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...![]()