welcome friends welcome back to the kitchen today I have my friend Jamie in
butcher author educator you work with Westside beef who has provided us with
half a hog and we're breaking it down and today we're gonna break down the
loin that's right this is a whole lot going on here yeah for sure I'm so many
different options too so we just had to have a conversation about how we want
this broke down and I think we've come to some conclusions excellent let's get
started what are we gonna do so first we're gonna take off the Tenderloin it's
kind of buried in here a little bit and it and it can be a little bit tricky to
get out so what I like to do is just kind of remove a little bit of the
exterior fat from it focus on removing this exterior fat from it so I can get a
better look at the Tenderloin itself so I'm just kind of scoring as I move along
I can just pull a lot of this fat away so there we go so now I've got a clear
look at my tenderloin I can see right there that's right I'm and I'm not a
butcher you almost are after today no a little bit more here so now because that
tenderloins cradled right into the back there what I like to do is I'll run my
knife along the back like right yep so now I'm just kind of scoring it out and
now I'm gonna focus on this area up here I'm just going to use my knife just to
kind of release it from the bone that it's cradled into then I can get my
hands together and I can actually just pull a lot of it up a little yeah so
once I've done that again it's kind of cradled into a bone here so I can just
kind of work that tenderloin out so now I've got my pork tenderloin out so
that's that's the first cut and I guess obviously you would clean this up that's
right pull off the silver skin and get that okay yeah what's what's next so I
like to split it up into three different sections we've got our our rack section
here with the ribs okay we've got our mid loin in this section here and then
we've got our sirloin so I like to split it up into those three sections okay I'm
happy to walk you through it if you like excellent where do I start so with the
steak knife what we need first before we pick up any knives is we need to
identify the disk that we're gonna go through so where the tooth where the
backbone kind of meets up with the tailbone here where this would be the or
the tailbone shoot so we've got a disc that joins those two so that's not the
one we want we want one in okay okay so that's our marker but we're identifying
this one as the vertebrae there's a disc that we want to go through so what we're
gonna do is we're gonna use the steak knife and we're just gonna go we're
gonna sink our knife into that disc alright just goes right now exactly and
that's as far as you need to go so now what you're gonna do is you're just
gonna pull the knife back towards and you're gonna cut down as far as you can
and we want to go back through that cut and cut again all the way down to the
table as much as we can right block yep now what you are why you see you do is
roll the whole loin away from you okay so now open up that cut and what I want
to see you do is use the knife and cut right down it'll make sure you're
aligning right with that cut there okay perfect now take the knife out okay and
what we're gonna do is you're gonna roll the loin back to where we started so now
what you're gonna do is you're gonna take this sirloin with two hands and
literally fold it back up just breaks off breaks off okay so this is the
sirloin so then what happens with the sirloin so we can bone it out skin it
and cut chops out of it or we can just remove this tail bone leave the skin on
tie it up and do a roast either/or okay let's do a roast okay so what we
need to do is we need to take this tail bone out so what I do is I find the
knife the weak spot between the bones where I can put my knife in okay
literally just break that tail bone off so that allows me to take the tail bone
off and take a little bit of that trim with it set that aside so we could leave
this as a bone-in sirloin like so and what I would do is get some twine score
the skin like so and just deep enough so you're just puncturing the skin right
and then that's going to allow me to tie the roast up so what I'm gonna do is I'm
just gonna put a few strings on this okay
just a little bit of tension on it
okay I'm standing right here watching closely and that knot is a mystery to me
you know it's funny I always preface in the workshops like hey you know if
anybody wants to stick around they can learn the knot after the class because I
always find that about 99% of the people will mentally struggle with it and lose
sleep over that night and one person will step up and get it the first time
so there we are so there's our nice tied sirloin roast with the bone in it that
after roasted again the fat will render out and we'll open it up and have this
in ice cracking ice crackling on top fantastic okay so now we want to do is
we want to split the mid loin from the rack okay okay
so in order to do that we need to identify where the very first rib is and
we're gonna follow that up with our finger to the disk that it aligns with
and so the same sort of you can follow it on an angle not as early so once
we've identified where that rib meets up with that disk we know that there's a
rib on that disk yeah so we want the first vacant one okay yeah so we
wouldn't be going through that rib so that's just again another marker so what
we're gonna do is the exact same thing that you did before with this early okay
so Lodge the top of your knife in there use the base of it exactly now we'll go
all the way through as much as we can perfect now roll the whole loin away
again okay and then match up with that cut
perfect same same deal as last time yep fold it exactly then if you need to you
can use a knife just to cut got a little bit of flesh okay so the mid loin is off
that yeah what happens with that one okay so the mid loin again there's a few
different things that we could do first and foremost is we could just cut this
into chops okay bounine chops so we could do the exact same thing and I'll
just demonstrate on the first one here we'll just go through and we're gonna
make individual chops out of it so now it's kind of critical that we are making
sure that we're matching up with those cuts that we did before so then there's
one that's a good-looking chop I would agree and that's the difference between
knife work that's right to make a chop and bandsaw to make a chop that's right
so you're kind of you're at the mercy of how this animal developed over its
lifetime so we're using we're utilizing the disks in between the vertebrae to
dictate how thick our chops are gonna be yeah so would you like to try one sure
please so exactly the same process as before so
I find there's the that's right there's the disc and again we'll make sure that
we're cutting nice square chops and going all the way down as far as we can
you can even go back over that cut if you want just to and then we'll roll it
and same just follow that's right
and then fold that's right okay yep smaller knife just just to go through
there we go and there you go chopped perfect
that is a pork chop that is a pork chop that's amazing and I guess I guess so
many of us myself included we go to the grocery store mm-hm and you see the the
chops that are super thin yeah that are that are cut on a bandsaw yeah and I
think that's that's what I want yeah like I mean for me the the upside to
this is removing the opportunity to overcook it yes you can still cook it
too we like to say a blush of pink yes in pork yeah so whether that whatever
that kind of relates to as far as an internal temperature I think it's around
that 140 mark yeah and then you just have a nice pork chop that you know what
not everyone has to have this on their plate you can share this well in and so
and I will often buy a bone-in pork roast from this end at the grocery store
yeah four or five bones and then just and cut it myself into a high-tech top
so that I can have a nice thick chop and Julie and I will share one because you I
at the age now that I can't eat a whole one I would argue that you probably no
one needs to you know no one needs to yes 24 year old me might argue that
point 52 year old me says I don't need it every but that's that's an amazing
pork chop yeah okay so the rest of this is the same same thing correct or you
could do boneless yeah or we could just take it remove the bones and then do the
exactly the same thing that we did with the sirloin where we can just kind of
truss it up with some string and roast it off as a whole boy excellent okay so
let's move on to this section okay so this because I'm not a roving butcher
with a that travels with a bandsaw it requires a little bit more sweating
hopefully not tears we have to cut off the chunk we're gonna cut the chine off
right yeah so what I like to do is this is theoretically a one-person job so
I'll go ahead and take care of this so what I'm looking to do so what I want to
use is the base of these ribs they almost kind of come down into a round
yep or a teardrop I like to go right about halfway through those okay it's
gonna make a mark with my knife so that when I get the ban at the hands out I
can just follow that line and that just allows me to just cut in
between all the ribs I'm sure that I can stay in that line I'm just listening and
feeling for that opportunity where I actually cut through ribs just take a
little bit more okay some through now what I can do is just going to come
through with my knife I'm just going to cut through and remove that back what we
call the chine bone okay so now I'm through that gives us the opportunity to
now start cutting it and portioning it Bonin rib chops so one thing I should
mention is that before we do actually start cutting this into chops there is a
membrane that exists on these ribs yes that I like to take off so I always like
to start at the smallest part the smallest ribs okay and I'll just kind of
get my finger in there and you just and you can see where it exists just pulls
off exactly and then what we can do is we can just pull the whole thing right
off hey don't look effortless doesn't always go it doesn't always go like that
there are days where I have struggled to pull that off and I think there's a
trick there's a way to do it okay so now Glen what I'm gonna have you do is I'm
gonna have you do exactly the same thing that we did with belly chops okay we're
gonna go in between each rib yeah is there is there a preference that one end
of this is tastier than the other that one end is more tender than the other I
would argue that maybe the two kind of meet somewhere in the middle but because
this is closer to the shoulder yes it may have just a little bit less
tenderness okay and as we work our way into the loin where we have this
singular muscle this might be a little bit more tender on this side so but I
often find the inverse is flavor agreed like I'm a hundred percent of the time I
would always take this first job I think it's worth pointing out that if you
haven't watched the whole breakdown of the whole
and you should this will play into where we broke the shoulder off because we
were in that episode we were talking about how many ribs to counted we took
four and that's right we went out for some people go three so go to whatever
the case would be when you cut your first chop yes because we broke it
between the fourth and fifth rib you will have no shoulder blade to deal with
so that's kind of another thing that I okay after a few years kind of wait a
second if I break it one rib over I'm not gonna have that shoulder blade to
deal with which won't make this a bit of a floppy mess to deal with yeah so let's
cut that first chop off and see how we go so industry between the ribs trying
to focus on making a nice square cut
I tried no you did okay yeah so that is the first exactly that's our first rib
chop okay and we don't have any shoulder blade in there so normally what I find
is if we break it too close to the front of the animal we're gonna have a lot of
the shoulder blade in there so this is just breaking it one rib over negates
that from happening so now we would just go through and just do chops all the way
through what if I want to turn this into a crown roast or standing roast so we
would French out those ribs okay these ribs would come down probably
about an inch inch and a half or so and we would French them out meaning that we
would clean all the meat in between the bones and then we would bend it like so
into a crown roast okay what happens with this section of of
meat here that just becomes trimmed and we would normally find its way into the
sausage into the sausage yep yep yep okay so this could be a standing rib
roast this could be chops yep but this could also be back ribs right correct
let's do some back ribs okay sounds good so what I need to do is I'll stand it up
as if we were doing a standing rib roast okay this just allows me to kind of get
a better line of sight on how I want to I guess it's about dictating how much
meat I want to leave on the bones because sometimes you see them there's
almost no meat that's right and sometimes there's so much meat that
it's it might as well just be a chop okay so the first cut I like to do is I
go right against a bone because this top part here is what's called tail meat
it's not the most tender okay so I'd like to take that tail meat off and then
my next cut is really gonna be what determines how much meat I'm leaving on
the bone because I'm angling my knife away from the ribs the tip of my knife
okay right so now this is probably the most critical because now I'm going into
the loin and I'm just gonna walk my knife along those ribs like so right so
now what I've got is the opportunity to come down and release from the ribs so
now what I've got is a good amount of meat left on these back ribs what would
you do with what's left here so this can go a few different
directions right we can we can butterfly it open and season it and
roll it back up so we would have like a nice kind of pinwheel Droste okay or we
could just simply roll it in half like so and twine it and have a nice line
roast as well okay so or we could simply just do it in two chops all the way
through so yeah lots of options when you do it in two chops you would leave this
section in as well we certainly could much like the belly chops that were
those elongated chops like you just have different kind of muscular features in
here but I don't think that one would affect the next to much this obviously
is going to be your most tender main moines main muscle loin this might have
a little bit more so that's it for the loin yep next up we're going to do the
hind leg mm-hmm and I'm hoping to turn that into prosciutto so we're not going
to do too much to that one are we we do not have to do very much but you're
gonna come back and watch that anyway so thanks for stopping by
hope to see you again soon bone-in skin-on sirloin roast bone-in loin chops
boneless loin back ribs bone-in loin rack chopped pork tenderloin
you