{"id":19344,"date":"2024-06-05T21:07:47","date_gmt":"2024-06-05T20:07:47","guid":{"rendered":"https:\/\/johnjohnston.info\/blog\/?p=19344"},"modified":"2024-06-05T21:07:49","modified_gmt":"2024-06-05T20:07:49","slug":"re-woman-butchers","status":"publish","type":"post","link":"https:\/\/johnjohnston.info\/blog\/re-woman-butchers\/","title":{"rendered":"Re: Woman Butchers"},"content":{"rendered":"\n<div class=\"wp-block-indieblocks-reply\"><div class=\"u-in-reply-to h-cite\"><p><i>In reply to <a class=\"u-url p-name\" href=\"https:\/\/www.eatthispodcast.com\/butchery\/\">Women Butchers Why shouldn&#8217;t women become butchers?<\/a>.<\/i><\/p><\/div><div class=\"e-content\">\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p>And through experience and practice that you start seeing<br>all of the different parts, you start seeing all of the different muscle groups, and you learn how to separate them. And this is one of the reasons why it\u2019s not a job of strength necessarily, because when you have a sharp knife that works just right and you know where to place it, the meat just comes apart on its own, all of the different muscles. I mean, I don\u2019t know how graphic I can get \u2014 as graphic as you like \u2014<br>Okay, so you have say two pieces of muscle and inside, in between is the seam, you can cut on the top of the seam, and if you cut just right in two pieces of muscles, you can just pull it apart with your hands.<\/p>\n<cite>Martina<\/cite><\/blockquote>\n<\/div><\/div>\n\n\n\n<p>Jeremy (<a href=\"https:\/\/micro.blog\/jeremycherfas\">@jeremycherfas<\/a>) this reminds me of Chuang-tzu&#8217;s Cook Ting:<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p>I rely on Heaven\u2019s structuring, cleave along the main seams, let myself be guided by the main cavities, go by what is inherently so. A ligament or tendon I never touch, not to mention solid bone. A good cook changes his chopper once a year, because he hacks. A common cook changes it once a month, because he smashes. Now I have had this chopper for nineteen years, and have taken apart several thousand oxen, but the edge is as though is were fresh from the thickness; if you insert what has no thickness where there is an interval, then, what more could you ask, of course there is ample room to move the edge about. That\u2019s why after nineteen years the edge of my chopper is as thought it were fresh from the grindstone.<\/p>\n<cite>The Seven Inner Chapters and Other Writings from the Book &#8216;Chuang-tzu&#8217; \u00a0by Chuang-tzu, A. C. Graham<\/cite><\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>And through experience and practice that you start seeingall of the different parts, you start seeing all of the different muscle groups, and you learn how to separate them. And this is one of the reasons why it\u2019s not a job of strength necessarily, because when you have a sharp knife that works just right [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"status","meta":{"mf2_syndication":[],"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"webmentions_disabled_pings":false,"webmentions_disabled":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[660,1075],"tags":[1827,1826,1093,1828],"post_format":[642],"class_list":{"0":"post-19344","1":"post","2":"type-post","3":"status-publish","4":"format-status","6":"category-micro","7":"category-reaction","8":"tag-butchery","9":"tag-chuang-tzu","10":"tag-jeremy-cherfas","11":"tag-tao","12":"post_format-post-format-status","13":"kind-article","15":"h-entry","16":"hentry"},"better_featured_image":null,"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p57zFQ-520","jetpack_likes_enabled":false,"jetpack_sharing_enabled":true,"kind":false,"_links":{"self":[{"href":"https:\/\/johnjohnston.info\/blog\/wp-json\/wp\/v2\/posts\/19344","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/johnjohnston.info\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/johnjohnston.info\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/johnjohnston.info\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/johnjohnston.info\/blog\/wp-json\/wp\/v2\/comments?post=19344"}],"version-history":[{"count":3,"href":"https:\/\/johnjohnston.info\/blog\/wp-json\/wp\/v2\/posts\/19344\/revisions"}],"predecessor-version":[{"id":19347,"href":"https:\/\/johnjohnston.info\/blog\/wp-json\/wp\/v2\/posts\/19344\/revisions\/19347"}],"wp:attachment":[{"href":"https:\/\/johnjohnston.info\/blog\/wp-json\/wp\/v2\/media?parent=19344"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/johnjohnston.info\/blog\/wp-json\/wp\/v2\/categories?post=19344"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/johnjohnston.info\/blog\/wp-json\/wp\/v2\/tags?post=19344"},{"taxonomy":"post_format","embeddable":true,"href":"https:\/\/johnjohnston.info\/blog\/wp-json\/wp\/v2\/post_format?post=19344"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}