Swine Myology

So, we're having a friend over for dinner tonight and I decided to do a bone-in pork loin roast. They look so great in pictures. The guy at the meat counter had no clue what I was talking about when I said I wanted to do a bone-in pork loin roast. (The language barrier didn't help and my ESL teaching skills didn't seem to work in this interaction). I ended up pointing to the bone in pork loin chops and told him I wanted 8 of those in one big piece. He pulled this giant side of pork out of a box and cut it up for me. When I asked him to clean the bones of the cartilage he had no idea what I was talking about. Anyway, I brought this huge side of pork home with me and trimmed the cartilage (and what looked like meat) from in between each bone. There was a flat bone that ran along the bottom of the roast that I hammered off, yes hammered, I don't have a hack saw. There is still a bone that runs along the base that I couldn't do anything with that I'm hoping is going to break when I go to slice the chops to serve them. Sounds like deja vu with my previous Guess Who's Coming to Dinner entry. But, we'll see what happens. Here's a picture of what the roast looks like now. I'll do a recap of the meal later. I'm doing a mish-mash of recipes on the pork loin but planning on doing a high temperature roast with it.

Oh by the way, while I was panicking about how to clean this pork I was Googling different phrases, you know, things like "Oh my God, help me clean a rack of pork" and "howtocleanarackofpork.com" etc. I stumbled upon this website dedicated to Bovine Myology with a butcher chopping up cows, you can even rewind and fast forward and pause. Can't you hear the cows on BovineCNN with a panicked report that there are "how to slaughter videos" being posted on the internet? It's just mooooooo-rtifying!. Pretty cool and creepy all at the same time. Check it out....