I'm picturing these guys in a high volume shop measuring their cuts with a ruler. Meanwhile the whole case is empty, and the bossman is po'd.
Cutting 12-15 boxes of clods, while taking care of customers, and making sure the case stays full. Now that deserves an award. I work with two guys that can do that without batting an eye. No way the dudes in that video would last in a 100000/week shop.
Amusing to say the least,they are only kids though ,shouldn't be cutting too much fat off those fillets (tenderloins) that's where the taste is. Love the rulers though.
