To paraphrase a fairly famous dude, "It's been a while since Rock and Roll." I can't tell you how much your videos mean to me. They allowed me to be able to feed my family while we were going through the hardest times of our lives. I have butchered countless whole chickens, ones that we raised ourselves, and pork leg quarters, amongst other cuts and animals. To be fair, I probably butchered the "butchery" part as well, but I ended up with actual cuts of meat, and homemade ground meat, that the family loved. At a fraction of the cost of store bought. Thank you.
As an update to our situation, the one person in my life that I should have been able to wholeheartedly trust, was actively trying to undo everything I ever worked for. After finding out, and taking back control of the finances, I was able to start fixing the situation within two months. This was a couple of years ago, and we made it through. We are no longer in that situation. The kids and I are doing much better now, and working on rebuilding our lives.
lol happy bday im the 9th my uncles the 6th , please do a old school, vid with the old methods of cure and preserve of the classics without chemicals please :) ,bacon sausages, ham, would love from kill to plate but im ok if u even do that in a vid ty we both love your vids -from aus :)
Hi mate, I learned to do my pig processing from watching your older videos a couple of years back, I just did one yesterday, it was great to see this video to refresh me on the process, thanks Scott... your a great teacher
YES!!! another instant educational classic. Had someone ask me the other day how I learned to butcher my own animals and wild game; I simply showed him your channel!! He was floored at your depth of content. Keep doing what you do sir, it's amazing. Happy bday!!
Really interesting and educational show. I particularly enjoyed your running commentary as you worked your way through the side of pork, stage by stage. It's a pleasure to watch a craftsman at work. Thanks very much!
I've just found your video and it brought back memories of when I was a young teenager in my grandmother's kitchen when she was just finishing roasting half a pig's head. Being a teenager I thought ugh, that sounds yucky but when she gave me a piece to try I thought it was awesome. Totally changed my mind. Thanks for the video and the memory 👍👍👍.
i find it interesting how american, canadian, and Uk terms for cuts are so different. Its been awhile since i have seen a video from you. I learn something every time i watch one of these videos , i tend to watch them more than once. It is a skill that i think everyone should have for their own use. Knowing how to vutcher will save a person a lot of money in the long run.
Happy Birthday and many more! Thank you for all the great content. I always re-watch your videos before buying a big chunk of beast and breaking it down. You’ve given many of us the confidence to do so. Thank you!
The feeling that I get from your videos is that you are really a very passionate butcher. You love what you are doing and I highly appreciate this and learn a lot from your videos. Sometimes I think that I should have become a butcher, because it's genuine fun for me to to work with all kinds of meat and make good cuts and food out of it. On the other hand those piggies and all the other animals are just so sweet and I would have probably a very hard time to actually kill them. Don't get me wrong, I still have no problems with preparing and eating dishes with meat in it. My brain is apparently a bit dislodged about this topic.
Hi Scott, we do watch all your videos and have subscribed to another. You keep saying you are old school but you are only a young man!! We have a small holding and always reared and grow our own ie both meat and veg. Malc is very interested as to how you tie your butcher's knot. Any chance of a vid on it or at least a close up as you tie up so fast we can't follow it!! We like your game videos particularly as we eat a lot of it. We have learned a lot from you including how best to fry steak - it really works!! Keep up the good work , we look forward to the next one or ten! Malc and Ann Lincolnshire xx
Another great vid. Like a magician giving away his tricks. I'd love another Lamb one. If you can magic out some lamb forequarter chops without a band saw you will truly be the master in my eyes!
Love these videos for 2 reasons Reason 1- as a chef of 20 years the ideas I get by watching these videos is amazing Reason 2 - being in the UK and watching you and the bearded butchers just for comparisons and differences is brilliant
Echoing others, your early videos were how I built my knowledge and confidence butchering pigs and lamb. I like some of your cooking videos but this is really where it’s at for me! Love it Scott. Two requests: 1. I’d love to see you do some content about proper sticking technique (as able on youtube). 2. Your videos show mostly the same technique for breaking into cuts but I know there are other options/decisions a butcher can make. I’d love to see an explanation of those choices and the implications for resulting cuts.
I would like to get hold of some meaty pork ribs, slightly smoked to make Cheshire bacon bone soup-used to get them in the 1960's, you can't seem to get them anymore, but they make beautiful soup, lots of meat!
This is so helpful! I am a smallholder in Northern Canada, and end up butchering an assortment every year. Love your rabbit videos, and i have two legs hanging in my shop, and now i feel ready to go get them taken care of. Part of the pig will be done with care and not speed! Next year maybe the whole pig!
you tube is making me hunt for you even though i have subscribed, As always worth the search, but quick question how long was that side hung before you butchered it?
Hey Scott, you always make it seem so easy to bring the butchered pig towards all of the final products. I am wondering how much one would have to pay for that. So let's say somebody raises a pig or two in the backyard and wants to bring it to you to get these results, how much would you charge after all this work for one whole pig butchered into all these products ready to use?
Always good Scott. When you had that pig half with the kidney still attached sent me back to when you could get a pork chop on the bone with half a kidney on it. Haven't seen it in years. 👍👍
That stopped, I think, around the time of mad cow disease. When I was a child (I’m 60) the chop with the kidney was *always* reserved for my dad, back when the man of the house got the prime cut and the biggest portions.
Man, youmake. it look so easy. I'm still fighting to learn the knot for doing up joints. I'm pretty good with joints when it comes to papers and rolling....lol I wish you were in NH! I love watching you at work! I won't use any mustard but Coleman's now. You rock sir🎸👍💖 Have you ever done an episode with your store in it? I'd LOVE TO WATCH THAT!!Please sir?!?
Scott another great video. Really enjoy watching your videos.Thank you for sharing all your knowledge with us. On a side note find a mannequin torso, just the body part, paint it up to get it the proper aged look and hang it it your cooler with the other hanging meat. In the back row tuck nicely back in there. Then do the pan shot again. Then see how many respond to "Molly" hanging in there.
I lived in droitwich for a few years, I often wonder if Scott worked in that butchers. Scott, thanks a million for your vid’s I have used them for butchering my own animals pigs sheep and goats. I would have made a complete mess without you ! Cheer bud.
No criticism here bud but being a slaughterman I've had a few cuts in my time watching you with a knife is a joy and a nervous one ..Slash gloves are good these days not the chainmail one you know where iam coming from .Respect 👍
Great vid Scott, thanks for some ideas for our next black bear. On another note, having lived there for 2 years when I was younger, UK backroads amaze me in their narrowness. If I drove my Tundra down one, I'd have to jump off into a hedge if I met someone oncoming. Not that the Tundra would mind LOL.
Hello mate that is a beautiful bit of pork and with so lovely fat going through it, I was a butcher for 21 years and still miss it but I've moved on to pastures new 🍻
To paraphrase a fairly famous dude, "It's been a while since Rock and Roll." I can't tell you how much your videos mean to me. They allowed me to be able to feed my family while we were going through the hardest times of our lives. I have butchered countless whole chickens, ones that we raised ourselves, and pork leg quarters, amongst other cuts and animals. To be fair, I probably butchered the "butchery" part as well, but I ended up with actual cuts of meat, and homemade ground meat, that the family loved. At a fraction of the cost of store bought. Thank you.
Sorry for what you and your family are going through. But it’s encouraging to hear how your providing for your family. Good on you!
Way to make lemonade out of lemons. Its encouraging to see. I don't know you but I'm proud of you. Keep up the good work.
As an update to our situation, the one person in my life that I should have been able to wholeheartedly trust, was actively trying to undo everything I ever worked for. After finding out, and taking back control of the finances, I was able to start fixing the situation within two months. This was a couple of years ago, and we made it through. We are no longer in that situation. The kids and I are doing much better now, and working on rebuilding our lives.
@@johnboleyjr.1698 I see, I read your first comment more closely. You "were" going through tuff times. Well, I'm glad things got better, mate!
@@johnboleyjr.1698good man glad you were able to find an exit for you and your kids. Take care
Dude, your videos are fantastic as always! Keep em coming.
I always thought that butchery was a profession but you have made me realise that it's an art & you Scott are a master of that art!
lol happy bday im the 9th my uncles the 6th , please do a old school, vid with the old methods of cure and preserve of the classics without chemicals please :) ,bacon sausages, ham, would love from kill to plate but im ok if u even do that in a vid ty we both love your vids -from aus :)
lol btw if u do a vid ill make my kids share it they have millions of friends
Pleeeeease upload more butchery scotty i love watching you pal you are always a laugh sharing love from New Zealand
Hi mate, I learned to do my pig processing from watching your older videos a couple of years back, I just did one yesterday, it was great to see this video to refresh me on the process, thanks Scott... your a great teacher
It’s surprising how much you can forget how to do things when not doing them regular
@@thegovernor4346 if you don't use it you lose it.
@@philip230884 correct
YES!!! another instant educational classic. Had someone ask me the other day how I learned to butcher my own animals and wild game; I simply showed him your channel!! He was floored at your depth of content. Keep doing what you do sir, it's amazing. Happy bday!!
I could watch someone as skilled with their hands as Scott is all day, well done Scott, great video.
Dude, your refrigerator with quarters of beef and pork is an angle of paradise
Really interesting and educational show. I particularly enjoyed your running commentary as you worked your way through the side of pork, stage by stage. It's a pleasure to watch a craftsman at work. Thanks very much!
You appreciate from this how skilled butchers are at their job
I have been a cook for forty years, I do learn from you, thainks.
I've just found your video and it brought back memories of when I was a young teenager in my grandmother's kitchen when she was just finishing roasting half a pig's head. Being a teenager I thought ugh, that sounds yucky but when she gave me a piece to try I thought it was awesome. Totally changed my mind. Thanks for the video and the memory 👍👍👍.
Quel ARTISTE ! BRAVO ! Et merci beaucoup.
i find it interesting how american, canadian, and Uk terms for cuts are so different. Its been awhile since i have seen a video from you. I learn something every time i watch one of these videos , i tend to watch them more than once. It is a skill that i think everyone should have for their own use. Knowing how to vutcher will save a person a lot of money in the long run.
GOOD VIDEO WELL EXPLAINED EASY FOR PEOPLE TO FOLLOW AS A RETIRED BUTCHER OF FIFTY YEASRS TO MUCH WASTE OF STRING CUT IT SHORTER WELL DONE
Dear Scott, it is not fair, your knives cut that meat like butter, thank you for your videos and showing me your truly incredible skills
Happy Birthday and many more! Thank you for all the great content. I always re-watch your videos before buying a big chunk of beast and breaking it down. You’ve given many of us the confidence to do so. Thank you!
From an old hog farmer, another great video Sir! And a belated Happy Birthday!
🐖🐷 👋🇺🇲
The feeling that I get from your videos is that you are really a very passionate butcher. You love what you are doing and I highly appreciate this and learn a lot from your videos. Sometimes I think that I should have become a butcher, because it's genuine fun for me to to work with all kinds of meat and make good cuts and food out of it. On the other hand those piggies and all the other animals are just so sweet and I would have probably a very hard time to actually kill them. Don't get me wrong, I still have no problems with preparing and eating dishes with meat in it. My brain is apparently a bit dislodged about this topic.
A very sweet and endearing instance cognitive dissonance. Its nothing bad. Just means you're a caring person. No shame in that!!
I’ve been extremely interested in raising pigs lately. I’m enjoying watching content on their processing, it’s seems very doable for a novice.
What skills! Love to follow your hand working....👍🙏👌
You are are pure joy to watch my buddy and Tats are way cool also . Warmest Regards from Chef Ray in Alberta Canada .
Love the Scott Rea Project. Always Look Forward To Your Vids.
Been a subscriber from the very beginning, first class vid and first class instructions as always!!…….now just got to find me some collar bacon🤔
Watching this while smoking a beef brisket. Found a local shop where I can get a pork brisket, excited to try that
Scott that was excellent thank you very much
You did a great job with that pig. I really missed your videos and happy related birthday. Mine was April 3rd.
Fabulous to see again. Will be ordering a side of pork damn soon!
This is a fantastic video. Will be looking at it a lot and hopefully trying it soon!
True skills
Hi Scott, we do watch all your videos and have subscribed to another. You keep saying you are old school but you are only a young man!! We have a small holding and always reared and grow our own ie both meat and veg. Malc is very interested as to how you tie your butcher's knot. Any chance of a vid on it or at least a close up as you tie up so fast we can't follow it!! We like your game videos particularly as we eat a lot of it. We have learned a lot from you including how best to fry steak - it really works!! Keep up the good work , we look forward to the next one or ten! Malc and Ann Lincolnshire xx
Outstanding video, great content and great "old school" skills.
Another great vid. Like a magician giving away his tricks. I'd love another Lamb one. If you can magic out some lamb forequarter chops without a band saw you will truly be the master in my eyes!
I’m writing Mr.Rea a tune entitled “Lips and Assholes And I Don’t Mean Your Mother” 😮😳🤣😂
Brings back memories from a one time butcher. Thanks.
A pleasure to watch!
Scott makes this look like a LEGO project.
WOW what a master just amazing
Love these videos for 2 reasons
Reason 1- as a chef of 20 years the ideas I get by watching these videos is amazing
Reason 2 - being in the UK and watching you and the bearded butchers just for comparisons and differences is brilliant
Really nice video Scott keep them coming 👍
Beautifully done sir, brings back memories of my teen years as a butchers shop and delivery boy. Many pork bones trimmed and sausage meat made.
Echoing others, your early videos were how I built my knowledge and confidence butchering pigs and lamb. I like some of your cooking videos but this is really where it’s at for me! Love it Scott.
Two requests: 1. I’d love to see you do some content about proper sticking technique (as able on youtube). 2. Your videos show mostly the same technique for breaking into cuts but I know there are other options/decisions a butcher can make. I’d love to see an explanation of those choices and the implications for resulting cuts.
Thanks Scott . Your friend from across the pond...
Crackling cuts on the diagonal. Genius.
I would like to get hold of some meaty pork ribs, slightly smoked to make Cheshire bacon bone soup-used to get them in the 1960's, you can't seem to get them anymore, but they make beautiful soup, lots of meat!
Awesome cuts. We don't get such lovely cuts here in Canada
You have harvested that pig excellently.
Thanks Scott appreciate your time and efforts.
Love watching you work
This is so helpful! I am a smallholder in Northern Canada, and end up butchering an assortment every year. Love your rabbit videos, and i have two legs hanging in my shop, and now i feel ready to go get them taken care of. Part of the pig will be done with care and not speed! Next year maybe the whole pig!
you tube is making me hunt for you even though i have subscribed, As always worth the search, but quick question how long was that side hung before you butchered it?
Completely loved the video, very intresting.
Always fun watching the master at work.
It's a joy every time...🥰
You don't waste the skin! I love it!
You've always been an awesome teacher! Whenever anyone asks me how this is done from now on I an sending them right here!
Hey Scott, you always make it seem so easy to bring the butchered pig towards all of the final products. I am wondering how much one would have to pay for that. So let's say somebody raises a pig or two in the backyard and wants to bring it to you to get these results, how much would you charge after all this work for one whole pig butchered into all these products ready to use?
Brilliant as usual!
I got a bit of pigy chop chop coming up myself love ya vids Scott cheers from Australia.
Thank you much appreciate.
It thought there was going to be more waste 😮😮😮 that was amazing. 👏🏽👏🏽👏🏽👏🏽👏🏽
Scott, you are the best at what you do.
Wonderful! How stylefully presented. Thank you
Thanks for doing this kind of video again! I love your work it's insane how easy you make it look!! Great job my friend!
So well done ,
real pleasure to watch you work !
The work of a Master! That is fantastic. Greetings from Mexico; keep it up man.
Very educational!👍🏻
happy birthday scott and thank you for teaching me so much.
Belated happy birthday Scott! Always a pleasure to see videos from you. Love the sausage masterclasses too.
I haven't heard hand and spring since I was an apprentice, oh the memories! Great job Scott, I'll be busy with 2 hogs in a few weeks. Can't wait!
Always good Scott. When you had that pig half with the kidney still attached sent me back to when you could get a pork chop on the bone with half a kidney on it. Haven't seen it in years. 👍👍
That stopped, I think, around the time of mad cow disease.
When I was a child (I’m 60) the chop with the kidney was *always* reserved for my dad, back when the man of the house got the prime cut and the biggest portions.
@@JulieWallis1963 my grandad used to get it
Man, youmake. it look so easy. I'm still fighting to learn the knot for doing up joints. I'm pretty good with joints when it comes to papers and rolling....lol
I wish you were in NH! I love watching you at work! I won't use any mustard but Coleman's now. You rock sir🎸👍💖 Have you ever done an episode with your store in it? I'd LOVE TO WATCH THAT!!Please sir?!?
man i am getting weak..aka getting old mate ;) hahaha. awsome as always mate, till next
Well presented Scott
A very nice pig. Happy belated birthday .
Thanks Scott for this amazing 101 video!
Happy 50th buddy!!! Love your content!!! Wishing you at least another 50 glamorous years!!! 🎂🎂🎂🎉🎉🎉🍻🍻🍻
Scotty it’s always a pleasure watching these great videos 😏😏😁
Very informative as usual, Thanks
Bloody excellent video!
Scott another great video. Really enjoy watching your videos.Thank you for sharing all your knowledge with us.
On a side note find a mannequin torso, just the body part, paint it up to get it the proper aged look and hang it it your cooler with the other hanging meat. In the back row tuck nicely back in there.
Then do the pan shot again.
Then see how many respond to "Molly" hanging in there.
How do you stop blood from coagulation and turning into jelly? Can it still be used to make black pudding in this state?
Nice vid! Thanks for showing the true side where the meats come from!
I would love to see more on that birthday bacon! Glad to have a bit of a refresher. Im looking at butchering 3 kunekune coming soon.
I lived in droitwich for a few years, I often wonder if Scott worked in that butchers.
Scott, thanks a million for your vid’s I have used them for butchering my own animals pigs sheep and goats. I would have made a complete mess without you ! Cheer bud.
the skin you trimmed off cut it up and add it to a pot of beans adds tons of flavor and they taste good as well or cracklins as u said in the vid
No criticism here bud but being a slaughterman I've had a few cuts in my time watching you with a knife is a joy and a nervous one ..Slash gloves are good these days not the chainmail one you know where iam coming from .Respect 👍
My first reaction to this was to think of the restaurant at the end of the galaxy
Keep up the great work Scott fun fact I share the same Birthday (6/4/1972) born at 12:00 noon ...
Most people who are demonstrating cutting up a hog don't say anything about making crackling and lard.
Thank you for mentioning it
You are one Master Butcher Sir
Awesome video! Keep them up!
Did enjoy! Cheers
Brilliant
“Nothing is cheap as chips these days” even chips aren’t cheap 😄
Saw your bday pop up on FB. Happy Belated!
Did i miss a part? Where´s the filet? Thank you for sharing Scott.
Great vid Scott, thanks for some ideas for our next black bear.
On another note, having lived there for 2 years when I was younger, UK backroads amaze me in their narrowness. If I drove my Tundra down one, I'd have to jump off into a hedge if I met someone oncoming. Not that the Tundra would mind LOL.
Hello mate that is a beautiful bit of pork and with so lovely fat going through it, I was a butcher for 21 years and still miss it but I've moved on to pastures new 🍻
Great video.