Step by step — that is how professionals do it in practice.
4 categories · 7 guides
A sharp knife cuts cleanly, safely and with less force
Cut away from the body with control and good ergonomics
Get the meat off the bone with minimal waste
Trim sinews, membranes and fat for a sale-ready cut
Salt draws out the binding so the forcemeat holds together
Fill evenly without air and twist off in equal lengths
Hot enough all the way through — and cool quickly afterwards