Deboning a Pig
Usually one quarters the pig and then makes up the cuts from there. But my cut sheet called for boneless shoulder, boneless chops and boneless sirloin so I did it a little bit differently last week on one of the pigs. I simply removed the bones first making it much easier and efficient to do the cuts. This also resulted in more high-on-the-hog cut weight per pig increasing the income from each pig.
Pig without Spine, Pelvis or Ribs
Ta-da! The results. There actually are a couple of bones left in this pig when the photo was taken – the front leg bones. I removed those next.
It was very fast and an interesting technique. With practice I could see this improving my speed as well as yield. This method left me with most of the bones still together making for a larger rack of ribs. If I was working without a bandsaw this would definitely be the way to go. Years ago I did this with sheep for our home table as I had no saw. Once fully deboned the whole pig could be also stuffed and rolled up for a very nice roast.
You may notice the headphones. Big and bulky they are. They protect my ears from the sound of the bandsaw – I like my hearing – and let me listen to music as I work. December was, quite appropriately, playing as I did this pig in the last week of the year.
Outdoors: 19°F/-11°F Sunny
Tiny Cottage: 52°F/61°F
Daily Spark: Does a bear shit in the woods? Not if the EPA can help it!