July 31, 2014
Matt Ruble cuts ribeye steaks by inserting the tip of the knife in front and cutting to the table with a rocking motion, then cutting off part of the fat but leaving on a small piece for flavor.
Stories this photo appears in:
Carving Up Tomorrow’s Meal
It was early afternoon, and Matt Ruble was putting out the third tray of freshly-cut applewood bacon for the day.
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