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.
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 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.
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 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. .
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.
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.
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.
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.
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 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.
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
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
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
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 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.
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.
Both the Beef and the Pork videos were absolutely excellent!!! Thank you, Dr. Gregg Rentfrow!
Dr. Gregg Rentfrow thank you for taking the time to make this video. It helped me process my hog at home
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 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.
Wow! So informative! Your a great teacher and kept the lesson interesting. Thank you for taking time to do this video.
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.
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
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
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.
Me at 2:AM
Yes I do want to know how to cut up a pig
I really enjoyed this presentation.. learning about the cuts and how they originate in the source.
Cajun chefs always used to say; "The only part we do not use of the pig...is its squeal!"
by far the best video on the topic!
"You paid for the entire blade so use it." Hahaha, this gentlemen does a great job with these videos.
As a non meat eater I mostly think these videos are very interesting. I think of them like science experiments and not food
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. .
This was an educational and excellent explanation of breaking down this pig... Thank you for sharing this!
Absolute gangster of meat. Beast.
Good Job Dr Gregg! I learned a whole lot that'll help me and my buddy on his hobby farm! Thanks much for sharing...
Beautifully executed. This should be required as a semi-functional skill to graduate high school.
This and building your own computer using hardware.
Thank you so much for all of these videos! They are wonderful. I have learned so much from them.
Thanks UK!
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.
Thank you for sharing your experience and knowledge ! I enjoyed your video greatly !
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.
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 just like your Beef one, thanks for sharing. Explains a lot about the cuts of meat I buy.
This video has everything you need to know! Thank you for the video!
Excellent presentation!!
Thank you for a very informative tutorial....Nicely detailed .
Very sharp saw, very important!
Studying for my meat science final tomorrow, and this video was a lifesaver! Too bad I don't go to UK. Thank you!
The picnic and jowl are big here in GA. I figured they would be in KY too
Extremely informative, great Video Doc.
Lumpy
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
Great job 👍
Could you share what type of hacksaw blade you used to make the initial cuts? It moved beautifully through the meat.
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.
I love the whole side of rid. Next time please show what that is and how it goes to market. Thanks.
This was such an informative video. Thank you, very much.
OMG! People are crazy. Pork bone broth is so yummy and worth the work!
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...
This was very interesting and educational...thank you!
Very good video
Second time watching this! Very good presentation.
I enjoyed both the Beef and Pork videos. I will use them to help in cutting up moose, elk and deer.
Thanks for the education. They do pay for the bone, attached or remove
Jake Stewart cuts pork
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.
Here for the welding...
Interesting, thanks. So very different from UK cuts. (Where UK is United Kingdom!)
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
Excellent instruction, thank you.
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
i'm hungry what's for dinner???!!!!
Youre videos are so great!
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 😅
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
Nicely done. Thank you.
"Pork fabrication?" You're just making that up...
ll Savage Butcher ll It was a joke. Look up “fabrication.”
So could you please teach us about different diets
Only use the saw for bone, do not mess up the meat.
I make tonkotsu ramen with pigs feet. They are great for pork stock
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
thanks for the treat
How soon after kill, do you cut up hog??
Really interesting and educational.
Very informative thanks a bunch
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
well explained ... " hats off" god bless
Excellent video. Thank you.
wHat kind of knifies are those they seem to hold a edge very well
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?
Great video,thanks!
If the university has a butchering coarse where do I get more info?
Excellent!!
thank you for sharing this information bro..
Can you show us how you do a veal carcass?
I BO-LIEVE!!
Good looking pig. Whats the breed?
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.
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!
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
at what temp. is that being done at?
How the hell did I end up on this video??? Thanks UA-cam.
The Swine Samurai
+FroopieLoopies Swinerai
very profesional, well explained champ!
a country boy who got himself a doctorate degree. don't see that everyday.
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"?
I don't like pickled pigs feet but deep fry tho bad boys dam so good
Pork looks soooooooooo yummy man the fat the meat I'm hungry now
@ 11:53 lol he said buttface.
gotdamn good video man!!...