Separate Tenderloins and Trim Cuts

What happens here

With the hog split into two halves, the tenderloins are removed. These are located along the spine and are highly prized cuts of meat. The presenter highlights their superior quality compared to store-bought cuts. The conversation then shifts to separating the different parts of the hog for specific uses, such as bacon, fatback, and meat for sausage. The process involves carefully trimming away fat and skin, noting that working with the greasy lard and fat makes the meat slippery and requires extra caution to prevent cuts.

Goal: Extract tenderloins and begin separating different meat cuts.