How to Butcher A Pig - Part 10

Male1: Okay. So now, I’m gonna cut some of these mini T bones out of my loin. So, what I’m gonna do is I’m gonna bone scrape this again, this is my center cut pork loin chop. This is the region that I needed to cut more off these chunks on that I could. I’m just gonna clean some of these fat here. Now--

Male2: Reduce the terminology so you can change your statement chops and correct those statement?

Male1: Chop is a type of steak. A chop generally refers to a steak with a bone in it, whereas like a bone of steak or just a lot of times, would be referred to as a steak. Yeah. So a chop is a bone and steak. Now, what I’m doing here is I’m just cleaning up some of these connective tissue and fat that’s going around it because this is a premium cut, I want it to look very, very nice in my display case. And so that would be a center cut pork loin chop. This would be the rest of it here and that is more or less the loin region.


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