How to Butcher an Entire Pig: Every Cut of Pork Explained | Handcrafted | Bon Appetit
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- Опубліковано 21 тра 2024
- Butcher and author Bryan Mayer shows Bon Appetit how to butcher an entire pig at Wyebrook Farm and explains every cut of pork. There are five sections of the pig that yield edible cuts: pork shoulder, pork belly, pork loin, pork butt (or ham), and the head. From those sections, the butcher can offer sausage, bacon, spare ribs, brisket, ribs, steaks, pork chops, pork cutlets, coppa, presa, secreto, and tenderloin.
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How to Butcher an Entire Pig: Every Cut of Pork Explained | Handcrafted | Bon Appetit
Special thanks to Fleishers Craft Butchery and Wyebrook Farm. - Навчання та стиль
It's funny how we use the term "Butcher" to mean making a mess of something but when you see actual butchering you realize that it is a precise art & almost delicate.
you can say they butchered the term butcher
as a butcher i appreciate this comment
TheAderwolf same here
When I went to butcher a pig for the first time, I gained some new-found admiration for surgeons.
Well originally back then, people didn't know much about animal parts and how each cuts are unique on their own dish. Anyone back then could become a become a butcher if they are willing to get their hands messy. People just hack the bones with a cleaver and sell it in market. They still do it today in poorer countries.
I've been a butcher for 5 years. Love watching these videos. We work in a dying profession. It's great to see people appreciate what we do.
Why is it a dying profession???
I don't know if its different in other countries but here in Australia theres not as many butcher shops anymore because all the supermarkers are taking over and most people shop there instead
@@tomclooney3144 it's sad as that happened in the US too. But recently butchers are starting to make a come back as people in the US are starting to actually value the quality of their food. Especially the younger generations or those that have traveled outside the country.
Jeffrey Daumer was a butcher. Aren't you a meat cutter? Come on!!!
God bless you! I would never have a clue how to do this
I love the fact that everything in the pig can be used. It just makes these animals that much better to farm. And it's more respectful to the animal.
i’m not vegan but it definitely feels strange to talk about “respecting” something that one has killed and eaten
@@freebanana27 If you think about it in a culturally way, the animal we’ve killed is like a sign that God allows this animal to be use to feed us; and the animal shouldn’t be killed for nothing. So if we want to appreciate something, we don’t waste them.
@@slyfoxsyndrome just thank God for the food and enjoy it. No one will condemn you for eating it. There's no such thing as honoring animals. The One whom you should honor is God. You people keep on coming up with stupid traditions that mean nothing.
@@bunsglazingbro have different opinions chill out
@@freebanana27 it was given life and it gives life, this is the natural cycle
Bravo for doing this outside without a single fly getting in frame.
Wow I didn’t realize that until I came across this 😊.
At around 9:20 you can see a fly in the background.
your profile picture is hysterical
@@itsdragoninawagon not really
@@iamtrawayne1558 3rd CT
This is type of a video that you watch at 3 am
I agree, that's why I'm here at 4:30am and slightly concerned about my life choices
3:12 for me 🤣
I watched it at 3:04 lmaoo
omg :)))) i watch this video at 4 pm =)))))))))))))))
3:31 am
I don't know why I just watched this entire video when I know I'll never butcher a whole pig
You never know...
Nothing wrong with educating yourself
But now you know where bacon comes from.
It's good to know where your food comes from and how it's prepared.
I was thinking the same thing but this is so interesting
if you do this in reverse, it would be the world's hardest jigsaw puzzle
Butchers or people that now the pigs whole body would have a chance
@@kenji586 and
I knojkjoooooooooo
its a peppa pig jigsaw puzzle. fun for the whole family
True
This comment is underrated.
Me: follows the tutorial perfectly Everybody else in PetSmart:
I know the joke is that you did it to the other animals but I'm overtired and straight up thought they started to sell pigs at PetSmart during quarantine and I just never found out about it
@project Z ok
*i'm binge watching "how to butcher" at 3 am*
You need god in your life.
@@abhishekdhibar9641 i already have Him so...
Same im doing it a 3:30
Same time for me lol
Same hahah
Cooking is so amazing. It's chemistry, mathematics, anatomy, biology, precision engineering, and art all rolled into one.
SOMEONE WHO GETS IT
and deliciousness
@@KevinTempelx wouldn't cooking food increase our lifespans? It's how most people eat their food.
It’s a skill and an art nothing more
Knowing how to cook well goes a long way when you're broke. No syrup sandwiches over here
Here in Slovakia, we use the pork fat for something called "šmalec". Basically it's boiled fat and then we use it instead of butter for cooking / eating.
Good stuff. In American cuisine it’s not uncommon to keep this rendered fat, like “bacon grease”, for frying or roasting vegetables, especially potatoes. It can also be used to make a thick gravy for biscuits.
@@freeralo6787 Why do you write it like this "it's not uncommon" when you can just say "it's common"?
We do that too here in Brazil. We call it "banha de porco". In the last years, cardiologists are asking people to return to use it (in a moderate way), instead of vegetal oil or butter.
@@freeralo6787 In Asia, pork lard and oil are used in cooking too. They add a certain flavour to the dishes lol.
People used to do that all the time about a hundred years ago in the US. Unfortunately mostly only butter and margarine is used now
"I think the only one that we're not allowed to use are the lungs~~"
Filipinos: hold my Bopis....
Someone name me all the countrys the use lungs
I've been looking for comment 💀
I like how he's always talking about how every part of the pig can be used for something for consumption, keeping waste as minimal as possible.
Everything except the "oink".
Argon Wheatbelly Everything except the lungs
@@torakka2ow640 : I agree. Would you eat lungs or large bowl? No way, 14-day. :-)
Argon Wheatbelly I could probably try a small piece but the whole thought of eating an organ just disgusts me. I saw a dead moose’s heart once and I couldn’t have even thought that someone is going to eat it.
@@torakka2ow640 : it's not "an organ," but "which organ?".
We don't give Butchers enough credit for what they do for us
Why are you saying it as if they suffer?
Thank you. Own my own shop. I appreciate that. As seen, shooting a pooping animal in the face, and turning it into a delicious centerpiece for a party is a passion.
We do cost less then plumbers, electricians, mechanic, and paramedics by the hour tho...
You're a disgrace.
Yes
Sewati Lekota Stfu this is y mom does not love you
I wonder where Peppa went, she has been missing for 3 years
Same her family is worried
wdym, this is george pig. peppa is already being ea- i mean cared for! :))
😹😹😹
It’s okay, she’s in the great big slaughter hou- uh- farm in the sky
Peppa went through the change and became Peppa Roenee
I don’t remember this scene in Charlotte’s Web
Oh god oh GOD
This is behind the scenes
Yumii🤧😛
🤣
It was a bonus scene
19:33 that's a serial killer mask if I've ever seen one.
It puts the lotion on its skin...
I wonder if his catchphrase would be I’m going wholehog when he kills someone lmao
The beauty I see in this is that even if you are a vegetarian or vegan you have to give credit of how much care goes into making sure that each part is used so there is no waste in taking this animal's life.
Unfortunately a lot of vegans will still complain because it is not their narrow belief.
I agree.
120%!!
1.1 thousand vegan apparently disagree with you.
That's why Vegans stay away from Indigenous people. Lol
I’m a Chef and I can’t tell you how much I respect great butchers. They are seriously skilled tradesmen and I have so much respect for them. Thank you to all the butchers out there
are you psychotic ? meat is murder, and meat has brought corona ... what will it bring next ?
@@thebookofwages7150 Murder: Defined as the unlawful premeditated killing of a human being.
A pig is not a human being.
Killing a pig which you own is lawful.
Meat is not murder by definition of the word murder.
Corona was brought about by wild bats. Wild bats have nothing to do with meat consumption.
Read a book.
@@thebookofwages7150 Quit being a crybaby.
My agriculture teacher showed us these videos and now I'm very interested in becoming a butcher and I'm also very hungry
That dude cutting out the meat from the fat and skin looked satisfying af.
5:10
It's almost as satisfying as butchering "longpig"
stop worshiping the god of the stomach
@@thebookofwages7150 Only when you stop worshiping veganism.
@@TheDancerMacabre aka getting put on a watchlist
@@thebookofwages7150 the god of the stomach is my savior and lord
"It has a face, so I can understand that it makes it really difficult to even think about consuming."
*Slams skull down, face first at camera.*
Roman Iles The ears and the "porchetta di testa" is also good for sisig, if anyone knows what I'm talking about you should definitely try these cuts as a partner for your booze
Roman Iles, so killing something with a mask or killing something by hitting it in the back is better? I'd rather be fully informed on the process I'm taking part in.
Michael Boyle lol I think he’s just saying the way they filmed this is funny
I wanna use the pig face as a mask
never had a problem with that. just another thing for me to eat.
I love how this series tries to show as many different ways to cut the same thing as they can with the meat in a single animal. As well as describing why they chosen to cut it that way.
"We're not allowed to use lungs"
Pinoys: Pathetic
as a pinoy i must agree
your not wrong there
As a Filipino who grew up and lives in Benguet, I hate pig lungs, I've tried cooking them in ways that would make them try to taste good, but none of the techniques I used yielded any good results for me. Some liked the way I cooked them but I don't think I'll ever like pigs lungs. Period.
Nu handakayo mamati nga nagapu ak Benguet, ukinayo😂😂😂
Masarap po yan ipang bopis
You're allowed to use sheeps' lunges and all sorts in haggis.
Me cutting me: Me want meat, me cut meat, me eat meat.
This dude: scalpel, left incision between second and third vertebrae, suction... aaaand, another perfect pork chop.
i dident know that pig is held together by slabs of marshmallow
technically it is because geletian is made of pig bones, skin…etc...
@@rebeccabantassios-kaye5207 Does your comment count as an r/woosh comment?
Dident you? 🤦🏻♂️🤦🏻♂️
@@swagmire5932 not really, it's more of being in agreement.
@@ryanchungus8972 aight bruv good to know
This is very informative, I love how knowledgeable you are and how much respect you have for the animal, not letting any go to waste. Now I would like to see how to prepare all those pieces :)
Chot up idol tries.
I like how gentle and resourceful he is with the meat. Using every aspect of the animal, I clapped in awe.
This guy is the worst veterinarian I've ever seen.
Yeah, if he wasn't so enthusiastic about what you can do with the animal's corpse after it dies, he might have more time to save its life.
I thought my first surgery was an autopsy. Didn’t go to well.
Or...he's a remarkably efficient vet?
"The bad news is Babe didn't make it...
The good news is your freezer is gonna be REALLY well stocked!"
I never saw the pig complain ;)
omg, that was such a bad joke
We were always taught at my grans farm if your take an animals life you best use every single piece you possibly can this gentleman did an amazing job using nose to tail and not wasting anything ♡
Dude suddenly becomes binging with babish @ 9:36 lol
Looking at all of these pork meat makes me thinking of endless pork recipes i’m craving right now🤤
Damn. Just as good as the "how to butcher an entire cow" video. Excellent skill and commentary; superb camera work. Well done, BA. 👍
I'd also have to agree, very interesting stuff.
I agree, excellent job on the video!
It's terrible.
What people have come to.
We must go away from violence to more defenseless creatures!
People will understand that it is useless to fight against nature and fit it to oneself. Only you can make it worse!
As an italian, you dont butcher the head: you give it to your worst enemy
Guanciale ;)
i like head
If you gave someone the head they would not consider you an enemy.
If you gave it to me I would roast it and have you over for dinner.
@@awwwyeaboyeeee yum
its a peppa pig jigsaw puzzle. fun for the whole family
Hope they release the family version with all the characters!
Great video!
My friends and I have amateur butchered a couple of pigs every fall for 20 years.
This clear and concise video really helped us to up our game!
this guy is like the Binging with Babbish of butchery
ssupermann I found this through a binging with babbish video
Ayyyy Babish is a pretty good channel
ssupermann omg i love him haha
I was listening to him speak and thinking exactly that! Their voices are similar. Binging with babish is a little deeper though.
Did I just find a new best friend???? Babbish is the best. Waiting not so patiently for his cook book to come in the mail. Gotta use this knowledge at my local butcher for recipe ingredients.
Im currently watching this in August of 2019. this video harkens back to a time where when animals were raised solely for the purpose of feeding a family, because grocery stores weren't really a thing the way they are now. And as you said, every part of the animals were utilized in some way. People had large families with lots of children. For example, my great grandparents had 12 children by 1931. this was during and after the great depression where jobs were scarce and food was even scarcer. And my great grandmother would have a few recipes for every single part of the pig, cow, or chickens they raised solely to feed the entire family. I truly and honestly respect the way you paid homage to that, whether that was youd intent or not it was awesome. I have some of those recipies that were handed down to me by my great grandmother after her last return home from the hospital at the end of her hard, but amazing life. You rocked this breakdown. thank you for sharing this.
somehow the last part of your statement made me sad
Im watching in 2020, im a better person
@@dinnersandvich9329 what? She's saying thank you and showing appreciation to craft and skill that butchery is. Is this a r/woosh?
@@chaosnightravngaming88 reddit nerd. Your mad cuz I'm watching in 2020, means I'm better... duh
Thank u for your sensible comments, especially about your grandparents. My father left me five years ago, my mother left last year. I miss them so much.
A friend is coming out to butcher his first hog , he's going to use it for a VFW in Houston, it's the highlight of many of these young veterans. My honor to feed goodies to a hog for these men. Great instructional video
I love these vids about butchery techniques and animal anatomy. I've always wanted to butcher my own meat and there is so much good information in these vids! Love it!
this guy used mostly anatomical terms and not butcher vernacular and so I, a vet student, am using it to study musculoskeletal attachments and spatial relationships.
I'm an animator and have a similar joy as I had to learn to identify and draw all the muscles in the body.
h .chen uh huh whatever
I have no clue what you just said
Just a question for you because I’m taking a human anatomy class at the moment. When they say they are removing the fascia, is that accurate? From what I know the fascia is just the muscle and the covering is the epimysium but it might be called something different in other animals. Thanks!
Its clearer in anatomical terms. Butcher vernacular differs across the English speaking world. For example, sirloin is only used for beef in the UK. Names like 'pork Denver' and 'coppa steaks' are not in general use.
Random observation: he’s left handed
What if the clip is mirrored?
Just Some Guy With No Mustache at 4:46 you can see his knife in his left hand
Fluffy Penguin and that if the clip is mirrored too?
@@bg357wg the clip is not mirrored, just look at the letters on his shirt and cap
Rich ard sure, but what if the guy is wearing stuff with mirrored text?
I don’t care what anyone says this is a form of art!
Instantly I see a true expert doing his craftsmanship. Top-notch video with a very good explanation and tips for cooking.
This is waaaay harder to break down than tuna. Nicely done
@@hogsandsooners that's debatable
These cow, pig, and lamb butchers know their stuff, but they're very messy (imprecise) with their cuts, mostly because precision isn't exactly necessary for those types of meats.
The tuna butcher had insane precision and skill. I enjoyed seeing him do his cuts more than the other guys.
@@thomasbush4423 What is?
@@404killer comment before mine was deleted
@@404killer he said it was better
Honestly considering how much Bryan knows about the anatomy of the animal is extremely useful because in a survival scenario, he would know how to butcher the animal cook it.
Or any slow human if things get really desperate.
@@tombeegeeeye5765 god umm he aint some guy that eats humans.
@@rainbowmaan9145 *or is he*
Is a survival situation I'd eat anything that looks edible
@@skaiblu_official lol well we all know Bryan will be eating good
I love seeing these videos because you can learn just how a raw meat can be cut and cleaned into such a presentable piece.
This is a real talent.
Dude that’s illegal,you can’t butcher a cop!
lol
@Exultant r/woooosh
im also a Butcher , i learned it over 30 years ago in Germany , i dont know how its called in englisch but i think its "Bachelor" - when you learn it in germany its called "Geselle" :) its a real Degree , its not like you can just do it by watching your college for a few days :) or by watching this video :) altough he does it verry well and its a beautifull video , you could do it a little bit diffrent , i think its better when the Pig hangs by a hook , and you basicly start at bottom , its a lot faster but he mabey does it this way for presentation reasons - in anycase , i love this video ! He does a great job ! I subscribe !
I think thats the english name for it , but im not sure , like i said its called " Geselle" , you have to go to school for 3 years etc. you will not only learn how to butcher an animal , you also learn how to make saussages etc.
you know when a person is german when they spell "english" with "sch" 😄
it's really tempting, since english is so close to german in many ways ;)
I'm also german, no it's not a bachelors degree. I think it's called vocational training
In English you are just talking about experience - working as a butcher to learn the trade - The word you are looking for Geselle in German is not really used much anymore in English - but there is the old word 'Journeyman' - It is used for someone who continues to learn their trade. So an apprentice is the first step, then you continue your journey. So a journeyman butcher or a journeyman baker or a journeyman xxxx
I remember when my mom actually talked to the butcher. He recommended specific cuts and cut to order exactly what she wanted. This prepackaged take it or leave it may be convenient for some people but no one can replace a real butcher. Thanks for sharing.
I love these videos. There is subtle background music that jives so well with the narrator and the video itself. Quite addictive!
The skin in Great Britain, is usually kept on the cuts of meat which are used for roasts. This creates the most amazing pork crackling
Anyone who has ever worked with skin on pork will notice that those knives are EXTREMELY sharp. He was scoring the skin like it was a cucumber. I sharpen my own knives, and I don't even know how to get them that sharp yet. You would be able to shave with those, goddamn.
He probably has them sharpened at sub 20 degrees.
when i was working at an abattoirs i would sharpen my knives on a diamond stone 1st one med grit then on an extra extra fine grit and then finish them off with a cloth buffing wheel mounted on a bench grinder with a find buffing compound on the wheel gets the knives real sharp. hope thats of some help
A good diamond steel and a triple oil stone every once in a while with a good knife is all you need
Never worked with pork, but have worked with deer. Butchering knives in general are sharp
Sharp knives are safer than dull ones, as counterintuitive as that sounds.
Had to butcher a pig for the first time today and this was very helpful, thank you!
I think you may be the only one who has ever actually used the video as an instruction guide, it seems everyone else is like wtf why am I watching this lmao
LOL! You might be right. Got to admire the guy's skill though, probably why everyone watches it
Who are you
You do not exist
Nobody actually uses tye guide
Your filipino wife prolly forced you to do it.
Can’t tell if this is sarcastic or not
No one wanted to kill the pig. But we are 4 families and we raise together 2 pigs a year. Great harvest. Subbed. We did exactly the same yesterday and our video was labeled animal cruelty. Figure it out.
crybaby vegans are a pain.
Grew pigs on my farm with my dad as a kid. I remember watching them shoot them, hang them and let them bleed out on the farm. Before taking them, butchering them and then giving it back in packages. Never saw this part of it. Pretty cool.
Who else thought this was really satisfying
Very very satisfying
I've been watching this guy butcher animals for over an hour now
*Ahem* Me ,
*cough* 9 rewatches*cough*
This is so respectful, of the animal, and educational. Also, beautiful location! xx
This isn't respectful to the animal lol. You sound ignorant and just plain stupid. If it was respectful to the animal, he wouldn't have even done it in the first place.
it is respectful, hes talking about use every part of the animal so none of it goes to waste.
Jaspii Found the vegan!
Jaspii Wow somebody hates bacon. It is, because he uses every part of the animal and talks about it in a respectful manner. Thats what i mean.
Please elaborate how you can respect an animal while simultaneously mutilating it's rotting corpse. I'm sorry to break it to you, but you have no right taking it's life.
Tbh this is a very interesting video to watch as an aspiring veterinarian; it's fascinating to see the different ways a butcher looks at an animal's anatomy as compared to a vet.
excellent! i have butchered hogs before but today, listening to you, i got so many great new ideas! Thanks a lot!
next time : vegan edition : how to butcher an entire leek
1 min long vid xd
lmao
IF SOMEONE COMES BACK AS A PIG I PROMISE TO LOVE THEM
they are just copy and pasting the joke on other vids i just saw it on the cow vid
Don't laugh, those things can put up a fight!! Almost lost a leg last year to one that just didn't want to die!
Beautiful. It's a shame many don't raise their own animals anymore. My grandparents raised pigs, goats and chickens. We took care of them, and treated them very well. We killed them butcher them and were grateful to the animal for feeding us.
Many of us don't need to consume animal products at all. Going vegan was super easy. I was hesitant for so long because I just didn't know how to cook. Then I learned..pff, piece of cake. If you live in the bush that's a different story of course.
Sapere Aude What does that have to do with what he said lol
Sapere Aude just stop trying to make people vegan, you chose to be vegan and we chose to eat meat. If you don't like stuff like this then don't click on the video!
icampos89 I want to raise feeder pigs. Not likely with my family lol.
it's the economic of scale
He might be a lousy veterinarian, but he’s a great butcher!!! ( He is so good! )
I haven’t been this amazed in a long time.... 👏🏼 bravo!
I'm pleased to see that a majority of these comments are not butt hurt
Camren Doucette well that because the majority of people aren't. it's just the one that are tend to stand out.
I'm but hurt that he didn't talk more about ribs and rob cuts
Who else get sooooo satisfied when he cuts the skin off the fat or fat off the skin
Excellent reference. I'm sharing this. Thank you!
This is the entire artwork before the hot pan! Kudos!!!
19:26 That noise...
You sir are an excellent the butcher...👍👍
David F knife is awesome though
"Excellent the butcher"😂
ive always been confused when i see "pork shoulder butt" but ive learned where a shoulder butt is thanks to this video
"Butt" refers to the barrels that were used to ship the shoulder meat.
oh cool
So, pooping from the shoulder is unnatural? Gotta visit my doc :
@@argonwheatbelly637 yes, im a 5th generation meat cutter. A barrel was called a butt, and Boston being a major shipping port was where salt pork was made to sail with, packed in butts to sail
@@brentwinfield9840 : Bless you for continuing that profession!
Awesome video! Very educational. I loved it. Thanks for sharing your expertise!
I worked as a cashier when I was a kid in our meatshop some 10 years ago, and I was always in awe about how precise and fluid whenever my older relatives butchered an entire pig. Before I worked in our shop, I always thought that there was only one way to prepare pork, just chopping.
You can't eat the pork. The Bible says split hooves and chew it the cud. Pig does not do that.
I never knew until the quarantine that I needed a hot guy cutting half a pig corpse for 20 minutes in my life
Pure misandry the pig was a sow
Mee too Alice and I'm vegetarian🤪
Honestly same
You're looking good there yourself!
@@edwardschmitt5710 the guy cutting up the animal is hot
Chicharrones are the best!!!! Specially if they have a bit of meat. My dad usually gets some belly with fat for making chicharrones! Also, Lechona (typical colombian dish) kind of "inside" the skin, and the skin comes up extremely crispy, and I swear, is the best dish right there!
Sara Angel he said chicharrones right when I read it lol
chicharron with yuca and if you are from the north coast with suero
Sara Angel from the South we call that Onside the skin ones (Crackling or cracklins!!)
Chicharrones are the "must have" accompaniment with frojoles Antioquenos and many other dishes.
Que viva el chicharron! Just add tostones and that's it.
Thank God I found this, yesterday actually. I always wanted to know how to butcher a pig. My pet pig, unfortunately, is no longer with us he's in the freezer.
Beautifully done , real skill and craftmanship on show.
These butchery videos are so awesome and interesting. I'd like to see some for fish
MOONWOLF7395 fish is pretty easy you could check gordon ramsay video
MOONWOLF7395 puffer fish
check out "Scott Rea" his youtube channel is filled with it
I'd like to see one where you are the victim instead of the animals.
Tbh Fish is mainly filets that you debone (if they have bones in them like salmon). Other than that its mostly used for stock in western countries.
Pork is my favorite meat. I'm really glad that the whole animal is used. Makes me appreciate pork even more.
umiluv nice one :/
me too, i love pork more than beef and chicken.
umiluv go eat dirt and poop because pigs do that too😂😂😂😂
Shaytaan the great.
I love hell and devil)):)
Yaghailo Gon lol and then when you die you’ll regret what u said because the devil isn’t anything it’s just an annoying brat
I’m recently invested in hunting wild hog and this video is invaluable. Thanks so much for sharing this information.
Wild pork is much better meat. After a good freeze the hogs eat the black acorns and the old folks say that's the best time to harvest them, but before the wild onions come up. It took me a few years to learn one sentence, hope your hog effort pays off
Thanks for that kinda video it's very informal and shows how skillful the butcher is.
These Master Classes are A1 content
Since hunting season is coming around, is there anyway you could do a video on venison? I think a game meat tutorial would be interesting.
PurplePeopleEaters Watch Scott Rhea. He did a video covering this.
He has a great channel, thanks for the recommendation
Super great video. My late hubby and I loved to butcher our own meats. Bone and gat equal flavor. This man is spot on. I love his minimal waste!!~~
I've never watched a programme about butchering before but as a retired doc it is incredibly interesting. Thanks.
"It's so raw you can hear it oink" - Gordan Ramsay
yea that is pretty psychotic
Doctor I didn’t break his arm I followed his natural seam.
It's seam.
My chef and I are about to do our catering companies charcuterie projects for the year.
This video covers much of what I need to know.
(Secretly, I am imagining the flavors of secreto). This skillet to me is oh so important.
It's the keystone of being a craftsman.
I really dug this video.
All this meat, and that's only half the pig? Fantastic!
You're a heartless monster
@@Lol-ig4zf You are brainless. You come on here to whine and get offended. Get a life.
It would have been great to have this presentation in front of a Vegan crowd people
I was trying to fall asleep wtf am i doing here
Same here. I don't know how I ended up here from watching asmr videos
this is almost Bpb Ross is doing a painting..
It's 1215 here
Same boat
Great, now your gonna have nightmares of being butchered alive.
23:41
Thanks for the video. Used it today to breakdown a couple of Bone in Center cuts. Thanks again. 👍
Bryan Mayer you are an Expert, indubitably! Absolutely magnificent performance of Butchering skills. So clean and precise. I do like Mexican carnitas, German schnitzel and American bacon.
Breathtaking. Thank you for sharing this level of mastery and respect. Completely in awe.
such a clean work
Very beautifully done and well explained!
So let us just admit how butchering is an art!
In the North of Spain we call them "Torreznos" instead of chicharrones, we leave a bit of the fat under it, its super delicious as a snack, its sold in the snacks and potato fries areas in super markets in bags and plastic boxes in Cantabria 😍😌😋.
Yes we have that in Serbia ,we call it cvarci ha ha,and we also bake everything in pork fat,much better than any oil
Cracklins here in the southern states
So I watched the side of beef video last night it made me hungry. I get home from work and watch this video and it too makes me hungry. This isn't the 1st time I've experienced this effect either. I love butchery videos! Thanks BA! :)
Wow, so this guy was clearly a pre-med then dropped out and followed his true passion! A master and an educator!
Leaf lard makes amazing pie crusts. I never used shortening because of all the weird chemicals they use to harden vegetable fat - turns out that shit is what's bad for you.
It's not really the chemicals they use to harden the fat; that's just hydrogen (and a metal catalyst that isn't consumed and does not appear in the resulting product at all.) It's the resulting product itself that's bad because of the trans isomers when our bodies are only able to really handle the cis isomer, since nature only makes unsaturated fat in cis configuration in any significant quantity.
And that's only for PARTIALLY hydrogenated oils. If an unsaturated fat molecule is hydrogenated completely into a saturated fat, there are no double bonds for the different isomers to form from, and our bodies are completely able to metabolize them with no ill effects (beyond the possible detrimental health effects of saturated fats.) But 100% saturated fats are REALLY hard and not well suited for cooking. For comparison, lard is only 32% saturated fat, and is solid at room temperature.
Yeah, lard is actually pretty good for you as far as fats go
+Stephen M. Stouter
It really is, and of all the fats that work with its culinary profile (smoke point, solid but malleable at room temp, etc) it's the healthiest. The only problem is that the only lard I can find in grocery stores is stuff that they've partially hydrogenated. I guess they do it to provide resistance to rancidity (the more unsaturated something is, the easier it is to go rancid,) but it defeats the purpose of using natural fats, and I'd much rather pay more for natural lard that won't jack up my risk of heart attack.