How To Butcher Meat: Pork Loin





Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Uploaded on Apr 29, 2009

Thought I would do something a bit different and upload a chef video. I like to cook and one thing i've been doing for about 8-10 years now is buying then butchering my own meat.

With Boneless Pork Loins I take them and take off most of the fat then divide them up how I want. This usually gives me a roast, 2-4 1/2 inch thick boneless pork chops, and 2-4 1/4 inch thick porkchops (If I only do 2 1/2 inch thick pork chops).

WARNING: I use a VERY sharp knife which can easily cut me. I'm using this video to demonstrate the techniques and skills I use to butcher meat. This video is informational and you must be very cautious when using any type of sharp object including knives.

Also at mark 2:15 to mark 2:18 DO NOT DO WHAT I DO cause you can easily slice your finger open. I am skilled with a knife to a certain degree that I can do this 90-95% of the time without getting cut. ( If you are just starting out learning how to cook always slice away from you NOT towards you.)

Also to note you don't need a Sho knife or a Santuku knife. Any 3-4" and 6-7" knife with an adaquately sharp blade will do.


When autoplay is enabled, a suggested video will automatically play next.

Up next

to add this to Watch Later

Add to

Loading playlists...