Behind the Scenes at a Slaughterhouse | Small Animals like Pigs and Sheep | The Bearded Butchers

Bearded Butcher Scott Perkins returns for part 2 to explain the difference when slaughtering small animals vs the previous video that explained large animals.

Stick around for the bonus; How Scott Lost His Teeth

Scott explains a knockbox and how to kill small animals like pigs and sheep under USDA inspection with full humane handling certification. The Whitefeather Meats slaughter process passes its humane handling certification on schedule and all animals are treated with the utmost respect and care. Every ounce of meat harvested from our animals are used to feed animals and families across Northeast Ohio and the rest of the country.

This video is for informational purposes only. Scott is a highly trained butcher with more than 20 years of experience as a butcher and with strictly regulated USDA policies and procedures. No animals were harmed or implied to be harmed for this video. Being a butcher is extremely dangerous and animals are unpredictable. Please do not attempt anything described in this video.

[michaelsabin]

Think about this....With no hesitation, no second thought..total transparency... these skilled & exemplary Butchers show thier nearly 900, 000 followers thier slaughter & holding pen back ops!! With pride and professionalism. Look how clean, spotless, sanitized every aspect of their operation is!! Amazing...such high quality processing!! Bearded Butchers are bless you and your families..always.

[davidbuben]

Once again, great video! And much respect Scott to you and your brother. I am a retired Alaska logger with about 30 years experience. No mas. Gets so you can't do it anymore. The body just wears out. We didn't want anyone to know how dangerous it was so they wouldn't take it away. (OSHA, NLRB, Insurance, Workmans Comp. regulations etc.) You savvy? Eventually they would, in a way. Back in my day farming was considered the most dangerous and it makes sense. Think about it. 15-17 year old kid has been doing this since he/she was knee high to a grasshopper. Lots of experience. So daddy let's him have at it. But he's still just a kid.
My dad was a welder and I nearly had my thumb ripped off by an industrial drill press because of a pair of raggedy gloves. I was about 14 at the time. Well, long story short, they finally figured it out. How many deaths per hundred thousand. Logging is the most dangerous by far. Pretty much always has been. About twice as dangerous as the 2nd most, which is
Construction at about 67 per. I thought about it very much. It's because it's so random. Anywhere you stand, whether you're on the rigging crew or falling timber your never really safe. Saw many injuries great and small. From daily 1st blood (owies) to the horrific. But those of us that loved it, what we did and where we were, the gruelling work, danger and excitement, it was heaven. I even miss the smell. You kinda get addicted to the adrenaline rush. Many were combat vets from WW2, Korea and Vietnam. Sorry for the ramble. You share so I share. Y'all take care and be safe.

[Mtts]

I really love how you guys take us behind the scenes at your shop. It’s also really awesome when you guys add personal stories and share your experiences. Really great video as always. Keep up the great work.

[codyiddings]

Because of watching your videos and gaining knowledge about butchering I was able to convince a friend of mine to let me butcher the deer he harvested about 2 weeks ago and he was very impressed and pleased with the results. And it was the first time I had the opportunity to do so

[peteratkin]

It's great to see a community based butcher shop thriving. Up here in Ontario many of the local livestock processors are gone.

[mikekuczynski]

I find it very refreshing watching tradesmen work and the processes used to get the end results . In this case food to our table, everyone should watch these videos to see where it all comes from . I really appreciate what you guys do for us .
Thanks

[jatiro]

Thanks Scott (and everyone else involved). I've been working on and off in retail and custom cutting for about 7 years now and am so excited to be just a few days away from opening a small shop of my own for mobile and uninspected (wild game and privately owned livestock) processing as well as sale of my own home grown pork way, way up in northern Alberta, Canada. The natural gas and power lines were honestly laid in today! While it all came together through the summer, it's been really great to take note of the things you're doing in your area through your videos and I'm looking forward to giving some of your "tricks" a try in my own practices. If all goes by the plan, I hope to have a licensed abattoir (and bigger shop!) within a couple years. I've been looking over any ideas that come along in planning out my kill floor. Incorporating your small box within the large... Never even crossed my mind (too simple and obvious I guess HA!). All of your videos - every - single - one - have been a pleasure to view and there's always been something I walk away from the screen thinking "I'm definitely going to try that tip out." So thanks (again) for that and everything else you do.

[mikey]

Respect the animal that ultimately gave their life. Thanks for showing us that you care..

[denoir]

Am Ugandan and have loved every single episode of your show... I love the entertainment, knowledge awareness and all lessons taught about all meat proteins here., .

Happy November and keep on with the best work

[markbennett]

Would love to see a video on the whole process. From the slaughter to the steaking! You guys are awesome! Love the videos.

[robcaseltine]

I help my father-in-law with his cattle. I know how fast things can go sideways. You try to be prepared for anything but there's always something that can go wrong. Stay safe and another great video. I've learned so much from you guys.

[tomroe]

Some of the best behind the scenes period. Truth on how it’s done. Keep up the great work. Love the videos

[TheWolfsnack]

Impressive. Back in the 70's I worked for a few months at a large commercial packing house as the plant draftsman working on a redesign of the entire plant. I saw a couple of disturbing things while there....like pigs being driven to a gate, the other side of which was an electrocution device...they would be panicked knowing something bad was happening, and I saw one pig get it's snout stuck against a post beside the gate....a worker came over and repeatedly kicked the thing until the snout came free (and bleeding)...then as the pigs went through a second gate they were electrocuted....however as the pigs were not of uniform size, the current was set to stun....but low enough as to not overdo the smaller pigs...several times I saw larger animals come to, dangling from hooks, and squealing in terror as they went through a flame that burned the hair off of them. I didn't eat pork for a long time after that experience.

[billycarter]

Thanks for the truth nobody else will ever say, God Bless you guys bottom line !

[brandonbaker]

Such a great channel. I always respect content creators that are so clearly passionate about what they do. You and your whole family seem like such wonderful honest people. Keep up the great work, I wish you nothing but the best.

[michaelbastin]

really appreciate the, "Behind the Scenes" - great for kid's to know where our food comes from and how it's prepeared rather than a Supermarket tray; I remember how funny my son thought it was when I told him a chickens egg comes from a chooks bum, "Oh daddy you're silly" -- "Behind the Scenes" helping dad's appear not so silly.

[brianw]

Thanks for sharing another behind the scenes Vlog!! Definitely have a lot of respect for you guys and other people in the same occupation. Nice to see the processes of where my meat comes from. I have definitely learned a lot since finding your channel and look forward to more Vlogs in the future!!

[georgerector]

Should be requires viewing fir all kids. Its a real life lesson. Growing up raising and butchering our own animals makes you appreciate what the animals have given us.

[larrynault]

Right on dude, safety, safety, safety. A nice lesson in workplace responsibility--- or a reminder on the same.

[echoewest]

Like most people I'm the beneficiary of people like you who produce our food for us. Thanks for what you do, thanks for sharing an insight behind the scenes and keep on keepin on!