Chef Sarah Wong demonstrates how to clean a wild boar rack using seam butchery.

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Transcript:
"We're going to flip the rack over. You want to remove the flap meat. Starting to locate where the lowest part of the shoulder blade is. That part is just cartilage. You're just going to work your way underneath it and remove it.

The next thing you want to do is to trim the fat and silverskin away. Take the tip of your knife, slice underneath, and then use it as a handle to pull back and remove the rest.

The lip meat (aka cap meat) is going to be on the neck end, which is where you want to start. You just want to lift that up [away from the ribs], butchering slowly.

Finish by removing the rest of the silverskin, Be very delicate with this process because you don't want to remove any of the delicious chop meat.

Just sort of lift with your knife & pull against that silverskin.

Get it as clean as possible. The neck muscle at the top can be trimmed away. There's a small piece of elastin that runs along the top side of that loin meat that needs to be pulled off as well.

To cut into chops, you do want to remove the chine bone. One way is to cut down [with a knife & saw] the seam between the backbone and the top of those ribs, then finish that cut with a knife so that you don't cut too far into the loin."

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