The Black Orb

SCENE FIVE

Identical to Scene One.

ROLAND

Step Five -  Make incisions behind the bootstrap.  Hang the carcass from a meathook.  Tie the legs off.

Step Six - Cut the front forelimbs off.  Use a fillet knife to mark the breast cut to keep it attached to the limbs.  Make the cut.  Use the cleaver to disengage the shoulder.  Cut off the hooves.

Step Seven - Use a boning knife to remove the meat from the bone.  Avoid cutting the bone and contaminating the meat.  Cut the meat into squares for stew portions.  Slice the shoulder into steak.

GO TO SCENE 6