Originally Posted by
Murby
I must be an idiot then... I've processed about 20 of them myself and still can't figure out where to cut most of the time. I pretty much got the shoulders, backstraps, tenderloins and can remove the ribs and head..
Still can figure out where to cut to get the rears off clean..
Sounds like you're doing a decent job to me. Maybe you're being too hard on yourself.
For what it's worth, I found/find boning out the hams cleanly to be the biggest challenge, too. But I still find the results I get on my own to be far superior to virtually any commercial job I've seen.