PLEASE, I BEG OF EVERYONE --NEVER BUTCHER A PIG OR ANY ANIMAL THIS WAY !!!!! exclamation marks into infinity !!!!!
im no professional butcher but ive butchered a few 100 hogs in my youth and my dads main rule was get the guts out quickly & cleanly --something about letting the guts roll all over the partially butchered hog seams like the dumbest thing ive seen on the internet that I can think of off the top of my head --on this subject anyways
and is that wood hes doing it on or tiles ? I cant tell
What's wrong with the way he broke down that pig? It was very clean and efficient, he even reached in and quickly removed what I believe may have been the gallbladder before removing the innards, which I'd say he did very cleanly in much the same manner as I do with a deer. And I believe that was a pad of Mexican tile that he was working on.
Just for the other side point of view.
There is nothing unsanitary about innards touching the meat. Remember, they were touching the ribs inside the pig the whole time. And when you do it in the hanging position they still have to be pulled out.
And he is doing it quite quickly, as quickly removing the guts as any of the butchering I've done or helped with.
And yes, who has not had a wooden butchering block. We still use wooden tables for cutting up hogs.
I would gladly have this guy help at my butchering this year.
Yeh, that's what I'm thinking too. If you're really concerned I guess you could string it up, gut and clean, all that stuff, then lay it down and do it his way. Anyways, I'm most interested in how he carves the thing out piece by piece rather than the conventional way, it's really neat. I'm going to watch that vid again a dozen times before doing the guinea hog, going to try doing it that way.
excuse me,, but I was impressed.
It doesn't matter if he did it on wood or on the ground, the meat never touched the table.
the meat was lying on the hide until the end.
and pulling the guts out the way he did was
much more sanitary than a lot of deer carcasses I have seen.
and having the guts in the hog until they removed them was not so bad. they had the whole job done in less than 20 minutes.
I helped butcher pigs. the old farmer way.
dunking them into scalding water and scraping off the hair. that alone took more than a half an hour with a lot of people scraping.
Glad you guys liked it. Here's another one I stumbled on a while ago that's pretty interesting. This guy scrapes and cleans a hog like a boss...literally kicks the hair off the thing.
So guys, I did one of my piggies yesterday using that dude's method. Although it took me a bit longer than it took him, it went pretty well I must say!
That man has taken apart a few pigs in his day, very impressive! Excellent knife skills, no wasted movements and no wasted pig. Excellent work, any butcher shop would love to have him.
That man in the first video is right handy with that knife and conducted a very speedy break down of that hog. As far as the guts he did a great job there too. I would take his butchering work over some of the USDA approved slaughter houses I've seen. Buck up butter cup
Not a damn thing. Guys, some people just don't appreciate a different approach to doing things.
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