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.

Kansas Citians throughout the city are preparing for arguably the biggest weekend in barbecuing: the Fourth of July. And here ...

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.

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, ...