I saw this video on Gourmet magazine's website, gourmet.com, and was fascinated. It's one of the best demonstrations and explanations of pig parts that I've seen. Even though you will likely never butcher a pig, I think it's helpful to understand where those chops and ribs are coming form. Putting it all into context may help you make better decisions. And to refer back to a rant I had earlier, you'll see there's no mystery meat on a pig, just as there's none on a chicken. Or you, for that matter. It's all very clearly defined, and very good.
Posts from June 2009
And of course, if you want to butcher a cow, there's a related video for that, and all kinds of other good stuff.