Whole pork loin fabrication

[@aycock1ofmanyindustries828]

I can't help but think that THIS is what the internet was made for. Sharing knowledge. Chef Malcolm, thank you for the years you spent learning your craft and thank you for sharing your knowledge so freely. I want to go buy an entire loin and fabricate my family's pork stores. Thanks again. BTW I enjoyed learning this so much I have subscribed and I will be back, learning more!

[@catlady8324]

Craig Comisky THIS, and porn.

[@tonymagenta2837]

This was a great post. The process was clearly described, the video quality and sound was good, and the information provided on the cuts and bone types was great. Thank you for such an informative instructional video!

[@timothywilson8203]

This guy rocks.A true pro.

[@danielmarschinke]

That was fun to watch but now I need to do it in class and that’s gonna be interesting🙃

[@williamquilitzsch4174]

Every time someone talks about frenching the bone I giggle.😉

[@christopherbullock1209]

Where is the full video? I wanted to watch the frenching again. I have never seen anyone else do it with boneless baby back ribs intact.

[@arrow12680]

Very informative video. Keep it up bro.!

[@paucceri]

great vid !! but until someone explains the mechanism by which flavor (fat) from bone marrow magically transverses the compact bone into the meat, i wont buy into that roasting on the bone imparts flavor. braises stews etc i can understand.

[@448753]

can u do the frenched chops?

[@badnewzscubasteve]

i work at Smithfield plant pulling tender loins and that's not how I do it

[@4TIMESAYEAR]

This isn't how we did it at Farmland either - there's a reason they call it "pulling".

[@macopeland1]

Then you suck!

[@funnyfarmfeedfolks330]

Do you offer classes just for butchery?

[@4TIMESAYEAR]

Used to bone out 99 loin ends an hour/33 whole loins/hr....would do it again if I could. Ah, memories....easier to remove the scapula when it's still attached to the loin.

[@dave1546]

my only issue is that you're using a wooden block .....

[@catlady8324]

David Mueller Sheeple.

[@Butcher1611]

neiiiin!!!

[@darrylx42]

the oj? ...lol

[@markalvarado4927]

please don't use them word fabrication we don't fabricate anything. We as meat cutters merchandise. But good video anyway

[@miguelrresidentevilfantype7843]

this dude takes his porkchop job waaaay too serious....

[@catlady8324]

Miguel R residentevilfan,type 0- Not serious, seriously. Grammar. Yes, too many people do not take their jobs seriously. Millenials think they deserve $15 is a joke. This guy is a skilled artisan and a damn good one! A+++++

[@My1434]

this guy should chuck that rag away! so much for cross contamination where did he learn to be a butcher.

[@josephlytle4169]

+My1434 where does the cross contamination come in? hes breaking down pork and pork only?

[@My1434]

put simply its a no no because rags pick up crap all the time & i was taught NO CLOTHS OK , i am left handed & i all ways kept my left hand clean & never got it dirty if i needed to use two hands to pick up a piece of meat i would stick my boning knife in it & move it, & it has worked great for me in my 44 years of butchering, in closing i have never had any problems & have enjoyed my job so much that if i had my time again i would do the samr thing again thank you for reading this.

[@arrow12680]

+My1434 So you worked 44 yrs in butchery? your comment sounds your a not a butcher. Maybe your a chef.

[@My1434]

I am a butcher NOT A CHEF don't know where u got that idea from