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Old 09-16-2017, 12:45   #1210
cbtengr
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Join Date: Apr 2011
Location: Midwest
Posts: 2,810
Quote:
Originally Posted by Penn View Post
Old school butchering techniques, utilizing only a once good knife and mallet. The trick to splitting down the center of the chine, or backbone is a solid and certain 1st strike swiftly delivered. No pussyfooting around. Removing the silver skin, or facia properly yields the add bonus of Lamb Capriccio, one of tonights specials #dfloretrestaurant
Was that 1st strike too swift or too solid?
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