|
|
|||||||
| Home | Forum | Online Store | Information | LJ Webcam | Gallery | Register | FAQ | Community | Calendar | Today's Posts | Search |
|
|
Thread Tools | Display Modes |
10-20-2014, 05:57 PM
|
#3 |
|
Senior Member
Join Date: May 2007
Location: Chula Vista
Posts: 1,589
|
When you go to split the fillet in half along the blood and bone line set your knife a bit of an angle. So instead of cutting straight down on either side of the bones you'll be cutting slightly back in to the fillet. This removes a triangular section and takes out a bit more red meat with out much waste. Mike
|
|
|
|
|
Threaded Mode