Thanks Al,
Great reference got me onto even more vids. Yay you tube.

As for my eating experience.
Well I've been enjoying raw fish for a long time, and I have paid to eat sbt.
But having your own is different.

Last night I had four different sections.
The loin, the loin undercut and then the three sections of the belly cuts.

I can only describe the experience as silky.
There was oil/fat that created a sheen on the dark meat.
It was divine, as a westie that's almost a deportation comment.
It was brill.

Removing the meat from areas was so greasy it was interesting.

Cold smoking offcuts.
Scraped the bones and skin for tartare.

The head had great pockets of yum.
The eyes I brought the locals in for, thumbs up there, big piece of meat behind the eyes as did the cheeks.

So far not dissapointed and not cooked a thing.