Thread: Meat Cleavers - Silky Ono ?

I use the saw down the back bone and then break it down from there using knife n cleaver..saw if needed.
and mate for ya chops, cut through spare ribs with cleaver then slice down with knife then tap cleaver through last wee bit of spine to get job done. I have chops from back leg roast right up to the front quarter, some times I "banjo" the front quarter off, and do chops right up to the neck. banjo makes a very small roast for two or three people. and if you make chops 2 rib jobbies you can have a real feast.........