For Kimberly's birthday, we went to Electric City Butcher for a Pork 101 class.
It was supposed to be around her birthday, but because of scheduling problems, we didn't
get there until the day before Wade's birthday. We each walked away with a coppa neck steak,
a thick pork chop, a slab of pork belly, a pork shank, and some sausages they already had.
We both wore red in case we got blood and juices on us, but it was totally overkill.
We start with a half-hog, already cleaned.
It is sustainably-raised, part Berkshire, part Duroc.
The carcass we started with was about 4-5 days fresh, and weighed about 105 pounds.
First we break the half into its five primal cuts, this one between specific vertebrae.
Now breaking this piece between the loin/chops on the left, and the ribs on the right.
Flip around and take off the leg section on the right.
The pork belly and bacon is on the near side to the camera.
The pork "butt" is actually the shoulder and neck area. Here is Wade cutting a coppa neck steak...
...and the final steak.
Wade taking a turn cutting a pork shank...
...and Kimberly using the bone saw as well.
The hind leg can actually produce several different cuts and hams...
...as shown by what resulted here. The bottom right is what would be a tri-tip on a cow.
On the left is the femur, and on the right is the hip socket it fit into.
A summary of many of the cuts we made. Note the other pieces also in the back left.
