Adventures in meat cutting...

ellymae

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• May 25, 2014

• #1

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!

 

Rafter H BBQ

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• May 25, 2014

• #2

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:

 

dirtsailor2003

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• May 25, 2014

• #3

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!

 

smoking b

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• May 25, 2014

• #4

Sometimes you just have to make do with what you have 

  Nice job 

 

daveomak

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• May 26, 2014

• #5

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

 

ak1

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• May 26, 2014

• #6

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

 

ellymae

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• May 26, 2014

• #7

DaveOmak said:

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

Click to expand...

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

 

pops6927

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• May 31, 2014

• #8

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!

 

ellymae

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• May 31, 2014

• #9

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