If you've ever filleted your own salmon or deboned your own chicken, you know it takes patience, skill and practice (not to mention a sharp knife) to do it right, with a minimum of waste.
But that's all small-time compared to what some Portland chefs and butchers do every day, filleting a halibut as big as a dog, or breaking down whole hogs into primal cuts. Sure, these videos are all sped up, but it's still impressive — and mesmerizing.
First up is Ringside Fish House executive chef David Ezelle, who breaks down a nearly 60-pound halibut.
Now watch as Clyde Common executive chef Carlo Lamagna breaks down an entire pig into its primal cuts.