Killed the second of our two hogs yesterday morning. He weighed 420lb live, dressed out at 270lbs. Chilled overnight in walk-in cooler, started on a half this morning. Here is the loin cut with the butt ham removed from the left side, and the front shoulder removed at the 5th rib on the right side. Viewed from the shoulder end, with rib plate & belly (bacon) showing. First cut I make is to bone out the tenderloin from the inside of the backbone. Trim it up, make one small but very tender roast out of the larger end (about 6-7"), then cut the rest into slices for frying breakfast meat. I remove the rib plate next, sawing free from the backbone, then cut the ribs for spare ribs. The belly is trimmed up, cut into large section to cure as bacon. The back loin is then cut into chops and two loin end roasts. Made 16 thick chops. The next half, I'll bone out that back loin so I can cut it into thin chops with knife.