Apple QuickTime movie | 1995-01-27 | 2.2 MB | 256x192 | 15fps | 15 seconds | [MooV/TVOD]
Transcription: For easier slicing, freeze the meat for 30 to 45 minutes or till it's firm but not hard. Check to see where the meat muscle is. You want to cut across the meat muscle or the grain of the meat. Hold a sharp knife at a 45 degree angle to the meat and cut across the muscle.
(.mp4)