Like the noble Indian, the pork butcher uses every part of the meat piece to produce his cuts, and with a little creative cutting and arrangement, even the less than prime pieces can come out perfect.

To this end, we’ve uploaded a series of instructional videos produced by the “Ontario Pork Producers Marketing Board” on “value-added cutting.”

On sirloin:

“…by vacuum tumbling, you can expect a [weight] pick-up of anywhere from 10 to 20%. That means great money for your bottom line. In fact, you can expect in excess of 50% profit…”

This is why Frugal Foodie says to avoid buying pre-marinated meats, and, “Instead, make your marinade from scratch in five minutes, then put meat + marinade in a plastic bag in the fridge and let it soak up the flavor for as long as needed.”

Eight more videos inside…

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BACKRIBS

LEG INSIDE

LEG OUTSIDE

LOIN ROAST

SHOULDER RIBS

SIDE RIBS

SIRLOIN

TENDERLOIN

SHOULDER BUTT

— BEN POPKEN