PRO BUTCHER Cuts Up PORK Shoulder

[@GlenAndFriendsCooking]

Thanks for watching Everyone! Have you watched our Tacos al Pastor street tour of Mexico City? kzbin.info/www/bejne/gWm8goptqNSijpo ??? The shoulder from this video, plays into what we were doing in Mexico City... Tacos Al Pastor are in our future.

[@MistahHeffo]

I am really enjoying these breaking down videos. Great to see where all these different cuts come from.

[@benjaminrichards6334]

He has some finesse with that knife

[@thegrimreaper7]

That's a lifetime worth of practice I'd wager. It's really cool to watch

[@commentcopbadge6665]

Oh and like a typical Canadian, Jamie is pleasant to listen to.

[@frankedmiston408]

I worked on these same cuts in a big pork plant. A lot of my co-workers would laugh at this guy and call him slow but we wore chain mail and cut thousands of the same piece over and over each day. I enjoyed seeing a butcher show the big picture with care and explanation.

[@GlenAndFriendsCooking]

If he went as fast as he was capable of - no one would be able to follow along.

[@frankedmiston408]

@@GlenAndFriendsCooking Very true. He did a good job demonstrating.

[@wutntarnation]

This morning I'm teaching a class on farm butchering. I'll be breaking down half a pig I processed yesterday. Just about anyone can do what he is doing! Be adventurous and ready to learn!

[@Larshjort]

ok :) I love this series, I remember helping cutting up a pig and packing it in the freezer when I was about 8-10 years old.

[@HallsteinI]

By the way Jamie is great at this and managed to keep it entertaining while also informative. Get him back on some time!

[@jaxongrant1]

Asw

[@bethanyday3471]

yesssss love to watch break down a cow, calf, lamb & mutton. im sure each is different.

[@ebinom8112]

Watching this butcher reminds of this quote by Ludwig van Beethoven: "Don't only practise your art, but force your way into its secrets, for it and knowledge can raise men to the divine." Thank you.

[@SidewinderINC]

THANK YOU SO MUCH FOR THIS VIDEO! I went into a butcher (UK) and asked for a bone in Boston Butt pork shoulder. He brought out the whole shoulder as you have at the start and asked me how I wanted it cut. Whilst I know how to BBQ a Boston Butt, how to ask for it being cut and trimmed and ribs removed etc was all Greek to me. This is great.

[@nellsonnofficial]

I worked for three years in England, specifically with pig's shoulders, as a butcher, a very good job.

[@HallsteinI]

Need more closeups Glen! I'd love to see each incision up close.

[@eggstraordinair]

You can pickle the trotter too, in Mexico is common to find pickeld pigs feet and skin

[@roberthunter5059]

I find them at Wal Mart. Not that I was looking. They were just there on the shelf.

[@jessevoidswarranties8335]

Some of the best information. I love this series

[@OldNorsebrewery]

knife skills. It looks so easy

[@PurpleBox89]

Man...Jamies wields that knife with the equivalent elan and finesse of Hermione Granger flicking her wand. It's eat watching Glen learn along with us.

[@garpikemike1]

Nicely explained. Thanks for posting.

[@royhintze3393]

the pros make it look easy

[@franzb69]

may i say that that pig is one fantastic looking pig. the deep colors of that meat and that fat to meat ratio is near perfect. i can't get that quality of pig out here.

[@eXaltedBaldGuy]

Honestly loving this series.

[@sporkintheeye]

I really wish instead of "I maybe said that word wrong" I wish he'd said he .... (takes off sunglasses) butchered it.

[@carmenking8565]

Best videos ever! Thanks to you guys I now have the confidence to butcher my own pigs! Thank you

[@zuuzuuka]

Jamie is one articulate dude

[@clemire83]

Im up feeding the baby at 5am and there is a new glen and friends... The baby must have known to wake me up.

[@GrillTopExperience]

This series makes me want to go out and purchase a half a pig, but I know that he makes those cuts with a lot of experience and finesse.

[@jimsydub]

Grill Top Experience it’s approachable for everyone. Lots of great resources on Amazon...like my book! ;)

[@IAMRONIN]

Love this series!!! Can't wait for the next episode!

[@commentcopbadge6665]

Well, seems confirmed. Jamie's never watched Sopranos. lol

[@Kinkajou1015]

I'm hoping the Headcheese will be able to drop on the 31st. With a side of sheep brain pudding. I love seeing these breakdown videos. I'll never breakdown a pig, but I enjoy seeing the process.

[@hunterdavis9941]

I couldn't help but laugh at that little outro part. It felt like the world's most morbid kid's game. "I need the trotter, do you know which one it is?"

[@petewood2350]

We used to render down the meat on the bones for Braun.

[@fishpickles1377]

Love this series!

[@oscarsalas1752]

Awesome videos. Best channel ever. Thank-you.

[@jeffweber8244]

Was waiting for Jules to walk in and sample it :)

[@maranscandy9350]

That would go great with a cuppa tea. 😎

[@jakubstupka2922]

Quite enlightening thank you, here in Europe- Czech Rep we have totally different words and cuts. What you call trotter we call pig foot(-ee-), the upper part of trotter is front pork knee, etc etc.

[@HuggieBear39]

The skins make excellent pork rinds. I like to take the trotters and simmer them down with some onion and celery and bell peppers have them with some rice on the side. Germans use the hock for a yummy Schweinshaxe.

[@deborahgilbert-rogers5178]

ham hock in collard greens :drools:

[@calvinkalmon6746]

I really like butchers.

[@Jason-ko2tb]

I thought I had a strong stomach until I watched this while trying to eat a BBQ pork pizza. The sound of the joint popping...

[@mrElpacas]

"crubeens" is an Irish dish made of boiled pigs feet, which are then breadcrumbed and fried, they were quite popular in the past. so you dont just have to use the trotters for soup etc :D

[@DebatingWombat]

I have a recipe (never tried it, though) for jellied trotters, which also used to be a thing, though I think you’d have to search high and low for anyone who serves or makes it today.

[@antonk714]

Thank you master. 👍

[@EAKugler]

I mean, as long as you are hanging pork jowl in the basement, you can make your own capicola.

[@SeanHd00d]

Jowls are guanciale. Capicola is the center muscle of the Boston butt

[@davidcramb5793]

Great video. I always thought that calling it a "Boston Butt", was just Southern humour, because those Yankees don't know their arse from their elbows 🤣

[@kieranjanczur8069]

Just found your channel the other day. Absolutely Killing It bro!

[@bourbakis]

Now I know where capicola is from. Thx!

[@beardlazers]

Love your stuff Glen! One thing that could’ve been cool for this episode and others like it would be an overhead shot. Would love to see some overhead perspectives 😊

[@beardlazers]

Oh look you did get some towards the end haha! Some earlier as well could have been great 👍🏻 Awesome vid!

[@bowhunter3125]

Filet knife works so great for removing skin

[@BrendanMcCarthy0]

Hello from Australia Glen!

[@FantaLaStrada]

Great video thanks!

[@wolfman011000]

Chuds BBQ channel has a video of smoking a pork brisket.

[@pixeldyne_mac]

I don't normally subscribe, in this case I just had to. On top of great content, there's a refreshing lack of begging for likes, subscriptions, annoying music/sounds. Keep up the great work!

[@TheBonusNoise]

That thumbnail looked like a human arm or something when I scrolled past. I thought oh no Glen has finally lost it!

[@ebinom8112]

😂😂😂

[@PotionsMaster007]

Lol but no, I used to work with human remains, you wish they looked like that 😂

[@thalesvondasos]

The noise the bonesaw made really hurt

[@user-dx8nj7qj2g]

excellent video, although I would like it more if the camera zoomed in a little more when he's cutting

[@dawengtv6953]

the subtitle cover the actual process of cutting

[@dhardhirdruha6916]

Pork is the best meat of this word.

[@lindseybeckius2036]

What is the better cutt for a roast? / pulled pork

[@davidmccleary5540]

Can you use the skin to make cracklings? Is that where they come from?

[@chatteyj]

Any idea what sort of pig this was ie the breed and how it was raised and how old it was? I have developed in interest in rare outdoor pigs recently as opposed to intensive indoor low welfare raised pigs and how the meat compares, so these videos are timely for me.

[@GlenAndFriendsCooking]

The farm info was written on the hind leg - so if I needed I could trace it back and ask the farmer. Don't know how he'd react to a random KZbinr calling though.

[@chatteyj]

@@GlenAndFriendsCooking I think he would love to speak to his customer base. The link between farmers and their customers has become very stretched and distant thanks to supermarkets and huge 'middlemen' companies and I say that as a farmer myself.

[@dantae666]

@@GlenAndFriendsCooking if your buying direct most pleased. more profit for him and he gets to cut out a number of middle men

[@Azamyth]

hmmm if the goal is to cut the bones but avoid the meat wouldn't using a convex saw be better at that? maybe there is some ease of use problems with that sort of design..

[@Walt1119]

Thanks for sharing a another great video with us! I use the butt frequently for many different things, sometimes I see a picnic at the market, do you know if there is any different "taste" to it from the butt? and how does it really differ... Thanks again!!

[@joshschneider9766]

I hope you guys made ramen broth with those spine bones

[@dimash244]

Do you have video on making stock from the bones ? I have quite a few of them from buying half pig

[@GlenAndFriendsCooking]

Yes we do - all the links are in the description, or searchable on our channel... but here it is again. How To Make Pork Stock: kzbin.info/www/bejne/sJ6moGSKod2Jnpo

[@joshmore7175]

I definitely wanna see that pig brisket made into a sandwich

[@holybearpg]

Nice demo dude! Cheers! #holybearpg

[@Madskills-hw2ox]

👍🏻👍🏻🇨🇦

[@Madskills-hw2ox]

Pork hoks in sauerkraut are by far thee best. Slow simmer hoks covered in water for an hour Add a big jar of sauerkraut, (drain that juice to add later for personal taste) simmer another hour.

[@GlenAndFriendsCooking]

Hang on - Wednesday we'll be cooking up that hock.

[@irishpixierose]

Unfortunately good butchers are a dieing breed. I grew up in Jersey and never heard cappicola pronounced that way. We pronounce it like you. Of course we lived in South Jersey. We had family in North Jersey & still never heard that. That said, I'm sure there are people in NJ that do pronounce it the other way. Probably in the Northern Jersey area. Thanks for the butchering lesson.

[@jeremykanhai3391]

Why he slapp the meat like that when he said Boston butt

[@olesyagodlike1096]

1:28

[@daddyjohn2007]

😁🖖✌👌👍😎

[@gregorycalzada5264]

😅😅😅

[@7moOody999XD]

Therd comment baby

[@haumana5987]

Stop being scared. Call the spade a spade already. Elbow. Armpit. They aren't unique to humans.

[@Myfavestuff21347]

I never liked butchers.

[@flash201328]

is it just me or I am the only one that cringed through the whole video

[@bigfatbaataed]

Nope, just you...

[@reggiebuffat]

Do you mean for social/religious reasons, or just because it's butchering.?