Making Two Whole Pigs Boneless for Barbecuing | The Bearded Butchers

[@WalterHolokai]

Your narration is excellent and concise. These videos should be the standard for butcher training nationally. Man you guys are pros. Thanks!

[@kennethhopson7087]

You really know what you are doing when it comes to doing anything that comes to meat. Your dad has really taught you well.

[@TheBeardedButchers]

All thanks to the legend who started it all! 💪

[@jkuenzi1]

That was incredible! To be honest, I have never even heard of such a thing. Thank you for donating the product to a local cause.

[@jerseyjoe2684]

Thank you for supporting the FFA! Our daughter was in it for 4 years in high school and enjoyed every minute. Great video!

[@jerichojones4003]

Love your videos! Bought a small local butcher shop with little experience and have made a lot of happy customers watching these videos. Big thank you

[@scottperine8027]

This guy has given me a deboning lesson in one video than the 25 years of cooking shows and books I’ve read!!!

[@bradleymohler]

I watch every video yous publish, i have learned alot, and started butchering my own deer this year after watching your videos. Bearded Brothers have saved me around $700.00+ this deer season already! Awesome videos and explanations.

[@sandib4234]

SETH YOU ARE THE MAN!!! TALK ABOUT SOME GOOD EATING N YOUR KINDNESS FOR HELPING YR LOCAL FFA.HAPPY THANKSGIVING TO YOUR FAMILY.

[@scottperine8027]

I also appreciate how he ties a knot,the technique is perfect,when he rolls the boneless pork side.

[@chadfalardeau9162]

Seth is an artist with knives.

[@fungus20009]

The old Italian butchers do this but leave the head on it’s such a masterpiece when cooked and displayed . 👍

[@omaradame1583]

Sharing your art. Priceless.

[@CanadianCharlie64]

Found this site by accident but I really like it and have watched most of them, can't wait for a new one

[@TheBeardedButchers]

Thanks for watching!

[@cergiecergnul4916]

These videos are sweet! I'm always hungry after I watch you guys slice stuff up but man this meat accordion rocks!

[@arlienorwood]

Dude. Your a master with that deboning. Processed my first two deer this weekend following both your gutting and breakdown videos.. and its a bit trickier than it looks. 😏. But things turned out great. Keep up the great videos.

[@geniuspharmacist]

I wish I lived near you guys. The meat looks so appetizing. This pork is so high quality it looks so dark and marbled you might think it's beef.

[@davidshaw5126]

Every bearded butcher video just makes me wish I lived closer. Always good job. Would have to invest in another smoker.

[@wadebrinson8977]

Now that was impressive! That should be offered around the holidays! I'm convinced it would sell well! Thanks so much for another great entertaining and informative video! Y'all got it going on! Wade

[@Ottermanish]

You guys are artists!!!

[@Fachuuu82]

You guys are awesome. Thank you for all you do in your community. God bless you ans your beautiful families. Your kids are growing up blessed and you're doing a great job with them, teaching them at a young age things that i feel all kids should learn in life.

[@johnnagy1495]

I watch all your videos & your knife skills are insane. Most of your videos you use Victorinox knives. I actually went a bought a set they are insanely sharp. After watching this video & the knife your using staying lazer sharp thru out & you never sharpening it or replacing it I'll have to check out razors edge. Great video. Thx.

[@ericwiltz6584]

Excellent job gentlemen! Few will do as you did with the intercostal muscle, some VERY tasty meat! You ought to consider doing an entire hog, pretty simple though you do take down the hams and use to stuff when you do your roll!

[@Kootify17]

This is very cool for helping me to understand the anatomy of a pig. Great video!

[@jimeckenrode1271]

I just love watching you guys. I am coming down there one day to buy some of your products.

[@TheBeardedButchers]

Sounds great. Drop by anytime! 😀

[@rolo1054]

Yeah well I might be the guy right behind you in the line.....

[@magnumardent]

Respect for the animal, great knifeskills, proper filming.....getting hungry when watching, thanks for the upload!

[@TheBeardedButchers]

Thank you!

[@benjorgensen2573]

Your a badass Seth. That is one of the coolest things I have ever seen.

[@michaelougarezos8963]

That was great to watch Seth, thanx

[@TheBeardedButchers]

Glad you enjoyed, Michael

[@lukezangit4331]

He makes that look so easy

[@lucidmedia20]

It is not that hard. I have to do it everyday.

[@mikeford963]

With enough practice, all things are easy

[@sheldonjr7194]

@@lucidmedia20 obviously it’s not gonna be that hard when you do it everyday. 🙄

[@rayvillarreal6458]

No shit

[@ronwatson4902]

Another amazing video.Never heard of an meat accordian but that's an incredible idea for a big cookout. Somebody pass the barbecue sauce.

[@chicopecora2197]

Pretty awesome! Worth watching for the knot

[@NonaMaryGrace1952]

Thanks for sharing and showing. Bob fro Mountain Crest Fam suggested your channel. 💕 NonnaGrace

[@thurlowfamilyfarm4628]

That’s a great idea! Thank you for helping out those young folks

[@uncletom1986]

Do u get the glands and sinew out of that or no just wondering if u worry bout it before or after

[@ctchickenmom]

This looks like a super cool idea for my son's graduation party. I'd use your seasoning blend inside but I think I'd also stuff it with tropical fruit, pineapple, mango, citrus, etc, before tying. Saw that at a pig roast I went to. I'm going to see our butcher tomorrow. I'll ask him about it. Maybe he'll let me help. I'm assuming your Black blend is available in the bucket by now, yes?

[@TheBeardedButchers]

Yes!! beardedbutchers.com/products/4-5-lb-bulk-seasoning

[@SilentAngel_YT]

Hi your cousin told me about your videos well he said he was his name is Elliot idk if is true but love the videos they are very information able and I’m learning so much ty

[@bradleytrevorrow103]

this is so satisfying to watch from adelaide south australia i love your videos

[@TheBeardedButchers]

Thank you! -Cheers mate

[@peterroland5938]

That was Fantastic 🥸🍖!!!!

[@InvestorAcademyPodca]

Super interesting, I've never seen it done like that before. I just returned from a CWD state and am wondering if that would work for deer. When coming from a CWD area back to a non CWD state, you can't bring back any bone at all, it all has to be boned out and left behind to prevent the spread of disease. The problem is that after traditional quartering and boning, when you get home a few days later you have a bunch of trim waste. The less cuts you make the less waste and this seems to be a possible option.

[@jasonburdette4479]

Has anyone ever told you that you look like Heavy D off of diesel brothers, you guys would pass for brothers, love your videos man great work

[@BosnWayne]

That was interesting and informative. Thanks!!

[@rocko882]

Great now I have to get a pig ! To get that pork sandwich going on.Thanks Bearded Butcher . Oh yeah and some of your best seasonings.

[@stanleyjones2085]

Awesome job! Did you cut out the gland?

[@aljackson7330]

Awesome job buddy!

[@LoneWolfFirewood]

I need to take a trip to Whitefeather Meats!!!

[@CosmicStargoat]

My entire life, I could never think of any reason to visit Ohio (or Indiana, birthplace of the KKK), but that is not important now. I won't, but now I have a reason. I wish we had these guys in Colorado. I wouldn't buy meat anywhere else, regardless of the high cost of their stuff. You get what you pay for.

[@chrissarvello6852]

@@CosmicStargoat wtf does the KKK have to do with meat?

[@chrissarvello6852]

I need to take a trip myself, live in southwest Ohio. Would be a nice day trip.

[@CosmicStargoat]

@@chrissarvello6852 Not much, except for dark meat, which the KKK had a habit of dry-aging at the end of a rope. Never forget.

[@plumcress3103]

I was there last week, it was great! Believe it or not…… not a single burning cross😢

[@jayfromtexas6718]

You, young man, are an artist!

[@felipey2132]

Very interesting to see the American stile of the European pork roll made in France, Spain, Germany, Italy Portugal etc. Please share the spices in your product.

[@clifflee5404]

It's like the ultimate porchetta.

[@waynespringer501]

How many pounds of grind (sausage) would you typically have from a 207# hanging weight hog, having it butchered boneless?

[@ppeter7617]

they're very careful indeed .But i always have strange filing when they using these bandsaw anyway perfect contet , coments around , editing i like it thanks be safe lads.

[@TheBeardedButchers]

Great point!

[@eduardosalcedosr1727]

I another the great🎥 video, incredible knife skills. GOD🙏🙏BLESS YOU. EDUARDO MIAMI FL 🇺🇸

[@CosmicStargoat]

I've got a cabinet (that's a lie, TWO cabinets) full of rubs, spices, hot sauce, etc. BUT I simply must get some of their STUFF. PROTIP: Go through your spices and throw away anything that is over 10 years old. I'm sure I have plenty of crap that qualifies. Sue me.

[@InWithBothFeet]

How many disposable blades did you go through?

[@quintinmarsters1609]

Watching from Australia great videos

[@michaeltaylor6571]

Love the vids, did hope that maybe we could see a boneless pig cooked :) keep them coming

[@geniuspharmacist]

I think I once saw in a video a specialty tool that looks like a loop knife to be used for deboning ribs. Great video. It's good you're using basic tools as well. Who said porchetta only comes from Italy? 😉 LOL.

[@frankwallis8940]

Could we have a video of the smoke process?

[@salavalos]

Excellent job! I don’t think it matters what knife you use but i did notice your Victorinox is more flexible. Thanks for posting!

[@AT502]

"Slowly, working the bone off the meat." Seth obviously hasn't seen me processing game, otherwise he'd know the true meaning of 'Slowly'.

[@philipjones5431]

Let's see your video. Oh that's right you don't have one do you?

[@shannoncheek6520]

What size live weight hog would you recommend for this? You need to do a follow up video on the cooking. Great videos!!

[@TheBeardedButchers]

275lb. live weight. 200lb. Hanging weight. 👍

[@Tolstopyzz]

@@TheBeardedButchers what weight of "Meat Accordion" after deboning? 100 lb - half of pig with bones and what iz final weight ?

[@scherer321]

This stuff is facinating

[@joeyjohns136]

Wish was part of your family would be eating great cuts of all meats! Great video 👍

[@notasbignow1]

Again Seth you've blowing me away yet again I'll need to try that one but I think it will never be as neat as yours lol I really liked your video amazing as usual

[@TheBeardedButchers]

Andrew, Thank you!

[@deweycampbell5766]

Love this idea , great knife work

[@rickayers3150]

Kinda like doing a Spatchcock chicken. Never thought id see that done on a half a pig, but excelent job.

[@alexschnitzer4647]

Another awesome video! Could you give us a little info on cooking the "meat accordion"?

[@shannonharris898]

Yall have the best butchering videos on YT.

[@TheBeardedButchers]

Thank you!

[@Ash-rl6eu]

Love your videos can you give any tips on the best way to get crackling on a joint of pork please

[@mike333h]

Hell yeah! That’s awesome!

[@jodybateman1657]

This was a thanksgiving ritual we did every year while my dad was alive.we cut ribs out but we BBQ them and took butchers cut and back strap and cooked those then made sausage out of the rest.then we would do same to another whole hog.same at Christmas. Miss my Dad and those times.

[@bobbydigital8037]

I was in ffa in high school in tn and turned out totally diffrent person but still praise the teachings i can live of the land fk society

[@ogakemmy5634]

Omg so thats where smoke ribs come from

[@gkp5569]

It blows my mind how sharp their knives are. I would love to see a video on knife sharpening.

[@kufam100]

gkp5569 they do have a video on knife sharpening.

[@csabatoth8369]

Is there a skin on the other side, or just the fat? And if there is not, would it be good after the cooking with the skin on it?

[@deanmacka4975]

Looks pretty easy mate . Great stuff , now my turn . Look out miss piggy I'm coming for ya hee hee

[@mad_gotti8868]

I use a hook to pull bones up but every one is different one question what’s your thoughts on the butchers cut Aka oyster steak???

[@mike81399]

Great instructions! Used the deer processing video to tighten up my game 👍

[@josel.franco7645]

Hi seth, did i miss the glands removal or not needed in this particular case

[@joelee662]

Great job you fillet that pig better than my friends fillet fish that was one hell of a nice job cutting the 🐖🐖🐖 🐖 🐖 🐖👍🇺🇸

[@crrassh69]

Not that I know any better I’m surprised to see a hammer grip on the knife. I’m not knocking as I applaud your skill it just surprised me that’s all.

[@richardbly1458]

What is the knot called that you use?

[@josephhcondo7281]

Cleaned that bone like a wolf .. good job love watching your video's

[@uncletom1986]

Also if u filled that with jalapeño and cream cheese it would be phenomenal

[@TheBeardedButchers]

I can imagine! Yum! 🤤

[@timcrabtree5609]

Ok I'm hooked how long of a lead time is good to order and pick up Seth man I wish I had yo knife skill bro Crab ,white beard from Lucas county see ya soon gotta get my broken coller bone fixed on Feb 5 prayers it goes good

[@TheBeardedButchers]

Hey Tim! Just keep practicing and we're sure you can even surpass our knife skills. Anyway, on behalf of the Bearded Butcher fam, all our prayers are with you! 😉

[@ladwigs]

make candles from garbage bits ?

[@bartgrider6895]

Amazing skills!!

[@tayyabshah8147]

Well come back sir

[@travisbalcom4304]

What company did you buy all your equipment from? I'm in the process of going from a small time butcher to a larger scale one in NY............just seeing if you could save me some research time. Thanks

[@wendyarenz3429]

All of those PERFECT dog bones!!!!!!!

[@jafethernandez28]

Verey good awesome 👍play good with knife

[@zachbowler8752]

This is awesome. :) Is this a case where it doesn't matter whether you can get to those glands we like to remove in the shoulder and hind?

[@bernierezny8156]

Those kids of FFA are going to be stuffed after eating 🐽

[@bernierezny8156]

@@uncle_lous_bbq Future Farmers of America is FFA FAA NO IDEA

[@bunnymanmoe8819]

@@bernierezny8156 That's what he said FFA not FAA. Fuck you talking about?

[@BAMA-2019]

@@bernierezny8156 dang man listen!!you sure you aint Bernie SANDERS?

[@stephaniehill655]

Wow that's cool, and was just wanting to know about how much would that cost? I would love to have one of those

[@Benelli-ex7oq]

Well dun awesome job 👍👍👍

[@johnmorgan2099]

"From Router to Ruger in one 2A"

[@pet1967]

What knife you have there?

[@MrCarnutbill67]

Are you affiliated with White Feather Farms in Licking County Ohio just east of Columbus? Our favorite place to get meat!

[@TheBeardedButchers]

We are not. We’re located in Wayne!County, Ohio about an hour and a half north of Columbus.

[@TheDudeAbides1776]

Muscle memory! PUN!

[@neurocosm]

I can't see the ingredient info on your original at the site. I need one that contains absolutely no sugar! Do you have anything like that?

[@TheBeardedButchers]

Our Original, Chipotle, Cajun and Hot are all sugar free. beardedbutchers.com/collections/all-items

[@neurocosm]

@@TheBeardedButchers thanks man!

[@pbeaman8231]

Have you ever done this and left the skin on like a real porchetta...i would love to try that way...excellent vidoe

[@TheInvisibleOne1026]

Looks good beard man