Pork Fabrication - Retail Cuts

Dr. Gregg Rentfrow fabricates a side of pork. Cuts include a Ham, Boston Butt, Picnic, Boneless Sirloin Chops, Tenderloin, Boneless Loin Roast, Boneless Pork Chops, Boneless Country Style Ribs, Babyback Ribs, Trimmings for sausage, Pork belly
Now that you have it cut, let's country cure the ham:
• How to Cure a Country Ham
If you are interested in Beef Retail Fabrication click here for our popular video:
• Beef Retail Fabrication
Coming Soon: Lamb Fabrication - Subscribe and be notified when it's uploaded.
The University of Kentucky has a butcher shop on campus, follow us on Facebook to keep up with all of our meat sales. Including the popular "Wildcat Tail"
/ ukbutchershop
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Video produced by Brian Volland at The University of Kentucky College of Agriculture, Food and Environment. For additional questions or for more information on this story, please contact: Dr. Gregg Rentfrow [e-mail]
Follow along:
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[@matejfoltyn]

If anything, I am absolutely speecless by the sharpness of his tools. He just went through everything like it was butter!

[@Fat_kid_joe]

This fella is a top butcher, makes it look easy

[@TheAppalachianWay]

Dr. Gregg Rentfrow thank you for taking the time to make this video. It helped me process my hog at home

[@JamesPrestonThomas]

Both the Beef and the Pork videos were absolutely excellent!!! Thank you, Dr. Gregg Rentfrow!

[@SuperOlds88]

I can't imagine a better a better presentation on this subject. Well done mostly because of the knowledge and skill of Dr. Rentfrow.

[@Daniel-br7zb]

Me at 2:AM Yes I do want to know how to cut up a pig

[@panicabyss9735]

I’ve finally gotten around to watching this video . I watched the beef fabrication video in 2016 when I first started learning basics (I don’t have to fabricate, but it’s fun to know the anatomy etc.) I got certified as a meat cutter last year. The video definitely helps increase my knowledge, so ,I can help customers make informed decisions etc. I hope you’re still making videos.

[@colinbutler2552]

I see 50 people have hit the thumbs down button. Why ? Whats not to like here ? Its a lesson in butchery. Good old youtube.

[@dreamingrightnow1174]

Vegans strike again, lol.

[@Irene-ke6to]

Thank you so much for all of these videos! They are wonderful. I have learned so much from them.

[@dlovett1771]

Thank you Dr. Rentfrow for sharing! Very educational.

[@noablaenglishsuckadickucun470]

nice cut

[@aaronwilliams1363]

Wow! So informative! Your a great teacher and kept the lesson interesting. Thank you for taking time to do this video.

[@jenniferwhitewolf3784]

I really enjoyed this presentation.. learning about the cuts and how they originate in the source.

[@IIIWhiterIII]

This video has everything you need to know! Thank you for the video!

[@jjiacobucci]

Thank you for sharing your experience and knowledge ! I enjoyed your video greatly !

[@sarahschafer2803]

Thank you so much for sharing this information and knowledge... I have raised my first pig and needed something more then primal cuts to portion this up for my family and friends. I really appreciate the details, time and energy you and your crew put into making this. Thank you, Ray

[@mikepetergumball8337]

How much did they pay you guys to write that comment ?

[@andy_182]

Mikepeter Gumball nothin

[@w4ame]

Andy Bradford I found this video super helpful too. I’m learning about pigs from the raising (three in the pig lot right now) to the butchering and cooking. I appreciate this video a lot. Super informative.

[@nickdawn3985]

Great video just like your Beef one, thanks for sharing. Explains a lot about the cuts of meat I buy.

[@rodneygreen9968]

GREAT video. The different types of cuts that the Pork consumers can use. Also what to season the Ham for flavor. You know your stuff Brother. Thanks again.

[@elliottbrodzinski312]

This was an educational and excellent explanation of breaking down this pig... Thank you for sharing this!

[@alligatormonday6365]

As far as the feet, braised trotters are amazing. I do it like they do in Korea and braise in mixtures of soy, garlic, scallion, onion, sugar and some fish sauce. With lots of red pepper flake. It makes salty, sweet, absolutely amazing snacks to have with beer.

[@peterw7951]

Excellent presentation!!

[@timgray77]

This was such an informative video. Thank you, very much.

[@dann3410]

Excellent instruction, thank you.

[@RGB06084]

Thanks UK!

[@homiegibiotch7915]

always enjoy your videos. keep up the good work. i hope to come to your summer workshop next year.!!

[@SHAdow3EYES]

Thank you for a very informative tutorial....Nicely detailed .

[@nitramretep]

Second time watching this! Very good presentation.

[@priayief]

Nicely done. Thank you.

[@percybrown9191]

Very sharp saw, very important!

[@jasoncooley8150]

Good Job Dr Gregg! I learned a whole lot that'll help me and my buddy on his hobby farm! Thanks much for sharing...

[@lumpyq6385]

Extremely informative, great Video Doc.

[@johnlarkin2984]

Lumpy

[@stevedoy796]

The crackling on the a joint is the best bit

[@Virihaure]

Youre videos are so great!

[@adey88splace]

This was very interesting and educational...thank you!

[@jintheak]

Very informative thanks a bunch

[@gunguy353]

Thank you for your video. I recently changed careers and was hired as an apprentice meat cutter. My first goal is starting with pork. Your video sure does help with learning this trade. Again, thank you.

[@manwhich8916]

Bobby entered the master cuts expert competition for beef. King of the Hill.

[@greenboyatgafarms2250]

Great job 👍

[@christophergibson4833]

The picnic and jowl are big here in GA. I figured they would be in KY too

[@rosswilliams3111]

"You paid for the entire blade so use it." Hahaha, this gentlemen does a great job with these videos.

[@marthastewheart]

Studying for my meat science final tomorrow, and this video was a lifesaver! Too bad I don't go to UK. Thank you!

[@homiegibiotch7915]

Great video!

[@Chronamasteroftime]

Ive never seen how they bone out a loin, its interesting to see how its done, thanks for the tutorial. maybe one of these days i have an extra one around ill dissect it when no ones around.

[@4TIMESAYEAR]

Ask for a tour of your local pork packing plant. Pretty sure they still bone out pork loins. Rate where I worked was 33/hr - sirloin ends were 99/hr. Not bad work in the summer. In the winter we'd freeze - and sometimes the meat would be frozen, too. .

[@lopepeligro2018]

thank you for sharing this information bro..

[@winniechilton3553]

Thank you so much for sharing this great information. Very interesting. Happy Easter to you! I love pork belly. Sometimes so hard to find in St Louis Missouri.

[@davidrichardson2087]

We have 3 good butchers in about a 20 mile radius. Great fresh meat.

[@damarmar1001]

It seems there arent good butchers in the us. This is done totally wrong

[@sesquashtwo]

Cajun chefs always used to say; "The only part we do not use of the pig...is its squeal!"

[@normanziegelmeyer7693]

Excellent!!

[@luke5767]

Really interesting and educational.

[@geraldanderson6561]

I enjoyed both the Beef and Pork videos. I will use them to help in cutting up moose, elk and deer.

[@murrayarmstrong461]

Thanks for the education. They do pay for the bone, attached or remove

[@Mike-gq5ug]

Absolute gangster of meat. Beast.

[@earthdog1961]

Beautifully executed. This should be required as a semi-functional skill to graduate high school.

[@manwhich8916]

This and building your own computer using hardware.

[@latt1962]

by far the best video on the topic!

[@marcuscicero9587]

thanks for the treat

[@exoscrewdriver4213]

Very good video

[@9999plato]

I like to de-bone the shoulder and make various stir fry. It's inexpensive (especially when on sale) and yields lots of meat. The loin is too dry lacking fat and flavor. My favorite cut. Obviously its great for sausage making too.

[@nels6822]

well explained ... " hats off" god bless

[@marcuscicero9587]

went through a lot of You Tube vids on pig butchery and this one by far is the best. would've liked to been there while this guy is at work. maybe bother him with a few questions

[@gailbartlett9145]

I love the whole side of rid. Next time please show what that is and how it goes to market. Thanks.

[@zalman7208]

Excellent video. Thank you.

[@MrMiss-cp9bw]

It's pretty interesting watching this as a Dane. Totally different from what we're used to eating here, and honestly: While I'm not a huge fan of cracklings/rinds, I did cry a little when you separated the skin 😅

[@watchcraft9428]

As a non meat eater I mostly think these videos are very interesting. I think of them like science experiments and not food

[@JimWhitaker]

Interesting, thanks. So very different from UK cuts. (Where UK is United Kingdom!)

[@trashcatlinol]

OMG! People are crazy. Pork bone broth is so yummy and worth the work!

[@AbsoluteHaven]

Could you share what type of hacksaw blade you used to make the initial cuts? It moved beautifully through the meat.

[@mr_j83]

Great video,thanks!

[@dreamingrightnow1174]

Imo, that pork belly is perfect before any chemicals or even salt. It used to be food for poor folks, but now it's $6/lb out here in the pacific northwest. It's food of the gods as far as I'm concerned.

[@marcuscicero9587]

tomorrow I'm going with my wife to her girlfriend's house who just had a 250lb. pig killed, gutted, had the hair scrapped off and cut in half. I volunteered to take it apart. got my sawzall, and knives and sharpener, plastic bags, ice and coolers. and a little bit of an idea of how to go about taking the thing apart thanks to this video

[@robertrowan8174]

Thank You for your Wisdom Sir, I'm 55 years old,and have started an apprentice in the butcher shop Dept in a grocery store. I'm a GREENHORN. ANY LEARNING VIDEOS FOR SOMEONE AT THE STAR OF LEARNING BUTCHERY...

[@brendalayne4612]

Can I please have the ratios of water to molasses to salt for the pulled pork recipe? Thanks. I have watched a lot of videos on butchering hogs as I have 10 more to harvest. Your video is far superior to the others I have watched. Thanks so much.

[@lyfestyleX]

gotdamn good video man!!...

[@georgehatesbattlefield7322]

Muscles of locomotion tends to be a bit tougher then muscles of support these muscles of dense connective tissue of the loin and the sirloin and they are all connected by muscles

[@MrMikey1224]

Why is the blade angled on the band saw? Been cutting since 1983 and never saw a blade angled like that

[@gibson_pbacademy]

I stumbled across your channel mate, absolutely love the content. Liked straight away, We should connect!

[@jamescarroll6954]

"Pork fabrication?" You're just making that up...

[@jamescarroll6954]

ll Savage Butcher ll It was a joke. Look up “fabrication.”

[@adrianfirewalker4183]

I grew up on a farm and we had community "hog killings" every year. All the old people who did that are long gone, and no one is doing it any more. I miss it.

[@DJBIGSEXYBERLIN]

Would love to see you make some sausages......

[@tompip7959]

wHat kind of knifies are those they seem to hold a edge very well

[@albinoviper2876]

and for some odd reason we do not hardly have any butcher shops here next to UK

[@trenttiller7023]

So could you please teach us about different diets

[@stonedevil27]

at what temp. is that being done at?

[@marcuscicero9587]

I know the guy is only giving people what they want by trimming all the fat of the loin, but I'm crying. need that fat for moisture and flavor. great butcher by the way, really knows his way around a pig carcass

[@amazinggrace3974]

He made cutting out the spare ribs so easy. I had a tough time when I did it.

[@6Diego1Diego9]

because you've never really been a smart person. you never got good grades either.

[@amazinggrace3974]

@@6Diego1Diego9 Excuse me? Do I know you? How is being smart have anything to do with cutting a pig carcass for the first time?

[@6Diego1Diego9]

@@amazinggrace3974 look im just saying you always did bad in school. i can just tell by the way you type.

[@pkPr03d]

@6Diego1Diego9 stop talking about yourself like that.

[@6Diego1Diego9]

@@pkPr03d I hope you fall on cactus

[@richiesworld1]

Here for the welding...

[@VonFowler-fw3yh]

If the university has a butchering coarse where do I get more info?

[@Pgcmoore]

love me some jowl, toss it this way ;)

[@FroopieLoopies]

The Swine Samurai

[@PrettyGreatStuff]

+FroopieLoopies Swinerai

[@bodallas5691]

Can you show us how you do a veal carcass?

[@gbrchopos1802]

I BO-LIEVE!!

[@DJBIGSEXYBERLIN]

Will you make a video on sausage making and smoking the pork butts?

[@lesliewilliams8884]

How soon after kill, do you cut up hog??

[@zanealpha4075]

Pork looks soooooooooo yummy man the fat the meat I'm hungry now

[@mamigie]

Hi sir that amaizing cutting skills i like the way you cutting pig and i like also youre nkife i wish i have that kind of nkife

[@doms.6701]

I make tonkotsu ramen with pigs feet. They are great for pork stock

[@majoroldladyakamom6948]

WHERE ARE THE GLOVES??? EEEWWWW!

[@VonFowler-fw3yh]

You keep talking about the university selling the meat, do they ship their products? Is there such a cut of ham that can be left UNREFRIGERATED once it's been cured?

[@Lafayettelyle]

Very, very, interesting. Especially the segment of the quality of fat in the belly section.. Bacon .. Where you mention the consideration the producer gives to the production of high quality ration that produces that fat. I , myself, am not a producer other than for myself. My basic ration is very high % in corn. and soybean meal .. But! I also dog hunt and process wild hogs.. About 1 in 10 of the wild female shoats, I think ,Taste better than what I raise. I know that taste is personal preference and I do not know the ration of these wild pigs.. So what I am saying is 1 in ten is not what I would call consistent. I'm glad you at UK keep in mind the ration that produces great taste.. Thank you .

[@Lafayettelyle]

What I am asking is ? Do you recon, with the New Deal about requiring grocery Stores to give out of date products to the homeless? (Keep on thinking before you speak. ) Out of date articles at the Grocery should go to the homeless, or to the slop bucket, and make "organic" , compost pile. LOl I'm just cutting fool with myself. Have you made absolutely sure that the students watching your "fabrication" demonstration have a "safe place" to trot off to"?

[@MrAlexfoods]

very profesional, well explained champ!

[@codyhamilton7822]

i'm hungry what's for dinner???!!!!

[@brendashaw4654]

We love our jowl bacon

[@SerialGrillerCyprus]

Good looking pig. Whats the breed?

[@thomasschneller5635]

Nice dry pig....looks about a week of dry hanging...too bad commercial pork isn't dry like this. Good job UK

[@Pgcmoore]

i agree, lots of nice fat also, cant find this at my local markets for along time, even chops have hardly any at all around here

[@dreamingrightnow1174]

Yeah, first thing I do when I buy meat is free it of that godawful plastic and let it dry out. Especially if you're planning on a pan fry.