So this time we're down in South Texas at Lonsito Cartwrights Twin Oaks Ranch.
There's a large feral pig problem down here and we're here to help eradicate some of the
pigs that he's got and also to teach you how to properly field dress and eviscerate an
animal just the basics while in the field.
Anatomy of what we're doing with here is a mail so what you're going to want to do
is remove it all the way back using the force to pull, dang that pig's fat.
Making sure to not cut into the genitals, that's what we're trying not to do.
You don't want to contaminate any meat and then it'll pull out right here.
So once you have it out what you want to do is finish the skin cut, not cutting into
this ham but releasing the skin from the ham at the same time, going as far back down
as you can.
Making sure to not cut any of the penis there, doing the same thing to the other side.
Using the force of pulling it to help separate the muscle from the meat and then here you'll
get to about there and using your leg to hold this back in here and still using this arm
to help hold this out, real tight pushing, you're going to come in real soft and easy,
cut right down through the ham.
And for beginners purposes you'd want to use a boning, soft, this is what we're talking
about something like this.
Very gently, this is key is right in here, just holding this one with your back leg,
this one apart pushing it and sawing through the pelvis here.
Once you get through it, it's just going to be a push, making sure you got through it
with your knife and we're all the way through here and you're going to want to remove the
rest of this.
This is pouring what we're doing now, pouring out the animal.
Also with your knife, whenever you're using the knife, you don't want to poke into it,
you want to use your knife and go more gently down here.
So when I come on the underneath, once you feel the core loosen as we just did there,
you're pretty much done with this back end.
Come in here where these muscles connect, again not poking the knife down into the belly,
but more swiping it through and then once you get in, your fingers are literally underneath
inside of the belly then and you want to use your finger as a guide, put in the knife in
it, but at the same time here, not poking the blade down into it, but getting the blade
right underneath the meat, lifting up and pushing with your fingers as a guide there.
Running the knife in and then just slowly opening it up and then you'll see it all coming
out here and at this point, this is whenever you can really start to wrestle it using both
of your legs to get it open, we're going to come in here just the way we were using the
knife tip as your finger to help support it.
Just go right up through as straight as you can to the breastplate and then once you hit
the breastplate, it's a cartilagey bone right in here, otherwise known as the brisket.
This is whenever you wouldn't want to use a narrow knife blade like this for this job,
you'd want to switch over to a thicker knife blade like this that's got some force to it.
This one, it might be best for you to stand like this whenever you're doing this and hold
the animal in between your legs, pushing and just cutting directly through and once you
get through the ribs here, you're going to want to keep going all the way down to get
the esophagus out.
I'm going to back it up here, the esophagus here, you're going to want to start cutting
it out and normally once you make that first cut on the esophagus, it'll pull right out.
We're just going to pull, now we're just going to slowly start to make the cuts, making
sure that everything's coming back so you don't want to have your knee in the blood
down there and at this stage, here where we're at, we're right on top of the tenderloins,
so you want to make sure you have everything removed not to cut into those tenders because
that's your best part of the pig, we're just going to make a couple of small cuts, typically
you don't need to make big cuts on here and it'll pull right out and then here on an animal
with this much fat, it's kind of hard to work through, we're going to separate it, separate
it all the way, alright so now we've got the innards out of the animal completely, the
only thing that's left is the coring out of this rear here and we just do that by a simple
pull out, typically it's not going to work like that, but if it does, you want to make
sure that all the poop goes out this way and just make a slow pull and everything's out
there, that's the best version of the pig.
