- [Producer] Molly tries
whole animal butchery,
mark.
[clapperboard snapping]
Hello?
[scoffs]
- Hi.
[laughs]
Hmm, sorry.
Oh yeah, we're in another episode.
[giggling]
[bleep]
[upbeat music]
- Molly did great!
- Oh we both did great.
- Yeah we both win on this one I think.
- [Producer] We're all
winners, but only one person
can get a prize, so...
[air whooshing]
- Molly you won!
- This is some weird
crossover [bleep] right now.
- Open up the gift!
It's a severed fish head.
- Am I learning about oysters?
There's nothing in here!
- Well there's something,
you're number one.
[dramatic music]
Open it up!
- I am, I am!
Follow the tracks!
Go to the 24th floor at 2.30pm.
Like the train tracks?
- I'm lost on that one.
[elevator pings]
[slow upbeat music]
[laughs]
- Oh!
Literal tracks, little
hooves, pink hooves.
I'm scared of someone jumping out at me.
Hm.
[rattling coins]
[porcelain smashing]
Ah!
Is that really what you're supposed to do?
Like little kids are supposed to do that?
[dramatic music]
Meet the expert.
Meet spelled M-E-A-T.
I still don't know what we're doing.
But we're working with pigs, probably.
[slow upbeat music]
Hi!
I know where we are, that's for sure.
We're at the Greene Grape!
I think I know who's gonna be here
and I'm very excited about it.
Lena!
- Molly!
- Ah!
- I love you.
Hi.
- How are you?
I'm so excited to work with you.
- I can't believe we're
doing this.
- Are you excited?
- This isn't just like a random butcher.
- Tell us who this is.
- This is my dear friend Lena.
- Hi everybody.
- My dear, sweet Lena was there.
Lena, used to date Nora,
my mother and Nora's mother
went to high school together.
So I became friends with Nora
and then at the time Nora was dating Lena.
So we all became friends,
point is she's an old friend [laughs].
- What we're gonna do today
is whole animal butchery.
- Okay.
- You excited?
- Yeah.
[intense classical music]
I was given a lot of presents,
it's a trotter!
That is so gross.
A bunch of clues.
And taken on a wacky scavenger hunt.
I have to go, I'm on a time crunch.
To learn all there is to know about...
[gasping]
Whole animal butchery.
I've never done it, like what's that?
- [Lena] That is the kidney.
- Okay.
- And also--
- [Molly] Let me wash my hands.
Yeah.
Do you guys always work
with whole animals here?
- [Lena] Yeah, we receive
a whole steer and a half,
sometimes two steers a week,
a couple of pigs and three to four lambs.
- Okay.
- It's what we do here.
- [Molly] Should we
talk about the primals?
- [Lena] So we've got four on a pig.
- [Molly] Wait, I think I
know what the primals are.
Shoulder, ham and then
the loin, the belly,
is that a primal?
- It is, that's it.
Primals I would say like the main sections
and then you break down from within that--
- [Molly] To sub-primals.
- [Lena] And then the shoulder
becomes two sub-primals,
the top part is...
- The butt, the boston butt.
- And the bottom...
- And the pic, picnic?
- Very good, picnic ham.
And the boston butt, do you know why
it's called the boston butt?
- [Molly] No.
- [Lena] There's two theories.
- Okay.
- The first one is that
when they traveled over on the Mayflower.
They put these pieces of
pork in butts, to Boston.
- Okay, so it's how
they shipped them maybe?
[comedic drumming]
Okay what's the other one?
- When you shoot the
gun, the butt of the gun
[gun shots]
hits you on the shoulder.
- Oh!
That makes sense.
- I don't know.
- Certain amount.
- I don't know.
- All though pigs don't shoot guns.
[gun shots]
[pig squealing]
- [Lena] First, let's remove the trotters.
- Yeah.
- You are going to
take one of these boning knives,
as firm as you can like this.
- I'm not weird about
dead animals or butchery.
I hope people aren't squeamish
because this is the reality
of being a meat eater if you are one.
[intense classical music]
- You're gonna find the joint.
- Yeah.
- You're gonna slice like this
try it out.
- People do this all day long
in order to put food on your plate
so, you better deal with it folks.
- You don't wanna cut bone,
you just wanna release
the tendon with the tip.
You can move it to if that helps you,
like it's just knowing
where the tendons are.
- [Molly] Okay, trotter one!
- And then trotter two.
You've gotta come up above this elbow
and we're gonna come down and across.
Watch yourself, you don't
wanna stab yourself right.
Hold on, we've gotta
get rough with it, here.
[trotter snapping]
- Okay well I think I can finish that off.
- [Lena] So now, we're
gonna remove the shanks.
- Okay.
- Also known as the hocks.
Use the saw on this.
- 'Cause you're going through bone here.
- Yeah.
[horns blaring]
[upbeat classical music]
Go, go!
- I'm doing it!
- Harder, you gotta get that
shoulder in there Molly.
- Gah!
Oh my God!
[laughs]
This is insane.
[laughs]
I'm actually panting.
Sawing through bone is not easy,
it takes a lot of strength.
And first of all, I
don't saw things often,
I'm not like a big saw-er?
I was kinda trying to be like [grunts],
like really going at it.
And then you get really out of breath
and your muscles are tired
and you're exasperated.
But if you make longer
more forceful movements,
that aren't so cardiovascular [laughs],
you can get your way through the pig
without exhausting yourself.
- There you go.
- Dude!
[laughs]
Do you have one really jacked arm?
- Mm, yeah.
Now we're gonna remove the
hind shank from the ham.
If this were a steer, this would be
where you would be getting
your Osso Bucco from.
All right?
- Okay.
At a certain point, any of
those four-legged creatures,
like a pig, like a cow, like a lamb,
have relatively similar anatomy.
- [Lena] The next thing we're
gonna do is release the belly.
Perfect, keep on--
- So, learning how to break down a pig.
- [Lena] There you go.
- Would really inform,
how you'd break down
any number of other four-legged creatures.
- Cut the kidney off,
and just so you know that
hangers they usually hangs
right behind the kidney.
All animals have hanger steaks.
So what we're going to do now
is release this leaf lard.
Have you ever worked
with rendered leaf lard?
- [Molly] Yeah, it's just lard.
- [Lena] Like your grandma's.
- Yeah.
- Crisco, basically.
- [Molly] Yeah, like biscuits,
like old-school baking.
- This one doesn't have as much as it can,
you can use the [laughs].
Use the knife to really, there you go.
There you go, yes.
The pork fat is such a great
moisturizer for your hands.
- Great, so I'm gonna have
beautiful skin after this?
- Yeah exactly.
So what we're gonna do now is,
we're gonna remove the shoulder.
One, two, three, four, five, six.
There you go.
[meat sawing]
- [Molly] Ah, I did it!
- Perfect.
So now we have the shoulder,
which we are gonna put to the side.
I wanna teach you how
to remove the bavette,
also known as the sir loin flap
that connects itself to the lassera bone,
to just under the butt
area of the tenderloin.
- What was cool working with Lena
was she was then able to kind of
go further within each of those cuts
and help uncover the smaller,
that she calls them,
little gems or prize cuts.
Cuts that maybe you associate with a cow
but didn't realize they're on the pig also
and she knows where all of those are,
and those are all in her butcher case.
- [Lena] And the sirloin flap,
also known as the bavette in beef,
is this muscle underneath.
Okay, there is your tenderloin in there.
[upbeat music]
So now you have the tenderloin.
- [Molly] Perf!
- So now what we're gonna do
is saw, to remove the ham.
- Oh boy, it's just struggling.
Oh, you're just buffer than I am!
[meat sawing]
- Just gotta get it
in there Molly.
[laughs]
Ah just here we go.
And now, knife tip down, ham.
So now the sirloin, with a love handle.
[meat sawing]
- [Molly] Crap!
- [Lena] Perfect.
If this were a beef, rib eyes.
- Yep.
- New York strips.
- Uh-huh.
[upbeat classical music]
This [bleeping] ponytail.
[meat sawing]
Ah!
Lena, how my doing?
- [Lena] Oh my God, you're doing so well.
- [Molly] Really?
- So much better than--
- Are you just saying that?
- No, you got it!
- Hah, I did it!
- [Lena] Perfect.
- [Molly] Nailed that right?
So that's your pork chop.
- [Lena] Let's separate the
loins from the rib loin.
- [Molly] Yeah.
- [Lena] We have the belly.
Would you like a meaty spare rib?
- [Molly] I like a meaty boy, spare ribs!
- And then now we're going to have you,
separate the pork butt and the picnic ham.
[meat sawing]
There you go, keep on.
- Huh, they're brittle!
- [Lena] Almost, perfect.
- [Molly] You have to be
strong to be a butcher.
- Picnic ham, boston butt.
- Butt.
- You see here, we wanna
stay as closely as you can.
- Oh!
[knife clattering]
- Oh jeez.
We're separating the
coppa from the denver.
The denver is also know as
the boneless chuck short ribs.
I'm just gonna do this really
quickly for you because
it's so easy.
- Okay, then I'm just
gonna watch this.
- Okay, here you have the tongue.
I love tongue, I feel like
it's nature's mortadella.
- Oh!
- Natural mortadella.
And the cheek, you wanna make
sure you get under there.
- Cheek!
- This is your jowl.
- You could turn into guanciale,
sorry little guy, thank
you for your service.
[upbeat classical music]
- Just to go over it again.
- Yeah.
- Go.
- [Molly] Trotter,
tongue, cheek, jowl, head.
Picnic ham, boston butt,
which we broke out into the denver.
Foreshank, spare ribs, belly.
Rib chops, loin chops,
tenderloin, what's this?
- [Lena] Sirloin.
- [Molly] Sirloin.
Where would you--
- It would look like this.
- [Molly] So you sell those
as steaks, pork steaks.
- [Lena] Yeah, all right what else?
- [Molly] Ham, hind shank.
- [Lena] Ham hock.
- [Molly] Ham hock.
- Correct.
And then we have the...
- Sirloin flap or something?
- [Lena] Also known as the bavette.
- Bavette.
- Yeah.
- What I learned is that
I don't know a lot about
the anatomy of a pig
or any animal for that
matter and that's so crucial.
- And we only had a couple
of hours to do this.
- I have not mastered this.
- I've got this for you.
- Okay [giggles].
[dramatic music]
Choose your cuts, you
have two hours to cook
at least two prize cuts from
what you just butchered.
- The prize cuts are the
gemmies, the little gems.
Something that's hidden,
it's not something
that you would often find.
Where an off cut for me is like
a trotter, a tongue and a kidney.
So you're taking the denver.
- Yeah, denver and bavette,
I'm gonna grill that.
Is there anything that
would cook similarly?
- You got the car waiting
outside girl, I'm stressed.
- Sorry I'm starving so...
- [Producer] It's okay.
- I'm gonna get some
stuff to marinate with.
[dramatic music]
This show's gotten very casual,
it's just like here, have a clue [laughs].
Bring home the bacon!
Shop for what you need and earn your time.
What does that mean?
[horns blaring]
[slow upbeat music]
- [Producer] What are some
pigs used to forage for?
- Truffles.
- [Producer] Bam, 45 seconds.
- Okay.
- [Producer] Why is it
called the "pork butt"?
- When you shoot guns, the
recoil hits you in the shoulder.
Butts you in the shoulder.
- We'll accept that.
You know what a hogs head is?
- Like the head of a hog?
- [Producer] It's a unit of measurement.
If there are 32 gallons in a barrel,
and 1.5 barrels in a hogshead,
how many gallons are in a hogshead.
- 32 plus 16, is 48.
- [Producer] Correct.
- Okay hit me with the next one.
- [Producer] What does
"Porky Piggin' it" mean?
- What?
- [Producer] What does
"Porky Piggin' it" mean?
- No idea, never heard
that phrase in my life.
Sporting a tee shirt with
no pants, sans underwear.
Example, I never left the house,
spent the day Porky Piggin' it.
I've got plenty of time.
- [Producer] All right ready?
- Okay, ah hah.
- Go.
[upbeat music]
- I'm gonna get some chili oils.
hey Lena, do you guys have chili crisp?
- [Lena] I don't think so.
That's new, that's a good
new Gochujang chili paste,
that's like--
- Is it good?
- I like it, yeah.
- Okay let's taste it.
- And then, really into the lot.
Oh here, I love this brand.
- Okay, I have to go I'm on a time crunch.
Thank you!
- See yah.
- Cilantro?
Thank you!
Maybe some scallions.
Ooh, should we make some lettuce wraps?
Love a lettuce wrap.
Is anybody else, friggen' freezing?
No comment, we'll take one
fancy vinegar, just in case.
[ding]
Okay I have all my things.
What the hell is this?
It's a trotter!
[chuckles] that is so gross.
Okay, number five.
[dramatic music]
Wee, wee, wee all the way home.
We're going to my house?
That's where my home is.
Test kitchen?
- Yes,
that's where we're going.
- Okay well that's not where I live.
[slow music]
[rock music]
Okay, we're back.
This is the denver, we're
gonna try cooking this
kind of hot and fast.
And then this is the
bavette, the sirloin flap.
And then we have, the tri-tip,
which has a nice fat cap on it.
So awesome.
And then these are sirloin steaks.
What I wanna do is do the same marinade
on all of them and then grill them all,
see what we like, what we don't like.
Because this could be a cool way to use
cuts of pork that are just
not the popular, iconic
ones like pork chops.
Which, [bleeps] pork chops.
Pork chops are kind of
tough and they're very thick
and it's very hard to get
them properly seasoned
without brining them and
leaving them overnight,
and I just think that's a waste of time.
I was thinking, instead of
just having lots of steak,
it'd be nice to eat these with stuff.
And I often times will just make
a big spread of lettuce wraps,
almost like Bossam style.
We can test that with all
the different cuts here.
I'm gonna make a marinade for these
and then I'm gonna get my rice on.
And then, we'll set up
the whole assemblage
and then, we'll go grill everything.
Sounds like a plan?
Okay, so fresh garlic,
Gochujang is a fermented pepper paste.
I would say mildly spicy
usually very thick, a little bit sweet
and pretty pungent and funky.
It's almost sticky, yummy one.
So rice vinegar, fresh ginger,
a little bit of light brown sugar,
a little bit of salt, some oil.
[food processor whirring]
Mm, it's a beautiful color.
And obviously, we want to
season all of these steaks
before they get cut, so...
[upbeat music]
Okay, just gonna make sure
these are well coated all over.
So we've got the tri-tip
and the sirloin over here
and we have the bavette
and the denver over here.
Actually, Brad?
- [Brad] Ho!
- Ho!
Do you have anything that you might want
to donate to my cause?
- Let's take a walk.
- Okay [laughs].
- We got, erm we're in bad shape really.
This is this [bleep] that's kinda old.
- Is that tombo?
- But this is like--
Erm yeah.
- You made your own?
- Yeah.
- Great, we can use this
as little sauce afterwards.
- I've got miso, [bleep] what's this?
I've got some, these are old,
they're like preserved kumquats,
fermented, preserved kumquats.
- I could see that weirdly working.
- And this is, yeah.
- Should?
- They're old!
- Maybe I like...
- But they're so much soft--
- You keep saying that,
am I going to get sick?
- I don't know?
If it went bad you would see it.
- They smell really good.
- Quite boozy.
- What if I put them,
I was gonna make a scallion ginger sauce.
What if I stirred them into--
- Mince it up.
- That's fine.
- Boom!
This is a yuzu paste.
- What do you know, it's old!
- A little medicinal.
- Whoa!
I feel like this is where I wanna be.
Oh look butter lettuce,
that's also what I wanted.
Well, I think the takeaway was
everything in there is old.
What in the world
do you know?
- Can you hold this one?
- There's a cocktail at my station.
[alarm blaring]
♪ Delany ♪
♪ There's a cocktail at my station ♪
♪ Whoa? ♪
- I knew you were up to no
good slash everything good.
- Everything good.
- What d'you make?
- Boulevardier.
- Tight!
- Rye, Campari, Sweet Vermouth, Orange.
- Thank you so much!
- Easy!
- This is awesome.
What's this?
[laughs] I thought there was gonna be
another piece of pig in there,
okay.
[pig squealing]
[dramatic music]
Show some skin!
Well I'm not gonna do that personally
because that would not be appropriate.
You just looked at the [laughs]
you just looked at the oven.
Open me, it says!
All right, so we have strips of pig skin
that are dehydrating in here.
And I'm guessing I'm gonna deep fry these,
or I know I am.
[horns blaring]
This will be fun, we can fry them
and crush them up and eat them
on top of our lettuce wraps.
It's gonna be delicious.
I'm gonna start frying
pork skin, chicharrones.
Smells like a pig in here.
[upbeat classical music]
[whistling]
Oh, we are there.
Oh, we're at like 350.
I'm gonna drop these in and it's wild
because you think it's
not gonna do anything,
it's not gonna do anything
and then all of a sudden
it just starts puffing.
Ooh!
Stand back.
They're alive.
And then once they stop
bubbling, you take 'em out,
drain and then immediately with salt,
we can even do a little pep.
A little salt, little pep.
Look it's a nipple!
Cute little nip.
So, I have piles of herbs,
thinly sliced cubes, bibb lettuce.
I'm just covering these
in cold paper towels
and I'm gonna keep them in the fridge
so they stay nice and crisp and fresh.
And then, where are all the good tongs?
Oh they're there.
A good tong is a short
tong, not a long tong.
And a good tong, doesn't
have clumsy rubber covers
on the tips, obviously.
I can't stand the tongs that
we have in the test kitchen,
they're like this long, I mean ridiculous.
Like, for me the perfect
tong is ten or twelve inches.
That's the tong.
There's a lot of lame-o tongs in here.
Okay, them guys been
marinating about an hour.
Okay so we're on high over
here and medium over here,
I'm gonna start the tri-tip and sirloin.
These thick boys over here,
they're gonna take the longest.
And that's a lot of, whoa!
That's a lot of pork fat
that's gonna flare up
and then we're just gonna keep flipping.
I'm gonna move these over here now,
it's a little bit cooler over here.
Denver.
Look at that fat, like sizzle
right there on the edge, yum.
Look at this, here watch this roll.
This is like a Ruby Tuesday's commercial.
[rock music]
That's like what we are doing here.
[intense classical music]
In our own little way.
It's cool that four hours ago,
this pig was just one beast.
And, it's kinda hard to
look at that whole animal
and see this steak on the
grill, where it is in there but
I think that's kind of what
we started to do today is to
understand how that all happens.
Okay, I'm going on with this guy which
is gonna go pretty fast.
The sirloin flap that we got off
the sirloin as we were breaking it down.
[chuckles]
[dramatic music]
Number seven!
Let me guess, call your friends!
Or like, have a party,
or like, pig out!
It's gonna say pig out!
Aw!
I'm not gonna even show you what it says,
so let's go with that.
Pig out!
[horns blaring]
[upbeat classical music]
Okay.
All of our beautiful little
gems, as Lena calls them,
are cooked, they're resting.
Cut gems.
[crackling]
I feel like these can break your teeth.
Mm, love my bites.
Here's the tombo,
Brad tombo, which in case
you missed it, is very old.
[squeaking]
Ah, I can't open it!
[squeaking]
- Ah!
- Did you get it?
We're gonna put some bowl here.
I did make a ginger scallion sauce
and then these are the
citrusy, fermented kumquats.
They're really yummy, so...
I'm gonna stir it into
my ginger scallion sauce.
That's wild looking.
Should we slice?
So the sirloin.
[slow classical music]
That's yummy, that eats kind of like
a more tender pork chop.
And the denver, I have
my money of this one.
Let's do this one next, the bavette.
Chewier but has very good flavor,
this does eat sort of like skirt steak.
And then the tri-tip,
with the big fat cap.
It's like lard that melts in
your mouth as you're eating,
that's gold, that stuff.
First, hello everyone and
welcome to my cooks on party.
- Wooh!
- Thank you for being here,
I love you all.
So today I broke down a pig.
- Whoa.
- What I did was
take some of the lesser
known cuts of the pork,
that you maybe otherwise
would associate with beef
and, treat them as steaks.
This is the denver, so that comes from
the tough shoulder meat but--
- Why denver?
- I don't know?
- They're tough in Denver?
- Why is it called that?
- Should be called the Jersey steak then.
[upbeat music]
- Okay,
this is our jersey,
you think you're tough?
- Yeah.
- And then this is...
- Yum.
- That looks.
- Ooh!
- The pork tri-tip.
- The pork tri-tip?
- Love a tri-tip.
- It looked so different.
- With an amazing fat cap.
I just think, what you should do is go
lettuce obviously, then rice,
and then it's kind of
like however you wish.
- [Chris] Whatever you want to do.
- There's a lot going on here.
- Molly, yum!
- Mm-hmm.
- Really good.
- I wasn't expecting to be
so jazzed by the tri-tip.
- Underrated tri-tip.
- I've never eaten tri-tip.
I like the sirloin, but the sirloin
is bordering on pork chop to me.
- Pork chop, yeah.
- Mm-hmm.
- I think I made it clear I
[bleeping] hate pork chops.
- Like, they're the worst part.
- Like, if I'm gonna eat a
pork chop, that's the one.
- Do you agree with that
Chris, they're the worst part?
- Yeah they're the worst
part, I don't want it.
- Tenderloin is the worst part.
- Tenderloin.
- What!
People here think they're way too cool for
[bleeping] pork tenderloin.
Pork tenderloin is so good!
- Wrong.
- I agree that
pork tenderloin sucks, but--
- If we were to put a pork chop,
a tenderloin and a pork shoulder steak
in front of Delany, blindfold him,
there's no way in hell he
would should the tenderloin.
I love you Delany, thank
you for all the cocktails,
you're wrong.
- Pork tenderloin is the
chicken breast of the pig.
- No, it's the chicken
tender of the chicken breast!
- Oh my God it's even lower,
it's lower than the breast!
- It's the little strip, that falls off
and no one cares about.
- You have to bread and fry
your pork tenderloin.
- You guys are only living
half a life, that's all I'm gonna say.
- I'm very into all of
these different cuts.
They're all worth
seeking out on their own,
in place of other more popular cuts.
And they're delicious and just different,
it's like a different experience.
And I guess the takeaway is
all animals are kind
of built the same way,
so they're sort of all the same
cuts and steaks in every one.
And today I was able
to look at a whole pig,
understand it's anatomy,
break it all down,
see how all those cuts come off of the pig
and then bring it here, cook it
and now we're feasting on it.
Finished!
Ah!
The tong song [chuckles].
Long tong, wrong tong,
classic tong wrong tong.
[bleeps]
That tong, tah, tong, tong, tong [laughs]!
Oh man.
- So stupid.
- So stupid.
