http://www.youtube.com/watch?v=xijmge8_NJw
This guy obviously is a pro. My technique is a little different and it takes me about a half an hour. I hang the carcass head down and remove the front shoulder/legs. Everything else is cut off the intact skeleton and when its done its just a hanging skeleton. I like how he fileted the meat off the brisket up through the loin. I approach it from the centerline on the back but might try it from the brisket up next time. Oh yeah...and I use a Hankotsu...
Holy crap! I could have used his help, I got 5 cut up, 5 to go... Been a great season!
[SIGPIC][/SIGPIC]
Feel free to visit my website, http://www.rodrigueknives.com
Email pierre@rodrigueknives.com
super fast! Also what part of KY are you from? Im in Lexington!Originally Posted by Kentucky Jeff
http://www.youtube.com/watch?v=xijmge8_NJw
This guy obviously is a pro. My technique is a little different and it takes me about a half an hour. I hang the carcass head down and remove the front shoulder/legs. Everything else is cut off the intact skeleton and when its done its just a hanging skeleton. I like how he fileted the meat off the brisket up through the loin. I approach it from the centerline on the back but might try it from the brisket up next time. Oh yeah...and I use a Hankotsu...
The big city--Louisville...
Obviously its the hook thingy. If I had one of those hook thingys I could cut meat that fast...
LOL!! Get me one to then!
[SIGPIC][/SIGPIC]
Feel free to visit my website, http://www.rodrigueknives.com
Email pierre@rodrigueknives.com
It looks like he's done that a few times.
Obviously its the hook thingy. If I had one of those hook thingys I could cut meat that fast...
Peter pan just crapped his pants.
Love the hook! Kind of like pirates meet Ted Bundey
That's really impressive! And he almost never changes his grip.
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