I live 10 minutes away from this meat market, I went there last night these guys are extremely nice, took the time to talk with me regarding my smoker, my steaks, and hunting. These guys are as genuine as they come!!
As a career butcher, I can most definitely say that none of this is as easy as you guys make it look. Removing fat from the loin in one stroke is a work of art.
@@dmac7403 I’m sure the career butcher would have sharp knives. He’s saying that cut is hard even for skilled guys. I think they all assume you should use sharp knives
@@davek4547 No 💩 Inspector Holmes ,like I said problem most amateurs/home cooks and butchers have is they end up using dull knives! happens way more than you could ever imagine,to expand a little I worked at this restaurant where one of our cooks actually said I don't know why you guys keep your knives so sharp ,he would use his dull one and would knick himself time to time and actually complain that he couldn't use the other knives cause we kept them to Sharp ...in reality him having to force the knife through things and the force from pushing down is what kept getting him cut instead of letting that sharp knife do the work ....
I’ve been watching your videos literally all day. I’ve never butchered a darn thing and don’t know that I ever intend to, but DADGUM I sure do appreciate the butchering process now! Thanks guys!!
I'm a meat cutter at a large grocery store chain & your videos have really helped me understand where all of my primal cuts come from & how to break them down into other marketable cuts. Really appreciate what you do!
Just found this channel. Mad respect. My uncle was a butcher and one of the fondest memories I had was watching him process beef at his store. Love how nothing goes to waster too in all your videos.
“There’s no such thing as meat glue” I mean... while it wouldn’t be useful in that context.. there certainly is something called meat glue... sorry to be that guy
Stopped by the store the other day. Just planned to buy a few cuts of meat. Ended up getting elk, bison, beef, and pork along with a bunch of seasonings. The store is just like Toys R Us was when I was a kid. Also, met both Seth and Scott. Really nice guys.
I'm a 2 year apprentice as a butcher and theres lots of stuff I don't always get to do as the place I work at is so picky. But it's so cool that I can watch something and can relate some of the stuff I have learnt over the years to this, like I feel apart of something knowing things that not everyone can do. Thanks for the videos definitely helps seeing how others do things
Where are you doing your apprenticeship? I'm a butcher located in Germany and just fascinated how very very different the process is. Different style of knives, we don't use our bandsaw that often, the bone pulling is completly different. It's crazy, I really like this videos
@@firstnamelastname-ve9gj because you will never be without work if you are good. Like all trades its a dying breed! In the south , butchers are booked out for months
As a Butcher Apprentice here in Germany it´s cool to see how you cut different portions of the animal and how good you explain everything. Thanks for the work!
I thought I would be rolling my eyes 5 minutes in but it was so educational. We've got an uber traditional pig farm in the Caribbean. This gives me some homework. Thanks guys.
Hallo from Denmark.. Let me say i love your videos, i've been watching them a lot, and i find it truly satisfying. i've been spending around 2 years as a butchers apprentice and it was some of the best years in my life, unfortunately the butcher i worked for went bankrupt a few years ago, and i wasn't able to find a new place to finish my education. but you guys make me miss the profession :)
Really enjoy your knife skills. I hunt and break down my own harvest and love to see you guys skills, so much better than mine ! Always feel like I learnt something to practice. God Bless and Cheers.
Great vid. I saved this one to watch over and learn. Love how y'all trim most fat and membrane of meat. Ive never purchased a rib that already had it removed. Keep up the great work
Loved watching as I ate some of your Hamburgers! (Of course flavored with your original Bearded Butchers Seasoning) Will see you again in a week or two for some Bison and more Elk!
I’m serious! How to raise Bison, Cows, sheep, what ever you guys have on the farm. What machinery you use, do you guys also grow your own feed for livestock? Imagine two successful UA-cam channels, with merchandise and everything thing else that comes with it. Well at least I would be EVERY interested.
Most butchers near me leave that membrane on the ribs. Nice to see you guys take that off for people. Not exactly the easiest thing to take off, especially if you have arthritis or something.
I have nothing to do with butchery and yet I find these videos amazing. I have no idea why? I love your presentation and it’s great to see a family run business like yours. I hope you make it through this time.
one more question concerning wild boar vs using the pig method demonstrated here. For butchering wild boars, is it ideal to leave some fat? Or is it like butchering deer where you want to trim as much fat as possible?
I leave all the fat on a wild boar. They’re typically pretty lean. I’ll also stuck to shooting smaller pigs. 125lbs or less. I’ve bagged a 325lbs boar. It was disgusting to me. But I also raise lard pigs on our 10 acre homestead.
My grandmother was quick with a boning knife like that. As a matter of fact, my grandfather Myrle thought he was going to grab her by the hair of the head. She grabbed a meat cleaver off of the side of the cabinet. She straight out told him don't you ever lay your hands on me like that again, or I'll cut you into pieces. I hid under the blankets, that was the 1st time I'd ever seen my Grandmother get so mad. 🤔
iv been working as a meat cutter for alittle over a year now, the way you guys work is just really nice to watch, and i hope i can get up to that point someday
Is the gland opposite of the blade bone? I pressure can pulled pork using the pork butt. I knew to look for the gland in the watery fat and have removed it by searching every piece I cut, but knowing where it is located would be a great time saver. I buy untrimmed pork butt. Thank you.
Is the gland opposite of the blade bone? I pressure can pulled pork using the pork butt. I knew to look for the gland in the watery fat and have removed it by searching every piece I cut, but knowing where it is located would be a great time saver. I buy untrimmed pork butt. Thank you.
I don't know how I even found you guys...I was just recommended the wagyu video. But here it is a few days later, and I'm watching all of these videos. You guys are the best.
This is not a “job”!!! Y’all make this an art! You are so delicate on how you carve and cut into the meat. You are respecting the animal that gave its life to feed us, you’re just not “cut it into this so I can cook it”. I don’t know how to say it. Love watching you guys and your art. 👍👍👍
That back fat is tasty af just all flavour. My family are newfies we dice the back fat into cubes, oil fry it with onions & use it as a topping for Salted Cod or put some cubes into a moose stew for some added flavour…good eats.
For anyone watching, I can tell you after now having watched many of the Bearded Butchers videos. These guys are amazing!!! They are the most knowledgeable, clean Technique, Butchers I’ve seen. I am a retired butcher and yes was trained the old fashioned way, I was almost a certified meat counselor so I know what they are showing is 100% legit.
Hi, Thanks for all the great vid's. were butchering a pig for the first time soon and really appreciate this along with the bacon vid... hope this isn't a trade secret but how hot do you want you smoke house when you smoke the hams? and do I dare as about humidity? Thanks again
I live up here by Toledo, OH... About 3 hours from you guys. I think I'm going to come out there and get some stuff from you guys. Bring a cooler and load it up.
Very Nice ... I raise a few hogs .. mine are free range .. I don't hardly have any fat on mine when we butcher .. my pork chops will have 1/4 inch of fat on them before I trim anything ..
When putting ham and bacon in there brines do you leave then in your walk in cooler for the 2 weeks and do you change the brine out at any time during that process. Also how long do you hang your hogs...I've read 5-7 days....I do my own beef process and hang 10-12 days....thanks for the video...looking forward to purchasing your seasonings
hi guys i am from spain, not México. there is a sea betwen us if you become a Great Job with a jam see several videos about jamón serrano of spain look that how to use. if you need an advice contact me regards good Job, congratulations
What’s the point of scoring some thing if you already seasoned it? Don’t you score it to get the seasoning deeper right? Although I’m totally with you you probably shouldn’t score it
if the pork shoulder is called pork butt, im buying this thing called pork shoulder but everytime im looking it up, it looks more like the "ham", the actual butt. i'm so confused. i think im buying the butt. it's rounder and has a large bone in it. looks like the actual pig butt. all the pig shoulders im looking up look smaller.
Late to this vid, but YES a well fattened hog is much better then a lean show hog. When I was in 4-H I was in the bottom of every class, but always got one of the top prices in the auction.
You guys are awesome and damn fast!! I'm glad to see these videos...teaching others so much....ty...Great info and easy to follow instructions. Gotta say...yall are good looking men too...lol
Don't forget to switch sides when carrying sides. Know a guy who only carried to the table using the left side of his body for years. Now he can hardly walk. Messed up his hips bad.
Showed me the art into a century old trade, for free, lol thanks very through in his presentation I can pickup on what he is putting down , exspecially when you hit the bong a couple of times , lol" for real!!!
I love to watch guys deboning a fresh ham the first time or cutting the ham in half and showing a ugly face. I never used vknox knives I was a big dexter Russell fan and of course forshner
Watching this on 1.5. Made them seem like Gods. But then I realized they are bearded gods. They would be the rulers of underworld in the torture chambers filleing those who are to be tortured for eternity.
When I first came across the butchering a cow video, I thought I might be grossed out. I wasn't though. You guys are terrific at butchering! Your skill and knowledge are inspiring. This is my first year to ever buy a 1/2 cow and a whole pig, and send them to the butcher. It was fascinating to watch the whole process! This makes me appreciate the entire process that the meat goes through before it's available for retail purchase so much more. Your easy manner makes these videos a delight to watch! Thank you
My biggest question is how long do y’all recommend letting the pig hang from time of dispatch to cutting up ? And does this make it easier to cut up than a fresh kill and process?
I asked this past weekend. I want to get my friend in AL some of their Bison and Elk. The gals said it may be possible in the colder months. Maybe call in October/November?
So from a 220 pound pork you put 100 pounds of it to sausage. Butchering has changed a lot over the years good to watch, how much does a hog like that cost to purchase
Love watching these videos every night for some reason. This is one of those videos that your brain just shuts down and you can really be at peace just watching them cut up our meets for us to buy and eat at our stores. Best content for relaxation in my opinion 😌
We never had the means to cure our hams. We cut them into steaks, deboned them, and then ran them through a cuber . Season them for the grill or season some flour and fry them. Delish.
I live 10 minutes away from this meat market, I went there last night these guys are extremely nice, took the time to talk with me regarding my smoker, my steaks, and hunting. These guys are as genuine as they come!!
Brian, Thank you!
Where is the Market located?
where you also in Queen
@@TheBeardedButchers uuuuuu
@@TheBeardedButchers please do a video on homemade bologna and corned beef
As a career butcher, I can most definitely say that none of this is as easy as you guys make it look. Removing fat from the loin in one stroke is a work of art.
Also an extremely sharp knife
A sharp knife 🗡️🔪 is the key to getting it like that so many people have dull knives .
@@dmac7403 I’m sure the career butcher would have sharp knives. He’s saying that cut is hard even for skilled guys. I think they all assume you should use sharp knives
@@davek4547 No 💩 Inspector Holmes ,like I said problem most amateurs/home cooks and butchers have is they end up using dull knives! happens way more than you could ever imagine,to expand a little I worked at this restaurant where one of our cooks actually said I don't know why you guys keep your knives so sharp ,he would use his dull one and would knick himself time to time and actually complain that he couldn't use the other knives cause we kept them to Sharp ...in reality him having to force the knife through things and the force from pushing down is what kept getting him cut instead of letting that sharp knife do the work ....
@@dmac7403 did you say Inspector Holmes instead of Sherlock, or inspector gadget
I’ve been watching your videos literally all day. I’ve never butchered a darn thing and don’t know that I ever intend to, but DADGUM I sure do appreciate the butchering process now! Thanks guys!!
You can do it if you try! 😁Happy to hear you appreciate the process, nonetheless. Thanks! 😊
L,ll
Its a privilege to watch a master plying his trade. Love from Australia 👍
Thanks for watching, Vaughan!
I don’t even own a knife that goes through butter as easy as theirs goes through meat. 😢
ɮօʊռċɛ օʄʄ weird flex but ok
I know they’re butchers but they do have excellent knife skills
Buy a victorinox knife set. You'll thank yourself that you did for the rest of your life
Jose Martell appreciate the info! 👍
butch6814 It’s like the meat cuts itself.
EVERY SINGLE bearded butcher video makes me SO hungry.
That was the quickest 45 mins of my life lol
Matthew Mcmahon 3 hours goes by and it feels like 15 mins 😂
Smh, imthought you wee lying
Right. When I clicked and saw the length of it I thought ah I probably wont watch it all. Next thing I know its over!!
Technically 46 mins
Right
Man, those knives are SHARP!
I'm a meat cutter at a large grocery store chain & your videos have really helped me understand where all of my primal cuts come from & how to break them down into other marketable cuts. Really appreciate what you do!
I had my grandson watch this and beef video. I think its important for kids to know where their food comes from.
Just found this channel. Mad respect.
My uncle was a butcher and one of the fondest memories I had was watching him process beef at his store. Love how nothing goes to waster too in all your videos.
Sounds like such a lovely memory with your uncle. 😀 Thanks for sharing!
"Waste" is for demiglace! Best of all
“There’s no such thing as meat glue” I mean... while it wouldn’t be useful in that context.. there certainly is something called meat glue... sorry to be that guy
yes but thats dumb shit nobldy should ever use
@@dave2.077 Your half right. It's pretty advanced stuff, but it adds nothing to a good cut.
Do you sell a detailed chart, something I can refer to when im elbow deep.?
Man that bandsaw gives me the heebie jeebies 😂😂 I’m holding my fingers even though its just the video lol
Tsoto247 that knife could filet his hand open before he feels it🤔
All I can think of even though it was something totally different is Walk The Line
Oh for sure, and those knives! 😬
why because you dont know how to use one
That's why they're the professionals
Most beautifull cutting process ive ever seen
Thank you, watching from Philippines
Stopped by the store the other day. Just planned to buy a few cuts of meat. Ended up getting elk, bison, beef, and pork along with a bunch of seasonings. The store is just like Toys R Us was when I was a kid. Also, met both Seth and Scott. Really nice guys.
Thank you for stopping by!
Been watching you for a while now and realized I wasn’t subscribed so I would like to apologize
Thanks so much!
I'm a 2 year apprentice as a butcher and theres lots of stuff I don't always get to do as the place I work at is so picky. But it's so cool that I can watch something and can relate some of the stuff I have learnt over the years to this, like I feel apart of something knowing things that not everyone can do. Thanks for the videos definitely helps seeing how others do things
You will ALWAYS have work .. learn how to do venison and moose, too!
@@SundaysChild1966 It's all pretty much the same just in different sizes ;-)
Where are you doing your apprenticeship? I'm a butcher located in Germany and just fascinated how very very different the process is. Different style of knives, we don't use our bandsaw that often, the bone pulling is completly different. It's crazy, I really like this videos
Can you please tell me why this sort of job is appealing?
@@firstnamelastname-ve9gj because you will never be without work if you are good. Like all trades its a dying breed! In the south , butchers are booked out for months
As a Butcher Apprentice here in Germany it´s cool to see how you cut different portions of the animal and how good you explain everything. Thanks for the work!
I can’t eat pig. I think they’re filthy animals. But I sure can appreciate this man’s skills.
I thought I would be rolling my eyes 5 minutes in but it was so educational. We've got an uber traditional pig farm in the Caribbean. This gives me some homework. Thanks guys.
Cool stuff! Hope you enjoy, Annalise! 🥩
Hallo from Denmark.. Let me say i love your videos, i've been watching them a lot, and i find it truly satisfying. i've been spending around 2 years as a butchers apprentice and it was some of the best years in my life, unfortunately the butcher i worked for went bankrupt a few years ago, and i wasn't able to find a new place to finish my education. but you guys make me miss the profession :)
My favorite distraction from the world's craziness
Very heart-warming to hear! 😊
Really enjoy your knife skills. I hunt and break down my own harvest and love to see you guys skills, so much better than mine ! Always feel like I learnt something to practice. God Bless and Cheers.
Fantastic video! Very interesting, couldn't stop watching. Wish we could order whole pig or 1/4 beef mail order. Keep up the great work!
Ron Hale same lol. Wish I could mail order a whole pig as well
Ron Hale I literally said that too😂or go into a butcher or meat shop and ask for a whole skinned cow or pig and do this myself
Any butchers can do this for you. If you Google ot there will be about 5 close to you.
stickemuppunk itsthefunlovingconservative I tried they want too much. I’ll go kill one myself
Not going to lie my friend, when you said "belly pork" and held that meat up....... good lord I nearly passed out 🤣
Thanks for the inspiration to slaughter and butcher two hogs! My freezer is stupid full with pork only touched by one set of hands!
Excellent video. Talk and work at the same time. I really appreciate watching skilled people doing their craft.
Me at the beginning: damn didn't realize i was watching a documentary
wow im watching the butcher series and im on the episode with this guy lol
Great vid. I saved this one to watch over and learn. Love how y'all trim most fat and membrane of meat. Ive never purchased a rib that already had it removed. Keep up the great work
Loved watching as I ate some of your Hamburgers! (Of course flavored with your original Bearded Butchers Seasoning) Will see you again in a week or two for some Bison and more Elk!
You guys should convince Shawn to create a farming channel. Day in day out how to farm. Tools used what ever. I think that would be cool.
I’m serious! How to raise Bison, Cows, sheep, what ever you guys have on the farm. What machinery you use, do you guys also grow your own feed for livestock? Imagine two successful UA-cam channels, with merchandise and everything thing else that comes with it. Well at least I would be EVERY interested.
Do you have an Italian style pig butcher video?
Most butchers near me leave that membrane on the ribs. Nice to see you guys take that off for people. Not exactly the easiest thing to take off, especially if you have arthritis or something.
They may as well, its right there for them to do the customer a favor.
I haven’t even gotten thru the vid yet, just wanted to say I’m stoked to see a new vid!! More vids!!!!
I have nothing to do with butchery and yet I find these videos amazing. I have no idea why? I love your presentation and it’s great to see a family run business like yours. I hope you make it through this time.
All the bearded butchers inpire me thanks guys
thanks for sharing this video . exelent
one more question concerning wild boar vs using the pig method demonstrated here. For butchering wild boars, is it ideal to leave some fat? Or is it like butchering deer where you want to trim as much fat as possible?
I leave all the fat on a wild boar. They’re typically pretty lean. I’ll also stuck to shooting smaller pigs. 125lbs or less. I’ve bagged a 325lbs boar. It was disgusting to me. But I also raise lard pigs on our 10 acre homestead.
This pig was fed 100% awesome. see the white thisk fat and the flowering/grain in the meat. delish!
My grandmother was quick with a boning knife like that. As a matter of fact, my grandfather Myrle thought he was going to grab her by the hair of the head. She grabbed a meat cleaver off of the side of the cabinet. She straight out told him don't you ever lay your hands on me like that again, or I'll cut you into pieces. I hid under the blankets, that was the 1st time I'd ever seen my Grandmother get so mad. 🤔
iv been working as a meat cutter for alittle over a year now, the way you guys work is just really nice to watch, and i hope i can get up to that point someday
Is the gland opposite of the blade bone? I pressure can pulled pork using the pork butt. I knew to look for the gland in the watery fat and have removed it by searching every piece I cut, but knowing where it is located would be a great time saver. I buy untrimmed pork butt. Thank you.
ANyone who has ever use a bandsaw this long-- knows how scary it can be. He a ballerina with it...
Is the gland opposite of the blade bone? I pressure can pulled pork using the pork butt. I knew to look for the gland in the watery fat and have removed it by searching every piece I cut, but knowing where it is located would be a great time saver. I buy untrimmed pork butt. Thank you.
Absolute Legends.
Thank you for sharing.
cheers
Very Interesting to see the little differences between your American cuts and the German ones i learned. Gets hyped up for work again.
Video series suggestion: show us your Green Egg grilling techniques using some/all of these meats. My grilling game needs improved.
Poetry in motion
Watching you guys is like watching Juice run a pigskin down the field in Buffalo
Poetry in motion!
I don't know how I even found you guys...I was just recommended the wagyu video. But here it is a few days later, and I'm watching all of these videos. You guys are the best.
Me too
A rare thing to watch a UA-cam video and the commercials are actually selling a product from the videos maker...nice
These guys could definitely survive the apocalypse.
Not only will they kill the zombies, they'll be able to turn them into tasty zombie-hams and zombie-wursts
Funnily enough they say after the apocalypse one of the more sought out jobs or skills will be butchers or people who know how to break down meat
This is not a “job”!!! Y’all make this an art! You are so delicate on how you carve and cut into the meat. You are respecting the animal that gave its life to feed us, you’re just not “cut it into this so I can cook it”. I don’t know how to say it. Love watching you guys and your art. 👍👍👍
Amazing Skills & Personalities. You Guy's really have something special over there. I look forward to your next video.
That back fat is tasty af just all flavour.
My family are newfies we dice the back fat into cubes, oil fry it with onions & use it as a topping for Salted Cod or put some cubes into a moose stew for some added flavour…good eats.
For anyone watching, I can tell you after now having watched many of the Bearded Butchers videos. These guys are amazing!!! They are the most knowledgeable, clean Technique, Butchers I’ve seen. I am a retired butcher and yes was trained the old fashioned way, I was almost a certified meat counselor so I know what they are showing is 100% legit.
Hi, Thanks for all the great vid's. were butchering a pig for the first time soon and really appreciate this along with the bacon vid... hope this isn't a trade secret but how hot do you want you smoke house when you smoke the hams? and do I dare as about humidity? Thanks again
I live up here by Toledo, OH... About 3 hours from you guys. I think I'm going to come out there and get some stuff from you guys. Bring a cooler and load it up.
Very Nice ... I raise a few hogs .. mine are free range .. I don't hardly have any fat on mine when we butcher .. my pork chops will have 1/4 inch of fat on them before I trim anything ..
When putting ham and bacon in there brines do you leave then in your walk in cooler for the 2 weeks and do you change the brine out at any time during that process. Also how long do you hang your hogs...I've read 5-7 days....I do my own beef process and hang 10-12 days....thanks for the video...looking forward to purchasing your seasonings
hi guys
i am from spain, not México.
there is a sea betwen us
if you become a Great Job with a jam see several videos about
jamón serrano of spain
look that how to use.
if you need an advice contact me
regards
good Job, congratulations
Famous words “Turn it into sausage”
That's the joy of the pig .. everything can be used, from the rooter to the tooter!
What’s the point of scoring some thing if you already seasoned it? Don’t you score it to get the seasoning deeper right? Although I’m totally with you you probably shouldn’t score it
This is so soothing to watch. Beautifully done.
if the pork shoulder is called pork butt, im buying this thing called pork shoulder but everytime im looking it up, it looks more like the "ham", the actual butt. i'm so confused.
i think im buying the butt. it's rounder and has a large bone in it. looks like the actual pig butt. all the pig shoulders im looking up look smaller.
Would love to see the retail store in a video. You guys are the real deal!
Late to this vid, but YES a well fattened hog is much better then a lean show hog. When I was in 4-H I was in the bottom of every class, but always got one of the top prices in the auction.
You guys are awesome and damn fast!! I'm glad to see these videos...teaching others so much....ty...Great info and easy to follow instructions. Gotta say...yall are good looking men too...lol
Don't forget to switch sides when carrying sides. Know a guy who only carried to the table using the left side of his body for years. Now he can hardly walk. Messed up his hips bad.
You should do a time tapse video of your whole day. Thanks for the great videos.
Showed me the art into a century old trade, for free, lol thanks very through in his presentation I can pickup on what he is putting down , exspecially when you hit the bong a couple of times , lol" for real!!!
You guys are amazing keep up the great work!!
I love to watch guys deboning a fresh ham the first time or cutting the ham in half and showing a ugly face. I never used vknox knives I was a big dexter Russell fan and of course forshner
Vegans are right now in recovery position....😅
As we say in French, "with pork, everything is good, from tail to chin."
Watching this on 1.5. Made them seem like Gods. But then I realized they are bearded gods. They would be the rulers of underworld in the torture chambers filleing those who are to be tortured for eternity.
When I first came across the butchering a cow video, I thought I might be grossed out. I wasn't though. You guys are terrific at butchering! Your skill and knowledge are inspiring. This is my first year to ever buy a 1/2 cow and a whole pig, and send them to the butcher. It was fascinating to watch the whole process! This makes me appreciate the entire process that the meat goes through before it's available for retail purchase so much more. Your easy manner makes these videos a delight to watch! Thank you
You bought half a cow to send to the butcher?
This maybe an odd question, but it does involve pigs. Do you ever make cracklings?
This vid is perfect not to long everything explained well💯💯❤️
There absolutely is such a thing as meat glue and it's disgusting. Dont google it if you buy pre seasoned meat from walmart...
Amazing work love watching and learning 👍👍👍
Fellas, awesome video. Thank you. Question: Can you take any "roast" and cure it for a ham? Like Picnic Ham? Or "sirloin ham"? Love me some ham.
The way you removed the fat to access the loins was so satisfying. Thank you for sharing.
My biggest question is how long do y’all recommend letting the pig hang from time of dispatch to cutting up ? And does this make it easier to cut up than a fresh kill and process?
Not every artist needs a canvas.
Can you use any bones from a pig/cow etc? I notice you saved neck bones. What about others? Can it all just go in a pot for bone broth?
If I ever make it Ohio I'm definitely gonna stop and get some meat
I asked this past weekend. I want to get my friend in AL some of their Bison and Elk. The gals said it may be possible in the colder months. Maybe call in October/November?
So from a 220 pound pork you put 100 pounds of it to sausage. Butchering has changed a lot over the years good to watch, how much does a hog like that cost to purchase
I find these videos so interesting I can’t stop watching them.
do you guys cur and sell Spiral ham? here in Michigan Deerborn ham is our Premium choice. keep ut up guys great content
That saw looks super dangerous. One wrong move and your hand is gone.
Can't let good meat go to waste, toss the hand down the line, get it cleaned up and put into the pile of meat for sausage. lol
They say pigs are smart. Like really smart.
That really sucks because they also happen to be made of bacon….
Love watching these videos every night for some reason. This is one of those videos that your brain just shuts down and you can really be at peace just watching them cut up our meets for us to buy and eat at our stores. Best content for relaxation in my opinion 😌
It's the diligence, the methodical nature of the workflow
Thank You so so much for sharing your knowledge please stay blessed.
Excellent work guys. Love the information and quality of your videos.
We never had the means to cure our hams. We cut them into steaks, deboned them, and then ran them through a cuber . Season them for the grill or season some flour and fry them. Delish.
I live in Philly may have to make a road trip to OHIO LOVE the channel
the best video ever,I love this at list for words,I have no questions.. everything has been explained
7:50 thats ssooooo satisfying oh my god
"there's no such thing as me clue"
$1 steak at the 99 cent store: allow me to introduce myself