Finally got the hang of breaking down a full hog without wasting anything

After 3 years in the shop I always left too much meat on the ribs and shoulder bones. Tried a different angle on my knife cuts last week and ended up with almost 4 extra pounds of trim from one 200 lb hog. Anyone else have a trick that changed how they work through a primal?.

2 comments

2 Comments

the_cameron16d agoMost Upvoted

That 4 extra pounds of trim from one hog really adds up over time." I started scraping the membrane off the ribs before cooking and found I could get way more meat off the bones without tearing it up.

lane.cameron16d ago

Man, I did the same thing last winter and it made a HUGE difference in how clean the bones came out. Even started getting compliments on my rib plates from guys who used to rag on my technique.