|Chine the spine, you want to expose the 'Buttons' for the first four ribs. Being able to cut between the ribs with|
your knife can save you a lot of time.
|I like to start by cutting off the Sirloin / Top Butt with a knife, you'll get down to the bone. This allows|
you to use your cleaver to get through the spine. Striking with a cleaver is certainly dangerous - Watch your Fingers!
|This example has been perfectly cut! Get out you cleavers, but be safe.|
|On your left is the Sirloin primal and on your right is the rest of the Loin, starting with T-bone chops.|
|Every shop has different specs on the thickness of the T-Bone Chops, I do mine at 1 1/4". You should be able to get|
seven nice chops this way, with full tenderloins on each one.
|You'll have to trim and scrape for bone-dust before selling these.|
|Once you've got your Thick Cut Chops taken care of, go back and cut the Center Cut Chops. These are typically cut thinner but again, different folks have different needs.|
|From left to right: Bone-in Rib - to be used for Country Style Ribs, Center Cut Chops, T-Bone chops|
and the Sirloin Primal.
|On the Left: the Country Style Ribs have been cut and bisected to lay flat. On the right: Boneless Sirloin Roast, Tenderloin Butt, Trimmings.|
|Fire up the Grill!|