Pastured Pig to Plate: Carving Up the Pig
Kathleen Bauer describes Roger’s humane pastured pig slaughter, and afterwards the carcass is delivered to Melinda Casady’s butcher studio (Portland’s Culina…
13 Responses to Pastured Pig to Plate: Carving Up the Pig
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I am surprised that you named the pigs. Was there a reason for that? I
think it makes the process harder if you are killing an animal that you
have named, but in my mind this is the difference between having a pet and
an animal that will become food. It also looked as if you were about to
cut through meat with the bone saw, is that right? I was always told to
use a knife on meat and only ever cut bone with a bone saw, as it can taint
and shred the meat when a bone saw blade cuts through it.
Aaron's allotment
May 23, 2014 at 9:56 pm
Interesting. :)
Rainbow Gardens
May 23, 2014 at 10:02 pm
Yet again another very informative video !!! Very professional !! Well done
!!
Ian Knockton
May 23, 2014 at 11:00 pm
Continuing the story, Roger is slaughtered, and the carcass is delivered to
a butcher studio where Kathleen Bauer is provided help in carving up the
pig.
Food Farmer Earth
May 24, 2014 at 12:00 am
Good for you Kathleen. I appreciate that you did this in a sanitary,
professional processing area. I am so sensitive to this that I built a
separate 600 square foot food processing room in my home. I have a
separate area with commercial 5′ fridge, 12′ of commercial freezers, 3 bay
stainless sink with overhead sprayer and large capacity insinkerator and
15′ of stainless steel table top work area. Also a gas stove I customized
myself. I hunt and kill my meat and raise hogs, steer and am implementing
an aquaponics system as I write. I share this as I am amazed at how many
vids I see on youtube where folks have been slaughtering and processing for
years yet continue to do the important work in dank garages on overturned
barrels etc. As a former city boy living currently in the Alleghany
mountains I am self taught when it comes to raising my food, canning,
drying, smoking, preserving. Like you I am in my 50’s and their is nothing
like sitting down to a meal and knowing that 95% was produced by my wife
and I. We name our animals out of respect and we give thanks to them for
sustaining us and we hope they had the best life they could have. I enjoy
watching your journey and reminisce when I was as amazed as you in the
beginning. The amazement at this process never leaves…which is a very
good thing as you will get better and more efficient over time. Good luck!
ramblinman
May 24, 2014 at 12:49 am
I really like this story, looking forward to the 3rd one!
Elyse Joseph
May 24, 2014 at 12:56 am
You are only suppose to use the saw for the bone. You tear meat off with
the saw.
CosmoSocrates1986
May 24, 2014 at 1:04 am
Very informational video
Steven Jennings
May 24, 2014 at 1:58 am
It is good to see you step out of your comfort zone and experience this. I
am always encouraging this type of activity for 1st timers, so they
understand their real food source. We butcher 1000’s of wild hogs every
year and really appreciate your video. You can look at the TexasRanchBoss
Channel for more info.
TexasRanchBoss
May 24, 2014 at 2:48 am
Naming an animal for slaughter seems to always be tough. Even thought I
hunt and consume a lot of wild meat, I’ve had a problem with the thought of
raising food rabbits for example because I like them so much as babies,
however; when I was young our hogs were always named “Bacon”, along with a
numeric sequence. I can’t remember what # the last hog that my grandparents
put up, but I’m sure it was in the 50’s…and we spent the year getting
them ready for the weekend after Thanksgiving without feeling the name as a
personal attachment and I look forward to beginning my own with Bacon #1.
Tim Brown
May 24, 2014 at 3:31 am
I would truly love to take a class like this
sarrel48
May 24, 2014 at 4:20 am
Ya it would be odd to cut up some pig you knew. I been cutting up animals
since I was a kid hunting with my dad. Had to cut up my hogs and deer.
crumb9cheese
May 24, 2014 at 4:40 am
David Kokua
May 24, 2014 at 5:10 am