Pork Score with a hitch!

I went to my local butcher today and seen a bone in Frenched pork loin (6 bones) for 5.99 a pound I ask him how much would it be if I didn't want them Frenched and if I bought a whole one he said a whole one was 28 pounds, 2 14 pound pieces and untouched was 2.99 a pound I ask how much would they be if I bought two of them 56 pounds he said 2.49 a pound, I said I'll take two of them. I had him cut them into 7 pound roasts which were eight and nine bones apiece and when I brought them home to separate them to freeze them I realize that the bone in them was whole and I have no way to cut them individually after I cook them as a whole roast, what's the best method for cutting through that bone? The third picture is of the monster that he put in to a crown roast and trimmed and cut the backbone in for me at Christmas last year for 499 a pound.