Trying a bone saw trick that saved me 20 minutes on a half pig

I got sick of fighting with the chine bone on pork loins last week. My usual method was taking forever and the cuts looked ragged. So I grabbed a fine-tooth bone saw and ran it along the underside of the chine before I made my vertical chops. It took maybe 30 seconds extra and the whole rack came apart clean in 5 minutes flat. Any other butchers here ever bother with a pre-score on the bone before you portion?

2 comments

2 Comments

hannaht298d ago

Saw a butcher on YouTube do this, swore by it.

margaretrivera8d ago

I tried that too after seeing a similar video. What really worked for me was letting the meat rest a full 10 minutes after cooking before cutting into it. I used to rush that part and ended up with dry strips, but now the juices stay in way better. Also, slicing against the grain made a huge difference for tender bites. It's one of those small changes that really pays off.