The piping hot steaks warmed their insides, dispelling fatigue and cold, providing them with powerful energy for the heavy tasks ahead.
After eating and drinking their fill, their strength restored, they returned to the job of butchering.
Old George continued his lesson: "Look here, the meat on the hind leg is the largest, but it's also full of fascia; you need to run your knife along the bone."
"Imagine you're 'undressing' the bone rather than cutting the meat; this way, the meat you take off will be the most complete."
Under Old George's guidance, Lin Yu'an became more skillful in his operations.
Hind leg meat, shoulder meat, neck meat, lamb ribs... every edible part was carefully taken off, classified by part, and neatly stacked on clean sheepskin.
When it came to the last hind leg, Old George reminded, "Lin, there's a small detail to pay attention to here."
