A Visual Guide to the Cuts of a Pig: Where Every Pork Cut Comes From | By The Bearded Butchers

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
Pork Fat Trimmings available here: beardedbutchers.com/products/...
Seth's favorite Cutlery Kit: beardedbutchers.com/collectio...
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[@Aj-.07]

Honestly an introductory education about butchery and where the cuts come from is why I follow this channel, also the sick beards.

[@TheBeardedButchers]

Thanks so much

[@OriginalCoastalDistancing]

As if we didn’t all wish we could master a blade as well, also.

[@alecbaldwinsnotpropgun]

Here for the beards

[@austindiaz7915]

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.

[@TheBeardedButchers]

Very true, we are happy to educate!

[@the1plantguy]

For real!!!

[@4zooflorida]

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.

[@TheBeardedButchers]

Of course, thank you!

[@douglasabler3581]

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.

[@TheBeardedButchers]

Thanks so much

[@kipherbert1163]

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.

[@AWWx2]

I watch a heck of a lot of KZbin videos instead of paying for and wasting my time watching the stupid cable tube. I watch a lot of KZbin 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 KZbin. Thanks so much for the way you put these series on butchering all together. You guys are super !

[@TheBeardedButchers]

We appreciate that, thanks!

[@stevevogt866]

I forwarded this video to my sister who is attempting to raise pigs and she is doing quite well.

[@kmyersupeyyp]

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.

[@jeffdeering822]

I love your channel. I've been watching for years. What does Scott do ??? I see what Seth does which is everything.

[@xerxes1095]

I don't know anything about pork....but was hooked on the beards and knife skills

[@bobrogers9876]

This is so helpful. As good as the beef breakdown.

[@BGLawnPros]

I’d love to see a diagram video for a deer. I love these diagram videos they are super informative and I will watch anymore that y’all put out. Keep up the good work fellas!

[@putudarsana294]

Thank you for helping people like me you did a fantastic job 🤝

[@rogerparadis5274]

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

[@regbamford6307]

Best 40 minutes of my day. Outstanding.

[@TheBeardedButchers]

awesome, happy to hear that.

[@KatBell2Chronicles7.14]

Love this channel and definitely this series. Helped me when we filled out our cut sheets for our beef and pork

[@TheBeardedButchers]

Great to hear!

[@dieseldummy4250]

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.

[@minustaco42zero24]

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.

[@rodneykelso4555]

Very educational. I admire the heck out of meat cutting skills. Thanks for the videos.

[@IMAXXHEW]

Excellent. Keep up the great work.

[@TheBeardedButchers]

Thanks, will do!

[@ethanestalilla8023]

Considering buying into a butcher business with a friend mine. Watching your videos has been a great help

[@davidrobertson8918]

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!

[@blueheronhill]

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.

[@monikaprice5618]

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.

[@Qub3rs]

This was great... I was anticipating this video after seeing the Short... and it did not disappoint...

[@jacklawson1367]

I love this tutorial, me being self taught in cutting up my own pigs. Thanks

[@TheBeardedButchers]

Glad it was helpful!

[@nicholasmarano88]

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 🤪

[@justincollins9003]

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.

[@TheBeardedButchers]

Glad you like them!

[@robertstingley1867]

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.

[@crockerscrazyliving3619]

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.

[@wbduckman]

This is my favorite KZbin blog now. Incredible!

[@SoulfulSmokie]

Best meat series ever. You guys shear knowledge of meat is outstanding.

[@ohioknifelover]

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 😂

[@dennyhart6757]

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.

[@TheBeardedButchers]

Glad you enjoyed it!

[@jameswallace3043]

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😊

[@RF-bm8jy]

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!

[@jessemeier3447]

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.

[@lwj2]

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.

[@inhispresence7365]

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

[@normanmfakierjr2387]

Excellent tutorial, good job guys, thanks.

[@georgebrooks1077]

I totally enjoyed meeting with Seth and Scott and am planning a return trip next year!!!

[@iancoffee13]

Great video! It’s nice to know the cuts of meat and guys make it look easy!

[@christinacw621]

We have 3 pigs heading to freezer camp this weekend. Thank you!

[@TheBeardedButchers]

Thanks for watching!

[@jkuenzi1]

Awesome! These are great educational video. I Hope y’all get millions of views! ❤

[@Rob-fd6si]

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..

[@RichSobocinski]

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!

[@adultonsethunter5370]

Agreed!

[@mudlovr]

Ive field dressed many animals but seeing masters of the craft is awesome

[@KrieG-bj7qv]

I'm currently learning to be a meat cutter and these videos are really helpful for me. Thank y'all!

[@TheBeardedButchers]

So happy to hear that!

[@earlholmes9740]

Very nice breakdown. Learn so much from your channel.

[@leonardskinard6942]

This is so cool to learn and how the different animals are just a little different cuts as well awesome guys

[@brandonbieber8292]

I am only saying this because as a professional, I would want to know. It's a minor detail but can save your digits. Go back and watch yourself cutting the boneless chops. You stick your middle finger our the furthest. Fatigue, and repetition over time can cause injury. Save your finger and use your knuckle. No hate - just trying to help! Thanks for the education! I love learning about this stuff!

[@jonathane.morales9976]

You my friend are not only a butcher, you're an artist! Thank you for all the awesome videos I have learned alot!

[@kevinproulx7787]

Great Video Scott & Seth

[@joyfullrecipesjoyfullrecip6009]

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! 🙋‍♀

[@Crymguy]

These diagram videos are awesome. Thank you!

[@melvinganoe1175]

One thing about it. Skinning hogs is easier then scolding and scraping lol. Awesome video. We have butchered a lot of hogs lol

[@awsequencedances8797]

Very educational, learned a lot about what you folks do. Thanks.

[@kwil5379]

As someone who raises and sells hogs, this is an excellent tutorial for the customer who usually has no idea what he wants other than sausage and bacon. Thank You!

[@TheBeardedButchers]

Our pleasure!

[@ericmcmanus5179]

That was a pretty impressive halving of that pig. Only .4 of a pound difference in an almost 200 pound pig. Very impressive.

[@carminecaiazzo6770]

once again gentlemen you have provided a vast array of info in a short time..thank you, love the channel.

[@TheBeardedButchers]

Much appreciated!

[@Snookninja386]

Love these videos can’t wait for the bison elk and venison!

[@MadPick]

What a fantastic video! Thank you, that was very educational.

[@TheBeardedButchers]

Glad you enjoyed it!

[@ghostdroid6533]

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......

[@TheBeardedButchers]

Thank you for watching!

[@douglasphillips1203]

A boning knife is illegal to use when you're a butcher?? Gotta love nonsensical laws and the morons who make them ...

[@nataliaboboc195]

Thank you for your work and good management of the meat separately. God bless the work and quality🫶👍👍👍👍✊

[@TheBeardedButchers]

Thank you, we appreciate that!

[@nataliaboboc195]

@@TheBeardedButchers 👍👏Well done

[@jameshinze7878]

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.

[@tokencivilian8507]

Great to see exactly where my favorite pork cuts are on the animal.

[@dannyterrones5737]

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!🇺🇸😎

[@wayne-oo]

Fantastic demo !

[@garywicker2791]

Good job. I learned a little bit. Thanks

[@TheBeardedButchers]

Glad it was helpful!

[@jennifert8536]

Elk please!! I'd love to see that too! Watched all of them and it's so informational and you guys make it entertaining too :D.

[@acapellabully]

WoW how amazing you guys are only 40mins away from me In OHIO I'm definitely coming to the shop 💪🏾💪🏾💪🏾

[@ivanfaught9997]

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.

[@user-rr3dg7zq4g]

Great video will share with my buddies who don’t have a clue when we butcher a hog.

[@TheBeardedButchers]

Thank you, we appreciate you sharing our video!

[@chillaxter13]

Another amazingly helpful video! Can't thank you all enough for this series! Most useful videos on the platform!

[@piotrmotyka1004]

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.

[@TheBeardedButchers]

Thanks for choosing us!! We appreciate that 😊

[@paulwestaway7207]

Love and learn so much from your content guys greetings from down under 😊thankyou guys

[@TheBeardedButchers]

Thank you very much.

[@RobertNikolov-fe5rf]

This man is a magician.

[@Bartolomei406]

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.

[@NJryGuy]

Love watching these visual guides of the whole layout of different kinds of meat!

[@TheBeardedButchers]

Thanks for watching!! 👍🏻

[@2nd6months]

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.

[@TheBeardedButchers]

Thank you very much, thanks for watching.

[@kona5853]

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

[@mikebolin4123]

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.

[@darrindalley9447]

Awesome series guys. Keep it coming

[@MisterEspejo]

So nice and educational video... Thank you for such perfect way to teach us the newbies 💪🏼

[@randallolson7554]

oh hell yes! this was amazing. I just ordered three hogs myself, so this is going to help me out knowing what to order. thanks

[@TheBeardedButchers]

Awesome! Thank you!

[@RUSTYKINS1]

I can't even cut a tomato as smooth as you cut the meat. Amazing skills

[@hibiki54]

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.

[@ositonegro77]

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!!

[@TheBeardedButchers]

HA! Thank you very much for watching.

[@NFNADVENTURE]

I knew where alot of the cuts came from. But this video made me realized I've never thought about where country style ribs came.

[@patriciadille1755]

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

[@TheHixsonLife]

Great job guys! We live on a farm and process out own pork, beef and lamb. SUPER HELPFUL video breaking down pork. Well done 😎

[@tanya6942]

Excellent video !👍❤ Thank you .

[@Rockhead75]

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 !

[@scott6499]

These videos are extremely interesting and informative, thankyou. Looking forward to the chicken cut out diagram.

[@TheBeardedButchers]

Glad you like them!

[@bertnichols6335]

Love how y’all are doing these!

[@peechyman]

Damn I love the Bearded Butchers videos

[@TheBeardedButchers]

Thank you!

[@alfredsoyemi6425]

Very educational. beautifully well-articulated.

[@johnknorr1140]

I love watching your videos. You guys are so good you know what you doing Very informative learn a lot. Thanks keep it up. 👍

[@TheBeardedButchers]

Thanks for watching!

[@geraldroccia6163]

Man these videos are great!!!! Good work guys keep griddin

[@user-li4gt6hl4e]

Hello, I enjoy watching your videos, they’re just a sight for sore eyes, everything is done at a professional level, very informative and interesting, after your videos I started cutting up carcasses for my family, thank you very much for my new hobby. Could you please tell me the carcass of the pig you have for cutting already without skin? do you take it off beforehand? this question torments me

[@DareDog.]

They slaughter the pigs also. They remove the skin.