Buying one of those butchering gloves made me almost twice as fast immediately, and I was already pretty quick, but not as fast as Daniel. If you're processing a LOT of meat, you're non-knife hand is gonna make contact with the blade eventually. It's guaranteed. They don't cost hardly anything for the damage they prevent. Even an almost impercetible contact with the blade is gonna lay you open, and a careless slice or stab is gonna send you to emergency, and probably require surgery. What you gain in speed because you're able to move faster, without risk, pays for the glove many, many, many times over. After I had processed somewhere around 150 chickens, and 50 rabbits, I got a little tiny 1/8" long slice on a finger after barely making contact with the blade (the blade wasn't even in motion, just bumped it ever so slightly), and I actually got an infection they call cellulitis from that, which is where the bacterial infection spreads out quickly from the wound site moving through the thin layer of fat between your muscle and skin. It gets very bad, very fast. Mine was all the way up my arm in 2 days. I was lucky and that only cost me $100 total to treat, with a 10 day antibiotic regimen. I bought a couple butchering gloves after that..for like $12-$15 a piece. I posted this to be helpful, and hope it prevents a few folks from getting cut unnecessarily. ;-)

@Ryan O'Neill I believe the knife he's using is a "Victorinox Wide Skinning Knife" model 40536 (6") or model 40535 (5")

That perfect cutting is oddly satisfying.

Great overview of what to do when cutting up a turkey! Now I will start buying whole ones!

Great video, Oliver! Thanks for sharing it. David Schafer, Featherman Equipment

Very informative and he's very good at what he is doing!

Reminds me of the Taoist story: "There was once a butcher who was carving a joint of meat for a customer who had been coming for many years. “Pardon me,” the customer asked, “But isn’t that the same knife you had last year? Do you need to sharpen it often?” “It’s the same knife I’ve had for the last 17 years,” the butcher replied, “And I haven’t had to sharpen it even once. For, when I cut the meat, I allow the knife to find its own way through the flesh without effort or stress...

(conclusion of Taoist "The Butcher" story) “And when I come to a tricky bit with lots of cartilage, I just slow down and allow the mystery to solve itself and in no time the meat falls right off the blade.”

That was great. I raise egg layers but I will use thsi for now on cutting up my broilers.

Nice tutorial. I was just wondering what's the glove he is using on his left hand? Would that be a basic Kevlar or something special for the job?

Son like father : )

i never saw how they plucked the feathers, do you have a video of it?

Never seen or paid $13 a lb retail for chicken breasts! What are those chkns for celebrities?

@willmanjaramillo There is a good video of plucking chickens if you enter Featherman into the search window.

Whatever you do, just don't tell Buckethead about this video LOL (inside joke)

What type of knife is that?

salute ,,, ini yang saya ingin kan profesional..

hello !!

Lots of funny math on this Vid.... $13 a pound? Whole Chicken .79c lbs and cut up Breast 1.79, typically....

lol , désossage