How to Get the Most Meat Out of a Pig: The Bearded Butchers
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- čas přidán 11. 05. 2022
- How Much Meat You Can Get From a Pig
In this video, The Bearded Butchers show you how much meat you can get from a pig. They start with a 210-pound pig carcass and end up with 145 pounds of finished cuts of pork. They also share tips on how to choose the best cuts for your freezer and how to make the best sausage.
▶ • Buying Bulk Beef? Lear... Here's the beef video Seth mentioned
🐷 Lard vs Tallow beardedbutchers.com/blogs/new...
7:27 - How to remove the H bone and how to make a boneless ham.
14:05 - Remember, boneless cuts reduce your yield (the bone has weight. Less bones = less weight = lower yield).
20:27 - The epic finale - All of the boneless and bone in pork cuts laid out and compared.
26:16 - Scott does some math and figures out the final yield for pork from the entire custom pig!
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I don’t know much about raising cattle, but I’ve raised a whole hell of a lot of hogs. Stoked to see this video is pork mode. Thanks y’all; be well!
Years ago, one of my brothers had raised a hog and brought it to the slaughterhouse, where it was processed. We still kid him on his amazing pig, since he got three hams!
@@rockysquirrel4776 👀😯
Thanks for watching! Share some tips on raising hogs, please! 🙏
Which chop do you like the best
@@TheBeardedButchers
I believe the most important thing I’ve learned about working with pigs involves understanding your land’s limit for livestock. I was taught to raise them as litters; aim for 8-12 in one paddock at a time. They can be quite destructive, and have long-lasting, negative impacts on your property. Limiting your numbers and moving them often combats their destructiveness. When done properly, their affinity for tearing up the ground can be used to your benefit! They’re awesome tillers and great at clearing space for gardening/farming in the following seasons. They’ll work in the woods too!
If you’re trying to get into breeding, please please learn the trade before going all in. Managing a large boar and his sows is an entirely different ballgame than raising batches for meat.
Also… I’m telling you… don’t wait too long for castration day. Lol.
19:00 here in Eastern Europe those neck chops are actually the most expensive cut of the entire pig. We slice them a bit thinner (about half inch or so) and grill on hot charcoal, they're juicier and more flavorful than regular pork chops. That neck part can also be smoked whole, in which case it's called "gypsy ham", a popular breakfast ingredient.
Very interesting info!
Awesome.
The most lovely part is butt steak and neck bones
🎉00😂 6:00
From a DIY perspective it would be cool if you guys made a video with your pig supplier and gave insight on cost of raising/feeding out a whole hog and butchering yourself vs. what you’d pay for same amount of meat at a grocery store..
Hey bearded butcher's. Oklahoma, Texas boy here. Years before ya'll were borned. Long time Alaskan. We'uns raised about 30 pigs and 50 or so chickens, and had 2 milk cows.
Sold eggs, milk, butter n produce.
Farmstead. Our father was gone most of the time, off on jobs, across the country, for haliburton. A uber welder. Blue water, Navy trained, welder 1st class, awesome dad.
I kilt animals called porcupines. We called them quill pigs. I was a trapper by the time was 14. 20 below zero. Sold firewood to pay for my traps and bindings for my snow shoes. Out of the Sears and Roebuck even got my first side by side double 12 gauge shotgun. You savvy? My life. ...Oh yeah, things have changed m
What I haven't seen in this video, are things like hog jowl, 'fatback' (salt pork consisting of just the fat and rind), and what we Southerners call "streaked meat" which is salt pork which is similar in composition to bacon, but once again with the rind. (I don't know how popular these cuts are where you are, but we eat a lot of it here in the south.
Us Puerto Ricans make Picnic shoulder for Thanksgiving, Christmas and New Year's
Sean is the unsung hero.
Great job guys only one thing. Where are the kidneys the liver and my fav part of the pig the jowls? Jowls are Cadillac bacon. I would never cure the belly. We all have our ways!
Blade steaks (pork steaks) truly are some of the most underrated cuts of meat ever. Bake in oven 45 min covered in Baby Rays and you will not be disappointed.
Very detailed explanation.
Very nice and seamless knife skills.
Like watching an artist ❤
Thanks so much!
I LOOOOOOOOOVE pork steaks!!! Don’t care if they’re bbq’d or pan seared, and oven finished; it’s always a good day when pork steaks are on the menu!!!
I love that you guys kept up the family business. And get to hang out with your brothers. Makes me wish I was close to my siblings
Knife Maestro's. 2 halves of a whole pig, done and dusted in less than a half an hour.
With play by play commentary! It's a beautiful thing. Front row showcase cuts.
Love that they give us pointers on what to do and how to get it. Those St.Louis ribs looked great and so did the individual ribs as well
🙏🙏
Glad to see you guys call the cuts of meat what they really are....I have seen so many videos on here of homesteaders and butchers selling meat calling the boneless strip loin a tenderloin and a lot of people that are buying don't know the difference
Great show great job 👏 my grandpa was a trained butcher that graduated butcher school and was certified back in the 1920’s! Pork is a big money meat lots of profits and the fat cuts good with deer and wild game!
I worked on a meat farm back in 2016 and we used every part of the pig. We rendered the leaf lard (internal fat) for pie crusts, smoked the belly and pork loin for bacon, etc. Nothing goes to waste when it comes to pork.
Place near us sells it to u based on live weight u get the head the hooves and buckets of blood when u pick it up
THANK YOU GUYS. Brings back many memories of my childhood. Farmlife in the 70s. Best meat ever. GOD BLESS YOUR FAMILY MY FRIENDS.
Family, faith, food, and friends 💪
Scott, did you ever think you would be a video teacher? Your presentations are organized and very informative. Keep on keepin’ on!👍
Thanks for your videos. Your bulk beef video helped me get a side of beef processed exactly as I wanted. By making me more knowledgeable it made it easier on both me and my butcher.
You two make it look so easy. Love you guys..take care
What I like about these videos is how you guys show the yield from a carcass as edible meat, and only edible meat… in reality you still can get more “yield” of a carcass by using the bones and the fat, and you didn’t even mention the head (cheeks for example) and the hooves (for making stock)… same thing goes for any carcass you buy like beef or lamb (you should do a video for lamb)… the best thing anyone can do is always buying in bulk, it would save you a ton of money…
These videos are the best thing anyone can watch to learn how to buy their meat… wonderful job guys!!! 👍🏼
Very well said, thank you for watching!
These guys are awesome! I always want to be in that room butchering, prepping, then smoking. Going through the whole process has to yield a different kind of reward! Great video as always guys!
A Great presentation!! As always a great show!
While I’ve shaved my beard I’m a big fan.
Shoulder. 2.5 inch chops.
Chops are amazing cold. Cook em juicy, stick some in fridge, cut cold salt pepper, AWESOME.
Tri tip is opposite hot right to the mouth.
Pork greaves confit blend it with Dijon mustard and salt cold put it on slice of bread with fresh onion on top :)
That was very interesting. Wasn't looking for this, but I watched it. Informative. Good job.
Always fascinating to watch y’all. I would like to see a video on how you cleanup your equipment.
I’ve followed your video at your farm of how to butcher a pig twice now. I found a local farmer that lets me pick a pig and use his tractor to hang, eviscerate and skin. Then I pack it in coolers to take home where I process. Just did a 300lb pig this weekend, have 181 eating meat. Not to mention the bones we use for stock and lard/leaf lard we will render down. Thanks for all you do, I was never a farm kid just a guy with a dream. Your videos made it a reality!!!
Thanks for sharing that, Adam! It sounds fantastic.
@@TheBeardedButchers thank you for the free content. You make life more sustainable for those who are willing to put in the work and just need to learn!! Your content is priceless!
One thing to ad would be ,lower yield with a scalded hog vs skinned hog . As always we enjoy your videos ! Keep up the good work . How about a updated plant tour showing off your different equipment?
I just ate, and yet y’all are making my mouth water and my mind wander. The way you guys describe the cuts is so appetizing.
That's the magic of pork 🤷♂️
You guys are so down to earth and hard workers. Good job👍
🙏🙏🙏
I know where I'm going when I die too 👍
Love watching these videos for 2 reasons
Reason 1 - as a UK based fan the similarities and differences in cuts and names compared to a Scott Rea project (UK based butcher and CZcams channel) is great to see
Reason 2 - as a chef in the UK the ideas for recipes come to me
Hi guys. At what😢 age of the pig makes the best meat taste wise?
Excellent content👍🏻 This the s my go to learning channel of everything meat & poultry. Bearded Butchers rock!
Awesome! Thank you!
love the professional way everything is explained, cut and processed- greetings to your team from Auckland, NZ.
Much appreciated, brother!
These all look delicious, especially the chops and sausage. Add a little sage, yum yum.
Awesome video love watching you all.
Awesome presentation guys! You really get a lot of different cuts when it's done. Good Job!!😊
Thanks so much, Sandi!
being from a part of of the country where blade steaks are popular glad to see it get a nod, hands down my favorite cut
Wow everything looks amazing! I love anything pork! I may have to get myself a storage freezer to get extra cuts of meat when the food shortages happen!
I take blade steaks, wash them, then brown them in frying pan, then throw them in Slow Cooker. I then get a bowl, dump 2 small cans of Mushroom soup,and I take one of those empty cans and add about an inch of mil in the can, dump that in the bowl, and mix, sometimes I had some dried thyme in there also, then dump this mixture over the chops, turn the slow cooker, I cook it for 7 1/2 hours on low, and serve over rice
You guys are literally the standard in this industry!!!
I did a total breakdown in numbers for this video and got this: 210 lb hanging weight = 176 lbs total usage including bones and fat. 160 lbs of cuts alone. 16 lbs of fat and bones. That's 84% yield off the hanging weight. 28 lbs of boneless ham, 18 lbs of bacon, 56 lbs of sausage and the rest of the pig is roasts, chops and ribs which equals 60lbs.
I get so hungry watching you guys work thinking of so many great meals. Really like the seasonings I’ve got from you too.
Hope you enjoy, Brian!
Thanks for another great and informative video. I have learned so much since I found out about you after listening to the Black Rifle Podcast when you were on there. Amazing to watch Seth work with speed and precision. Your Vlogs never disappoint, thanks again!!
Wow, thank you so much. How was the podcast? 😉
@@TheBeardedButchers I liked the podcast and loved your story. That is what led me subscribed to your CZcams Channel and have not been disappointed with your content. I look forward to every new video you post and have learned a lot since subscribing. Thank you!!
Getting half a pig this week and no idea how to handle the cutting. Thanks for this video. Leaf lard is the primo lard for pie crusts etc. Fat lard is fine for frying potatoes etc.
Love your show guys, how educational it is with the fabrication and the respect it deserves.
Means a lot, thanks!
Absolutely great viewing from New Zealand! You guys are superb!
Woohoo! Thanks for watching, Terry!
The yield differences between a whole beef and pig wow.. Great job 👏👍🏼
Thanks for another great video guys!!
Thanks for watching, Andy!
Good video you guys. I am learning a lot
Great content and educational- and great ambassadors for the livestock and meat industry
Happy you think so!
The Bearded Perfectionists have done it again with this presentation of butchering a pig,Well done men! I personally learned alot which helps me make better choices in my meat purchases.That's very important in these unfamiliar times. Thank You!
Well said!
I'm getting a pig this summer, good video so I know what to tell the butcher what I want when the time comes!
Love your videos on the different cuts.
Awesome. What should we cover next?
@@TheBeardedButchers you did a chicken one that is useful when I start getting meat birds. Let me check to see if you did one on venison
I have learnt a lot from you guys!
Thank you :) !!
Another great video..ty fellas 👏
Another great video guys! Of course for me, I cure the meat and make the bacon, sausage and hams myself. This is an option for anyone out there who buys a hog from a famer and has it custom cut. Just let your butcher know you want to make these yourself. Again, I must say though to let your friends and family know that you will ruin the store bought stuff for them forever.
But I finally got a chance to come back and finish watching it awesome video thank you guys I'm learning so much I can use on my food food trailer
Will you guys invite an English butcher over to compair names and cuts and method. Being an English butcher I find it interesting the different methods of doing things
It is really great to see how this is done. I have bought a side of beef before, and never looked back. I will be doing the same for a pig soon. Thank you for sharing..
Sounds great!
I learn something new with every video. Thanks guys, I'll be ordering more seasoning soon.
Rock on! Which seasoning will you be getting?
@@TheBeardedButchers one of everything is I can, lol. Need to snag me a 5lb bucket though...tis the season!!! Might even be getting a Traeger soon too.
Your videos are GREAT, I have butchered a lot of hogs the old school way. We didn't have a meat saw, your way is the best.
Thanks Kenneth!
@The Bearded Butchers by the way I used your turkey brine recipe for Thanksgiving and everyone said that is the best turkey they ever tasted. It was delicious and the best baked turkey I have ever cooked. Thanks so much for your videos.
This was a great video explaining all cuts.
Glad you liked it, Lawrence!
Very good video, it helps to educate people on what to expect. I understand the problems that arises from people over estimating yield.
Exactly our goal 💯
This was another very valuable video with lots of answers to many questions. I appreciate the way that you guys take your time and explain the process as you are processing the pig.
Glad it was helpful, Ron!
Great and useful video. It was interesting to see a little speedier cutting. Normally I prefer watching the slower cutting vids but closer to real life is also interesting
Always a pleasure to watch such detail butchering amazing guys appreciate you’ll very much ❤👍
Our pleasure, Raymond!
I LOVE WATCHING U GUYS CUT MEAT ,ITS LIKE WATCHING AN ARTIST PAINT A PAINTNG! THE PRECISION AND THE EFFORTLESS MOVEMENTS OF YOUR KNIVES AND HANDS!! AWESOME TO WATCH!
Thanks! We always treat it as art!
You guys are legends
You guys are purists. I loved the cutting and presentation.
Bearded butchers are good . Good set up too .
Interesting ! In France, we have a sort of proverb that says "Everything is good in the pork" (Tout est bon dans le cochon). And that's a matter of fact that almost every pork parts is a keeper: the meat, the fat (in french "saindoux"), the bones and skin that give gelatin, even the leather. Poor pork, you are indeed too good !
Thanks guys for explaining all that to us ❤️
No problem!!
excellent job guys !!! Amazing 👌
This is all for you guys! 💪
I really like watching the bearded ones videos they walk you through everything I find it fundamental
Solid foundation is key 🔑
Pork tenderloin is my favorite and then the roast and bacon
Love the videos as always!
Glad to hear it!
I sure envy Seth's knife skill! ( yours too Scott) You guys make the job look more fun than work. That's a sign of people that love their work. Keep the videos coming!
Doing it while having fun really helps make it easier 🙏
I love seeing all the variety of cuts and where they come from. You guys make it look so easy! I noticed that in the difference from the live weight to the hanging carcass weight you didn't mention anything about the offal. Do you guys handle any of that? I'm thinking tongue, jowls, heart, liver, kidneys, sweetbreads and tripe.
Sweet reads and tripe aren't a thing in America
my grandfather told me the only part of a hog not used was t he squeal. watched him and my dad boil pig heads to make liverworst they fried up the brains to eat with their eggs for breakfast, and my dad grossed me out by popping the eyes into his mouth. well they were old time farmers.
The knife skills these guys have is absolutely amazing, I love watching these videos. Keep up the good work guys. 👍🏾
Will do, Moncree!
Аим фирмы Узбекистан
Great video. Wish you guys still processed for people. I got two piggies that are about all growed up. This is my first time raising em. Thanks for giving me an idea on what to ask for
You can do it!
Great video, been buying 1/2-1 whole hog per year for about 10 years and this tutorial on how to do your cut sheet is great, agreed that there is always too much ham. I do get my bellies trimmed and raw and cure and smoke them myself.
I have a portion of each ham sliced into ham steaks. Hams can be sliced that way down to a smaller ham depending on the size of your family.
Vous etes 2 gars génial et une équipe superbe compliments de la FRANCE, j'adore
Just brilliant, way to go guys.
Appreciate you watching, Peter 🙏
You guys are amazing, Thank you as always
And as always, it's our pleasure!
I like pork chop, it really depends. If you get the bone, you have to care for it a little more when cooking. Add some herbs, butter, maybe some flour coating it then fry it in cast iron. Idk, Those medallions look great, cooks up really fast good for a quick small meal with veggies or something. This is nice.
The boneless loin chops are excellent after being brined 👍
awesome. and a fat box.. which id use for deer... your videos/instructionals are awesome..
Awesome video. I'm looking to raise pigs next, and I am dying to get to this point. Super helpful in knowing what to order from the butcher!
Glad our videos help!
can you do this with a goat, and lamb as well? Also love your content guys. Keep up the awesome work and informative vids love it.
this is the second time I have watched this video and I never get tired of watching them. Love your video's
We appreciate your continued support of our channel. 😊
Great content super thorough
Much appreciated, John!
Egy ilyen munkáért megbuktam volna a vizsgán!
Awesome video, great to see how many options you can consider for the whole hog. Any ideas on what the cost would be to have a whole pig butchered and boxed like this? Just an estimate would be great.
My favourite channel, not only do you guys do great smoke vids but I learn a lot about butchering too, plus you occasionally have my favourite wrestler on your channel, cheers from Australia
Thanks for watching all the way from down under!
I always learn something when I watch your videos.
That's great!
Wow, awesome yield on that carcass
👍 removing those glands. So many of the cheap store brands leave them.