Chef Sarah Wong demonstrates how to split a wild boar saddle into two halves using seam butchery.

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Transcript:
"We're going to move to the middle primal of the boar. We're going to split the saddle into left and right sides. We want to clean the surface fat and tissue without cutting into the tenderloin, which we're going to leave intact to create some porterhouses later on in fabrication.

So we only cut the tenderloin away from the spine enough to have some visibility on where to divide it. If you run your fingers along that seam, sort of opening it up, that will give you better visibility.

You're going to try to cut as evenly down the backbone as possible, so that you have equal sides. Again, an extra set of hands is handy, or a band saw.

So pulling the sides apart gives you a little bit less tension, and a little bit better visibility to make sure you're cutting exactly down the middle.

Sometimes making sure that you've outlined the seam with your knife is also helpful. So that you don't lean to one side or another. Cutting that open is also going to prevent me from sawing into the meat, which again we don't want to do because it gives you bone fragments in the actual meat.

So there's your left and right side, with the tenderloins still intact.

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