Pastured Pig to Plate: Carving Up the Pig

Filed under: Videos |

Kathleen Bauer describes Roger’s humane pastured pig slaughter, and afterwards the carcass is delivered to Melinda Casady’s butcher studio (Portland’s Culina…

Have something to add? Please consider leaving a comment, or if you want to stay updated you can subscribe to the RSS feed to have future articles delivered to your feed reader.

13 Responses to Pastured Pig to Plate: Carving Up the Pig

  1. 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

  2. Interesting. :)

    Rainbow Gardens
    May 23, 2014 at 10:02 pm

  3. Yet again another very informative video !!! Very professional !! Well done

    Ian Knockton
    May 23, 2014 at 11:00 pm

  4. 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

    Food Farmer Earth
    May 24, 2014 at 12:00 am

  5. 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!

    May 24, 2014 at 12:49 am

  6. I really like this story, looking forward to the 3rd one!

    Elyse Joseph
    May 24, 2014 at 12:56 am

  7. You are only suppose to use the saw for the bone. You tear meat off with
    the saw.

    May 24, 2014 at 1:04 am

  8. Very informational video 

    Steven Jennings
    May 24, 2014 at 1:58 am

  9. 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.

    May 24, 2014 at 2:48 am

  10. 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

  11. I would truly love to take a class like this

    May 24, 2014 at 4:20 am

  12. 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.

    May 24, 2014 at 4:40 am

  13. David Kokua
    May 24, 2014 at 5:10 am

Leave a Reply

Your email address will not be published. Required fields are marked *