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Appreciate the explanations as you’re moving along. I am also glad to see you work as a fellow lefty.
Excellent instruction
Grazie , è un piacere vederti lavorare, si vede la passione e l esperienza delle mani, thank you
What percentage gross margin can you achieve from a half carcass to retail?
An old saying " there's no substitute for experience".
Thank you so much, what a great teacher you, God bless you and thanks again
I am glad I can help you.
So if you were doing T-bone you wouldn't have cut The eye fillet out and just would have cut the loin section off and cut it into steaks and they would have been T-bone
Yes for T-Bone steaks you leave the tenderloin attached to the loin.
He is very slow. But he is good.
This a "how to do" instruction video not a "how fast can you do it" video. :)
Yes that's right, sorry
Appreciate the explanations as you’re moving along. I am also glad to see you work as a fellow lefty.
Excellent instruction
Grazie , è un piacere vederti lavorare, si vede la passione e l esperienza delle mani, thank you
What percentage gross margin can you achieve from a half carcass to retail?
An old saying " there's no substitute for experience".
Thank you so much, what a great teacher you, God bless you and thanks again
I am glad I can help you.
So if you were doing T-bone you wouldn't have cut The eye fillet out and just would have cut the loin section off and cut it into steaks and they would have been T-bone
Yes for T-Bone steaks you leave the tenderloin attached to the loin.
He is very slow. But he is good.
This a "how to do" instruction video not a "how fast can you do it" video. :)
Yes that's right, sorry