it's pretty easy with the right tools. first, break through the breastbone with a cleaver. then peel back the ribs, making your way past the lungs with a french knife. now comes the delicate work--severing the aorta, pulmonary artery, and vena cava. a nimble paring knife comes in handy here. go slow so you don't splatter.
butchering meat...aww...the way to a girl's heart
ReplyDeleteit's pretty easy with the right tools. first, break through the breastbone with a cleaver. then peel back the ribs, making your way past the lungs with a french knife. now comes the delicate work--severing the aorta, pulmonary artery, and vena cava. a nimble paring knife comes in handy here. go slow so you don't splatter.
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