the thing that amazes me is that these are actually incredibly clean animals one thing Eric was saying is that these animals don't defecate where they eat or sleep which I mean is incredible you can just see look at how clean this is now all you said we got to do is start off by washing it off just to get the dirt off right that's just so you don't contaminate the meat right yeah okay well let's get it rinsed off right where the shank and the tendon is slip your knife in between being careful not to sever that tendon and then slip that hook right in there now which we want to be careful of is if you cut that tendon this 250 pound hog is gonna become part of our boots it's gonna fall and it's gonna swing and probably take Howard over here you're just gonna push that hair away and just slide this wrap to razor right in around that skin and we're just gonna come around around the side here now we're gonna do the same thing here slip it in there come around that leg just like that simple is we're gonna do it on both sides like I said being careful not to cut that tendon I know Howard's over there hoping I don't otherwise he's gonna be wearing this hog there we go we're gonna run down right down the ham here on the end okay come right next to the genitals down to the centerline okay Lee yep both sides slow sides and then cut all the way down to the throat okay let's start on this side here we'll start here hold this okay perfect so we're just gonna slip that in under the skin and slider down I'll turn it I'll come to this side so you can take a look here and we're just gonna come down at the side of the genitals straight down past and you said just keep going keep going straight though all right perfect and we're gonna start up here on this side look at that meat and that's incredible look at that how's that done well just keep on keep going continue all the way down to the jaw so we just come around it come all the way around it okay just like that we taking them off okay in there okay then you want to come up come up from the ankle here yup up to your center line okay we'll make sure you can see there yeah you see that good so we're just going to come up that shank along the leg right to that center line that was made there perfect now you want to take the other knife and cut his genitals off okay a third here yep okay so just sliding that right underneath right over they throw it okay peel that up what are you doing their voice you said II just severed that and put that back over the back there so ever this way so what do we got here this is for the testicles okay slowly just set that back there man that's easy then just start peeling the scale on the skin okay now we get to start skinning them out so we're just gonna start to peel the skin back keeping tension you'll see here I'll turn it here so you can see you'll see all this what would be considered like sitting you in there yes yep so sinew and fat there you'll see that all you'd want to do is in the longest strokes that you can just run that along they're keeping tension on it and it's just gonna peel right away from that meat so we're just gonna keep working that away this is how easy it is for me okay just come in okay so you're not struggling to draw yeah I see it can be messy but that's a lot easier though and a lot quicker yeah same with this okay yeah now that's a good that's a good tip right there so you're just running down those genitals on either side of the testicles they're correct so it's just sinew holding those back as well what is going to keep this side you want to get it back down to where this one is okay that way the testicles just flop back over the back okay and out of the way yep all right and then they will be out of the way forever I'm gonna keep scanning right around the back of the hog okay get to the anus and I will pull on the tail you know okay cut it and it'll cut the anus out now on the tail you're looking for the joint or it connects yes okay have the tailbone correct now guys you're just working that skin down just continuing the skin yep and now the testicles are completely out of the way now right there just attach there okay okay so is that this is the anus here correct so you just keep going you didn't cut that at all it just showed up there yep it showed up and then I cut the heinous completely okay he's still attached still attack in yeah so I pull the tail down pull the tail down okay you'll hear it snap yep and then you're just looking for that joint for the joint and you slip your knife in between the joint yep cuz it's just tendons in there holding that right so you're just cutting that you're not actually breaking any joints or cutting through them you just want to find where that nut it's not a knuckle but it's a connection right and then you showed me a cool technique where you just put a hole in here right so a really cool technique that Howard showed us is that you just pierce the hide and then when that does is it gives you a cantilever just be able to push down on that so you can just stick your finger in there and pull down and that just makes it easier this skin is quite you know slippery its gait your hand can slip off the worst thing that can happen is you know slipping you don't want that to happen perfect and you just see we just start to peel that down yeah we're gonna raise her up okay good luck if you get lost in la-la-land and when you're going out this yep work smart and efficient think about if you had to do a dozen of these you'd be working really like that there we go like that huh okay I'll spin it around here thanks for staying with us guys we're just gonna work at this you know Howard is teaching us some incredible tips so make sure you just stay watch and ask any questions that you want Howard's got the answers for you I'm sure market don't be afraid to be teachable that's the thing learn from people who know what they're doing and things will just it's gonna eliminate frustration frustration is the worst thing and something that can really deter people from a new thing is that if you're frustrated you know we want to get new hunters kids of all ages you don't want to frustrate them so you want to teach them the proper things and give them the tools to do the right job the right ways here look at this I was over here trying to skin around it oh I thought it was part of the belly that right there that is like look how thick that is like you know as hard as a rock leg listen it's hard as a rock you want to do some rocky stuff and put this up in your basement for a day and do some box and you can man that's hard as a rock and that's what we drilled into this morning no you would never know that and that's you know one of the best things to do and what we did the first day we got here is go go watch someone else do it go watch someone else's hog you know stay in line with somebody when they get some animals down whether it's a deer whether it's a hog whatever it is if you like call me up when you got one down so you can go watch someone do this you know like I said you don't want to be frustrated when it comes to doing yours slow is smooth and smooth is fast and that works for anything so if you move slow it's gonna be smooth and it's gonna be good so slow is smooth and smooth is fast works for anything guys all right beautiful I've got a comment here from Amanda Renfrew okay Amanda and Amanda says this is my first time even seeing this done and she says I both cringing and entranced Amanda that makes me so happy you can see the smile on my face it almost wants me to bring tears to my eyes you know that's what it's about I have two daughters and the thing that I love is that when I bring wild the table home meaning I bring some live meat home I just love the look on their face you know when they see it coming from Y of the table it just brings joy to my heart so the fact that you're just absolutely loving this right now that just honestly brings me so much joy and that is the reason that we're doing this that's the reason we want to bring this to you live so now we've pulled the skin down and now we're at the neck here correct we're at the neck and then we just want to cut around so we're cutting through the meat now through the meat to the backbone to the backbone okay you got that there you see that so you got the trachea here there's going through that okay now we're gonna get to the backbone we're just going to go through that next one then yep there we go so we're through now we're just gonna finish that off or through the neck bully now what we have is just some tendons and stuff holding it in place and we're just gonna cut through those look at this guy so I mean this this is a warrior ladies and gentlemen this is a warrior you said five years old gruffly yeah these guys they fight that's what that shield this floor when they fight it builds up that shield and it gets tough and tough and tough and that's what these things are for these guys are wild they're out they're wild they're fighting they're eating they're doing all kinds of stuff okay so this is the anus here so what you want is a long slender knife just like this right and you want to go around it you'll see as soon as you slip it in there you'll see the shape of the anus and all you want to do is go around it it is so you can see I'm looking seeing there's hold that to the one side there first okay perfect so that gland there between so this is between the legs on top of the pelvis right right right below the anus right now we're just continuing to cut around that anus just that's why you need that long slender knife so it can go in and around and not be a large knife that you're trying to get in there and now now that's loose so now when we when we got it that ain't it's just gonna come right out when we got it look at that cavity see it's cut out very clean very clean easy to fall and again take your time yeah shoulders off okay again this is why we keep the hoofs on there like a handle okay so let's watch this you want to cut from here okay along the rib cage okay Wow look how simple that is so all these doing is following a line right along that rib cage and it looks like what we're gonna be left with is a beautiful leg look at that come on like I don't think you could get much easier than that that's so simple look at that shoulder that's incredible so what you see here actually look at this is visscher this is the shoulder plate that's actually showing through here so actually I was slicing and I hit that so we go to the inside of that right correct so the inside so you can actually feel it right through there Wow you come to the inside of that look at that shoulder plate and see it there and then right out look at that that's beautiful on either the right or left hand side whichever you prefer Rob's the stern of the sternum okay let me step over here yeah you step to that side so they can see so okay in and down it's that power look at that look how simple that is that ours okay so right at the sternum there we go yeah fully in and it's down down look at that beautiful then pull it out so what did you call this again this piece here well this is the breastplate yep and some of us call it different names the goozle the easel [Laughter] some of us have lots of different names for it okay so you're just pulling that down and releasing it from that right okay the phone saw here yep there you go hey take another knife so that bone is cut now yep so right through there and now we're just gonna release that and then we want to get you anyone keep going just go ahead and cut behind the windpipe there yeah there you go hard butts in here yeah right behind it right yeah good good straight down okay yep make sure not to cut the sack that the bellies encased it okay see there's the case let's go ahead and go all the way up okay then we'll come back to that casing so keep going there yep hey fella right up today okay it would be careful yeah good okay so all we're being careful here guys this is the stomach so you don't want to get into that otherwise you're gonna taint your meat correct so we're just gonna run that down okay so this is the bladder so you're gonna grab ahold of that keep it closed correct and then we're just gonna cut through it right okay perfect so now when we cut the anus from back of the fog here yep pushed it in and there it is so there it is so we released it and then there there's the anus coming back through completely released yep now you want to take your other knife yep and start trimming in here so it all fall in you know easy distance so you don't hit the inside tenderloins okay let's go that there keep you getting me cubanos out of them later that they're yeah so we're trimming that away releasing that okay well that's just gonna pull down now you want to take the knife and slice here okay and the same place okay so here so after we got that out this would be what would just be considered here that's the the saddle to flank here okay so now we're gonna cut back through here right to the bone there yep okay I need to take your knife and gently cut through the membrane here across okay prior the kidneys thank you well coming through this membrane amaze me last night okay let's get in and see those like it was right there so that line up the back there look at those kidneys tell me look how healthy the kidneys are something right that would tell the health of the hog look at how beautiful those kidneys are this hell this hog is wild look how healthy he is look at that it's just incredible yeah let's keep all right so you just want to start continue continue down remember the inside lines are waiting right there okay so right here we have the inside loins so we don't want to cut those we're just cutting the membrane here okay as we cut this you know now that the guts are all starting to fall okay so inside here you've got a liner yep you want to cut it straight back on both sides cut your diaphragm so this is the diaphragm is what separates all of the and the lower gut from the internal organs right so we're just gonna cut that diaphragm and I'll you'll see as you cut that diaphragm it's all gonna start to release down into that bucket there yeah there you go ah so simple just like that Wow look at that so that in the spine that broad head is in the spine take a look in there that broad head is right in the spine it penetrated through that through that shield and into that spine and that's where it stopped right there look at that Wow if I can find a pair of pliers so we can get that out now we've got the the field dressing and gutting done now it's time to start breaking this bad boy completely down we're gonna start with taking the inside loins out okay so the inside loins so these you can basically just pull out right correct so explain to me what you're doing there well I give this glove on well try to get some of this fat just send you away from it so the fat send you away from it you can usually get them out without using a knife okay so you're just your fingers underneath start pushing away yep up back down okay you know all he's doing is running his fingers down putting pressure and peeling that tenderloin away man that's so simple so he's working that away just cutting away that's in you look at that let me just so you're just running your hands along here yep I'm peeling it off the backbone so that's just you peeling it off that backbone they can be stubborn it's so tender you can homos rip it you can almost tear it okay so now we're at the top here yeah sent you at the top go ahead and take the knife and cut the top of the loin there okay we got some get this out of the way here so where do you want to cut it here and cut him right there right there okay there you go now it's so simple look at that oh man I think it just sits up there huh they never use it that's why it's so tender just cushioning just cushioning look at that whoa hey this cut all the way all the way all the way to the backbone on both sides okay no outs all the way through on both sides okay okay then you want to run the knife along the backbone itself yep on this left-hand side you want to keep it right up against the backbone all the way down okay then on this one you want to do the same thing okay so we're gonna find that backbone which is right there and slip the knife in right beside it and I'm am I going clean down through to the ribs there and then all the way down look at that look at the color of that meat look at that there's that backbone there can you see in there look that so you just can't do that on both sides then I'll do your little reach-around method yeah that tends to work a lot better run that down look at that and so how far do you go down then Howard just keep following that yeah you can polish your shoulder backbone all the way down and it'll go into the neck okay got you so which is it a bad thing I'll tell you my favorite roast on the deer is the neck gross really and then there's another little nub here I can't see it but you want to get under it and it's almost like filleting a fish you following those ribs yep yeah that's what's nice about that a little bit of a flexible knife you just kind of get it in there yep there's some nice backstraps not bad not bad at all you're cutting that away and then just cut this away there's the backstrap number one look at that man I'm getting excited are you guys getting excited watching this like come on there you go and see now it's coming it's laying on top of the ribs yep so just following the ribs like down yep perfect back strap to it look at that that's what's for dinner it is there we go number one easy cuz you got the broad head coming okay you got that broad head coming okay perfect beautiful man that's played some choreography you guys got here we try we're doing a little dance gorgeous gorgeous full buckets – ribs look at that man you I'm getting hungry now any in hunting beautiful yeah we're definitely making a stock out of that all right now put the hams lower you want to split them straight down the center okay with the knife finish cutting right through here okay and then there's right through here a little bit more meat then you'll hit the pelvic bone then you want to take the bone saw and cut them right down the cutting down the center putting me to work yes I am oh just okay yeah go ahead with that down there but cut straight down the spine straight down this one just so it'll break that meat loose hey it's that okay just start on this side okay go straight down I can spin them snap all right swing go well began with a 250 pound hog what do you say we'll be an hour later hour or more later in an hour me and Howard went to work on this he was teaching me the whole time and we were teaching you folks as well as what we're left with right too big hams man these Hawks are just look at these attendant since I'm so good at it yep that's not I get that beautiful yes there you go perfect good now that's a lot of me thought again there you go [Laughter] [Applause] [Applause] [Applause]

WARNING GRAPHIC FOOTAGE! Wild Boar Field Dressing with The Outdoors Chef
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30 thoughts on “WARNING GRAPHIC FOOTAGE! Wild Boar Field Dressing with The Outdoors Chef

  • July 29, 2019 at 10:00 am
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    Don't miss our First Episode of Wild Life Road Trips where we Hunt Appalachian Wild Turkey
    https://www.youtube.com/watch?v=DwT22zf2CbE

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  • July 29, 2019 at 10:00 am
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    Once you get the tail cut can you just yank the skin down like a deer?

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  • July 29, 2019 at 10:00 am
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    vai perder o dedo ai rapaz kkkk!

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  • July 29, 2019 at 10:00 am
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    Gonna have to get me some more ammo n get out there.

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  • July 29, 2019 at 10:00 am
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    Awesome job guys. Damn your makin me wanna fire up my smoker. Mmmmm

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  • July 29, 2019 at 10:00 am
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    Great video. Thank you

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  • July 29, 2019 at 10:00 am
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    Why aren't feral hogs used as a business, and their meet sold at market just the same as the pork that pig farmers sell the market? 
    Pig farmers are some of the biggest polluters because of their unbelievable amount of fecies that all the hogs produce. The Fing famers actually spay it from big machines just to get rid of it. And this causes an unbelievable problem for the people that live anywhere near these pig farms.

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  • July 29, 2019 at 10:00 am
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    That was mesmerizing to watch!keep up the good work guys.If my ranch was getting destroyed I would be putting claymores n Ied's for mr porky pig😬😤😤

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  • July 29, 2019 at 10:00 am
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    When you cut the meat on the neck just hold the head and twist the body

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  • July 29, 2019 at 10:00 am
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    I’ve never seen that tool before. I wish there was a link in the description.

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  • July 29, 2019 at 10:00 am
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    Looks like "she" was a "he"…. common mistake nowadays.

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  • July 29, 2019 at 10:00 am
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    Why am I watching this?. No hogs in my State.

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  • July 29, 2019 at 10:00 am
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    Funny this guy pinched off the piss sack to not taint the meat…thats a boar not a bar his balls were attached and he is mature that entire meat is already tainted from the hormones. Kill you a sow or catch and cut your hog stock and nip the ear to identify a cut bar. But enjoy the foul smell and taste of androstenone and skatole.

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  • July 29, 2019 at 10:00 am
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    In the Dominican republic we don't take the skin away, what we do is use hot boil water and a very sharp knife and shave all the hair of the animal because the skin is very important for us to keep the moisture and the flavor from the meet when you smoke or barbecue it, then you proceed to butcher the meet as you did or barbecue it complete only with the internal organs removed. Very interesting how peoples do the same things in different ways..

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  • July 29, 2019 at 10:00 am
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    Anyone else see the baby alien at 15:50 from the movie? 😉

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  • July 29, 2019 at 10:00 am
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    Are they safe to eat… An are the the same as domestic hogs

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  • July 29, 2019 at 10:00 am
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    Thanks for the lesson guys!

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  • July 29, 2019 at 10:00 am
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    I love this I'm 11 minutes in and I've learned so much yoll are great

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  • July 29, 2019 at 10:00 am
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    I’m sorry I’ve seen a lot of hogs butchered by a lot of people the 20 years I lived in Okeechobee Fl.and I’ve never seen anyone dress a hog like that,that was a mess,not trying to be critical but there’s a lot better,faster ways to dress out a wild hog.

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  • July 29, 2019 at 10:00 am
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    Wow , y’all really broke his ankles 😂

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  • July 29, 2019 at 10:00 am
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    Great Vidieo. What brand Knife were you using and where do i buy 2 of them please?

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  • July 29, 2019 at 10:00 am
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    Dude, his kidney might look good but he ain't healthy!  He's dead!  You can't get much less healthy than that.  I can't believe some people find this so offensive.  Do they think all that pork and beef for sale in the grocery stores are from animals who committed suicide?

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  • July 29, 2019 at 10:00 am
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    Sick, I don't eat meat! I would enjoy watching the same thing being done to these idiots.

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  • July 29, 2019 at 10:00 am
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    Totally awesome when they uncovered the broadhead through the spine.

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  • July 29, 2019 at 10:00 am
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    Their reward at the end of the day !..1 dirty old stinking tainted boar hog fit for the dogs .

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  • July 29, 2019 at 10:00 am
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    I know it is a demo of this brand of cutting tools as well as the hog butchering,
    but over an hour and two guys, I hope it is much faster in real speed.
    Such a small oinker too. Good job.

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  • July 29, 2019 at 10:00 am
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    Thanks you for showing the entire clean process. I Have never seen the entire process. Sad that they make everyone cut out the guts on youtube. Anyways thanks again,

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  • July 29, 2019 at 10:00 am
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    broade head hahahah

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  • July 29, 2019 at 10:00 am
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    You made a easy job look hard

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