"Kswck" <kswck@optonline.net> wrote in news:4a524642$0$31265$607ed4bc@cv.net:

>
> "PeterL" <PL@brissie.aus> wrote in message
> news:Xns9C40EBFE51668Peterhomeinbrissie@210.8.230. 25...
>> Here's Rob, one of the butchers at my 'local', preparing a whole eye
>> fillet.... even if it's a small one!!
>>
>> http://www.youtube.com/watch?v=sNPH_85WOh0
>>
>> So what cut is it called in the US?
>>
>>
>
> And a pro butcher makes the cutting look SO easy.


Practice makes perfect.

So far I've had about 30-40kg to practice on :-)



> Best to have a really
> sharp knife, no?


My knives are *always* sharp. (As the many knicks, cuts, and stab wounds on
my hands and fingers can attest!!)

If they shave the hairs on my arm, they're sharp enough for me to use in the
kitchen.




--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers
nested in by incontinent mice and a finish reminiscent of the dregs of a
stale can of Coca-Cola that someone has been using as an ashtray. Not a bad
drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous