Have you ever wondered where the different cuts come from on a cow? Well, this one doesn’t really identify the cuts themselves but as you watch Mark Swider process this whole cow in under 12 minutes you’ll get a much better feel for it.
What did you think about this? Did you get some insight into where the meat actually comes from?
Yes he sure did it quick but he should have been narrating what cuts were coming from where and i’d like to see him keep up that pace thru 3-4 deer.