Neat video! I like the spareribs with the fresh side meat still on them. I've seen that in Asian markets once or twice but never anywhere else. Of the hundred or so that the shop where I worked 1978-1981 cut, no one ever asked for that. You said it was butchered on Wednesday, but that doesn't help the viewer who doesn't know what day it was when you made the video. I was taught to cut bare handed, but now I'd never want to cut that way, especially pork. It's so slippery. I like nitrile gloves. Last time I cut whole pork was 1981. Real nice to see it done again. Thanks for posting this.
I've used water on the saw with pork before too, but never that much and only when cutting a few cases. Since it was only one loin, I'd knife it. But in this case it doesn't matter on meat that is already sold and won't be displayed in a meat counter.
Was this hog bought wholesale, or was it raised in someone's back yard, or little ranch/farm? What was the live weight? What do you charge per pound for cutting and wrapping? Do you offer smoking for the hams, loins, or bacon?
All the whole pigs we cut were back yard raised or wild. Pork for the counter was always bought by the loin, sparerib, and butt. Never whole. We didn't have a smoker, but another market in town did, and they'd do it for us if the customer wanted.
Burgermister: thanks for the kind words, the hog was about 6 months old, grew on a small farm, and yes it was all for the one coustomer, and I was tought as well to cut bare handed.
I feel that a cut glove teaches bad habbits, your gonna get cut some time or another in our trade, but I think cutting bare handed is the way to go it builds muscle memory, and when you do get cut cus it happens to the best of us .... it will not some big gash becus your hands know where thay r going , as oppose to wearing a cut glove and going opps that was a close one.
I think this hog was a nice 275-300 ish on the hoof .... and I charge $250 per market hog .... Killed, Cut and Wrapped. as for smoking I do not though I want to, I will prep it for coustomers if thay so desire.
.........I feel that a cut glove teaches bad habbits, your gonna get cut some time or another in our trade, but I think cutting bare handed is the way to go it builds muscle memory, and when you do get cut cus it happens to the best of us .... it will not some big gash becus your hands know where thay r going , as oppose to wearing a cut glove and going opps that was a close one.......................
When I mentioned gloves, I meant latex, vinyl, or nitrile gloves on both hands. To keep your hands clean and the meat clean. I didn't mean a single steel mesh or kevlar cut proof glove for safety.
I don't wear that either except when I get extra work on my off days at markets where they go overboard about safety. In my 40 hour job, no safety glove. But I always like gloves on both hands. Especially for lamb. If you cut lamb bare handed and then go to lunch, unless you wash really really good, you'll smell the lamb on your hands while you're eating.
I completely agree with your perception of cut resistant gloves. I came rely on them when working in a major chain store where they were mandatory when ever holding a knife. Prior to that I had no major cut accidents. However after leaving that store and moving on to an independent where they were not required I cut a chunk off the tip of my finger almost a month into the new job. They did cause me to have a false sense of security to where I could put my hand anywhere I wanted and move the knife as quickly as possible. Once I didn't have the glove anymore that habit was hard to break. I ended up buying my own for that reason.
Now about the pork being slimy and slippery. I understand burgermeister's point. I wore latex gloves just because I felt disgusted touching the slime. They can be very messy, But they are also very slippery and it makes them hard to hold on to right out of the cryovac. i am wondering if you maybe spray them off really good with water before putting them on the block and if that makes them less slippery? Your cutting table does not look very messy at all after working through that whole side.
I really enjoyed watching your video. It made me miss the job, I have been out of the business for 1 year now. I hope you will post more.
-- Edited by fdarn on Saturday 11th of October 2014 05:39:30 PM
well I agree with the clenlennes part for sure BURGERMISTER ...... and yes I DO wash my hands RAW ...... but as for the nitraill gloves no way ...... I think it makes more slippery ....... I always wipe pork down with a rag for the ( no slime ) and if we have been doing this good ole trade of ours for long enough ...... our hands should be like vice grips ..... ( I know mine our)
FDARN ...... yuppers about the safty gloves ( NO GO IN MY BOOK ) ..... and I only spray my saw with water for the easy go on chops and whatnot ...... I find dealing with whole carcass is much dryer and better altogeather than opening cryo-vacs and haveing all that juice go ervywhere ........ But I digress ..... we all do things in a diff way ....... more viddddeos to come
