Butchering A Pig

Snout to tail

Dave Meli form the Healthy Butcher, takes a side of pork, and breaks it down while giving tips and info.

Part 1

The whole side

In this first episode we look at the whole animal and Dave from the Healthy Butcher walks us through the parts

Part 2

The Primal Cuts

Dave Meli from the Healthy Butcher breaks our hog carcass into the primal cuts.

Part 3

The Shoulder

Dave Meli from the Healthy Butcher breaks the shoulder primal cut into what you recognise in the meat case.

Part 4

The Picnic

Dave moves on to the Picnic, and explains what this part of the pig can be used for - MMM sausages.

Part 5

The Butt

Dave cuts up the butt of pork and talks about what you would use the meat and fat for.

Part 6

Loin Overview

Dave moves on to the Loin, gives an overview of the parts, and starts to break it down.

Part 7

Loin Roast, Chops, and Ribs

Part 8

Boneless Loin and Ribs

Dave from the Healthy Butcher prepares a boneless pork loin, and then describes different ways to prep ribs.

Part 9

Tenderloin and Top Sirloin

Dave from the healthy butcher works of the the tenderloin and top sirloin.

Part 10

Loin Chops

Dave from the Healthy Butcher moves on to Loin Chops, or should we say steaks?

Part 11

The Leg

Dave from The Healthy Butcher starts to break down a pork leg and gives tips on cooking Trotters.

Part 12

The Hams

Dave from The Healthy Butcher continues breaking down the pork leg (ham).