My name is Bryan Mayer. I'm a butcher, educator, and writer. Today, we're here at Wyebrook Farms, where we're going to break down a half a pig. into cuts that you would see at your local butcher shop.

There are four feet to each pig, and the average meat eater will eat almost 30 pigs in their lifetime. So why don't we see them more? Well, one needs to know where to look.

PORK SHOULDER OR PORK BUTT. Starting from the front of the pig: Pork shoulder (also called pork butt or “Boston butt” ) is generally sold as a 5 to 10 pound boneless roast at the grocery store. (Pork ...

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At issue was a 2018 ballot initiative that bans the sale of bacon and other pork products in California unless the pigs are ...

Pork belly refers to the raw, unsmoked, and uncured whole slab of meat cut from the pig's underside. Though bacon can come from various places like the pig's back or sides, ...

So, even though we’ve talked about all the major muscle cuts, every part of the pig gets used in some way, shape or form. That’s true in the beef cattle industry, as well.

So, no, a wild hog shoulder smoked at 225 until it hits 165 will not produce tender meat. I have left a front wild hog shank in a sous vide at 180 F for upwards of 14 hours then seared it and was ...

LIFESTYLE Consumers in US could face cold-cut crisis as virus ravages pig farms in Italy With 'entire pork sector' at risk overseas, St. Louis restaurateur buys Missouri-made cold cuts: 'Great ...