A Visual Guide to the Cuts of a Pig: Where Every Pork Cut Comes From | By The Bearded Butchers
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- čas přidán 19. 09. 2023
- In this video, you will see Seth and Scott, the Bearded Butchers, break down a whole pig that is split into two halves and lay the individual meat cuts out on a diagram explaining where every cut of pork comes from on the carcass. They also discuss the different types of pork cuts, such as chops, roasts, trimmings, bones, and fat.
The video begins with Seth and Scott laying the two halves of pork on a table. They then trace the two halves with tape to make an outline of the pork carcass.
Once that is complete, Seth shows the viewer how to break down a whole pig step-by-step. One half of the pork carcass is made bone-in, and the other half of the pork carcass is made boneless. As he works, he explains the different cuts of pork and where they come from on the carcass.
Once the whole pig has been broken down, they lay the individual meat cuts out on a diagram of the carcass. This allows the viewer to see exactly where each cut comes from and how it is related to the other cuts. The video also shows the total yield of meat from the carcass, which can vary depending on the size of the pig and the quality of the meat.
The video provides you with a wealth of knowledge about the cuts of pork and how to buy pork in bulk. The video is also visually appealing, with clear and concise visuals that help you understand the butchering process. It's also a great resource for butchers and chefs who want to brush up on their skills.
Here are some of the topics covered in the video:
How to break down a whole pig
The different cuts of pork and where they come from
The total yield of meat from a whole pig
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Honestly an introductory education about butchery and where the cuts come from is why I follow this channel, also the sick beards.
Thanks so much
As if we didn’t all wish we could master a blade as well, also.
Here for the beards
I am a visual learner, so I thank you for laying the cuts out this way. I have learned a lot watching your videos. Thank you.
Of course, thank you!
Id love to watch a livestream (saved as a video) of a whole processing day. I'd love to see how fast you guys can process when not having to explain everything and being able to see everyone working at once I think would be awesome.
I spent almost 20 years as a grocery store meat cutter, and I have to say that these boys have some serious skills. Well done.
Thanks so much
These are the videos that should be shown in schools. Millions of kids eating meat without a clue of how it gets from alive to their mouth (to include me). I of course think everyone should see the whole process to include the housing and slaughter. Probably gonna make some more vegetarians in the process, but I'd rather that than people be ignorant of the process and act like meat magically appeared in their breakfast sausage. Great video, thanks for the break down.
Very true, we are happy to educate!
For real!!!
I watch a heck of a lot of CZcams videos instead of paying for and wasting my time watching the stupid cable tube. I watch a lot of CZcams videos that teach me something I didn't know anything about. YOUR videos are right up there as some of the best educational videos that exist on CZcams. Thanks so much for the way you put these series on butchering all together. You guys are super !
We appreciate that, thanks!
Thank you for sharing your knowledge. We brought home a pork shoulder and baby backs. Well, my wife brought them home, I’m just the cook. My son was able to see where each of those cuts come from. He was glued to this video.
Julian here, I’ve enjoyed your breakdown of your two styles of pork sides. Reminds me of my school days in rural Louisiana where the school incorporated vocational agriculture with meat processing facility where we took place in the hands on work. Smoke house included , using pecan wood.
I really enjoy these cut out diagram videos! Very educational and top notch! You guys do amazing work.
Thanks! Glad to help!
@@TheBeardedButchersthese videos are so helpful! Would it be possible to also link the PDF you reference?
Love this channel and definitely this series. Helped me when we filled out our cut sheets for our beef and pork
Great to hear!
I hope you do a detailed video about the glands you always remove. What are they? How do I recognize them? Why do I need to remove them? What do they do to the meat if I miss them? Thanks for the great instruction!
Agreed!
these videos are awesome. i've wondered where the cuts were on the pig and the diagrams aren't as informative as seeing it all laid out.
thank you
Considering buying into a butcher business with a friend mine. Watching your videos has been a great help
Thanks, it was very interesting. Neat to learn where the term "pork butt" came from; I knew certain barrels were known as butts, didn't realize that pork was shipped/stored in them.
We are currently raising our first two pigs and this is a wonderful way to show us how we want our cut sheet to look when they go to the butcher.
I can't even cut a tomato as smooth as you cut the meat. Amazing skills
Your earlier video along these lines was my go to for my hog buyers, this now replaced it 👍
Saves me so much time with cut sheets.
For pork I generally love the "boneless" style because you get a little more in terms of trimmings like you guys got for ground pork and sausage. I also like the addition of the baby back ribs because you will get two types of ribs instead of one! Another great diagram video that made me even hungrier 😂
Best 40 minutes of my day. Outstanding.
awesome, happy to hear that.
Goat? Chicken? Turkey? Emu? Ostrich? The last two would be super cool and interesting!
Excellent.
Keep up the great work.
Thanks, will do!
You guys are so informative I love watching how you do this, we are a hunting family, learning so much on how we can do this. Thanks for a fun series.
Thank you guys. I love this series, I am planning on purchasing a whole cow and now I know how to tell them what I want. Bless you guys for what you have taught me. Love from Delaware
These diagram videos are awesome. Thank you!
This is so helpful. As good as the beef breakdown.
I love your videos. I've learned a lot from them. I recently got into the meatcutting profession and primarily your videos have accelerated my understanding of not only the finished product but of the animal itself.
Unbelievable video. Priceless information for the people who want to try this. When you lay it out like this it seems to me like when I get my hogs back from our processor AM I getting all my meat back. Very interesting. You guys are great and appreciate the time and effort you put into your videos. God Bless and take care.
Glad you enjoyed it!
Very educational. I admire the heck out of meat cutting skills. Thanks for the videos.
Great videos! I was a meat cutter in a previous life and your videos are not only a good refreshers, but you guys really explain everything methodically and easy to understand. You also have many good tips and most importantly you stress sharp knives. Great job. Thank you!🇺🇸😎
You my friend are not only a butcher, you're an artist! Thank you for all the awesome videos I have learned alot!
Thank you for helping people like me you did a fantastic job 🤝
I'm currently learning to be a meat cutter and these videos are really helpful for me. Thank y'all!
So happy to hear that!
hello from Wyoming, my good friend Tina was just there to see you. Apparently her sister lives like 20 miles from you. Asked her to pick me up a tub of Black and a tub of Butter Blend. She said she would be back to get it. Love the content, keep it up.
Another amazingly helpful video! Can't thank you all enough for this series! Most useful videos on the platform!
I have been hoping that this video was coming. You all have, once again, delivered superior performance, in all aspects. Thank you for the education, and also promoting the desire to seek craftsmanship in the products I purchase.
Thank you very much, thanks for watching.
I totally enjoyed meeting with Seth and Scott and am planning a return trip next year!!!
once again gentlemen you have provided a vast array of info in a short time..thank you, love the channel.
Much appreciated!
Wife and I just took our 3 hogs to butcher watching your diagram was very helpful when choosing cuts this is our second year with pigs Thank you Bearded Butchers!
This is pretty much spot on. When I worked as a butcher for a regional grocery chain we didn't break down whole or full halves, only primal sections and boneless packers. But there were many times when our manager under ordered boneless packers and we had to break down bone-in primals into our retail cuts.
This is so cool to learn and how the different animals are just a little different cuts as well awesome guys
I don't know anything about pork....but was hooked on the beards and knife skills
Love watching these visual guides of the whole layout of different kinds of meat!
Thanks for watching!! 👍🏻
Very nice breakdown. Learn so much from your channel.
I’m so glad I chose this video to watch. It was very helpful in helping me to decide how we wanted our pork butchered. I learned so much. Love the beards!
Dang Seth at 7:04 I had to rewind and watch again. Thought for a second u made that score across the ribs with the damn meat hook smooth as hell... Phewwwww 🤪
Yes I’ve been waiting for this video. I can’t wait for the deer one next. These videos are great boys keep them coming.
Glad you like them!
I forwarded this video to my sister who is attempting to raise pigs and she is doing quite well.
This is my favorite CZcams blog now. Incredible!
I really enjoy the videos. Very well explained and superb demonstration. Answers to quite a few questions, at least for me, about certain cuts and where they come from. Also why, if you get certain cuts, you may not get something else.
Best meat series ever. You guys shear knowledge of meat is outstanding.
You guys are the best !! I'm doing my first 2 pigs and have been studying your videos . We will be buying your seasonings! Thanks so much !
Great lesson sincerely appreciated I remember back in the day when we did all that and I forgot half of it but I still do it great great craftsmanship😊
So 2 things, first this made me so hungry I had to eat while learning. Second I'm so interested in this and I'm a visual learner I just subscribed. Thank you gentlemen.
So nice and educational video... Thank you for such perfect way to teach us the newbies 💪🏼
Another well done video Guys..
I really enjoy your how to videos. Explaining all the different types of cuts that come from butchering a whole animal.
Great video! It’s nice to know the cuts of meat and guys make it look easy!
These videos are really "educational" I'm learning many things...Grazie! And I can also enjoy myself in challenging my butcher when I ask him: " I would like....(Naming the part of meat I want)" 😂 I appreciate your being professional and natural. Greetings from Italy! Ciao! 🙋♀
Just a great series, I appreciate it very much! Thank you!
We've had fun doing this series - thanks for watching!
I dont eat meat. I make it for my kids and company. I really like cooking it. The end product is a crowning feat.
So being able to go and buy exactly what you want to prepare is key.
These videos are so informative. Love em.
Really decent of you to take the time..
Excellent tutorial, good job guys, thanks.
Your videos are top-notch. We do a little home butchering, and I reference back to these videos every year to remember what I'm doing!
I'll tell anyone that wants to home butcher that it will not save money. I've worked in a retail meat locker like White Father Meats in college, and it was top-notch. So don't think you're being more food-safe either. It's certainly more for the experience that I'm paying a premium; getting the family together for a couple days where we have greasy hands and can't get our phones out, so the only thing we can do is talk while we work.
I really enjoyed watching this. You guys are awesome at your profession. As a hunting family and I try to process most of my meat on my own, its fun and educational to watch how yall break this down. Impressive on how easy you make it look too. Keep up the great work.
Hey guys! I really enjoy every single one of your videos!! Keep them coming!!! Thanks 😊
Thank you! Will do!
I love this tutorial, me being self taught in cutting up my own pigs. Thanks
Glad it was helpful!
Thanks for doing this im learning so much, I've always wondered when my pig and cow went into the butcher how the process works. Now I know. Again thank you.
Love these videos can’t wait for the bison elk and venison!
Awesome! These are great educational video. I Hope y’all get millions of views! ❤
This is mesmerizing!!!!! I have no need for this information, but I'm taking notes like I'm in the carving pig business!!! I love it!!
HA! Thank you very much for watching.
Love and learn so much from your content guys greetings from down under 😊thankyou guys
Thank you very much.
This was great... I was anticipating this video after seeing the Short... and it did not disappoint...
I've learned so much from this channel it is amazing. And I've learned it without even trying I learned it by enjoying what I was watching
Great to hear!
Thanks so much! I just got hired on as an apprentice and have been repeatedly watching the cow, pig, and lamb breakdown diagrams. This knowledge is priceless but, you all should consider starting a trade school as a side hustle.. lol
Thank you for referring the full video from the short video, otherwise I could never been able to watch your real video of your whole process.
Great job as always. Thanks for sharing.
Love how y’all are doing these!
Great job guys! We live on a farm and process out own pork, beef and lamb. SUPER HELPFUL video breaking down pork. Well done 😎
These kind of videos are so addictive. l had two new videos in my notifications bell - one was about long-awaited iPhone Pro and the second was this one. l have chosen the video about a pig cutting as the first to watch. Thanks guys and really great work. Much appreciated.
Thanks for choosing us!! We appreciate that 😊
Awesome series guys. Keep it coming
Great to see exactly where my favorite pork cuts are on the animal.
Thanks alot for your informative videos. These videos help me in deciding what cuts of meats I want to purchase. CHEERS.
Thank you for your work and good management of the meat separately. God bless the work and quality🫶👍👍👍👍✊
Thank you, we appreciate that!
@@TheBeardedButchers 👍👏Well done
Thank you for laying out a lot of information in a short amount of time. I'm interested in charcuterie cuts and how to talk to my local butcher. You've helped immensely. Subscribed!
These videos are extremely interesting and informative, thankyou.
Looking forward to the chicken cut out diagram.
Glad you like them!
We have 3 pigs heading to freezer camp this weekend. Thank you!
Thanks for watching!
Hi guys, i just wanted to take the opportunity to comment on your knife skills, im a butcher in Australia, ive been i tradesman in the industry for over 30 yrs, its interesting to see how you guys break down the animal and your terminology also. when i was an apprentice, the knives you guys use (the rosewood handle Victorinox 7inch boning knife), was the exact knife i learnt the trade with. unfortunately, they are illegal to use in the state i live in being QLD. anywayz, im a big fan of your work and if i ever have the opportunity to travel that way i will be definitely dropping in to say hi.... keep up the good work guys and much respect Shane....from DOWNUNDER......
Thank you for watching!
A boning knife is illegal to use when you're a butcher?? Gotta love nonsensical laws and the morons who make them ...
I love watching your videos. You guys are so good you know what you doing Very informative learn a lot. Thanks keep it up. 👍
Thanks for watching!
What a fantastic video! Thank you, that was very educational.
Glad you enjoyed it!
Love your videos and content you guys are killing it very educational thanks for sharing…!
another great video. it's good to see the yield break downs.
the butt explanation makes sense because a "buttload" refers to a barrel which contains 126 gallons! again a great representation to make me a more intelligent consumer, thank you.
Perfect explanation. Great video, T.B.B.
Great Video Scott & Seth
You didn't sound to confident on that pork but explanation. Thanks for another great video.
You guys are awesome. I just started watching your videos. I live in Utica OH, and found your seasoning at a store close by. I tried the Cajun on some burgers, amazing! Keep the videos coming.
Welcome!! We are so happy to hear you enjoyed our Cajun seasoning!!
Excellent video. Thank you for taking the time to do this. Could you please add a shot showing the list of weights for both cut sets on the screen at one time? Thank you and God bless.
My wife and I are very excited to see the next layouts to come. My wife has gained more interest in self processing because of y’all. It really hasn’t helped my waist line though… As of the late
"We'd love to do a bison."
Me: ~Stands up shocked and slowly backs into office~ You're going to need a bigger table!
Love this series!
So happy to hear that thank you!
This was another great video good job Perkins family. Would love seeing you do a bull moose 👍
Nice tutorial, easy to follow along .
Happy to hear that!