This is such a great instructional video! I raised two piggies for family use this summer and had my butcher just cut them into primals, because I have no fear with this material available on UA-cam!! Just finished processing a half-loin into a beautiful roast and boneless roast for tomorrow's pork and sauerkraut! Thanks again, Scott!
I have worked in a few butchers shops over the years and that orchard pork is without a doubt the best at the market. Always eats lovely. Nice video mate thanks for the lesson 👍
Scott I am just in pain over watching this video. It is just terribly good and so informative and the meat is just beautiful. There are so many ways to cut a pig and you have them all down pat. I am just dying to have you come to Chile and stay with us and teach me just some of the wonderful skills you use to make a side of meat into a master piece. I have cut up many pigs and I really do not know what I am doing but I am willing to learn and boy do I learn when I watch your videos. Can you make some bacon for me and do a little charcuterie? Oh what a treat that would be for us over here in the world of no cuts of meat. Thanks again!
ChileExpatFamily Hi,many thanks,i would love to come over there and share the knowledgeAnd as soon as i get my new chiller i will do some bacon videos and some charcuterie for you,i want forget your request,all the best.Scott
Hello Scott, How's it going mate, great to see you're still posting these great videos. A mate and I have bought a couple o pigs and we're doing them this weekend, will definitely be using your methods and procedures. Looking forward to making more sausages n bacon. Gotta dash, making another behemoth pork pie (X2) Later mate....
how you doing John, nice to hear from you mate.hope the butchering goes well, let me know how you get on, all the best and happy butchering, cheers. Scott
Scott, thank a great video I follow all of you butchery presentations and I purchase whole sides of lamb and pork, I wouldn't be able to do this withou your help Thanks heaps Stephen
scott how do i cut for back bacon.do i use the chop end with that part of the belly still on.thanks colin,ps i bring on pigs and have been making sausages and cutting joints all to your vids, there brill thanks mate.
Hi I don't know if you have already done it but when i searched it,it wasn't there.Any way could you show us how to cook and prepare live crab. Im guessing it is like the lobster you did.
pardon my ignorance, but is the other half of the pig identical to this one? like is there just one tenderloin in a pig that runs down the center of the back or does it have two, each on either side? tnx
hey, what kind of saw would be preferable, i live in thailand and i dont have acces to a butcher saw, we have got woodsaws and metal saws etc. any tips on this? big teeth small etc? thanks in advance, love your channel!
Brilliant video Scott my boy and as always when cooked is gorgeous. Yes folks, I have my meat from Scott (No we're not that way inclined) Its gotta be said though, whether it Sausages for breakfast, a pork joint for Sunday roast or chops in the week its the best and finding that if you follow thescottreaproject cooking tips and accompanied dishes you will never go wrong. Looking forward to a bit of lamb of beef soon buddy just got get through all this bloody pork I got. Praise Alah !!!
Hey Scott, once again, brilliant videos...was wondering if you would ever do a whole suckling pig? To me, that is the ultimate party food...and one of the top 10 most delicious things in the world. I think if anyone on UA-cam could do it justice, well, it would be you! Particularly as far as carving it goes...
Any chance of a vid on your take on cracklin or crispy pork belly? All sorts of options in this regard on the Tube, but would be interesting to get a proper butcher's perspective in the mix. Newcomer to your channel ... very clear concise to-the-point on the 'splainin bits. No fussing about. Me local pig parts pusher has an informed client keeping him honest now.
hi there, I allready have crispy belly pork video in my Meat playlist , go to my channel page click on the meat playlist and you will find it there. but rest assured I will be doing sone more pork cookery vids soon, so watch this space. thanks for joining me nice to have you on board all the best. Scott
You have some great videos there. I do a bit of butchery here when I can. But your knives are a lot sharper than mine, even though I've got the same ones from my butcher back in the uk! Any chance of a video showing how you get them razor sharp? Cheers.
Hello, I know that England used to have a long haired curly pig that required a special type of butchering because of the amount of at. Do you know how to do that? Do you think you would be able to show us that style of butchering?
Scott I have been told that the British, Europeans and Yanks, in particular, that they butcher a pig differently, to create different cuts and joints. I don't know if it is true bit if you are able, can you do a video about what the differences are specifically, and how you think they came about. I am definitely interested and I reckon everyone overseas will be as well.
We Yanks like the whole Belly for streaky bacon. Except for that, its pretty much the same. We trim the belly up straight and salt, preserve, and smoke it all together. The pieces are used to season vegetables, beans, and other stuff.
Question for you Scott if you'd be so kind... loving your videos btw... I am from Ireland and moved to the US just over a year ago. I'm in an area where there aren't any Irish or English butchers. I'm seriously missing back bacon or rashers and wondered which cut they come from (it looked like possibly the boneless loin steaks but I am probably wrong) Could you please advise me on the right cut so that I can go ask my local butcher if he could do it for me, I prefer to give him the business rather than the not so bright supermarket "butchers" I have looked up brining online but if you have any information on techniques I would greatly appreciate it. Thanks for your time and for your videos. -- Padraig.
syson100 Hi syson,i use Victorinox knives,i use a 6" boning knife,a 5" flexi blade boning knife and a 12" steak knife,all available from amazon,or a good butcher supplier,hope this helps,cheers.Scott
I see all these great pig vids that I save to use as reference. but everyone uses a processed pig. can you show one using a wild pig that does not have that beautiful skin. After we shoot one we have to remove the skin due to the condition it is in and do not want to contaminate the meat with all the crap in the hair and skin. Plus fat content is much lower. Love the vids keep them coming. mike
Michael Andersen Hi mike,i butchered some wild boar and some Kune Kune pigs a few years back,and like you we had to skin them,but they were butchered in exactly the same way as this one,the kune kune had a really high fat content so the skinning actually helped in removing some fat,but they were cut up the same as if i was doing a normal pig,here is the link for that old video, Pig Butchering.How To Butcher A pig.nose to tail.(kune kune.)Breed. the quality of filming is not the best as its a really old video,but you might find it useful,if you need any questions answered feel free to ask,hope this helps,cheers.Scott
Why don't you sell these tutorials on DVD's, I will be happy to purchase them post haste as I have been slaughtering and butchering my own hogs and need to increase my skills. I would like to learn how to process the intestines also. to utilize them for stuffing sausages and the awful ( Liver, kidneys, tripe,etc.), the point is to eliminate waste.
I wont do anything with this info. because apparently we are not allowed to butcher even our own animals around here. I didnt realize I live in north korea.
11:23 that i NOT true...any fat that is render down (at home or by a friend) is BETTER for you the butter (maby not by much given) people say lard is bad for you...sore bought yea....but homemade lard is allmost 2 times as good for you then butter (that lard bit is a fact and you can look it up)
You could just as easily be saying that arsenic is better for you (just a little bit) than cyanide. If you are going to eat something that is going to shorten your life, why are you worried if it shortens it a day less or more? Eat whatever artery hardening, heart attack, diabetes inducing fat you want. Don't nitpick about it.
Josef Roesler but we can report what we've learned: lard has 20 percent less saturated fat than butter; it's higher in monounsaturated fats which are said to lower LDL cholesterol; and it has none of the trans fat that shortening does. ...i like link that page to that is only 3 mins of looking to find the *good fats* that you said are not there
This is such a great instructional video! I raised two piggies for family use this summer and had my butcher just cut them into primals, because I have no fear with this material available on UA-cam!! Just finished processing a half-loin into a beautiful roast and boneless roast for tomorrow's pork and sauerkraut! Thanks again, Scott!
I have worked in a few butchers shops over the years and that orchard pork is without a doubt the best at the market. Always eats lovely. Nice video mate thanks for the lesson 👍
I love your videos. Thanks for breaking the process down into some shorter videos too. Please keep up the great work.
I didnt like the idea of butchering an animal by hand till I saw your videos and saw the beauty in it. Looks amazing man, keep it up!
seriously? Did you think the got run through a stump grinder?
Beautiful knife 😍😍
You are the man! Thanks so much for this series.
terri634 No problem Terri,many thanks.Scott
Salivating
Scott I am just in pain over watching this video. It is just terribly good and so informative and the meat is just beautiful. There are so many ways to cut a pig and you have them all down pat. I am just dying to have you come to Chile and stay with us and teach me just some of the wonderful skills you use to make a side of meat into a master piece. I have cut up many pigs and I really do not know what I am doing but I am willing to learn and boy do I learn when I watch your videos.
Can you make some bacon for me and do a little charcuterie? Oh what a treat that would be for us over here in the world of no cuts of meat. Thanks again!
ChileExpatFamily Hi,many thanks,i would love to come over there and share the knowledgeAnd as soon as i get my new chiller i will do some bacon videos and some charcuterie for you,i want forget your request,all the best.Scott
Thanks buddy
ChileExpatFamily Not a problem my fiend,take care.Scott
You nailed it again lad. Love the wasp killer, bloody classic.
mounty27 "Thats not a knife",no dear boy,its a wasp killa,cheers Moose.
Awesome! You can come round for tea at mine anytime pal. Just make sure you bring a pig with you!
what time do you want US round mate.
As always...delightful! Thank you.
Chalk popts, and Barnsley chops, good night Vienna Vespa.
I love the fat from a hog. Gives the meat more flavor and keeps it moist. I am about to buy a whole hog from my local butcher. Another great video!!
Those chops look devine although I'm not a pork eater lol
Hello Scott, How's it going mate, great to see you're still posting these great videos. A mate and I have bought a couple o pigs and we're doing them this weekend, will definitely be using your methods and procedures. Looking forward to making more sausages n bacon. Gotta dash, making another behemoth pork pie (X2) Later mate....
how you doing John, nice to hear from you mate.hope the butchering goes well, let me know how you get on, all the best and happy butchering, cheers. Scott
Brilliant, thanks for this!
well done big man...
Thank you for this, sir!
Scott, thank a great video I follow all of you butchery presentations and I purchase whole sides of lamb and pork, I wouldn't be able to do this withou your help
Thanks heaps
Stephen
scott how do i cut for back bacon.do i use the chop end with that part of the belly still on.thanks colin,ps i bring on pigs and have been making sausages and cutting joints all to your vids, there brill thanks mate.
Do you have any videos for cutting British back bacon?
Hi I don't know if you have already done it but when i searched it,it wasn't there.Any way could you show us how to cook and prepare live crab. Im guessing it is like the lobster you did.
Scott,
I just found your tools video. It was very helpful. I wish it mentioned the name of the saw.
Garth LaPointe
pardon my ignorance, but is the other half of the pig identical to this one? like is there just one tenderloin in a pig that runs down the center of the back or does it have two, each on either side? tnx
only a butcher would kill a bug on his meat. love it.
great video
A good drinking game: Take a shot every time you say "gently". :)
hey, what kind of saw would be preferable, i live in thailand and i dont have acces to a butcher saw, we have got woodsaws and metal saws etc. any tips on this? big teeth small etc? thanks in advance, love your channel!
Hi, ,poxania a metal hacksaw would work fine, ,no problem at all. Just make sure you use a fresh clean blade. Hope this helps. Many thanks. Scott
Scott Rea Thanks so much man u rule, love ur channel!
Brilliant video Scott my boy and as always when cooked is gorgeous. Yes folks, I have my meat from Scott (No we're not that way inclined) Its gotta be said though, whether it Sausages for breakfast, a pork joint for Sunday roast or chops in the week its the best and finding that if you follow thescottreaproject cooking tips and accompanied dishes you will never go wrong. Looking forward to a bit of lamb of beef soon buddy just got get through all this bloody pork I got. Praise Alah !!!
Pork for you shit hook. You claim to be a buddy?: I call you out as a Allah Damn Lier
What size is your hand saw? nice little one...
Hey Scott, once again, brilliant videos...was wondering if you would ever do a whole suckling pig? To me, that is the ultimate party food...and one of the top 10 most delicious things in the world. I think if anyone on UA-cam could do it justice, well, it would be you! Particularly as far as carving it goes...
Any chance of a vid on your take on cracklin or crispy pork belly? All sorts of options in this regard on the Tube, but would be interesting to get a proper butcher's perspective in the mix.
Newcomer to your channel ... very clear concise to-the-point on the 'splainin bits. No fussing about. Me local pig parts pusher has an informed client keeping him honest now.
hi there, I allready have crispy belly pork video in my Meat playlist , go to my channel page click on the meat playlist and you will find it there. but rest assured I will be doing sone more pork cookery vids soon, so watch this space. thanks for joining me nice to have you on board all the best. Scott
Scott Rea I shoulda known better. Had a look. Now that's what I call luv on a plate!
Right then, I'm down to the butchers tomorrow!
cheers mate.let me know how it turns out, its my favourite cut of pork, , you'll love it, , happy cooking my friend.
Alright mater where do you get your cherry orchard pigs from ?
Hi Scott, Think the same, just tell us if you won't to travel to Chile. We have a farm dedicated to rise Pigs. Best regards
You have some great videos there. I do a bit of butchery here when I can. But your knives are a lot sharper than mine, even though I've got the same ones from my butcher back in the uk! Any chance of a video showing how you get them razor sharp? Cheers.
Les Agathes Hi Les ,i will do my friend,in not the too,distant future,so watch this space mate,cheers.Scott
Hello, I know that England used to have a long haired curly pig that required a special type of butchering because of the amount of at. Do you know how to do that? Do you think you would be able to show us that style of butchering?
Scott I have been told that the British, Europeans and Yanks, in particular, that they butcher a pig differently, to create different cuts and joints. I don't know if it is true bit if you are able, can you do a video about what the differences are specifically, and how you think they came about. I am definitely interested and I reckon everyone overseas will be as well.
Aaron's allotment I will next time i do a big beef video for you mate,all the best Aaron.Scott
We Yanks like the whole Belly for streaky bacon. Except for that, its pretty much the same. We trim the belly up straight and salt, preserve, and smoke it all together. The pieces are used to season vegetables, beans, and other stuff.
Question for you Scott if you'd be so kind... loving your videos btw...
I am from Ireland and moved to the US just over a year ago. I'm in an area where there aren't any Irish or English butchers. I'm seriously missing back bacon or rashers and wondered which cut they come from (it looked like possibly the boneless loin steaks but I am probably wrong)
Could you please advise me on the right cut so that I can go ask my local butcher if he could do it for me, I prefer to give him the business rather than the not so bright supermarket "butchers"
I have looked up brining online but if you have any information on techniques I would greatly appreciate it.
Thanks for your time and for your videos. -- Padraig.
This man knows butchering
I like how you graze the pig, just specialties we have what we learn, thanks
Where can I get Bucher selling the head pork here in cape town
thanks man...
Super👍
what knifes do you use ? very good video thanks
syson100 Hi syson,i use Victorinox knives,i use a 6" boning knife,a 5" flexi blade boning knife and a 12" steak knife,all available from amazon,or a good butcher supplier,hope this helps,cheers.Scott
Thanks
Scott you doing any more pheasant videos this year
I'd like to have some more piggyback clips because we have what we learn, bafta
You rock!!!
wasp killer haha!
I see all these great pig vids that I save to use as reference. but everyone uses a processed pig. can you show one using a wild pig that does not have that beautiful skin. After we shoot one we have to remove the skin due to the condition it is in and do not want to contaminate the meat with all the crap in the hair and skin. Plus fat content is much lower. Love the vids keep them coming. mike
Michael Andersen Hi mike,i butchered some wild boar and some Kune Kune pigs a few years back,and like you we had to skin them,but they were butchered in exactly the same way as this one,the kune kune had a really high fat content so the skinning actually helped in removing some fat,but they were cut up the same as if i was doing a normal pig,here is the link for that old video, Pig Butchering.How To Butcher A pig.nose to tail.(kune kune.)Breed. the quality of filming is not the best as its a really old video,but you might find it useful,if you need any questions answered feel free to ask,hope this helps,cheers.Scott
Can a wild hog harvested in Texas be cut just like this?
Now them are chops:-)
Really disappointed you never actually made the bacon, but still great vid
It 4:06am. I learned how to butcher pig.
just out of interest , what make of boning knife are you using
Perdi Winter it should be victorix
You hit that fly with your knife.... :/
Otherwise, I love your videos! Very easy to follow.
Thank you!
Some folks call it a wasp and some folks call a blowfly a blow fly. Call it what you want.. I'm glad he didn't let the damn thing lay eggs in it.
Never see chops with the kidney in these days, just wondered why?
NOOOOOO! The bacon!
"if you are able" Sorry mate, that sounded all wrong, of course you are, what I meant is if you can be bothered. Sorry mate. My bad. All the best
Why don't you sell these tutorials on DVD's, I will be happy to purchase them post haste as I have been slaughtering and butchering my own hogs and need to increase my skills. I would like to learn how to process the intestines also. to utilize them for stuffing sausages and the awful ( Liver, kidneys, tripe,etc.), the point is to eliminate waste.
Who else read the title wrong and thought it said "how to butcher a whole lion" 💀
I wont do anything with this info. because apparently we are not allowed to butcher even our own animals around here. I didnt realize I live in north korea.
11:23 that i NOT true...any fat that is render down (at home or by a friend) is BETTER for you the butter (maby not by much given) people say lard is bad for you...sore bought yea....but homemade lard is allmost 2 times as good for you then butter (that lard bit is a fact and you can look it up)
You could just as easily be saying that arsenic is better for you (just a little bit) than cyanide. If you are going to eat something that is going to shorten your life, why are you worried if it shortens it a day less or more? Eat whatever artery hardening, heart attack, diabetes inducing fat you want. Don't nitpick about it.
Josef Roesler well...lard (home made..the store stuff is BAD) has more good fats then bad....so does that make it bad in your eyes?
richard mitchell There are no good fats in lard. So, yes. Lard is lard, the store does not make it, the pig does.
Josef Roesler then this is wrong?.../watch?v=yS5RmIkzkGw
Josef Roesler but we can report what we've learned: lard has 20 percent less saturated fat than butter; it's higher in monounsaturated fats which are said to lower LDL cholesterol; and it has none of the trans fat that shortening does. ...i like link that page to that is only 3 mins of looking to find the *good fats* that you said are not there
Show us how to butcher a goat!
He already did. Watch the deer video.
Ur cutting mv
km