Home Butcher

Home Meat Cutting Techniques - Utilize a 6-Piece Boneless Pork Leg with Shank

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Home Slicing Techniques - Fresh Canadian Pork Loin

Home Slicing Techniques - Fresh Canadian Pork Belly

Canadian Pork Carcass Breakdown

Canadian Pork Carcass Breakdown: A Professional Butcher’s Guide

Watch a full pork carcass breakdown done to Canadian specifications by an expert butcher. This in-depth, step-by-step demonstration is an essential educational tool ...for industry professionals, culinary students, and meat enthusiasts alike.

✅ Learn key primals and subprimals
✅ Understand Canadian industry-standard cutting techniques
✅ Ideal for training, education, and professional development

Whether you're in foodservice, retail, or butchery, this video offers valuable insight into the craftsmanship behind Canadian pork.

Featuring 100% Verified Canadian Pork — raised to the highest standards right here in Canada.

Subscribe for more tools, techniques, and inspiration from the Verified Canadian Pork team.

Chapters
0:00 Introduction
0:06 Primals
0:19 Jowl
0:29 Front Foot
0:42 Hock
1:00 Shoulder
1:27 Hind Foot
1:49 Leg
2:28 Middle
3:36 Head
3:41 Jowl Trimmed CPI #C622
3:47 Cheek Meat CPI #727
4:13 Head Recap
4:19 Jowl CPI #C620
5:22 Shoulder
5:26 New York Shoulder CPI #C316
6:30 Shoulder, Blade (Butt) CPI #C320
7:20 Boneless Shoulder Blade (Butt) CPI #C325
8:04 Capicola CPI #C330 Collar On
8:56 Capicola CPI #C330 Collar Off
9:48 Picnic/Blade/Butt Trimmings 75% Lean CPI #C346
10:07 Shoulder Butt Recap
10:14 Hock-Removed Shoulder Picnic CPI #C311
10:37 Shoulder, Picnic, Boneless CPI #C315
11:19 Picnic/Blade/Butt Trimmings 90% Lean CPI #C347 Pectoral Meat Included
11:59 Shoulder, Picnic Cushion, Boneless CPI #C345
13:05 Shoulder Picnic Recap
13:42 Loin
13:46 Loin, Bone-In CPI #C200
14:37 Back Fat CPI #C785 and Back Skin CPI #C775
14:45 Tenderloin CPI #C227
15:25 Tenderloin (Skinless) CPI #C228
15:57 Loin, Back Ribs CPI #C505
17:19 Long Cut Boneless Loin, Sirloin Attached CPI #C201
17:26 Loin, Button Bones CPI #C506
17:56 Loin, Boneless CPI #C201
18:07 Loin Recap
18:15 Sirloin CPI #C235
18:32 Loin, Short-Cut Back, Boneless CPI #C205
19:14 Loin, Short-Cut Back, Main Muscle, Boneless CPI #C211
20:35 Loin Recap Part 2
21:17 Leg
21:20 Leg (Fresh Ham), Flank On CPI #C100
21:34 Leg Flank Removed CPI #C101
21:58 Leg (Fresh Ham), Skinless, Boneless CPI #C105
24:24 Leg Shank (Fresh Ham), Boneless, Skinless and Outside Shank Meat, Boneless CPI #C118
25:02 Pork Leg (Fresh Ham), Knuckle, Boneless CPI #C108
25:34 Pork Leg (Fresh Ham) Inside, Boneless CPI #C107
25:50 Pork Leg (Fresh Ham), Outside, Boneless CPI #C106
26:54 Leg Recap
27:11 Leg (Fresh Ham), Hind Shank, Skinless CPI #C120
28:04 Lacone CPI #C350
28:07 Front Foot CPI #352, Hock CPI #355, Hind Foot CPI #125
28:14 Belly
28:17 Belly Skin On, Rib In CPI #C410
29:02 Belly, Skinless Commercial Trim CPI #C400
29:42 Belly, Skinless, Square Cut CPI #C401
30:50 Belly, Skin On, Square Cut CPI #C408
31:43 Belly Skinless Single-Ribbed CPI #C405
34:32 Side Ribs, Regular Trim CPI #C500
35:05 Ribs
35:07 Side Ribs, Breast Bone Removed CPI #C501
35:26 Side Ribs, Centre Cut (St. Louis Style) CPI #C502
36:31 Common Canadian Foodservice Products
36:35 Blade Boneless Rolled Netted
36:58 Peeled and Sized Centre Cut/St. Louis Ribs
37:39 Peeled Back Ribs
37:53 Loin Pork Chop Steaks
39:43 Boneless Leg, Netted, Rolled & TiedShow More

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