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Author Topic: December, 1 2010 slick head BT + gutless method  (Read 4631 times)

Offline Magnum_Willys

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Re: December, 1 2010 slick head BT + gutless method
« Reply #15 on: December 15, 2010, 10:09:34 PM »
Tenderloin - The last 4 ribs towards the hindquarters are 1/2 length and open at the bottom- just slip your knife under those 4 and you can open up access to the tenderloin - be careful not to cut yourself - there's not much room there.
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