Taylor Market butcher Danny Johnson confidently surveyed half of a 160-pound pig as it was laid out before him and some 30 participants at the market’s “Butchering – 101” class.
“Here’s Wilbur,” Johnson said jokingly, as he realigned the edges on his 10-inch knife.
Johnson clarified that when steeling a blade, you aren’t actually sharpening it, but rather bringing the tiny bent edges upright — little facts like this kept participants’ heads nodding and eyebrows raised.
Each participant received a diagram displaying common retail cuts of pork with lines pointing to their origins on the pig in its undivided form.
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