Hey there, and welcome back to Take One, the podcast that brings you just one, Wendy Page of Talmud.

I hope you could hear this. This is the wind and not

just the wind, the wind in the beautiful state of Wyoming, where this podcast is currently

traveling for all kinds of exciting reasons. Now, look, here in Taekwon, our mission is to find

something to talk about, something to relate to every day on the

duff even in tractates like chuline that have a lot of difficult intricate discussions of halacha

and today's page chuline 28 is no different because in today's page we hear a lot about cutting

the exact intricacies of how a choket or a ritual slaughter has to slaughter the

animal. And let's be honest, that is not something that any of us moderns could ever use,

unless, of course, we decide to have a really nice career change and become a choket, which,

you know, may work for some. But as I'm here in the great state of Wyoming,

which knows its beef, I thought it would be a good idea to talk not about the cuts that a

shoket or a ritual slaughterer must make to make the meat kosher, but rather about the cuts that

a home cook needs to make, to make the beef delicious beef delicious and friends there is really no one else

I would rather hear from no one else I trust more when it comes to cutting meat properly a hugely

important and hugely overlooked art form then this show's very producer Josh cross

Josh take it away.

Hey there, take one listeners.

If I'm going to talk about meat and beef in particular and how we cut it,

I could talk about everyone's top three steaks,

the classic New York strip, the vastly overrated filet mignon,

or the actual best, the ribbi.

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