Meat Cutting demo - Pork loin bone in part 1

Processing a Pork loin for bone in retail cuts

[@daniellefelts2445]

This is a very informative video. Thank you for the class! I will take into consideration in my training that everyone is commenting on the amount trimmed. This may be how their style of cutting is where they are. Everywhere is different. I know in the commissary they allow no more than a 1/4 inch but no less than an 1/8. I really like his style of cutting. He does it well.

[@MrAustad]

You ever keep the sirloin on and do assorted?

[@tmwilli6]

I liked how he has the butcher's twine running along his sleeve. Does anyone know how he does that? It seems like he has the roll of twine in his apron. Then does he just run it out and around where the neck loop meets the apron or is he doing something different?

[@JB02496]

I like how everyone walks away from the power saw with the guard for the blade still up.. good way to get hurt or have someone else get hurt by mistake!

[@alishahayes6196]

where I work is cutters take this long to make plates were gone lol

[@liljohn1451]

where is this school

[@CocoShayLover]

Gloves Anyone?

[@johntuohy]

Ack it's not too bad when you break it down piece by piece. The worst about it is you get the loins 4 to a box, weighing in and around 100lbs, I hate receiving them sumbitches!

[@butchercuisine4721]

That's a big Lauren

[@xmmaddenhighlights3962]

Amazing how different butchers approach it so differently. But he should leave a quarter inch of fat on the chops too much trimming but some companies make you trim that much

[@briandd27]

I work in the meat department at Save A Lot. We cut a hell of a lot of these.

[@lerp85]

Hey I work in a save a lot meat department as well. When these are on sale we sure do go through a ton of them. Hundreds of pounds a day.

[@johntuohy]

Calgary Canada

[@madbutcher9158]

we use the whole loin for assortes chops use the whole thing

[@huntman1412]

the stuff going into the trashcan is what most of us end up eating.

[@Wyattduck55]

Wow over trimmed, lose lots of profit

[@GROUP2KINGMAKER]

guncrazy55 hi

[@fjdubya5726]

Not neccessarily...when every single one of your packages sells in less than half the time. And then you cut more and that sells too. 1/4d assorted chops get bloody and seep. You gotta move em out...unless theyre 1.79/lb...then people will grab em anyway. For normal price what these guys are doing is beautiful. The art is what sells it then. 31 yrs of customer feedback has taught me that you have to be flexible with the market.

[@Wyattduck55]

@@fjdubya5726 ok boomer 💩🤭

[@dirtriderwr250r2]

sharp is safe, dull is dangerous

[@sumpydexter6262]

Nice heat and serve!🤦🏻‍♂️

[@mirandapow2230]

thats intimidating big ol' piece of meat i would run out the kitchen if some one told me to cut that. yikes

[@darkolukacevic34]

Majstore imaš loš sat

[@MriiMbLacK]

It's really not.

[@montanaflytyer]

Now you know the difference between a butcher and a meat cutter!!! This guy butchered it all up...over trimmed hacked up mess!!!

[@Localtruthspeaker]

This is very waste full education. All those trimmings you threw in the garbage when you could have put it into the sausage pile.

[@CocoShayLover]

Gloves Anyone?

[@BIGJOHN3212]

If you plan on cooking it at a temperature below 160 degrees, then yeah, your worries are completely warranted. If you're not cold-smoking it then please, do some research.

[@rolandhoneybun952]

they dont do chainmail

[@rolandhoneybun952]

but they do watches

[@jewelsucks8113]

Gloves are for women. It's called soap and water.

[@xmmaddenhighlights3962]

Not required with raw meat especially when using a bandsaw the glove can get caught on the blade and slice your hand off too