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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 09-29-2012, 11:04 PM   #16
tish
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I absolutely loved this video. The reverence with which he cuts the meat, the story he tells, the respect shown for the miracle of giving life from death, all just blew me away. Loved seeing from where each of the cuts comes. I'm so fascinated with the whole process. Thanks for sharing this!
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Old 09-30-2012, 10:26 PM   #17
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Bump..
.For some reason I thought more folks would want to see this....Sorrry if I'm out of line.
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Old 10-01-2012, 06:53 AM   #18
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Thanks for posting this. I thoroughly enjoyed it!
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Old 10-01-2012, 01:44 PM   #19
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There are two other videos in the series which some of you may enjoy as well. I know that I did.

Part 3 - http://vimeo.com/47809670
I took out part 2. It is pretty graphic... if you want to watch you can find it on Vimeo. Sorry if anyone watched and wasn't ready for it... :/
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Old 10-01-2012, 02:00 PM   #20
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I think this is one of those things that can freak some folks out. I think it is a great video. I feel that everyone who eats meat should confront the fact that it was a living animal and should understand where it comes from and what it took to get to you.
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Old 10-01-2012, 10:02 PM   #21
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This is the best video of anything that I've watched in a long time. Thanks SO much for posting this! I've butchered a few hogs and lots of other animals (beef, deer, goat, poultry etc.) but never with the simplicity and precision that this video demonstrates. I will be revisiting the butcher block soon thanks to this. Thanks again!
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Old 10-02-2012, 09:53 AM   #22
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Very nice vid...thanks for sharing.
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Old 10-02-2012, 04:12 PM   #23
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Great video, thanks for the link!
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Old 10-02-2012, 05:21 PM   #24
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Some serious stuff there. Thanks.
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Old 10-02-2012, 05:57 PM   #25
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I agree, great video. Thanks for posting!
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Old 10-02-2012, 07:27 PM   #26
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Thanks from me also. Excellent video.
I'd like to see one on pork chops (center cut, end cut, boneless, etc.) and why are the chops in supermarkets usually so thin?
Are they cutting through the bones, with band saws, of one chop to make two?
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Old 10-02-2012, 07:58 PM   #27
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great series of videos, makes me want to butcher a hog tommorrow!
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Old 10-02-2012, 08:52 PM   #28
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I just gotta say...

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Old 10-02-2012, 09:53 PM   #29
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TOP NOTCH!


Thanks for sharing this!!!
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Old 10-02-2012, 10:14 PM   #30
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Quote:
Originally Posted by CircleW View Post
There are two other videos in the series which some of you may enjoy as well. I know that I did.

Part 3 - On The Anatomy Of Thrift: Fat & Salt on Vimeo

I took out part 2. It is pretty graphic... if you want to watch you can find it on Vimeo. Sorry if anyone watched and wasn't ready for it... :/
Top notch, thoughtful addition to their series. Thanks for backing me up. Must see video.
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