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Showing content with the highest reputation on 12/31/2015 in all areas
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It really is the only way I can get consistent butterfly cuts on pork loins or flank steaks. I've thrown pieces of meat into the circular file in the past after trying to do it with the meat standing up on the long edge. I've learned my lesson the hard way. Charles - Prometheus 16.5", Cassiopeia 19" TT1 point