Cut Tenderloin Chops
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16:41
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Butcher a Hog/Pig: Making breakfast sausage and cuts for freezing (homesteading)
What happens here
Start by preparing the pork tenderloin. Use a sharp Victorinox knife to trim off excess fat and any remaining hairs, ensuring only lean, clean meat remains. Slice the tenderloin into approximately 1-inch thick chops. Any small or irregular pieces, or trimmed fat, should be set aside in a stainless steel pot with a strainer for later use in sausage making. This ensures no edible part goes to waste.
Goal: Prepare tenderloin cuts for immediate use or freezing, and collect trimmings for sausage.
Tools and materials
- Stainless Steel Pot with Strainer — Collecting fat and meat trimmings destined for sausage, allowing any excess moisture to drain
- Victorinox Butchering Knife Victorinox — Trimming fat, removing hair, and slicing meat into chops
- Fat Scraps N/A — Added to sausage mix for flavor and texture
- Pork Tenderloin N/A — The primary meat cut being processed into chops and sausage trimmings