Thank you for this. I bought a whole collar from my butcher recently to barbecue and they sold it to me bone-in. of course, at the time I should have asked them to de-bone it, because I don't want the additional two hours needed to cook it bone-in, and this will help me sort that problem out.
Scott, we had a go! We just had it and didn't worry because we had you! In the shed with my 214lb Heritage, acorn finished pig! I made the unfortunate mistake of herniating a disc in my back a week before the pig was to "arrive" and well I can tell you that if you hang a pig from the rafters of your shed and it's nice n cold out (lows 20f his 34) all week you can get it done if you "just have a go!" and put Scott Rea on your laptop on the nearby ladder!. We did it one section at a time and this one for me was trickiest but in the end I did it. The pork is unimaginably good and we are happy to have a freezer full to last the winter. This was our first pig butchery but it won't be the last. Oh and ya, go watch the butcher's knot video and practice. THANK YOUR SRP!!!!!!
Started working in a pork plant a few months ago, we do japanese cuts for export so the way I learned the shoulder / picnic is a little different. It is neat to see some of the other ways butchers work.
Second time through this process this year and went much smoother! Thanks again for the video! Couldn't ask for a better teacher. Buy your pork in bulk from a local farmer and support them if you can! I am breaking down a Tamworth at the moment and I'm so tickled that I know how to do this I can't tell you. Thanks again @Scott Rea
At 5:22, "or a surgeon even". We once had a friend, a surgeon try to help butcher three big whitetail deer here in the U.S. Midwest. He brought a set of scalpels. We had our breaking knives. It was a comical scene.
I JUST GOT BACK FROM SMITH FIELD with a giant shoulder of pork! just went n asked the local butcher if they would debone it for me lol a bit cheeky lol obviously they said no! lol maybe there is an emergency call out charge for a butcher! haha ive watched your pork videos 3 times over now haha old man got a boning knife and butcher twine! wish me luck! #letsgochamp
Hello again! Love it! About how much did it weigh after boning? How many people might this feed? Would you recommend seasoning the meat inside before rolling, and if so how long before? Many questions, I know, but you are THE MAN! Thanks!
Out of boredom, I bought a pork shoulder knowing it would be a project.. It won't be pretty but I couldn't even attemp it without your vids. Worst case, I get a lot of great pork fat. Next, I go and buy a duck. In Newark, NJ, we have several supplies who will give you a whole duck fresh killed. It is kind of distressing to walk in a pick a live duck. They can't seem to understand why I want all of the fat. I always ask if I can pay for extra fat but, the South Asian doesn't seem to understand why I would pay extra for it.
Nice class as always ! I am left with 2 questions. 1/ what do you do with the blood damage parts ? Is it still edible or usable lets say in a country pate/terrine ? and 2/when you pull the seams, or bones as you did here with the shoulder blade, it always sound like it is ripping off / tearing nicely like the meat/fat is dryer. When I try to do that, I usually pull chunks of muscles, or the fat does not rip. Is it because of the quality of the meat ? I'll admit that for economical reasons, I tend to get my meat at the grocery store and it is probably not the best... Anyway, cheers from that side of the pond and thanks for the butchery master classes, I love them !
Can you please explain the different types/quality of mince please, Scott? There must be a difference in quality and cook ability, surely. But what, and where does it come from on the animal? Thanks in anticipation.
I made a meat needle out of some round stock and a drill. It works well. I notice that you dont use a boning hook. Is that a personal preference or a England compared to USA thing? The job gets accomplished I just wondered about the tools used.
+Scott Rea - that is a huge roast. I would have thought that you would divide it in two, then roll it. Then again....I'm cooking for one. That would last weeks.
Looks delicious! Any chance of you doing a video showing the butchering of an entire pig the way you've done with deer? Or even better yet, a wild boar (if you've got those in England)? What do you do with the bones? Also, I hope we soon see a video of you roasting that bad boy. There should have been a "trigger warning" for your use of the word "crackling." I was like Pavlov's dog hearing a bell; mouth is watering.
As a retired doc/surgeon I would invite you into the OR to go to work anytime. Your hands are fast and sure. Yes you should have been a surgeon!
Thank you Hugh. I'll take that all day. Cheers
This is the work of heart and art. I love your dedication to butchery. Scott, this is amazing
Thank you for this. I bought a whole collar from my butcher recently to barbecue and they sold it to me bone-in. of course, at the time I should have asked them to de-bone it, because I don't want the additional two hours needed to cook it bone-in, and this will help me sort that problem out.
Scott, we had a go! We just had it and didn't worry because we had you! In the shed with my 214lb Heritage, acorn finished pig! I made the unfortunate mistake of herniating a disc in my back a week before the pig was to "arrive" and well I can tell you that if you hang a pig from the rafters of your shed and it's nice n cold out (lows 20f his 34) all week you can get it done if you "just have a go!" and put Scott Rea on your laptop on the nearby ladder!. We did it one section at a time and this one for me was trickiest but in the end I did it. The pork is unimaginably good and we are happy to have a freezer full to last the winter. This was our first pig butchery but it won't be the last. Oh and ya, go watch the butcher's knot video and practice. THANK YOUR SRP!!!!!!
so much I don't know after all these years, and then here you come along......superb.
As always,
Incredible.
Love your work.
Thank you for showing us the amazing and essential art of butchery.
Support your local butcher everyone.
Started working in a pork plant a few months ago, we do japanese cuts for export so the way I learned the shoulder / picnic is a little different. It is neat to see some of the other ways butchers work.
Second time through this process this year and went much smoother! Thanks again for the video! Couldn't ask for a better teacher. Buy your pork in bulk from a local farmer and support them if you can! I am breaking down a Tamworth at the moment and I'm so tickled that I know how to do this I can't tell you. Thanks again @Scott Rea
At 5:22, "or a surgeon even". We once had a friend, a surgeon try to help butcher three big whitetail deer here in the U.S. Midwest. He brought a set of scalpels. We had our breaking knives. It was a comical scene.
Nice instruction fond memories of years gone bye.
You made that look easy Scott. Nice video. Take care.
Great video Scott - you're a true artisan
LEARNING FROM YOU AS ALWAYS.THANKS. PLEASE MAY I KNOW THE BRAND OF MEAT SAW AND KITCHEN NEEDLES AND KNIVES YOU USE.? THANK YOU.
Thanks for the demonstration 🐨
Also also wik ... Belated congrats Scott on breaking 50k subs. As you say, "Job's a good'un!"
Onwards to 100,000 !
Another great video!
I really want to come and take your butchery class.
As always the knife skills are amazing. What a roast!
Great job. Now how would you cook it?
I JUST GOT BACK FROM SMITH FIELD with a giant shoulder of pork! just went n asked the local butcher if they would debone it for me lol a bit cheeky lol obviously they said no! lol maybe there is an emergency call out charge for a butcher! haha ive watched your pork videos 3 times over now haha old man got a boning knife and butcher twine! wish me luck! #letsgochamp
Great video !
Really great video
Hello again! Love it! About how much did it weigh after boning? How many people might this feed? Would you recommend seasoning the meat inside before rolling, and if so how long before? Many questions, I know, but you are THE MAN!
Thanks!
Out of boredom, I bought a pork shoulder knowing it would be a project.. It won't be pretty but I couldn't even attemp it without your vids. Worst case, I get a lot of great pork fat. Next, I go and buy a duck. In Newark, NJ, we have several supplies who will give you a whole duck fresh killed. It is kind of distressing to walk in a pick a live duck. They can't seem to understand why I want all of the fat. I always ask if I can pay for extra fat but, the South Asian doesn't seem to understand why I would pay extra for it.
Good instruction! Thank you.
Delicious!!🏹🐗
fantastic video as always, thanks!
Perfect perfect video
great video.i have to try this.
Thank you for sharing!
Nice class as always ! I am left with 2 questions. 1/ what do you do with the blood damage parts ? Is it still edible or usable lets say in a country pate/terrine ? and 2/when you pull the seams, or bones as you did here with the shoulder blade, it always sound like it is ripping off / tearing nicely like the meat/fat is dryer. When I try to do that, I usually pull chunks of muscles, or the fat does not rip. Is it because of the quality of the meat ? I'll admit that for economical reasons, I tend to get my meat at the grocery store and it is probably not the best...
Anyway, cheers from that side of the pond and thanks for the butchery master classes, I love them !
Can you please explain the different types/quality of mince please, Scott?
There must be a difference in quality and cook ability, surely. But what, and where does it come from on the animal?
Thanks in anticipation.
How much does the final piece weigh ? And how much did it weigh when you started?
Brilliant
GREAT VIDEO!!!!!
Love it!
Scott, when you are boning do you always use 'just the tip'?
How do you find the feel of the new Swibo handles by Victorinox compare to your old Fibrox handles?
I made a meat needle out of some round stock and a drill. It works well. I notice that you dont use a boning hook. Is that a personal preference or a England compared to USA thing? The job gets accomplished I just wondered about the tools used.
It's more a US thing Randy,never used one myself,that's not to say I wouldn't though. Many thanks
+Scott Rea - that is a huge roast. I would have thought that you would divide it in two, then roll it. Then again....I'm cooking for one. That would last weeks.
How would you cook this?
what are your plans for cooking that?
I'm sure I could find a use for the butcher's knot in the bedroom
Looks delicious!
Any chance of you doing a video showing the butchering of an entire pig the way you've done with deer? Or even better yet, a wild boar (if you've got those in England)? What do you do with the bones?
Also, I hope we soon see a video of you roasting that bad boy. There should have been a "trigger warning" for your use of the word "crackling." I was like Pavlov's dog hearing a bell; mouth is watering.
SUPERB scott,how are you,you the king of meat
any chance of a video about cooking meat in beer?
When you cooking it Scott lol
I am trying to understand how he's cutting faster than I am watching him cut. I think maybe this guy has done this a coupla times previous.
wish you had 2 cameras filming from behind and front
do some stuff with rabbits please
You only half rolled it haha. Your meant to pin it up and needle it through and around. For a nice tight roll. . Or that's how we do it in Australia.
no word how to take the gland out?
100 POUNDS OF PORK BUTTS IN THE FRIG CANNING AND STEAKING THE ALL TOMORROW.GOD BLESS
I can imagine people who aren't butchers trying to take off the hock and ending up with minced pork
I do this everyday in an abattoir, a 10 minute job for you is one minute for me, you make this look so difficult 😂
show how to cook mate
Don't show David Cameron this video!
Do a whale next, dare ya!!
man i put 5 KG on me