That's a rad story dude! Congrats!
I would avoid deboning as much meat as you can. The more you debone the more meat is exposed to air and bacteria and the more you will probably lose once it gets to the butcher. I've seen it happen, that's the only reason I say that. Just FYI.
I would avoid deboning as much meat as you can. The more you debone the more meat is exposed to air and bacteria and the more you will probably lose once it gets to the butcher. I've seen it happen, that's the only reason I say that. Just FYI.