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10-20-2014, 05:57 PM
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Senior Member
Join Date: May 2007
Location: Chula Vista
Posts: 1,589
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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
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