It's really interesting to see that the real pros, the professional meat-cutters, use knives with relatively long (6 inches or longer) in the field as well as back home where they cut and package the meat. For years all the "experts' ridiculed anybody with a blade longer than 4 inches max. "Real experts" used the smallest blade they could find, just to prove they could. But, I guess they had a point because, in my inexpert hands, anything longer than 3.5 inches and without a drop point is likely to cut/puncture something I don't mean to.
