we have a pork company and my father just ordered me 4 whole loins since I really love to BBQ I really needed this video because I don't think cooking this whole thing would turn out good...
Ah, this brings back memories. Used to work on a fabrication line. They'd saw off the loin end, and we had to do 33 loins in an hour. Boning out the loin ends rate was 99/hour. The tenderloin would pull right out of the loin, completely intact after one cut. I later worked in a grocery store in the meat dept. The manager had me bone out a loin end to prove I could do it. Of course he didn't make me do 99. I didn't mind the job; it becomes automatic after a while. It allowed one to think while working.
Getting back into it after a few years. Got pretty frustrated with myself at how slow and sloppy I became over time during the cut test, but when it came to working the saw to do the bone-in chops and ribs. it was like second nature.
Man i wish i could jump in there and show you how its done.. shouldve explained tou cut the roast on the 2nd vertebrae I may be able to tell you a couple tips if you would want them!
Here is what I see. The watch. Take it off. And roll up your sleeves and wash/disinfect up to your elbow. Or at least use disposable plastic arm sleeves. From someone who has over 20+ years in food safety/hygiene.
we have a pork company and my father just ordered me 4 whole loins since I really love to BBQ I really needed this video because I don't think cooking this whole thing would turn out good...
Ah, this brings back memories. Used to work on a fabrication line. They'd saw off the loin end, and we had to do 33 loins in an hour. Boning out the loin ends rate was 99/hour. The tenderloin would pull right out of the loin, completely intact after one cut. I later worked in a grocery store in the meat dept. The manager had me bone out a loin end to prove I could do it. Of course he didn't make me do 99. I didn't mind the job; it becomes automatic after a while. It allowed one to think while working.
Try 1,000 loins an hour now a days! The production line is hard work!
Getting back into it after a few years. Got pretty frustrated with myself at how slow and sloppy I became over time during the cut test, but when it came to working the saw to do the bone-in chops and ribs. it was like second nature.
I work at Smithfield and i do blade bone and ribbing and i have to say.. its a pain lol i do about 1800 loin per day!!!
Hopefully not the plant that just shut down
Learned something new
Cool vid, very educational.
Thank you
Man i wish i could jump in there and show you how its done.. shouldve explained tou cut the roast on the 2nd vertebrae
I may be able to tell you a couple tips if you would want them!
Holy shit was I doing it wrong. Thanks for the amazing video sir.
City Chicken = Old School haven't heard that one since Sunday suppers in the 80s.
good job
Fair play on the other.you wacked the sirloin. But good frabication. Money is madem
where the bone is, is that the coppa muscle?
Watching you swing the bone on the band saw had me worried
I didn’t know they were called baby back spare ribs. I thought it was baby back loin ribs
2 pieces sirloin?
Fillet Mignon
And he destroyed the ribs lol there’s barely any meat on the ribs. No shiners!
You wack it
Ur not supposed to wear any thing like watches any of that except a plan band
Here is what I see. The watch. Take it off. And roll up your sleeves and wash/disinfect up to your elbow. Or at least use disposable plastic arm sleeves. From someone who has over 20+ years in food safety/hygiene.
LOL your world and the real world a very different