Butchering A Pig Part 2

Part 2) Dave Meli from the Healthy Butcher breaks our hog carcass into the primal cuts.
For more like this go to: www.legourmet.tv

Category:

Howto & Style

Tags:

• butcher
• pig
• pork
• hog
• meat
• le
• gourmet
• tv
• cut
• ham
• eat
• bbq
• food
• cook
• recipe

[Heresy43]

This guy knows his stuff, he seems very clumsy though.

[legourmettv]

@Heresy43 It was his first time on camera…

[BeefSupreme87]

you break the shoulder off of the loin between the 3rd and 4th rib. when you leave the sirloin on the loin its called the Long Loin. Proper nomanclature for the ribs are side ribs, not spare ribs. They used to call them spare ribs because pigs have different amount of ribs depending on the age. Pigs usually have between 13 and 16 ribs.

Half decent job explaining it, but more of a chef than a butcher.

cheers

[legourmettv]

@BeefSupreme87 You also have to realise that Canada and the U.S. use different nomenclature for cuts of meat. So what's right here may be incorrect to you.

[latinlover661]

i applied to a grocery store as an experienced butcher just by looking at the videos on youtube and i got hired Im doing pretty well my boss has no complaints lol damn youtube is a big tutorial i swear

[BobbyIronsights]

If he used a band saw, and other tools alot of us don't have, the video wouldn't be very useful to us home butchers, eh?

[cottoncandy125]

i got a test on the pork sections tomorrow, thanks for ur help! :D

[nvrngr2]

A year old hog would weigh 500 lbs. Six months, give or take, to about a 280 lb hog. Much larger and they are out of the desired consumer preferred size.

[tucsonpersonified]

And the pig lives happily ever after!!

[ezoik]

@Heresy43 He even cut it out in the wrong order. The tenderloin needs to come out AFTER the front part has been cut out. Indeed seems Clumsy, but know his stuff. All in All well done m8.

[doel89]

a hacksaw? wheres the cleaver? u gonna get grits in the meat

[BeefSupreme87]

@legourmettv Thats true, good instructional video as a whole!