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Adventures in meat cutting...

post #1 of 9
Thread Starter 

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!

post #2 of 9
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.gif
post #3 of 9
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!
post #4 of 9

 

Sometimes you just have to make do with what you have  :icon_mrgreen:  Nice job  :beercheer:

post #5 of 9
Nice bone in loin...... I wish I could find one of those.... nice job of cutting it up.....
post #6 of 9

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

post #7 of 9
Thread Starter 

Thanks All - it was an experience!

 

Quote:

Originally Posted by DaveOmak View Post

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

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

post #8 of 9

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!

post #9 of 9
Thread Starter 

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

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