Home Butcher a Pork Butt (Boston Butt)

[@alisondodge3809]

Just deboned a pork butt with ease thanks to this video. Straight forward and to the point: a KZbin miracle. Thank you so much.

[@PaulMcSkrylla]

Fantastic! What I like most about Mr. Kerstein's presentation is how quickly he gets to the meat (as it were) of the matter! No lengthy, irrelevant introduction. Straight to the point! Excellent!

[@leozacic]

Best de-boning tutorial, now I won’t struggle with that bugger…

[@th0r904]

I see this was a long time ago. I hope you are well and now I have a new channel to follow. I see your last post was a fair time ago so hopefully all is well. Thanks this really helped me!

[@maryjorode4763]

Fabulous video. I purchased two pork butts and now I know how to properly cut it. Saves a lot off money.

[@derekbroestler7687]

Just wanted to say thanks for this video... I got a great deal today, ten pound bone in butt at 60 cents a pound because the sell by date was today... We're not allowed to fire up the smoker outside our condo and I'm not about to tend a smoker all day in the "grilling area" a block down the road (had I KNOWN that before we wouldn't have moved in here....) or else I would have given it a rub and smoked it tomorrow... but money's is tight and a deal is a deal... Thanks to your video I managed to break that bad boy down into food for more then a week for the two of us in.... not as quickly as you did it... but it was still a HUGE help as I'd never done it before. The actual boning, for a first timer, using this video as a guide, took me about four minutes, but came out perfect. We now have almost three pounds pickling for a few days for red beans and rice later this week plus more, two beautiful HUGH pork steaks (which, sadly, I'll have to do in the oven, but we'll survive) and several day's worth of sized, bite size pieces for Chinese fried pork dishes and strips for Japanese style stir fry, as well as almost a half pound of fat that's getting rendered down in the slow cooker tomorrow into lard for sauteing. Thank you again. D.

[@jamiendurrence1110]

Extremely helpful for cutting it down for a family of 2. Thanks for sharing!

[@jimmykerstein2049]

Glad it was helpful!

[@ForgetU]

I have to tell you I review this video once or twice every time I cut up a pork butt. Thanks again, Mike.

[@jimmykerstein2049]

Thanks MJ!

[@keifer7]

I have zero skill or knowledge in this but was able to get it done with your help! Thanks! My butt wouldn’t fit in my vacuum bag.

[@Teri313-]

It's beautiful the way you got that bone out of there. Quick and zero waste. Thanks for the lesson.

[@phillipmadigan2862]

Dude, that was beautifully efficient. I cook up 4-8 of those a week and have just been buying deboned because it was such a hassle. Not any more! You just saved me 30 cents a pound! Thank you!

[@dmithsmith5880]

There is not enough time in a week to properly cook 8 of those in a week 🙂

[@michaelquillen2679]

Boston Butt. I only have two uses for this cut: mixing into wild game for great breakfast sausage and making some great smoked, pulled pork. Great cut of meat!

[@shelleyadipietro5143]

Thanks for the demo, I knew I could get more out of the meat. First time doing, the bone was a struggle. Thanks plenty of meat to feed my family!

[@jimmykerstein2049]

@@shelleyadipietro5143 Thank you for the kind comment. Pork Butt is a great choice for saving money. Our local chain store has them on ad frequently for $.99 to $1.49. Lots of good eating for a good price!

[@elizabethburnhill4545]

This is the second video of different cuts I have seen you do. It’s the only helpful video I have found telling you have to do with different cuts. Thanks so much!!!

[@liliker3120]

5 dinners for 8 bucks! that is my kind of cook right here!!!!!!!! Thank you Sir!

[@BrattyPatriot]

The best de-boning video I've seen yet, nice job !

[@jimmykerstein2049]

Glad you liked it!

[@MinistryOfMagic_DoM]

I appreciate this tutorial. Gonna be doing this soon and definitely helps to have the video showing the break down.

[@JoeFeser]

Thank you for the suggestion. Amazing video man.

[@spritals]

Thanks a lot!! Had just bought one for .99 a# and was a bit tentative about what to do next. I watched your video 2ce and felt quite comfortable going after it. Okay, I understand the “great way to practice your knife skills” but I am happy to say I did well first time out and that you helped a ton and now, I’m so not buying precut pieces for 4$ a# again. Thank you again. Oh and you have a very pleasant calming voice to go with your skills!

[@TheRAMBO9191]

We reduced some prime pork shoulder butts in our meat department they got close dated. So 32 bucks down to 16 bucks. This video is what I needed. Thank you! Edit: so got home attempted to follow your video gotta say, after getting the bone out I felt very intimidated. I was so confused what I was looking at it just a giant hunk of flesh on my cutting board😂. your amazing at knowing where to cut and how to cut. I managed to cut steaks, pork chunks for stir fry and I think boneless country ribs. So. All I know is you and butchers everywhere are amazing.

[@RobertCrowl-fe2wr]

Just starting butchering and we work on pork specifically. Your video was very informative and enjoyable to watch as well. Much love and prosperity to you and your familiy

[@angelineirlene]

Jimmy you are such a great person at learnin how to do that! It was a great video and from this point on I can help and teach others how to do it! I will also have a thousand other people comment amd subscribe to your channel! You are a great man Jimmy! Thank you for helping and teaching people how to hold a roast together you great person!!

[@fauxtaux]

Thanks man. I should have paid more attention when my dad was doing this. This helps me a lot. I picked up a 10# pork butt, on sale for $1.40 a pound. I knew I would hav to do som butchering to make it work. You’ve given me the confidence to get started. Again, thanks.

[@brianholmvick958]

This was helpful jimmy. Thank you for sharing.

[@wrylife57]

Great video. I have been buying these roasts for several years and cutting them into steaks and chunks that I use for stew or grind. I don't have a boning knife but make do with my very sharp chef's knife. However, I would like to trim around the bone with the same accuracy shown here so I think a boning knife is in my future. FYI, the bone is great to drop into a stew for the extra flavor it provides, and for people who cook beans.

[@MasterZ94105]

Thank you. Common sense and straightforward. I'm sharpening up my knife . Thanks again.

[@agon3019]

Thank you! Great video, I was able to follow along and cut an 8 lb boston butt pork roast like a pro :)

[@Godroster2b]

Wow that is a sharp knife. Makes mine look like a spoon

[@victoriag.2055]

Should've watched this before I tried to cut mine up earlier! Lol Very helpful!

[@uwcb1]

Thanks for the easy to follow information!

[@GenericSpace]

Thanks! This is gonna help me pick-up the slack from the lazy grocery stores around here that keep ****ing up everything they do short of selling you the whole big chunk of meat

[@anitaplummer3966]

Thank you.That was very helpful.

[@CarnivoreConfidential]

Nice tutorial ... stay hungry friend

[@mr.bonesbbq3288]

Thanks, Amigo! A very helpful tutorial, jus what I was a lookin fer!

[@lisareed5669]

Excellent.Very clear.

[@johnhannemann4006]

Wow! Thanks much. Mine was not as pretty but maybe next time.

[@pixxit]

So helpful! Thanks very much!

[@timziegler8848]

Awesome....Thanks! My intention is to marinate and slow roast for several different Chinese dishes.

[@douglasallen5532]

I like it very much thank

[@MarysPlace]

My dad used to grind the fat and just a little meat together and make sausage with it he never wasted anything and he used the bone in a big pot of beans.

[@hallieswift5789]

Thank you for this!

[@rzambory2938]

Well done Sir, Thank You! I have subbed.

[@jackeefitzgerald6911]

Awesome!! Thanks so much!!

[@JordanAcev]

Great video. Thank you. My favorite.

[@steveniksid5874]

Nice work!

[@jennalynwentz1021]

this is an awesome video. thank you so much.

[@dsmcc5676]

Thank you for this video, it helped me out.

[@marchauck2501]

Nice work! Thanks!!

[@ForgetU]

Nice video, I've watched it several times. Could you show how to cut the Butt for Buckboard Bacon. Along with seasoning blend. Thank you very much, Mike.

[@jimfix9846]

Excellent content👍

[@jimmykerstein2049]

Low and slow is the key to tender country style ribs. Braise the pork, roast in a 300 degree oven, or with indirect heat on a grill.

[@brendashults144]

Jimmy Kerstein thanks a ton for the video! Has been so helpful now tgat the family has gone from 7 to just the two of us! Can you recommend a great knife? First time i did this my berghoff meat knife did great but was so dull it wouldnt cut butter afterwards. Tried sharpening it tonight before cutting up the pork but ended up looking like a psycho butchered it!! Cost isnt a concern, just want a great knife!

[@charlieguest4034]

smoke that shit

[@dmithsmith5880]

Imho 300 is too hot.. 220 is more like it. Just did a 10lb bone in, with my offset with hickory at 215-220 for 18 hours. I wrapped it tight in parchment after 7 hours, finished it at 200 center. Damn thing pulled itself just lifting it out of the smoker when I was done.. Mmmnnn...

[@jeffbrownbbccarpetcare]

Thanks for this video !!!

[@Forevertrue]

Beautiful thank you!

[@bobsandman4821]

master of the knife! thank you for the lesson. im hoping to debone a butt for trompo tacos.

[@kralcselin]

Great video, have a butt in the refrigerator now!

[@seanpeine9258]

Great video thank you!

[@joeysketokitchen]

Thanks Jimmy! Very helpful. I just scored a 9lb butt for $0.99/lb and need some guidance. :)

[@QuickThought1]

What is the best way to cook the country-styles?

[@seanm.kingsr.1384]

This is exactly what I needed to find --- just got a 16-pound PB that I had NO idea how to butcher (I start my butchery class in the fall). Thank you! Quick question -- with the "waste", would that do anything in the way of being the base for some pork stock?

[@MaZEEZaM]

Thanks for this, I was going to try cutting my pork shoulder roast into steaks but wasn’t really sure whether the cut would be suitable as I don’t think it’s the usual cut to turn into steaks. In my case I’m starting from a deboned pork shoulder roast from my local supermarket. I’m still not sure how it will cook up as a steak but I did think I could always mince the meat if my trial steak is a failure. Btw, it seems bizarre that you call the pork shoulder pork butt in the US, everywhere else in the world just calls it pork shoulder, I’m from Australia.

[@danL1011]

That confused me for the longest time. Firstly, the "butt" is a measure of liquid volume equaling two hogsheads. A butt barrel is approximately 126 gallons. FYI: In pre-revolutionary New England and into the Revolutionary War, some pork cuts (not those highly valued, or "high on the hog," like loin and ham) were packed into casks or barrels (also known as "butts") for storage and shipment. The way the hog shoulder was cut in the Boston area became known in other regions as "Boston Butt." This name stuck and today, "Boston Butt" is called that almost everywhere in the US,… except in Boston. This answer comes from the experts at the National Pork Board. George W. Royal Smoked "Boston Butt" expert Chef

[@dianasmithhill4678]

Thank you!

[@yogayogi5349]

What brand knife did you use?

[@jimmykerstein2049]

6 inch Forschner boning knife with a flexible curved blade. Butchers favorite for decades.

[@joesmith7427]

Jim, show us how to get on u-tube from a cell phone?? I have no idea ho to do it, but i can cut meat!! 😊 thanks!!

[@jermainerace4156]

What exactly does one do with "country styles"?

[@jimmykerstein2049]

Jermaine Race They are delicious grilled or smoked. A longer, slower moist cooking process helps to make them more tender. Today, May 5th, I would slow braise them with chilies and spices for Cinco de Mayo Tacos😋.

[@vinceluchetta6348]

Jimmy, What brand/model boning knife are you using?

[@jimmykerstein2049]

Many butchers favorite knife, a 6 inch curved Forschner knife.

[@kenthm_23]

Can someone tell me what kind of knife did he use?

[@jimmykerstein2049]

Keneth Moralla Many butcher’s favorite knife, Forschner 6 inch boning knife with a flexible blade.

[@kenthm_23]

@@jimmykerstein2049 thank you sir🙂🙏

[@Regg363]

This is the simplest video on butching a butt to remove the bone. I’m not the sharpest knife in the drawer, LOL.

[@jakepaul4033]

99cents a pound. i need your butcher asap haha.

[@jimmykerstein2049]

Jake paul I think we would all like to travel back in time to enjoy yesterday’s meat prices.😁

[@petersalls4083]

Now it's on sale for $2.49 lb.

[@seasonedtoker]

this part of the pig is by far the most misnamed piece ever. butt (roast), (country style) ribs ... while in fact it is the neck part of the pig :)

[@tagyrt]

It's actually the shoulder.

[@xMACxBRII]

.....pork neck?...... Lol

[@turtleman1027na12]

You made it look to easy.... I am at a disadvantage because I only have a French knife.

[@WarEagle68]

That piece of meat is $25 today in 2024.

[@jimmykerstein2049]

We are lucky here in the Northwest, I still am able to find them on ad for $1.49 a pound fairly often. $12.00 for an 8 pound roast. Regular price is $25 or more for the same roast. Still a lot of good eating for the money. If you pay regular price for the cuts the butchers make it with cost north of $50.

[@___-tk5qp]

Why are you cutting away all the flavor/fat?!

[@jimmykerstein2049]

I agree with you, fat is flavor! I just don’t want to eat as much fat as you might like to eat. Pork Butt has lots of inter muscular fat that adds flavor as well.

[@jennalynwentz1021]

this is an awesome video. thank you so much.