Very interesting. You taught me something. Again. Not so much on the cutting videos (I'm old, but I know the younger people havent seen some of that). But this, and the ham glazing, I've never seen. We do chicken breasts the other way you mentioned. By slicing it open. This way seems better. I usually don't do them. Fish & Poultry is a different dept from Meat. We do have a stuffer like yours, with 3 sizes of tubes. I think the smaller one is like the one in your video.
