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Shoutout to the guy who showed me how to break down a whole pig loin without a bandsaw
I used to struggle getting those center cut chops clean with just a boning knife, kept getting ragged edges. Last month this old timer at a shop in Omaha showed me a trick where you score the fat cap and follow the natural seam between the muscles, and it came out way cleaner. I mean, it's probably slower than a bandsaw but for a small home operation it actually works pretty well. Has anyone else found that hand cutting gives you better control for custom thicknesses?
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richard_sanchez434h ago
Wait, are you telling me you can actually get clean center cut chops without a bandsaw? I always thought that was impossible unless you had some pro level gear. So you just follow the fat seam and it basically splits itself?
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