How to home butcher a bone-in pork loin rib half
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- Опубліковано 25 бер 2014
- Jimmy Kerstein, author of The Butcher's Guide An Insiders View to Buy the Best Meat and Save Money shows you how to cut baby back ribs, boneless pork chops, double-cut bone-in chops, and pork prime rib.
- Навчання та стиль
Dang, Jimmy you got skills! Now I must go to work on my pork. Thanks for the good and insightful vid
This was amazing! Thank you for sharing. I am going to try cutting mine today.
very insightful vid on butchering pork thanks alot :)
awesome tutorial man! thanks
Great video
Rate was 33 of those things an hour when I was working. Rate was also 99/hr for boning loin ends. Not a bad job once you got the hang of it.
Mora biti da si jako bogat kada tako dobre kosti bacaš u smeće a možeš iskoristiti za dobar temeljac ili juhu pozdrav iz HRVATSKE
I work at a pork processing plant, and we use that same knife sharpener. Love em'. I just got two whole bone in pork loins With rib, and back bone. How do I remove the back bone? Let me know, thanks.
Thanks for your comment. With a whole pork loin I would start by cutting the loin in half at the last rib, separating the loin into a rib half and a loin half. You will need a meat saw to remove the chine bone from the rib half. Just make sure you cut deep enough to make slicing between the rib bones easy.
On the loin end I would start by removing the tenderloin, just follow the natural seam to remove it. The bones on the loin end are flat with a space in between the vertebrae. Start at the small end and while holding your knife as close to the bone as possible, remove the boneless loin. The larger end is called the sirloin end. About four inches from the end you will encounter the pin-bone in the middle of the loin. This is a good stopping part for removing the boneless loin. Remove the sirloin end by starting at the larger end. Just follow the same program of sliding your knife along the bone while pulling the meat away from the bone.
Yeah I figured i would need a saw possibly...Agh!. At work, our knives are sharp enough to just cut the bone off at that point, however those knives stay at work only. I've gotten 4 Whole bone in Loins with Rib, and the picnic for $80 since i work there, its an amazing deal!
Great video, thank you for showing different methods of cutting the pork loin, I actually learned something, enough to purchase my own half rib rack and do it myself. I will take a look at your other videos too. How much meat did you leave on the baby backs from the loin, in inches? one half inch or more? or less, I wish to have a meaty rib, not like the ribs slab you get in the store has very little. thanks Rusty
Hey Rusty, Sorry I did not see your comment until today. 1/2 inch to 1 inch is a good amount to leave on the baby backs. This still leaves a large enough boneless loin. For a real meaty rib, butterfly the boneless loin and leave it all attached. Turn the rib with the bones standing up and cut down the middle of the boneless side, stopping about an inch from cutting all the way through. Open the two sides to complete the butterfly. Cut this larger piece into 3 or 4 portions between the ribs to make it easier to handle when you grill or smoke.
1.29 a pound? God daaaaaamn
Scary, what a difference 7 years in meat prices makes.
How many pork loins if you have a whole hog butchered
crae1972 Two, basically you get two each of all the basic primal cuts in a whole hog. Two loins, two shoulders, two legs, two pork bellies, etc.
8:15 That's the wisdom I've been looking for. Why on earth french the rib bones? You are destroying the best part of the pig, rack of ribs!