How to Butcher a Bone-in Pork Loin into a Frenched Rack and Chops
All Things Barbecue’s staff chef Tom Jackson shows you how to butcher a bone-in pork loin to make a beautiful frenched rack and chops.
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Bro , you NEVER take meat off the bone. What are you doing ? You just waisted $ 20 of meat. All you have to do is cut down in-between the rib bone remove the membrane and make a crown roast. You don't even know where the RIB end is, WOW Stop acting you are a meat cutter. You failed . Did you know that there is a Rib end, a Sirloin end and the middle loin??? You are close buddy but NOT close enough. I will show you the real way to cut pork , beef and everything else. Do you know where the rib eye on a pig is???
Nice. Lots have happened 🙂
beautiful work space btw
gotta love that action shot 3:50 !
Old school ATB
You need more training and a sharp knife, looks pretty amateur
Just angle the knife when exposing the bone. You will get straight to the bone without all the extra and tedious steps.
Great instructional Video Tom.
Good info, no BS. Good job
Nice video!
Thank you for this. Can you explain what it means to "slit the membranes" between the bones?