Thread: Money Muscle
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Unread 07-13-2010, 12:13 AM   #8
Greg60525
On the road to being a farker
 
Join Date: 03-08-09
Location: LaGrange Highlands, Illinois
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What Paul said, and I also put my thumb and finger on either side of the knife, against the butt to buttress (sorry) the meat just in case the meat wants to tear-out a little. Be very careful!

I try to leave all of the pieces standing right where you cut them and then take a wide blade (I use my brisket slicing knife) and slide it under all of the slices at one time. I then position the knife and slide all of the pieces off at one time into the box, keeping the slices tight to each other.

Good luck
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