Arts & Life: Butchering a Pork Loin into a Frenched Rack and Chops
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a quick way i learned to take the excess meat off the bone is to tie it with string and pull, comes right off the bone, learned that at ICE
spirop 2 weeks ago
@Noahbalow Was going to say 'Wenger' but I think I'm wrong... I know the black handled boning knife he's using is 'Wusthof'.
crushnkill 3 months ago
What brand of knives is he using with the orange handles?
Noahbalow 3 months ago