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The old butcher in Amarillo showed me how to break down a whole hog without losing the tenderloin
I was at a small shop on 6th Ave helping out for a weekend and the owner, Ray, walked me through his whole hog breakdown step by step. He said most guys my age rush the seam between the loin and the belly and end up tearing the tenderloin, costing about 3 lbs of clean meat per hog. How do you all handle that seam, do you go sharp or work it with your fingers first?
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