|A Pair of Loins. This time we're|
going to go boneless.
|Begin by peeling out the Tenderloin.|
|Once you've got the Tenderloin removed,|
trim off the Chain and excess fat.
|Now for the Sirloin! Using the tip of your knife,|
follow the H-Bone's curve and remove the Sirloin.
|Sirloin can be used in a variety of different ways,|
but some well-trimmed Sirloin steaks are great!
|To remove the Loin, bring your knife all the way down the spine, staying|
as close to the bones as possible.
|This is about mid-way down the Loin.|
|Now for the other side, I generally start at the Plate Ribs,|
where the Tenderloin was.
|Now for the Baby Back Ribs. Remember, it's|
OKAY to leave some meat on these. The retail is higher,
plus meaty ribs are excellent!
|On your left are (what will be) Baby Back Ribs. On your right is the Loin. We're looking|
at the end that connects to the Shoulder of the hog.
|Now that the Ribs are separated, buzz the ends off|
on the saw to get the Ribs Case-Ready.
|The Plate Ribs removed, chine the spine off.|
|For the boneless Loin, peel back the Cap from the|
Rib-Eye section all the way down.
|And there you have it: 3-4 Lbs of Trim, 10Lbs of boneless Loin, 2 Lbs of|
Baby Back Ribs, a Pound of Tenderloin and about 2 Lbs of Sirloin.