|
08-14-2010, 10:43 PM
|
#1 |
|
Member
Join Date: Jan 2010
Location: chino hills!
Posts: 42
|
how do
|
|
|
|
08-14-2010, 11:24 PM
|
#2 |
|
Member
Join Date: Apr 2009
Posts: 42
|
knife
knife?........make sure it is sharp
|
|
|
|
|
08-14-2010, 11:33 PM
|
#3 |
|
Senior Member
Join Date: May 2008
Location: La Jolla
Posts: 189
|
1" steaks. Try to find the joints in the backbone to cut through.the vertebra are spaced in nice steak sized lengths, and make it much easier to cut through the bone of the spine if you hit the soft bone between them.
You will need to re sharpen the knife with almost every slice. Look at each steak, you can see how the backbones are cupped...that's where you want to hit the knife Like this: |
|
|
|
|
08-15-2010, 12:10 AM
|
#4 |
|
Member
Join Date: Jan 2010
Location: chino hills!
Posts: 42
|
cool... thanks.
hope i get one soon! |
|
|
|
|
08-15-2010, 04:48 PM
|
#5 |
|
Member
Join Date: Aug 2008
Location: LJ
Posts: 97
|
Bleed it out real good, cut into large pieces, let it cool on ice over night. steak it out into 1" pieces. If you let it cool on ice over night it cuts much better.
 
|
|
|
|
|
08-15-2010, 04:57 PM
|
#6 |
|
Senior Member
Join Date: Mar 2009
Posts: 520
|
That shortstack fellow eats the breeders! he says the pups that are inside them taste like Veal!
|
|
|
|
 |
| Thread Tools | |
| Display Modes | |
|
|
Linear Mode
