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?

2 comments

2 Comments

gray_roberts2mo ago

Ha, I still manage to mess mine up half the time and end up with one thick chop and one thin one.

richard_sanchez432mo 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?