 Hey Ken Perot here. We're in Newfoundland with our luck outfitters Little bit of cold rainy day today. I'm in the middle of our six-day hunt. I'm still waiting to tag out But luckily Jay Simpson from Missouri shot a nice bull yesterday And what we want to try to do here is cut a tomahawk chop Taking the fat cap off one side and started flaying it down through the spine now what we're gonna do is just take off take off this Flank steaks that we have here It's good roasting meat. Good grinding meat Okay, so now we're down to the two ribs that we've saved and I'm gonna swap this out. I'm gonna detach The knife blade And we're gonna put on a saw blade So what you see is I've got the ribs on this one right here. I've still got part of the tenderloin actually so These ribs are off along so I'm gonna cut these probably Not quite in half Now I'm gonna cut right down through the rib and I'm not gonna worry about Cutting in the middle Because again, we're gonna scrape the meat off this to give it a clean look We'll save the rib meat for for eating. So there you go cut from this loin We did it at the back too where I was nearest to the tenderloins with a little bit smaller Did it up close to our shoulders. You're gonna get a little bit bigger bigger cut a back strap And if we get another moose, we'll try that out in the field. Perhaps trying to get that done We got a couple Tomahawk steaks and They're ready for the food saver vacuum sealer. They'll keep a couple years in that or you have them in the grill tonight