How To Butcher A Pig Nose To Tail. TheScottReaProject
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- Опубліковано 28 вер 2024
- The Ultimate Pig Butchery Video....In this Epic video, i show you How To Butcher A Pig,ready for the table,showing the cuts we use in the butchers shop to achieve the roasting joints, chops, steaks, belly and diced pork and trim for sausage making. The most in-depth video on pork butchery, filmed in minute detail and in HD,for those who would like to butcher there own pig.many thanks.
The Wonderful Jack Hargreaves, Traditional Pig Butchering Link..
vimeo.com/1838...
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
This has to be the best butchery channel on the net.
i agree
Check beardbutchers
This is nothing more than high art, my friend. How I can be so enthralled by a guy cutting up half a dead pig is a mystery to me but it is a fact. This is not rock 'n' roll butchery, this is hardcore, fullbore thrash metal pig dissection and I love it. Keep it up amigo, this is the best channel on UA-cam, I've watched all your vids (I think). Yes, I remember Jack Hargreaves, a brilliant man RIP. A man who understood the world he lived in.
I'm not a butcher, I have no interest in being a butcher. Yet I watched this entire video.
nice video please make one on sausage
i once watched a 30 minute video of a guy skinned and butchering an alligator. its normal
ive seen that one too
I love cooking, so knowing more about your produce, or learning more skills that might be useful is always nice.
I was completely mesmerized.
I feel so much more confident about tackling this now. We live in Spain and they really don't cut the joints we like so now we can tackle our own pigs. Thank you!
Me and three folks here on my farmstead in the Blue Ridge Mountains of Virginia are gonna cut up half my 350 lb home grown pig on Saturday (1/18/2020). I've learned so much from you - cut up over 200 lbs of venison last fall (along with various cuts in the freezer I canned 19 quarts and 14 pints of meat) So I've very excited about the pig!! Thank you for your clear and comfortable instruction!!
Can you make a video of the process of making pork sausage? From dicing to grinding to cooking it? Please and thank you! Love the videos! You have inspired my inner butcher inside of me!
+Phil Jones all ready done phil, heres the link mate...
ua-cam.com/video/WFhSH18MVOo/v-deo.html
Ahh! I must've missed it! Thank you Mr. Scott!
Yeah a sausage making vid would be good
+Jake Ingleby ua-cam.com/video/WFhSH18MVOo/v-deo.html
There you go jake,cheers
Ideal thanks
So I did it. After watching for years, I finally pulled the plug and got half a pig today. And it's going great; I even had the confidence to mix it up a bit and go for some middle bacon.
So, thank you for giving me that confidence, and the knowledge needed to go along with it. You're putting out great stuff. Cheers from Barbados.
I moved to West Africa where they don't have a clue about butchery. Even though the animals are dead you'd still feel sorry for them they way they are hacked to pieces. So, yesterday my friend and I went halves on a pig and I'm spending today cutting it up. I've done the belly and while I cant pretend all of my cuts look like yours, it's my first time cutting up an animal, I'm working on plastic sheets on the floor and I don't really have the right tools, and yet thanks to your clear directions, what I have isn't too bad. It's surprisingly physical work and I''m a middle aged woman so it's slow. I just wanted to take a break and say thank you for producing this video. I will definitely do this again.
Don't know why I watched this but it was entertaining lol
Woot
Those Jack Hargraves episodes are fantastic, well spoken, interesting and because while the fads change within food, the origins and information is very much relevant.
As an American I was heart broken to see the belly not saved for bacon! (American bacon) Great channel though!
yottabyter I agree I was screaming at my phone saying NOOO NOT THE BACON!!!!
Bacon is great, but there is so much more than bacon.
I love bacon but also just side pork cut 1/4 to 3/8 of and inch and fried and done with scalloped potatoes Yum Yum haha
As an aside in the UK we mainly use back bacon rather than belly bacon (which we call streaky bacon).
It's a bit meatier and goes beautifully inside two slices of buttered white bread.
Canadians use loin to make bacon. Of course, these are the same people that put brown gravy, pulled pork, and squeaky cheese on fries.
Mr. Scott you technique is beautifully done. Im an American butcher and your have taught me well from your style. Thank you
We're are only using the tip, I know it may seem i'm going all the way in but I can assure you i'm not lmfao
well done Scott. I was a butcher in the 80s your style is(and you simplify it) real old style, the way I learned. Great videos I am always salivating after them
Watching this while I have pork chop and baked potatoes for dinner. 😂 Talk about an immersive experience. ❤
Wearing a Smiths 'Meat Is Murder' t-shirt, whilst butchering a pig? Priceless. Love the (un)intentional ironic snark, sir. Kudo for the videos. And I'll forever love The Smiths, in spite of Morrissey's righteous militant vegetarianism.
I know pork is far less expensive than beef, but I love these long videos so much. some day if you could break down an entire side of beef I'd be in heaven
It's not often you can say that you've learned something usefull on UA-cam nowadays, but these are incredibly good tips. Thank you Scott, keep posting videos like these! 👍
Waiting for freelee like..🌚☕️
lol
HAHA
loool
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Paul
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It absolutely a pleasure watch a man who truly has a passion and love for his skills and the old ways of cookery. Many thanks to you Scott.
After cooking some of your ideas up my stomach thanks you.
the best Butcher I've seen,I love the way you show us the way around all the cuts.
Must have watched this vid 30 times before doing the 1st pig and still do before I butcher our yearly pig. Thanks Scott!
i love watching these vids i don't even watch these to learn i just find the entertaining
329 triggered muslim and vegans
Void Lux and jews
and Seventh Day Adventists, and Buddhists, and Hindus, and Jains, and Sikhs... the list can go on and on.
@@indoorsandout3022 Hindu's do consume pork except some like jain
I absolutely love the full how to videos that you do step by step A thru Z everything covered. Thank you for taking the time to put these up and I know if I ever have a question I know where to get an answer. Have a fantastic week and a great day. Thumbs up.
Oh, you did a very good deed by giving an elderly person a good appetite for today!
very impressed how you did not waiver at all during your chopping with your machete of the pork chops
I buy my meat at a local butcher shop, and a few butchers there are missing a finger or two. This man is very skilled; I count all his fingers. I was particularly impressed with his meat cleaver accuracy. There's no replacement for experience. I'd like to try what he does, but I don't want to end up like the other butchers, since I also like playing guitar. Guess I'll settle for enjoying the videos . . .😂
Hello folks, As well as using Scott's' method of pork butchery (which I've used on over 12 pigs in the past year) also look at Scott's butcher knot video, extremely helpful when tying up your joints, All the best Scott. John (exiled Brit in Canada)
Hello there Scott Roe. I just wanted to let you know how much I enjoy watching all of your videos. I own a farm with my fiancé and have been slaughtering and butchering since I was a little girl. My father got me into it and even at 32 yrs old I can't count how many whole pigs, cows, deers etc. I've done. I really enjoy learning and perfecting my skills and have picked up some new techniques from watching your videos.
I loved watching this but i wonder how many Muslims are gagging. lol.
MY GOD!
Sir I Must Say My Self U Are Truely A Surgeon With The Knife At Hand!
Love The Way U Work,Looking Forward To Many More Of These Videos!
SALUTE!
So glad you updated the video, the first one was great, but some of the camera angles were such that we missed bits of it. Also, I am a huge Smiths Fan, and if I'm not mistaken, I also appreciate the irony of you wearing that particular T-shirt, lol.
I am on the weird side of UA-cam again
How did we get here?
+Greedy Jew nah this is just weird
***** ik but its kinda amazing how we went from watching gaming videos to this.......
You must have never been on the true weird side of youtube lol.
Yeap, real practical life looks weird to the sheltered snowflakes.
I have my order into a local butcher...I'll be giving it a go this week. Thanks for the awesome videos Scott!
I can see how you like fat
13:55
are you fucking 12?
I love how every butchery video I watch basically says at some point "If it's not perfect, that just gives you a little extra for hamburger/sausage"
Very well done Scott!!!! You did a masterful job of dissecting that swine! !!! Thumbs way up I sincerely appreciate this information! !!!
You are a wonderful fellow, Scott. I really appreciated this video. Excellent work.
Jack Hargreaves... what a fella!
Those Victornoix knives are badass huh Scott! Thats all me n my boys use! Best factory edges ever.
The bacon… You destroyed the bacon… An unforgivable sin, you committed… (If you can’t tell, I’m an American 😂)
I love the way that you don’t use power tools. I watch “The Bearded Butchers” here on UA-cam too, and they just go too fast, and use tools a home butcher will almost never be able to afford, so I love that you use tools and techniques that a home butcher could use. Wish I would have seen this video a few years ago when I butchered the two pigs I processed myself in my kitchen. Would have been so much faster and easier than the way I did it. Thank you Scott
Pork belly in sausage? It hurt my bacon-loving American heart to hear that. But what a great video! Thanks!
Scott another awesome show man you make me proud to do what do
Another great video. Can't wait to use it when I'm butchering as oppose to just salivating in the living room.
You are a true professional- thanks for sharing your knowledge!!
Great video Scott, as a butcher its always interesting to watch others at work and spot a few variations.
This was a wonderful video . Thank youI butchered my first pig yesterday and you make is easy as it can be.
Keep the ham hocks and stew slow with peas, onions, celery and carrots. Pea and ham soup... yummy
Another awesome and detailed video. Keep floating my boat baby......
Great job Scott about how heavy should a pig be when ready for butchering
You have some very good skills. Thank you for sharing your knowledge.
Is it weird how satisfying thus video is?
that bone you chopped off is the best part of the chop
Why are butchery videos so interesting? I think I have seen almost all the edible animals being butchered on youtube and I'm watching some of the videos again (like this one). I think that interest in anatomy is one part and another is the interest of how does it get from the whole animal to the pieces that you see on your plate.. And different cultures even have different ways of butchering, so it is interesting to see different approaches.
Loved this video ^-^
I've said it before and i'm saying it again. You are just pure inspiration :D
Wolfgang .
Another great video! Thank you for doing these Scott!
U make me want to be a butcher, its such a good skill to have
Great video dude...helped a lot with my wild pigs I bow hunted then butchered..took me 3 hours each boar from skinning to butchering to boning...complements from italy
Roast this stew that ,with bread an brown sauce , my mouth was watering like Niagara Falls . On the butchery side though I'd love to try this. Thanks for the video
Дякую за відео...дуже гарний відео урок👍
absolute wonders man! Truly inspiring with the knife!
Awesome work. Easy to understand and great infomation. I will be doing a small pig soon and will be following this video, will post up on Gourment Hunters when im done to show ya.
Thanks for the video. You're really good. I used a video I think you shot on how to dress or prepare a pheasant for my boy scout troop before we went out pheasant hunting. It was really well done. Thanks
thank u very much for the video.. makes it a bit easier to learn what im doing
Love you work Scott
Loving your channel Scott. Fantastic and informative videos, please keep them coming. The Jack Hargreaves video took me back to my youth. Although I reckon you need to work on your sideburns to emulate "Big Jim" the butcher !!!! Great stuff and many thanks.
Ha, wearing a Meat is Murder t-shirt whilst doing this! I like your style!
Another awesome Video Scott.
I just found your channel, this is the first video of yours I have watched, I am barely 15 seconds in....
"This noble beast, the pig."
Oh, I like you. Subscribed.
Great stuff Scott, have found your videos to be very helpful, cheers from the USA.
Scott, I've watched a load of videos over the years, to help me on my smallholding. Credit where credit is due, yours are the best by far. Top man, please keep it up.
We watch your videos in my butcher class
I would like to get the link for the tying knot please. I really enjoy your videos. Pork is my favorite meat. I showed your video to the rest of my family and they said that is the way we will butcher our next hogs. Thanks for teaching this
idk whats better, the butching or the accent
HI,I love watching you at work , I'm in the U.S so I cut a little different but I'm going to do my next pork your way to just change things up a bit the cuts you do will work out great for me because I smoke a lot of meat I also have a rub that I make that goes real good with pork or beef , if you want I could send you some it would be free just because your video has showed me some better cuts and again you rock tyvm
This video is very formal I will use it to butcher a pig for my household
Another great bit of tuition, I'll be having a go for the one decent bbq a year I have, (if we get a summer)👍
i was near crawling into my monitor screaming... NOOOO! what are you doing to that belly of BACON?! :) great video... 'cept the bacon part. cheers mate from Canada!
excellent vlog.. thanks for this instruction I learned a lot
Haha :D the slow-mo chops made it seem so authoritative and final. XD Don't know why that's so amusing, but it is. :P
What a nice guy...cheers!
Pigs are so good, want to butcher one now
thx i'll start to get a butcher this summer thats really helpfull
ill leave you a like
KEEP TEACHING BROTHER I'M STILL LEARNING YOU HAVE YOUR OWN PLAYLIST ON MY CHANNEL GOD BLESS
Excellent. I don't know where to start other than I have some knives to sharpen.
NICE VIDEO THANKS MICHAEL USNAVYRETIRED COUNTRY BOY FROM GA. LIVING I THE COUNTRY OF PANAMA..BE SAFE BE WELL THANKS..
great video will now try to do it on my pig
Scott rea I think your vids are great
I planned on eventually butchering my own but I still have to get a place set up with I guess a large cooler to hang the meat in, but I don't have thousands and thousands to spend on a walk-in cooler. So I'm trying to figure out a way to make it cold enough in there so the meat doesn't go bad but big enough to hang the sides that I need to hang.
Good Stuff Scott - really enjoyed it!
perfect Scott!
I really LOVE❤️❤️❤️❤️❤️ your tutorials!!!
Brilliant,,,,,thank you for sharing.
You do a great job !
Brilliant, just brilliant.
Outstanding video 👌
Scott, cost on half a pig with head compared to the amount of meat you got off of it...what is the savings if you bought it all separately?
Yet another great video! Love the channel! Keep it up brother!
Thank you and thanks for sharing the Hargreaves video. Hope you plan on doing traditional English chitterlings recipe. That taurine Jack showed looked appealing. Here in USA get only see/hear about the soul food version.
Nice strikes against your bone ... Lollll 😂😂👍👍👍👍