Quote (MrZach @ Fri, Apr 3 2009, 12:19pm)
Well do it cleanly. make sure you use a chinese cleaver master!
i use something chinese...
the "koon-pow sau"
its the technique used to knock the cow unconscious and then rip it's heart out with your bare hands.
the reason it must be unconscius first is that an unconscious cow's muscles do not tense up when you rip its heart out, creating a very juicy portion of beef.
my second cousin, from Calgary, attempted the technique and failed to knock the cow unconscious. He was the cause of the "Mad Cow" disease