How to Butcher a Pork Loin at Home

Byamazingfoodstv


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1. BLADE Cut near the fatty shoulder end, this chop’s high proportion of marbled dark meat and connective tissue makes it ideal for braising.

2. RIB Featuring one large eye of loin muscle, this chop is very tender as well as ­flavorful and a good choice for grilling and pan-searing.

3. CENTER CUT Because the loin and tenderloin muscles in these chops are bisected by bulky bone or cartilage, they don’t lie flat and thus make a poor choice for pan-searing. Save them for the grill, but position the ultra-lean tenderloin away from the fire to keep it from drying out.

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37 Comments

  11. Great content! Thank you ATK for returning to this. It's been difficult watching the changes to ATK this past year. Both Bolling and Souza contribute to continuing the quality that I remember from yesteryears.

  21. Excellent instructional video except for the music. I have no idea why video production companies cannot distinguish between instructional videos with ongoing narration and those with no narration. Did these people go through K through 12 with music constantly playing in the background? My school certainly didn't constantly play music.

    Perhaps there are people who need music but I, as well as other commentors, don't. If you insist on including this distraction, couldn't you make an additional video without the music and label it in the title?

    I would prefer to direct my comments to the quality of the content rather than technical shortcomings.

  33. Good info. Two quick critiques: (1) the cliche vlog music is kind of awful, especially that bong-a-bong-a-bong-a loop in the beginning. Almost enough for me hit back and find a different vid. (2) index finger on the knife spine is amateurish.

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