**The Art of Butchering: A Step-by-Step Guide to Trimming and Cutting Meat**

When it comes to cutting meat, precision and technique are key. In this article, we will focus on trimming and cutting pork, specifically loin chops, as well as peppers, herbs, and chives. With the right tools and a bit of practice, you'll be able to achieve beautiful cuts and slices that will elevate your cooking to the next level.

**Trimming Loin Chops**

When it comes to trimming loin chops, it's essential to leave a little cap of fat on the meat. Pork is very lean, so we need to preserve some fat to keep the meat moist and flavorful. Start by holding the meat firmly in place with one hand, and use your other hand to trim away any excess fat or connective tissue. Use a sharp knife to make clean cuts, working slowly and carefully around the edges of the meat.

Next, lightly mark the meat with a pencil, using four strokes to guide you as you slice the meat into thin chops. Hold the knife at a 45-degree angle, with your thumb on top of the blade and your fingers wrapped around the handle. Use your wrist and forearm to do the work, applying gentle pressure to cut through the meat.

Rolling up the meat while cutting will help you achieve even, uniform slices. As you slice, keep the knife at a consistent depth, using the weight of the meat to guide you. Once you've sliced the meat into thin chops, set them aside and let them rest for a few minutes before cooking.

**Slicing Pork Loin Chops**

To achieve beautiful sear marks on your pork loin chops, it's essential to slice them thinly and evenly. Start by placing the chopped meat on a cutting board, and use a sharp knife to slice the meat into thin strips. Cut the strips about 1-2 inches thick, depending on your desired level of thickness.

To get that perfect sear, cook the pork chops in a hot skillet with a small amount of oil or fat. Sear the chops for 3-4 minutes per side, or until they reach an internal temperature of 145°F (63°C). Let the chops rest for a few minutes before serving.

**Peppers: Julienne, Dice, and Baton**

When it comes to cutting peppers, precision is key. You can use red, yellow, green, or any other color pepper you prefer, but each type will yield slightly different results. For a fine julienne cut, start by trimming the stem from the pepper and then slicing off both ends.

To create a julienne cut, place the pepper on its side and slice it into thin strips, about 1/8 inch thick. Cut the strips in half again, creating a more uniform length. Use the tip of your knife to carefully remove any white seeds or pulp from the center of the pepper, as these can make the pepper taste bitter.

For a dice cut, start by slicing the pepper into thin strips, just like for the julienne. Then, use your knife to chop the strips into small cubes, about 1/2 inch in size. To create a baton cut, slice the pepper into long, thin strips, about 1/4 inch thick.

**Peppers: Dicing and Baton**

To dice peppers, start by slicing them into thin strips, just like for the julienne. Then, use your knife to chop the strips into small cubes, about 1/2 inch in size. To create a baton cut, slice the pepper into long, thin strips, about 1/4 inch thick.

When cutting peppers, always work on a stable surface and use a clean board to prevent bruising or marring the pepper. Start by placing the pepper on its side and trimming the stem from one end. Slice off both ends of the pepper, using a smooth, even motion to remove any white seeds or pulp.

To cut peppers into batons, slice them into long, thin strips, about 1/4 inch thick. Use your knife to carefully remove any white seeds or pulp from the center of the pepper, as these can make the pepper taste bitter. Then, slice the peppers into thicker, more uniform slices, using a smooth, even motion.

**Herbs: Chopping and Basil**

When it comes to chopping herbs, precision is key. You want to preserve the delicate flavor and texture of the herb, without bruising or marring its leaves. To chop chives and basil, start by holding the herb firmly in place with one hand, and use your other hand to guide the knife.

For fine cuts, hold the herb at an angle, using three fingers to support it from underneath. Let the tip of the knife do the work, applying gentle pressure to cut through the leafy greens. Cut the chives into small pieces, about 1/4 inch in size.

When chopping basil, start by placing the leaves on their side and holding them firmly in place with one hand. Use your other hand to guide the knife, cutting the leaves in a smooth, even motion. To create fine cuts, use three fingers to support the herb from underneath, allowing the tip of the knife to do the work.

**Chives: Chopping**

To chop chives, start by placing them on their side and holding them firmly in place with one hand. Use your other hand to guide the knife, cutting the leaves in a smooth, even motion. To create fine cuts, use three fingers to support the herb from underneath, allowing the tip of the knife to do the work.

Cut the chives into small pieces, about 1/4 inch in size. Use your thumb to press down on the knife as you cut, applying gentle pressure to release the leaves. Repeat this process several times, until you have chopped all of the chives.

By following these simple steps and techniques, you'll be able to achieve beautiful cuts and slices that will elevate your cooking to the next level. Remember to always use sharp knives and clean boards to prevent bruising or marring your ingredients. With practice and patience, you'll become a pro at butchering and cutting meat, peppers, herbs, and chives in no time!

"WEBVTTKind: captionsLanguage: enif anything salmon make sure the scales are removed super sharp knife let the knife do the work first off knife look at the gills lift up the gills slice fill the bone half way through and come down through out turn the salmon around tilt it once you tilt it okay he'll help knife to cut through the salmon use your hand use the tip of the knife hear that noise that's the ribcage come down all the way through clean the knife every time lift up salmon slice through keep the knife nice and flat but it's not flat you know cut a huge hole in that salmon now check what you're doing place the salmon back down let the knife come down flip through clean knife every time it'll sharpen hold the head nice and firm knife down in and through you're very careful here not to go too deep I'm using the tip of the knife and literally just coming in and I cross that phone see follow that bone down but the knife gets dirty pull it out clean it come back up hold the salmon nice and firm now let the knife do the work okay through off now from there slice that off take that off lay that back down I've come through there I want to see our nice clean carcass like that I don't see any salmon left on there trim round the salmon and this is where you take these first fine bones out don't go too deep keeping that belly on there so that flavor is again clean board clean knife you've got clean slices use the sharp knife come through slice down through the dorsal fin and remove that off this is a bit of bone left on there come back up in and off remove the fin very carefully every time you do this you're taking off minimal cuts of salmon obvious reasons and that over and then think about the portions one two three four five so we trim the tail there one two three four and this bit here just tidy that up a little bit five second side clean the board down same procedure again big knife round fin come off nowhere near as many bones this time round turn around look at the cut mirror what you've just done there and there we have two four six eight ten portions of salmon fileted lines with precision and finesse ten portions out of your salmon understood yeah right lobster first off off with its laws now from their tail lifts open and twist okay now open up add tail press it in between your hand Parma ham in and squeeze the top part that tail it free squeeze once it's squeezed hold it open and twist and literally do not burst lobster and then when you get down to the third one thumb on here push in and gently literally pull out the tail from their claws separate the knuckle pull the first floor twist and pull turn out get rid of that water again separate the knuckle twist drain out some pork from their big knife hold up the claw in twist burst off your finger in off of the floor knuckles off there through here slice one half down push from there open up beautiful okay one knuckle out take this off these little beauties have a touch of meat I'll show you where these bits here top try slice at an angle rolling pin at the back push and out comes the leg these are tiny little legs but the meat inside is so sweet it's extraordinary again slice at an angle open up the knuckle down in and squeeze from there take the head cut senticles off as a V here go round present your lobster take out that that's just that touch of the carcass show you why move that keep that nice and upright there's a tail there's a core inside before the claw is each knuckle second knuckle touch a below that is how to extract your meats probably port loin on the bone secret is now is to take that beautiful eye of meat off the bone and cut eight incredible steaks first off it's a t-shaped bone there it's going through as the blade there's the base that there creates the most amazing cracking make sure you stabilize again boning knife super sharp really important will slice through there come down off the back slice through and start to open up cutting in it's a little Ridge there come over the ridge careful not to slice through that eye fingers here it's pulling back once I start pulling back and I feel the lift of the loin of pork come back down in towards the bone turn the knife up in to the eye of the meat you're gonna destroy it firmly hold and slice down as you slice peel back I want to see those ribs nice and clean once we get there it's a bendy flexible knife and is done purposely for slicing follow the shape pull back look at where I am check what you're doing stay accurate stay close to the bone off now loin bone from there you can see the eye the skin we turn it over flat side down come in to the fat and we just Pierce in there and then thumb inside Nick a little bit of fat through and literally pull off now look at the eye remove the eye that is the beautiful nut of meat that gets crispy there's your cracking from there it's silver skin of fat and I'll go through the eye of the meat but I want to trim this up pork is very lean so you have to leave a little cap of fat on there trim and then size up we want four amazing cuts big knife for the weight so it's four so lightly mark there there and there pushing with this hand to keep that last slice super straight roll it up let the knife do the work slice down off one beautiful going to pork grip use five fingers grip stop the wobbling on hand on top there the knife do the work too final size it up let the knife do the work open up the fingers there come down straight open one two three four stunning loin chops off the bone great sear and literally six seven minutes three minutes on each side let it rest you've got pork at its best right the most important thing when cutting peppers secure the pepper okay make sure it's nice and stable so first off thinly top and tail stand it up right clean the board every time and then hold it upright slice around try not to go too deep into the seeds okay otherwise we get that white part of the pepper off and that's what turns it bitter so keep the seeds intact now from there straighten up your pepper use the board let the knife do the work one finger in front to behind this knuckle protects the nail in slice nice and fine let the knife do the work use the butt of the knife and slice those peppers nice and thinly this is how you julienne the red pepper always cut the pepper skin side down skin side up really difficult make sure those strokes are nice and in pin peppers like this great for stir fries great for salads from there clear down next yellow pepper we're fine dice similar way top and town again literally secure the pepper up right so clean down follow the pepper coming around don't go too far into the center keep it nice and straight that the knife of the work keep the seeds intact from there similar to the julienne cutting matchsticks all the way to the end don't worry about the speed be more precise clean the knife turn it round uniform them use your knife to uniform and then look nice and steady on the handle forget the speed that will come keep them nice and tight like matchsticks we've got a nice fine dice all the way across lift up onto your board green peppers this one's gonna be a baton a bit thicker great for stir fries again and great for salads great for sauces clean the board secure the pepper work around try not to take off any of that white stuff inside so look I've got white on my pepper there hold it flat side down take the knife let's get it off leave that on you've got this bitter aftertaste on the pepper from there square them up keep the knife nice and clean at this time we got a bit thicker flatten the pepper down and now we cut the most amazing battle so we've gone from a fine julienne to a beautiful battle straighten the pepper out take off a little ends nice thick slices and there we have a beautiful baton free peppers three ways red pepper julienned yellow pepper beautifully dice and this is how you batten the green pepper forget the rush to speed all about precision so first big challenge chopping to herbes very fine let's double for the chives secret here keep that board clean stack the chives these little tail ends discard okay how many times you seen chefs chop a super fine and the boards green all the flavors lost on the board we want the flavor kept in the herb so bunch up 3-finger rule one in front two behind this knuckle protects please be careful one in front that knife do the work let's use the base of the knife and then literally just pinch nice and find they're called grundles because there's a shape of a round cylinder now stop i clutch over the chives and I'm not pressurizing or bruising the chives so as we get the maximum flavor in the dish with the chives and I want the goodness of the chives in the dish not on the board and look no green on my board superfine chives come on to the basil open up the leaf tip the tip about 10-12 leaves maximum otherwise it starts to bruise open up those leaves gently roll them almost like a cigar don't bruise the leaf clean knife hold finger thumb three finger rule in front and again let the knife do the work as you see the basil is not bruised is sliced super fine in the culinary world this is called a chef an art and it stays a beautiful color if I had to push my fingers down I love what happens the goodness comes out and there we have the most amazing shift not just smell out the fragrance inside there is incredible and look nothing on my board clean super fine chopped chives and a super finely chopped basil both herds chopped without bruising there's a big difference understoodif anything salmon make sure the scales are removed super sharp knife let the knife do the work first off knife look at the gills lift up the gills slice fill the bone half way through and come down through out turn the salmon around tilt it once you tilt it okay he'll help knife to cut through the salmon use your hand use the tip of the knife hear that noise that's the ribcage come down all the way through clean the knife every time lift up salmon slice through keep the knife nice and flat but it's not flat you know cut a huge hole in that salmon now check what you're doing place the salmon back down let the knife come down flip through clean knife every time it'll sharpen hold the head nice and firm knife down in and through you're very careful here not to go too deep I'm using the tip of the knife and literally just coming in and I cross that phone see follow that bone down but the knife gets dirty pull it out clean it come back up hold the salmon nice and firm now let the knife do the work okay through off now from there slice that off take that off lay that back down I've come through there I want to see our nice clean carcass like that I don't see any salmon left on there trim round the salmon and this is where you take these first fine bones out don't go too deep keeping that belly on there so that flavor is again clean board clean knife you've got clean slices use the sharp knife come through slice down through the dorsal fin and remove that off this is a bit of bone left on there come back up in and off remove the fin very carefully every time you do this you're taking off minimal cuts of salmon obvious reasons and that over and then think about the portions one two three four five so we trim the tail there one two three four and this bit here just tidy that up a little bit five second side clean the board down same procedure again big knife round fin come off nowhere near as many bones this time round turn around look at the cut mirror what you've just done there and there we have two four six eight ten portions of salmon fileted lines with precision and finesse ten portions out of your salmon understood yeah right lobster first off off with its laws now from their tail lifts open and twist okay now open up add tail press it in between your hand Parma ham in and squeeze the top part that tail it free squeeze once it's squeezed hold it open and twist and literally do not burst lobster and then when you get down to the third one thumb on here push in and gently literally pull out the tail from their claws separate the knuckle pull the first floor twist and pull turn out get rid of that water again separate the knuckle twist drain out some pork from their big knife hold up the claw in twist burst off your finger in off of the floor knuckles off there through here slice one half down push from there open up beautiful okay one knuckle out take this off these little beauties have a touch of meat I'll show you where these bits here top try slice at an angle rolling pin at the back push and out comes the leg these are tiny little legs but the meat inside is so sweet it's extraordinary again slice at an angle open up the knuckle down in and squeeze from there take the head cut senticles off as a V here go round present your lobster take out that that's just that touch of the carcass show you why move that keep that nice and upright there's a tail there's a core inside before the claw is each knuckle second knuckle touch a below that is how to extract your meats probably port loin on the bone secret is now is to take that beautiful eye of meat off the bone and cut eight incredible steaks first off it's a t-shaped bone there it's going through as the blade there's the base that there creates the most amazing cracking make sure you stabilize again boning knife super sharp really important will slice through there come down off the back slice through and start to open up cutting in it's a little Ridge there come over the ridge careful not to slice through that eye fingers here it's pulling back once I start pulling back and I feel the lift of the loin of pork come back down in towards the bone turn the knife up in to the eye of the meat you're gonna destroy it firmly hold and slice down as you slice peel back I want to see those ribs nice and clean once we get there it's a bendy flexible knife and is done purposely for slicing follow the shape pull back look at where I am check what you're doing stay accurate stay close to the bone off now loin bone from there you can see the eye the skin we turn it over flat side down come in to the fat and we just Pierce in there and then thumb inside Nick a little bit of fat through and literally pull off now look at the eye remove the eye that is the beautiful nut of meat that gets crispy there's your cracking from there it's silver skin of fat and I'll go through the eye of the meat but I want to trim this up pork is very lean so you have to leave a little cap of fat on there trim and then size up we want four amazing cuts big knife for the weight so it's four so lightly mark there there and there pushing with this hand to keep that last slice super straight roll it up let the knife do the work slice down off one beautiful going to pork grip use five fingers grip stop the wobbling on hand on top there the knife do the work too final size it up let the knife do the work open up the fingers there come down straight open one two three four stunning loin chops off the bone great sear and literally six seven minutes three minutes on each side let it rest you've got pork at its best right the most important thing when cutting peppers secure the pepper okay make sure it's nice and stable so first off thinly top and tail stand it up right clean the board every time and then hold it upright slice around try not to go too deep into the seeds okay otherwise we get that white part of the pepper off and that's what turns it bitter so keep the seeds intact now from there straighten up your pepper use the board let the knife do the work one finger in front to behind this knuckle protects the nail in slice nice and fine let the knife do the work use the butt of the knife and slice those peppers nice and thinly this is how you julienne the red pepper always cut the pepper skin side down skin side up really difficult make sure those strokes are nice and in pin peppers like this great for stir fries great for salads from there clear down next yellow pepper we're fine dice similar way top and town again literally secure the pepper up right so clean down follow the pepper coming around don't go too far into the center keep it nice and straight that the knife of the work keep the seeds intact from there similar to the julienne cutting matchsticks all the way to the end don't worry about the speed be more precise clean the knife turn it round uniform them use your knife to uniform and then look nice and steady on the handle forget the speed that will come keep them nice and tight like matchsticks we've got a nice fine dice all the way across lift up onto your board green peppers this one's gonna be a baton a bit thicker great for stir fries again and great for salads great for sauces clean the board secure the pepper work around try not to take off any of that white stuff inside so look I've got white on my pepper there hold it flat side down take the knife let's get it off leave that on you've got this bitter aftertaste on the pepper from there square them up keep the knife nice and clean at this time we got a bit thicker flatten the pepper down and now we cut the most amazing battle so we've gone from a fine julienne to a beautiful battle straighten the pepper out take off a little ends nice thick slices and there we have a beautiful baton free peppers three ways red pepper julienned yellow pepper beautifully dice and this is how you batten the green pepper forget the rush to speed all about precision so first big challenge chopping to herbes very fine let's double for the chives secret here keep that board clean stack the chives these little tail ends discard okay how many times you seen chefs chop a super fine and the boards green all the flavors lost on the board we want the flavor kept in the herb so bunch up 3-finger rule one in front two behind this knuckle protects please be careful one in front that knife do the work let's use the base of the knife and then literally just pinch nice and find they're called grundles because there's a shape of a round cylinder now stop i clutch over the chives and I'm not pressurizing or bruising the chives so as we get the maximum flavor in the dish with the chives and I want the goodness of the chives in the dish not on the board and look no green on my board superfine chives come on to the basil open up the leaf tip the tip about 10-12 leaves maximum otherwise it starts to bruise open up those leaves gently roll them almost like a cigar don't bruise the leaf clean knife hold finger thumb three finger rule in front and again let the knife do the work as you see the basil is not bruised is sliced super fine in the culinary world this is called a chef an art and it stays a beautiful color if I had to push my fingers down I love what happens the goodness comes out and there we have the most amazing shift not just smell out the fragrance inside there is incredible and look nothing on my board clean super fine chopped chives and a super finely chopped basil both herds chopped without bruising there's a big difference understood\n"