Hog Butchering 101

Have you ever wondered where certain cuts of pork come from? In these highly detailed videos from The National Pork Board, Chef Stephen Gerike walks you through the step-by-step butchering process of a hog. Part 1 addresses those cuts sold domestically while Part 2 shows you the differences in how the meat is prepared for export. Warning: not for the squeamish, but definitely informative!

Part 1: Domestic Cuts


Part 2: Export Cuts

To take your pork-based learning experiences offline, don’t miss Kevin Williamson‘s demo — ¿Pork Qué? — on Saturday, April 27!