all right what's going on everybody we were out on the ranch yesterday and my beautiful wife Sarah shot this big old bar hog now in the world of hog hunting this is the creme de la creme this is the best of the best about a 220 pound er he's been cut for some time cut means he was castrated at an earlier date awesome awesome hog now I'm gonna show you how to completely break it down using my new silver stag woods and water start to finish here we go you guys typically I would just use my winch and crane to hang them up but I'm gonna show you guys how to do it yourself at home on the bed of your truck you can use a flatbed or you can just use the tailgate of your truck so what we're gonna do right off the bat we're gonna take our knife and follow the hairline all the way back just like that we can do the same thing on this side follow this hairline like this raise your shirt yeah there you go now I should not have made that cut there what our taxidermist will just sew it up we're just trimming this whole Cape right up now this this hog was shot with a how a seven millimeter oh eight used in Hornady 139 grain SSTs so you're gonna have some some blood shot blood damage now we'll just come around bring out the leg real close down near the down near the ankle and we'll start skinning them out just like that one of the nice things about hunting and the ranch life is that you're always with your buddies you're sitting around you're talking you're having a good time and for me it was awesome because yesterday you know I dropped off my wife on stand I took my little six-month-old daughter baby Aria and went for a ride she killed this awesome hog and that's what hunting is all about now we're gonna have this amazing hog to eat and it just doesn't get any better than that now typically this hog would be hanging up but as I'm showing you we're gonna do this just in the back of a truck same thing we're gonna just follow this hairline right here always cut always cut from the inside of the hide out otherwise you get hair everywhere which is not what you want these hogs spend a lot of time in and around mud if you get mud on your meat your meat tastes like mud no bueno and just the key to all this is having a knife that fits your hand that feels comfortable and that it's razor sharp now you can see we've got the whole front chest area skinned out we've got the top of this side skinned out now I'm gonna start making my cut right here so we have done so we have the cake again cut from the inside out and then you're not cutting a bunch of hair so here we go we've got two there continue to cut from the inside out I mean do not need that hold your hind leg up put a little pressure on it cut down right to the center this won't come out you're actually going to hit a little ball socket right here just like that that whole ham is held on by that socket come around your hip bone that right there is about the prettiest wild hog ham you're ever gonna see and you're just going to eat it right here just like this cut up here cut that shank meat off there you go now we're gonna just continue to cake right up here it's one of the reasons I love this longer knife it actually gets down and gets to where I want the knife to be without digging my whole hand in there and just take your time with this as you can see this hog does not have a big shield a born hog a male that has his testicles would have a big shield and it would never lay like that shield is used for fighting when when male hogs are fighting for females they use their teeth and they just go to town on one another all right there's that the front shoulder of any big-game animal is only held together by muscle so we'll start right here we'll start right there just follow the rib cage right around mmm what eight awesome awesome piece of meat I mean a little bit of a little bit of blood shot right there no big deal look how pretty that is this meat this flank meat makes great sausage now come down cut this back strap all I'm doing is following the ribs right in here just like that good look at the marbling in that meat I mean this is the prettiest wild hog I've cleaned in many many many years I'll use some of this surface fat in our sausage look at that big old beautiful back strap that's a tenderloin that's a tenderloin so you got two tenderloins right in front of the hams on the underneath the spinal cord cut in there just like this we'll clean up you can actually take your hands and just peel the fat right off of it typically yeah just like that look how pretty that is and while we're there we'll go ahead and cut the other one and just cut it right along the spine cut down there again beautiful tenderloin all right you made that look so easy Oh we'll find something to do with them ribs good good really all right so now we've got everything on the left side of this hog completely cleaned now time to roll him over bring this tape back here good just like that hold that leg just like that and again it's so important to have a buddy here that you can shoot the breeze with have someone to help you and in all honesty my wife Sarah she would be doing this but she's filming all right so now I'll just take this leg cut it right there and you're just twisting that leg kind of the other way that it should not go use your knife go around that hip socket look at that perfect perfect cam I love using the edge of the single cooler because it gives me something to start it gives me something to support it right in the center you'll see two bones and just sort of roll your your animal roll that leg right there if you get there your knife will just find its way right through it and you're left with beauty of a ham what I mean look at that j-jordan hold that hide there all of it and just pull it just like that not pool just peeling good now look at that again there's a little bit of blood shot but I'll be able to pick through all this and clean it up when we're getting ready to bone it all out right here cut here then turn the hand turned turn the shoulder on its side so this is sort of pulling down just like that sometimes it takes it just a little while but find its way through done already there's a perfect cape for the taxidermist there's our neckline make sure you don't chip the petite now let's finish up sausage meat and all you're doing is using this knife like a fillet knife and cutting right down the back of the ribs just like that there's a pocket here where the bones come out leave that big old huge awesome tinder back strap get our chopper another pickle pretty set of ribs oh and I just hit shin now the last thing I'm gonna do on this carcass I'll just come in here clean it up and get and get little chunks of meat like that that aren't too badly damaged nothing with straps we're hunters in this family we believe that American outdoors is the great organic market we take very good care of our land we take very good of care of our wild game this bar hog became a huge source of protein and food for our family for sure do you appreciate you guys watching our Channel and being intrigued by what we do you may never ever do this this may not be so far out of the realm of possibility that's not even funny for you but I hope that you enjoyed watching it now this is going to be a stretch but if you guys would like to see how we cut a boar hog and make them a bar hog it's a vital part of land management anywhere that there's wild hogs and if you'd like to see it I'm on the border of whether I want to show it or not but if you want to see it let me know in the comments below appreciate you guys love you thank you for watching we go