PRO BUTCHER Cuts Up PORK Shoulder
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- Опубліковано 3 жов 2019
- Pro Butcher Breaks Down A Pork Shoulder. Welcome Friends! Welcome back to the kitchen, today we are breaking down the shoulder of the pig. My friend Jamie is here; he is a butcher, educator, author, and he works with Westside beef who has provided us with this hog. Today we are going to break down this pig shoulder into the cuts you would see at the supermarket, and a couple that you might not.
Jamie's Butchering Book: jwaldronbutchers.com/home-but...
Hog Provided by: www.westsidebeef.com/
Part 1: Initial Breakdown of the hog: • PRO BUTCHER Cuts Up A ...
Part 2: The Head: • PRO BUTCHER Cuts Up A ...
Part 3: The Shoulder: • PRO BUTCHER Cuts Up PO...
Part 4: The Belly: • PRO BUTCHER Cuts Up A ...
Part 5: The Loin: • Pro BUTCHER Cuts Up A ...
Part 6: The Hind Leg: • Pro Butcher Preps A Ho...
We Make Guanciale: • 🏆 Make GUANCIALE At Ho...
We Render Lard: • How To RENDER PORK Lea...
How To Make Dry Cure Bacon: • How To Make Measured D...
How To Make Pork Stock: • 🏆 How To Make Pork Sto...
We Make Prosciutto Crudo: • This Is How PROSCIUTT...
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Thanks for watching Everyone! Have you watched our Tacos al Pastor street tour of Mexico City? ua-cam.com/video/K8YQW7sooX8/v-deo.html ??? The shoulder from this video, plays into what we were doing in Mexico City... Tacos Al Pastor are in our future.
I am really enjoying these breaking down videos. Great to see where all these different cuts come from.
He has some finesse with that knife
That's a lifetime worth of practice I'd wager. It's really cool to watch
Oh and like a typical Canadian, Jamie is pleasant to listen to.
Watching this butcher reminds of this quote by Ludwig van Beethoven: "Don't only practise your art, but force your way into its secrets, for it and knowledge can raise men to the divine." Thank you.
ok :) I love this series, I remember helping cutting up a pig and packing it in the freezer when I was about 8-10 years old.
By the way Jamie is great at this and managed to keep it entertaining while also informative. Get him back on some time!
Asw
yesssss love to watch break down a cow, calf, lamb & mutton. im sure each is different.
knife skills. It looks so easy
the pros make it look easy
You can pickle the trotter too, in Mexico is common to find pickeld pigs feet and skin
I find them at Wal Mart. Not that I was looking. They were just there on the shelf.
I worked on these same cuts in a big pork plant. A lot of my co-workers would laugh at this guy and call him slow but we wore chain mail and cut thousands of the same piece over and over each day. I enjoyed seeing a butcher show the big picture with care and explanation.
If he went as fast as he was capable of - no one would be able to follow along.
@@GlenAndFriendsCooking Very true. He did a good job demonstrating.
I really wish instead of "I maybe said that word wrong" I wish he'd said he .... (takes off sunglasses) butchered it.
Need more closeups Glen! I'd love to see each incision up close.
Some of the best information. I love this series
Man...Jamies wields that knife with the equivalent elan and finesse of Hermione Granger flicking her wand.
It's eat watching Glen learn along with us.
THANK YOU SO MUCH FOR THIS VIDEO! I went into a butcher (UK) and asked for a bone in Boston Butt pork shoulder. He brought out the whole shoulder as you have at the start and asked me how I wanted it cut.
Whilst I know how to BBQ a Boston Butt, how to ask for it being cut and trimmed and ribs removed etc was all Greek to me. This is great.
This morning I'm teaching a class on farm butchering. I'll be breaking down half a pig I processed yesterday. Just about anyone can do what he is doing! Be adventurous and ready to learn!
Honestly loving this series.
I really like butchers.
Love this series!
Love this series!!! Can't wait for the next episode!
may i say that that pig is one fantastic looking pig. the deep colors of that meat and that fat to meat ratio is near perfect. i can't get that quality of pig out here.
We used to render down the meat on the bones for Braun.
I worked for three years in England, specifically with pig's shoulders, as a butcher, a very good job.
Thank you master. 👍
Nicely explained. Thanks for posting.
Im up feeding the baby at 5am and there is a new glen and friends... The baby must have known to wake me up.
I'm hoping the Headcheese will be able to drop on the 31st. With a side of sheep brain pudding.
I love seeing these breakdown videos. I'll never breakdown a pig, but I enjoy seeing the process.
This series makes me want to go out and purchase a half a pig, but I know that he makes those cuts with a lot of experience and finesse.
Grill Top Experience it’s approachable for everyone. Lots of great resources on Amazon...like my book! ;)
Jamie is one articulate dude
Just found your channel the other day. Absolutely Killing It bro!
Great video thanks!
Awesome videos. Best channel ever. Thank-you.
Well, seems confirmed. Jamie's never watched Sopranos. lol
Now I know where capicola is from. Thx!
Best videos ever! Thanks to you guys I now have the confidence to butcher my own pigs! Thank you
Hello from Australia Glen!
ham hock in collard greens :drools:
Love your stuff Glen! One thing that could’ve been cool for this episode and others like it would be an overhead shot. Would love to see some overhead perspectives 😊
Oh look you did get some towards the end haha! Some earlier as well could have been great 👍🏻 Awesome vid!
I couldn't help but laugh at that little outro part. It felt like the world's most morbid kid's game. "I need the trotter, do you know which one it is?"
Filet knife works so great for removing skin
Was waiting for Jules to walk in and sample it :)
That would go great with a cuppa tea. 😎
Quite enlightening thank you, here in Europe- Czech Rep we have totally different words and cuts. What you call trotter we call pig foot(-ee-), the upper part of trotter is front pork knee, etc etc.
The skins make excellent pork rinds. I like to take the trotters and simmer them down with some onion and celery and bell peppers have them with some rice on the side. Germans use the hock for a yummy Schweinshaxe.
Thanks for sharing a another great video with us! I use the butt frequently for many different things, sometimes I see a picnic at the market, do you know if there is any different "taste" to it from the butt? and how does it really differ... Thanks again!!
Chuds BBQ channel has a video of smoking a pork brisket.
I thought I had a strong stomach until I watched this while trying to eat a BBQ pork pizza. The sound of the joint popping...
What is the better cutt for a roast? / pulled pork
Great video. I always thought that calling it a "Boston Butt", was just Southern humour, because those Yankees don't know their arse from their elbows 🤣
I mean, as long as you are hanging pork jowl in the basement, you can make your own capicola.
Jowls are guanciale. Capicola is the center muscle of the Boston butt
"crubeens" is an Irish dish made of boiled pigs feet, which are then breadcrumbed and fried, they were quite popular in the past. so you dont just have to use the trotters for soup etc :D
I have a recipe (never tried it, though) for jellied trotters, which also used to be a thing, though I think you’d have to search high and low for anyone who serves or makes it today.
Can you use the skin to make cracklings? Is that where they come from?
excellent video, although I would like it more if the camera zoomed in a little more when he's cutting
I don't normally subscribe, in this case I just had to. On top of great content, there's a refreshing lack of begging for likes, subscriptions, annoying music/sounds. Keep up the great work!
the subtitle cover the actual process of cutting
That thumbnail looked like a human arm or something when I scrolled past. I thought oh no Glen has finally lost it!
😂😂😂
Lol but no, I used to work with human remains, you wish they looked like that 😂
Do you have video on making stock from the bones ?
I have quite a few of them from buying half pig
Yes we do - all the links are in the description, or searchable on our channel... but here it is again.
How To Make Pork Stock: ua-cam.com/video/zmCo1TlxVh8/v-deo.html
Pork is the best meat of this word.
Any idea what sort of pig this was ie the breed and how it was raised and how old it was? I have developed in interest in rare outdoor pigs recently as opposed to intensive indoor low welfare raised pigs and how the meat compares, so these videos are timely for me.
The farm info was written on the hind leg - so if I needed I could trace it back and ask the farmer. Don't know how he'd react to a random UA-camr calling though.
@@GlenAndFriendsCooking I think he would love to speak to his customer base. The link between farmers and their customers has become very stretched and distant thanks to supermarkets and huge 'middlemen' companies and I say that as a farmer myself.
@@GlenAndFriendsCooking if your buying direct most pleased. more profit for him and he gets to cut out a number of middle men
hmmm if the goal is to cut the bones but avoid the meat wouldn't using a convex saw be better at that?
maybe there is some ease of use problems with that sort of design..
I hope you guys made ramen broth with those spine bones
The noise the bonesaw made really hurt
Side of beef next?
Or a side of elephant...
I definitely wanna see that pig brisket made into a sandwich
Nice demo dude! Cheers! #holybearpg
Why he slapp the meat like that when he said Boston butt
Unfortunately good butchers are a dieing breed. I grew up in Jersey and never heard cappicola pronounced that way. We pronounce it like you. Of course we lived in South Jersey. We had family in North Jersey & still never heard that. That said, I'm sure there are people in NJ that do pronounce it the other way. Probably in the Northern Jersey area. Thanks for the butchering lesson.
👍🏻👍🏻🇨🇦
Pork hoks in sauerkraut are by far thee best.
Slow simmer hoks covered in water for an hour
Add a big jar of sauerkraut, (drain that juice to add later for personal taste) simmer another hour.
Hang on - Wednesday we'll be cooking up that hock.
1:28
😁🖖✌👌👍😎
😅😅😅
Therd comment baby
Stop being scared. Call the spade a spade already. Elbow. Armpit. They aren't unique to humans.
I never liked butchers.
is it just me or I am the only one that cringed through the whole video
Nope, just you...
Do you mean for social/religious reasons, or just because it's butchering.?