Adventures in meat cutting...

Discussion in 'Meat Selection and Processing' started by ellymae, May 25, 2014.

  1. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    I have been wanting some thick bone in pork chops so I bought a bone in pork loin Friday. With the help of a YouTube video and some knives I broke it down today...

    The weapons...


    The victim... Just shy of 16 pounds











    Removed the tenderloin



    Then I cut the rest of that end off and removed the ribs and chine bone for a boneless roast



    Then I frenched the rib bones and put the meat I removed on the cooker for some boneless ribs...



    I then sliced them into One and Two bone chops....

    I had a devil of a time trying to get through the chine bone. Not having a cleaver on hand, I used what I had...



    I vacuum sealed everything except one of the 2 bone chops. Will have that for dinner this week. May brine it and reverse sear it.

    I do believe there will be a cleaver in my future...

    Thanks for looking!
     
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Oohhh, that looks like some good eatin in your future ! Now thems some Chops ! Doing a RS on them sounds really good, if ya do can't wait to see the Q view ! :biggrin:
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Those are going to some fine chops! Nice knife skills. I'd keep using the hatchet, especially if guests are around, that'd be fun party topic!

    Looking forward to seeing the cool chop you saved out!
     
  4. Sometimes you just have to make do with what you have  [​IMG]   Nice job  [​IMG]
     
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Nice bone in loin...... I wish I could find one of those.... nice job of cutting it up.....
     
  6. ak1

    ak1 Master of the Pit OTBS Member

    Just think of a cleaver as a wide blade hatchet!  I like the hatchet personally.
     
  7. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    I ordered it from a local butcher. Next time, I think I will ask them to remove the chine bone - that was a bear.
     
  8. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    You can actually disjoint the back bone at every joint to separate into chops, you just have to find and cut through the ligament holding the backbone together on every joint; before my dad would let me use the cleaver or saw I had to learn how to disjoint the entire loin, both beef and pork, with a boning knife.  Great knowledge and experience, plus I know exactly what my chiropractor is telling me when my back is out, lol!
     
  9. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Great info Pops - will have to learn how to do that! Thanks!!
     

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