around on you too so you see this site here where the lines is kind of a flatter side so it's easier if you laid that side always down so you don't get that rolling around so much when you're trying to work with the knife and then I just start doing thin slices so that you got the better opportunity of running into that tendon versus the bigger slice where I could be in the middle and you don't see it yes so she's but I should point out if it's a left leg you'll always have to tender sooner and it's marked just kidding I'm starting to get into one right now right in there you can hear it so see now here you're already starting to get a little bit of one of those and it doesn't just I say throw it aside even though I know that's probably not having up to choke you but it's not a good experience in your mouth see now I'm getting hard into tendon so now we've got to look for that there it is right there so rather than waste a little piece we just pull it out I think so that's um that's really what I wanted to point out you guys keep it very easy as well yeah it will if you cut them thin like this now I watch guys whittle them and just hunk and chunk coming out and it can be in the middle and nobody knows us there so that's why I recommend the thinner slices so I'm already I'm already grabbing one on this year I can throw it over so so here we go so now you want to get this stuff out of there now when you're cutting thin and a demo it will dry up heat up so I'm cut thin as you go so are you warming them up prior to cutting emerges okay yeah I've done it both ways I've done it that and I've taken these slices and had them under a heat lamp you know and then just turn it over once while kind of takes a chocolate yellow test well depending how hot you warm it up it's a little bit hard to hold on to it on your slice of it it's just warming up see that see now here's an example of one that's you almost don't see and it's very thin almost like a piece of tissue but that's not that's that's enough to not be a pleasant experience so it just gets a little tricky see that when there it looked really small to the top but that's pretty good sized tendon right and I know it's a pain in the butt but it's just not a good experience of somebody get side yeah if you were to cut it up first you need add water or anything like that now you can see these are pretty darn moist yeah yeah they're pretty moist the way we do when we process them so what I do if I have one of those heat lamps there so you got a minute and you got your tongue so much why you just turn them no but that kind of slows down I just turn them over to like you would bakers or the toppers don't dry out when you cook them whole the reason to add a little bit of water is just the skin no I know how do you cook a bowl of water on my shirt Tony says on the box and all that's wrong when you break oh yeah oh absolutely yeah that's aw oh yeah I'm sorry I was thinking like barbecue yeah for when you bake them it's lots of moisture so it kind of creates the humidity so softens and up the outside so it's a matter well well see that one there that's so so I will say also you know a sharp knife makes it better to you know these if you work with the sharpen as a dollar and you know there are smaller knives like those like little bony knives since knives so if you're not like an experienced meat cutter or whatever that's a lot easier for you to work with and your wrists are so tired