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Northern Nebraska | With the carcuss split. Standing behind the animal. With its rib cage away from you. Angle your reciprocal saw so that you can cut the vertibre off the ribs continue past the last rib at the same angle and you should be able to cut the vertibre down to the ham. Might take some meat off the loin.
Easiest way would be to just cut the loin and tenderloin out and hand slice boneless chops.
Edited by Hilltop Husker 11/29/2020 20:51
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Butchering saw question
