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11-12-2021, 11:36 AM

#10

RIROCKHOUND

Also known as OAK

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Join Date: Apr 2003

Location: Westlery, RI

Posts: 10,408

Quote:

Originally Posted by Jim in CT

sounds like you’re not calling for a surgically precise cut that cuts the same exact part of the dish every single time. just get blood on the blade.

thanks to everyone here. great stuff.
Posted from my iPhone/Mobile device

Correct. Just get them bleeding and you are good.
Tuna are obviously different, and bled differently. You cant stick them in a 5gal bucket

Bryan

Originally Posted by #^&#^&#^&#^&#^&#^&#^&#^&#^&#^&#^&
"For once I agree with Spence. UGH. I just hope I don't get the urge to go start buying armani suits to wear in my shop"

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