Mom & dad made Kishka polish blood Sausage hams Nothing is better
2:12 - I had to listen twice to make sure that's what I heard.
You crack me up while giving me a skill I've enjoyed now for almost a year and a half now.
Love the content.
Thanks, again.
Thank you for letting us peek into the butchering process and butcher's secrets. You have given me an appreciation for trying consuming other parts of the pig which I would normally turn my nose up to. You take the mystery out of the butchering process
watching you butcher an animal is like watching a ballet. It brings a tear to my eye. beautiful...
It may rainy and measurable but it sure is brilliantly green and beautiful in England! 🤙👊💪👍
I'm not a butcher but it seems to me Scott that you are a master of the art of butchery and make it interesting for people like me, who are not, but who are interested in the skills you have. 👍
Every year we watch episodes as we start our fall butchering. Every animal we grow we have used your videos to make sure we know what to do.Great shots and in depth knowledge. Thanks!
40:52 Scott can't resist that proud slap of butchery! 😂 You're hilarious! Thanks for another yet awesome video!
Even if I had the skill set, I wouldn't have the space for a whole pig . I am always hot for the "offal/awful." In the next two weeks, I will go to one of the local Hispanic live food markets (they are run by South Asians these days). I can manage a whole goose but only because I took you advice about obtaining Victorinox boning and utility knives. My kids will get them from me eventually. Thanks for being a kind of internet mentor. You have taught me a lot.
Fantastic butchering video can't wait to see you work your magic turning that in to great dishes. Keep up the great work.
You never cease to amaze Scott! Love you man! Thank you for sharing your knowledge and passion!
Can't thank you enough sir for all those videos and professional tips that you kindly share with the audience. Keep up your great job!
Brilliant ... brings back memories of my childhood, watching the local butcher prepare different cuts according to what my mum or dad ordered. Question: beef stock and chicken stock are common place. Why don't we hear about pork stock? Are pig bones of no use?
They're used in Japan and probably elsewhere, i've always found it odd you never hear about them being used over here
en.wikipedia.org/wiki/Tonkotsu_ramen
This is so relaxing! It's my therapy lol plus your accent can put me to sleep love watching your videos!!!
The white noise reminds me of my childhood. Amazing!
Nothing wrong with pork fat, very good for people following a ketogenic diet. Great video!
Fantastic really very very useful video thanks my dear for sharing have a nice sun day
What a great video, like a private masterclass. Very impressed how you make ludicrously professional butchery look effortless.
OK, what other Americans flinched like I did when, about one minute in, an oncoming car (and Scott) is on the WRONG SIDE??? LOLOLOLOL Then I was all, "Oh, right, England, it's fine." *facepalm at self*
Anyway, Scott, thanks for all your videos! They and my membership at Farmstead Meatsmith, have been a huge part of my life the past 18+ months. Because of you guys, my Beloved Husband and I harvested and processed 6 pigs this past winter with confidence. We even ended up with lovely looking cuts, too! 👍🏻👍🏻👍🏻👍🏻👍🏻
Keep them coming! ❤️
It's good to see a master at work. You make it all look so easy, but, I did a spell as a trainee butcher when I was (much) younger so I know it's not that easy.
Keep up the good work Scott. I love your sense of humour!
Thank you Scott, great video! My family would butcher hogs in the fall, and we had a set way of doing it, it's nice to see how others approach the task.
Sir, it is a pleasure and a wonder to watch a Master Craftsman butcherer at work. I have learned a considerable amount from you. As a young child I always took note that the butcher was never hungry, indeed his dog ate better than I. Best
That was amazing now I want those pork chops for breakfast!!! .... yummy!!!
Beautiful work. And I love to listen to your rant.
Love your videos! Seriously cannot wait to use them to break down my own animals! Thank you for what you do!
I love watching your videos. Please could you tell me how to make a piece ready for boiling bacon and how to cure it ready for boiling thanks
Love the video my mouth was watering all the way through
Fantastic as always mate, looking forward to part two.
Love watching your videos man, you're fantastic.
i enjoyed every single second of this video. Scott great job. Thanks
Wonderful. Trinidad West Indies.
Amazing video, thank you for sharing!
Mr. Rea, thank you for your videos, I wish we still had the butcher culture like you have in the UK. Sadly, here in the states it has become harder to find a actual butcher. I also wish I could apprentice under you, or a great butcher like you, I am fascinated by it, and enjoy processing my own wild game. However, I am steadily building my own homestead and want to raise, and process my own livestock.
Almost professional! Hahaha! Getting there mate! Great video as always! I might need to go buy myself a piggy now!
I don't have time to watch a 40+ min video
Me: 40+min later 🤤
Love your channel.
Loving the commentary while you work
Totally enjoyable 40 minutes! Cheers!
You should show the meat people at my grocery store how it's done. They're good, but you're just on another level.
Perfect. I love your videos. Tks for teach us
Wow, what did you do with the squeal? Lol. Fantastic meat cutter.
Which part of the pig will spoil the fastest? I know liver spoils fast, and i don't imagine blood keeps for very long. In other words, how did you decide which dish to make first?
Good question
You do a fantastic job Scott , Jack Hargreaves what a bloke . heres a fun video for you to watch when you need a great laugh , Julia Child making sausages , it really is worth watching if your feeling a bit down.
If I had that belly, I would salt it for 10 hours, cover it in sage and garlic cook it on low heat for 4 hours and crisp the rind at 500F for 1/2 hour then feed it to friends who will die of cholesterol poisoning within a week.....but they will love it
@Wu Me I agree, more likely to get CVD from the rapeseed oil Skotty seems to enjoy using.
The ministry of agriculture in the UK lists fatty pork as one of the healthiest foods in the world
Looking forward to what you are going to do with the pig pluck!
Proper pork faggots. Best served with mashed potato or thick cut chips, and gravy!
Wrong side of the road mate!! 😂😂 Love the video Scott, you rock!
You a bad man with a knife love the videos I'm learning a lot ty
Absolutely fascinating watching a skilled craftsman perform their craft! If I tried to wield a knife like that, I’d be cut to ribbons! Nice video work as well!
🤜🤛
It's amusing that the offal sounds similar to the other word awful. In fish plants there is a joke about the offal pile actually is the awful pile from its horrendous stench. Lol
that countryside is lovely even in the rain
We complain about the rain but forget that's the whole reason England is vibrant green!
The one thing I cannot get over about the UK is that in the beginning of the video you all consider that a two lane road... You are insane!
Have you tried making sweet blood pudding like in Italy? I think they cook it fresh with flour and sugar.
Which vacuum pack machine do you recommend?
Ah the skills of a proper butcher, and a great cook, your partridge/cabbage recipe was legendary (resulting farts unforgettable!)
When the two skills go hand in hand, excuse the pun, butchery takes another dimension. Really looking forward to seeing the bangers being made, and hopefully eaten, with hot English mustard of course.
BTW, what happens to the bones, skin, waste etc?
Cheers fella, very interesting to see meat butchered. I know know the cuts properly of a pig. And you did it all without a chainmail glove.. SKILL.
Woke up at 9pm for horror story about pigs, wasn't quite awake Scott lol. Back to sleep, I'm 5am-7pm due to wrk
You might be "counting sheep" but Scott will be butchering them!! HaHa!
@@jfelix7650 sheep, somehow, less scary than pigs. Dny
First rule of pig club; tell everyone about pig club
It almost looks like you know what you are doing. Great video!
People!
At 3:43 into this post it gets a bit rough for some folks! Don’t give up just yet as Mr.Rea is rather talented and can make delicious food from odd ingredients!!
Brilliant. I have done my lamb, pig next for me.
I brine and hot smoke the hocks for soup or baked beans. Leg of pork is far too easy to overcook and become dry which is probably why it's now the cheapest cut of pork in the butcher's. For those of us who can't wield a chopper that accurately, I place my chopper carefully then hit the back of it with a rubber mallet
Why are the kidneys not with the lungs, liver and such? And is it safe to wear those rings and the watch while doing this (both for the food and for the watch)?
kidneys always stay within the carcass as it goes through the abattoir , the plucks, caul fat, tongues and blood are more of an optional extra!
Very timely, our 4 pigs for this year go off to slaughter in a couple of weeks, planning to do more of the butchering myself this time thanks to your excellent videos..
You my good man are an artist!!
The heart is my family's favorite part of the pig, there's no way we would throw that in the sausage. We would throw it in a crockpot along with parsnips, turnips, carrots, onions, potatoes, mushrooms, celery, and garlic cloves. Season it with paprika, bay leaf, salt and pepper, cover it with water or broth, and cook it on low all day.
As long as it is properly trimmed of the large blood vessels, and valves, and covered completely in liquid, it is the most flavorful, tender meat you can get. But any part sticking out of the liquid while cooking will be like chewing an old tire.
Love the closeups with the 2nd camera
Is the kidney joined to the spine blood vessels? Would it normally go in the ofal pile?
Honestly these videos are so great to watch! The way you were talking about the blood though makes me think you are a vampire! Lol just joking =D But another great video and loved every minute of it!
i think your last pig butchery vid is over 4M!!! Ive used you're vids to help learn how to do my own meat and can't thank you enough. If I manage to get a moose license, are you available this fall to help?!?! hahaha
Love the work you do
Your going to do some more video with this pig right? I’m not really sure what you are talking about doing with the head, so I would really like to see a video on that. And of course I can always watch another sausage video.
I warned my neighbor, one of his pigs comes on my property one more time.....
🤣🤣🤣🤣🤣
look at that, some lovely blood...
_Outstanding!_
Enjoyed watching 👍🏻. Lots of questions. I’d be interested to know how much per kg does a whole pig cost? And how much meat % does one get? Also how does one break down the loin to get full back bacon?
That was incredibly interesting, thank you.
Great. Video , Thank You
I downloaded this video and the others in the series, and burnt them to DVD. I plan on giving these as gifts to my vegan friends at Christmas time.
Remember you have these same organs.
I did the same! Love these videos. They SHOULD be in any school syllabus. No more snowflake disney crap. This is what pigs are for. keep going scott. I really learn a lot from your videos.
Love watching a master at work. Where does the Secreto come from?
I really don't like dishes with offals in..., but I love your work though!
So what is the rough cost of the whole carcass please?
Quick question, what fat ratio do you use for your sausages?
You have a way of getting the most out of any animal that you prepare.
Can you suggest a good bone saw? Maybe something on Amazon. A lot of TH-camrs do a thing where you can click on a link to Amazon and it has all the products they use. You might want to look into something like that. I’m pretty sure you get a little kickback if people use that link to buy stuff.
I don't know if he named a brand on his "Tools of the Trade" video when he showed us his equipment but he did talk about his saw then, so maybe check that vid out.
Miss the chops with a slice of kidney....best of both world's,...
Hi Scott. Noah here from Waller, Tx.
I loved the video everything looks delicious, but as a christian i am forbiden to eat/consume blood.
Still a great video and food lookd yummy. Thanks.
Noe D. Martinez Jehovah’s Witness or?
love it love it
Up watching the 24 hours of Le Mans but always time for a SRP video!! Awesome!
"Get your meat off" Scott Rea 2019. Much love from Houston, Texas
Do you make chitterlings
Do you use the bones for stock?
I love this!
My dear friend... you are talking about nose to tail, showing us all the good stuff, we can use. But you still trim of some things.. It would be great if you show us, how this still can be used ( ok, bones for a brough e.g.) but there are still some things you cut off, which seems to got to waste.....
I would love to watch you make Andouillettes!
FANTASTIC.....
I can't believe you took off the skin from those cuts.
I cant tell but soething like HIV is written on the boston butt in the end. Nice easter egg but what does it say?
Scott my man! What are you using the lungs for chap? Curious to know?
I remember when i was a kid growing up in Sussex nj ,Were raising 3 pigs I had to feed them every day in the Blizzard of 78 trudging through 39" of snow 6 foot snow drifts So much snow I didn't even know where the pigs were ,After 6 hours of shoveling we found them, huddled in their coop We slaughtered them the next spring Fresh & smoked Bacon ohh !! So good ! Mom & dad made Kishka polish blood Sausage hams Nothing is better
I'm not much of a pork eater but it does look nice when cutting up
I can get pigs from my work but it’s getting some one to butcher it up is the problem
Great video, amazed at the speed with that slim knife! How much does a whole pig work out on average?