|
1" steaks. Try to find the joints in the backbone to cut through.the vertebra are spaced in nice steak sized lengths, and make it much easier to cut through the bone of the spine if you hit the soft bone between them.
You will need to re sharpen the knife with almost every slice.
Look at each steak, you can see how the backbones are cupped...that's where you want to hit the knife
Like this:
|