Into Unscientific

be honest.

Before Wang Weimin made the first cut, some employees at the slaughtering site were actually a little impatient.

 It’s like watching a play.

The last character on a stage just keeps spinning in circles without making any sound. What kind of operation is this?

But after Wang Weimin showed his superb skin-peeling skills.

The impatient mood in the entire scene suddenly disappeared, and the atmosphere became lively, with all kinds of chattering sounds going on.

But at this moment.

Faced with the noisy scene, Wang Weimin's mentality remained calm, or he forced himself to remain calm.

His eyes kept scanning the skinned cow, and his mind kept deducing the next method of segmentation.

 How to perform the knife

 How to divide areas

 Which part of the first piece of meat is most suitable for cutting?

 Little half a minute passed.

Wang Weimin took a deep breath, a flash of determination flashed in his eyes, and used a knife to cut a hand-width hole on the side of the cow's neck. He put his left hand into the hole and grabbed the cow's head.

 Then he started cutting along the bleeding edge, and after a while of work, he finally cut off the cow's head.

 Every student who has killed a cow knows this.

　　After the cow is bled, skinned, and the head and hooves are removed, the rest is to remove the internal organs and cut the meat.

 And we have reached this point.

 The specific handling methods gradually become more cautious.

  After all, unlike other civilizations, Chinese people have an extremely fanatical preference for animal offal.

 For example, tripe is the top ingredient for hot pot.

 Another example is beef heart, which can be used to make soup.

Beef liver can be stir-fried, not to mention beef offal.

Another example is that somewhere invisible to everyone, the masters of the slaughterhouse have begun to process cow blood to make cow blood tofu.

Although the texture of beef blood is much crisper than that of pig blood and duck blood, and the taste is not as smooth, there is no need for a bicycle these days.

 “Xiao Zhao, come here.”

Wang Weimin waved to the side and said to assistant Xiao Zhao who was wearing sleeves:

“Xiao Zhao, you should still focus on the cow’s skin swallow. Its situation is quite special. Even if it has been ligated, it is easy to leak. After all, we are not cutting it upside down.”

“And due to the pressure of the organ, if this thing leaks, the stuff in it will spurt out directly.”

“I remember that when I, ahem, my friend Luo Lian didn’t understand this when he was an apprentice, he once had **** sprayed on his head on the spot.”

Luo Lian on the side:

　　　　??????”

 You make a friend out of nothing, right? The person who was trolled back then was obviously you, okay?

However, Wang Weimin did not give Luo Lian a chance to explain. After hacking his friend, he said to another assistant:

“Xiao Li, just hold the cow’s hind legs to ensure that the cow does not move too much.”

 Xiao Li also nodded.

 Compared with Xiao Zhao's task, what he has to do is obviously much easier, and it is considered just in case.

 After all, the cow has expired and is still lying flat on the iron plate.

 Normally speaking, as long as you don't pretend to be a corpse, there will never be any body displacement - this cow weighs more than a thousand kilograms, and Wang Weimin is not a humanoid Gundam. Cutting a piece of meat can make the cow shake a few times before it reaches its top.

  Finish explaining these.

Wang Weimin picked up the knife again, walked to the cow and began to clean out the internal organs.

　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　——

This time he used the knife from the thoracic cartilage, cut it along the midline of the chest downward against the edges of the trachea and esophagus, and sawed through the chest and neck.

 The trachea and esophagus are then dissected, and the trachea and esophagus are separated to the area where the esophagus and stomach join.

Wang Weimin cuts the knife very slowly at this step, because cows are ruminants and their stomachs contain some contents.

The smell of these contents is not much better than the smell near Piyanzi, and it would be very troublesome if it splashes on the body.

Of course.

Although there was not much digestion from the stomach, Wang Weimin still inevitably came into contact with some blood that had not been drained out.

However, this kind of thing is already common for Wang Weimin. As long as it's not excrement, it's easy. If it's blood, it can be washed away with a shower. If it's excrement, his wife will have to sleep in a separate bed with him for at least three days.

 Finish these.

Wang Weimin temporarily put down the knife and stretched his hand toward the side like a surgeon:

 “That so-and-so, bring me a rope.”

Luo Lian saw this and quickly handed over a rope.

Wang Weimin took the rope without looking and tied the top of the esophagus firmly.

Then pick up the knife again, with the tip of the knife pointing outward and the blade downward. Push the knife from top to bottom to cut the belly to the thoracic cartilage.

 More than twenty minutes later.

 Beef tripe, beef liver, beef heart, gastrointestinal tract, beef spleen, waist oil, semen, joy.

Various cow organs were accurately removed by Wang Weimin, and the scene became lively again:

“You can tell at a glance that this tripe is of good quality. When scalding tripe, you need to pay attention to the right heat. Seven to eight times is the best.”

“I have a question, what should I do with the area that is pinched with chopsticks when ironing the hairy belly? Isn’t it impossible to iron it there?”

“Lao Gao, look at how bright the butter is. I don’t know if I can get some of it.”

“It’s probably quite heavy. There’s only so much butter per cow, so it’s hard to distribute it well. It’s probably going to be used to make meat fillings.”

 “Oh, this bullwhip is so big, it’s almost as big as mine.”

 “Is this the reason why you asked for the cow batch just now?”

at the same time.

Li Hengde, who had been watching the slaughter of the cow, also touched his chin with emotion:

“Old Huang, this master chef is very skilled in cooking. Is he the chef of the base staff canteen?”

Huang Peiyun nodded, twirling the cordon with his fingers, and introduced:

"Yes, his name is Wang Weimin, the master chef of our base canteen - in European and American terms, he is the executive chef."

“In the past two years, our base has not had enough supplies. Master Wang has been thinking of ways to make all kinds of delicious food for us. It’s not easy.”

 Mentioned earlier.

 Li Hengde was transferred to the base after the [Sanqing] project was established. There is no doubt about his awareness, but he does lack some experience in the base.

 Speak bluntly.

 When he came to the base, the base employees no longer needed to go hungry.

 But Huang Peiyun is different.

As a veteran of the base, he has experienced the most difficult stage of the base, and is naturally no stranger to Wang Weimin’s situation.

 At the time when the base was at its most difficult, there were only two types of ingredients that Wang Weimin could arrange:

 Hard crumbling cornstarch and astringent and bitter elm leaves.

At that time, Wang Weimin found a way to reduce the bitterness of elm leaves through practice:

First blanch it with salt water, that is, water from Qinghai Lake, and then wash it several times with cold water.

Finally, add dandelion leaves, which are easy to find in Jinyintan, and cook them. The soup you make will be several times better than ordinary elm leaf soup.

At the same time, he also led his comrades in the staff cafeteria to spend hours every day to extract vegetable oil from wild grasses. The vegetable oil has no taste, but adding steamed buns will make the noodles softer and not so hard to eat.

If it weren't for the contributions of comrades like Wang Weimin behind the scenes, the base's food supply would have collapsed long ago.

 In fact, what Li Hengde and Huang Peiyun didn’t know was this.

Wang Weimin’s past resume is actually much more legendary than they know:

 He participated in the Peninsular War. Although he was only a cook, he once led four other cooks 5V16 to kill 7 soldiers across the sea, and the remaining 9 people, 2 escaped and 7 were captured.

 Our military tradition.JPG.

 It’s also worth mentioning.

At the end of the war, Wang Weimin personally captured a pilot across the sea.

This process is not very exciting. It is almost like the pilot across the sea being caught by Wang Weimin after parachuting and landing. It didn’t take much effort.

But the special thing is that this pilot later became one of the bargaining chips for the Fifth Division to return to China.

  If the timeline is extended further.

More than ten years later, the Rabbits fought a counterattack against Cochin. In March after the war, the Rabbits completed their main combat mission.

 So the main force of the 43rd Army, which was involved in the main attack at that time, began to be ordered to retreat back home.

During this period, the officers and soldiers of the 3rd Battalion and 7th Company of the 383rd Regiment of the 128th Division were ordered to retreat from Luping to the 612 Highlands in Longtou to undertake the arduous task of covering the return of the main force.

Plateau 612 is on the south side of Gongmu Mountain. The main peak of the plateau is surrounded by four unnamed highlands, with a flat land in the middle. This is the only place to enter Vietnam's No. 4 Highway.

After the officers and soldiers of Company 7 arrived at Highland 612, they quickly deployed manpower around the main peak position.

  The cooking squad chose a place convenient for distributing supplies and stationed at No. 2 Unnamed Heights.

At this moment.

It happened that the remnants of the 338th Division in Jiaozhi discovered that the 7th Company was stationed here, so they used their brains to win through numbers.

The 338th Division temporarily formed a reinforced company of more than 200 people. At night, through the strategy of attacking from the east and attacking from the west, it launched a fierce attack on the weakest cooking squad.

At the beginning of the battle, Li Xiaochao, commander of the 7th company on the front battlefield, did not find the enemy's main attack direction, so he only asked 3rd platoon leader Zhong Fucai to lead the 7th squadron deputy squad leader Huang Wurong, machine gun shooters Wang Ziling, Chang Libiao and a light machine gun. Go to the cooking squad position to provide support.

These four soldiers plus the chief of the cooking team, a guide and the soldiers, a total of eighteen people. Faced with the enemy's main offensive, they managed to hold on to eight waves of attacks and finally broke through successfully, killing more than 70 enemies and having no casualties among themselves.

Afterwards, the cooking class was awarded first-class collective merit, and the military region awarded the 7th Company Cooking Class the honorary title of "Hero Cooking Class". The 18 soldiers were also called the "18 Warriors of the 612 Highland Blockade".

At that time, there was a soldier named Wang Xingfu in the cooking class. He killed 6 enemies with a rifle and threw two people to death with two kitchen knives.

He killed the most enemies among the cooks, and ranked second among the 18 people after the battle hero Huang Wurong.

 That’s right, he is Wang Weimin’s second son.

Looking back to reality.

Of course

At this time, Wang Weimin had no idea that his youngest son, who always had snot on his nose and ran around in crotchless pants every day, would inherit his tradition and become a fighting hero in the future.

 Now that he has completed all the prerequisites, he is seriously executing the last step of killing the cow:

 Cut meat.

This step can be said to be the most important step today. To put it bluntly, everyone is here just to see the meat cut.

 Maybe it’s to relieve pressure on your friends.

Luo Lian on the side also rarely teased Wang Weimin, but took the initiative to ask him:

 “How is it, Lao Wang, do you have an idea for cutting the meat?”

Wang Weimin nodded solemnly, turned the back of the knife in his hand outward, pointed the tip of the knife at the clean cow and said:

“Well, I’ve pretty much figured it out. This cow has a big frame, so I’m going to cut the cow into three parts first, probably around the tenth rib.”

“In this way, the shoulder meat can be cut across the shoulder in one upward motion, and then the tenderloin can be shaved off by cutting from the head to the end of the tenderloin.”

 It is well known.

Due to the differences in characteristics of different parts of the animal, cattle can be roughly divided into seven types of meat:

 Rump and leg meat, loin meat, belly meat, breast meat, rib meat, shoulder and neck meat, front leg meat.

On this basis, later generations eventually further divided it into beef tenderloin, sirloin, eye meat, breast meat, loin meat, neck meat, part of the upper brain, shoulder meat, knee round, rump meat, rice dragon, and millet dragon. etc.

In Guangdong province, they are called five-flowered toe, three-flowered tendon, hanging dragon, etc. These are just different names.

For example, the three-flowered tendon actually refers to the meat on the front leg of the cow and the inside of the shoulder blade, which is the tendon meat of the front leg of the cow.

  The five toes are the two small strips of tendon meat on the inner thigh of the hind leg of the cow.

 Meat from different regions has different tastes and cooking methods due to its composition and whether it has been exercised for a long time.

 This point is actually more clearly reflected in some fish:

 For example, black fish and mandarin fish have gill meat on both sides of the fish head. Due to long-term breathing movement, the gill meat is firmer and chewier than other parts.

Some people even eat fish just to get these two bites of meat

 Other than that.

 The cutting of different parts of beef is usually particular. It is usually divided into two or four parts first, and then the meat is cut according to the bone-in cutting method, the meat cutting and deboning method, the hanger deboning method, etc.

Although Wang Weimin has not undergone a complete systematic study, his past experience in slaughtering cattle makes his judgment level in this regard no less than that of later generations of slaughtering masters.

 After deciding on the idea.

Wang Weimin quickly picked up the knife and started cutting the meat according to the predetermined texture.

He first selected the twelfth rib of the cow. This rib had a larger gap and was relatively easy to cut.

 After untying the ribs, he cut a large section of tenderloin while maintaining the overall shape of the loin.

 See this situation.

Another logistics worker standing aside quickly stepped forward, picked up the tenderloin, put it in a basket, and then moved the basket to an old-fashioned scale.

I saw him tinkering with the scale a few times, and after seeing the scale on it clearly, he quickly picked up a loudspeaker and shouted:

“The first piece weighs two kilograms and seven taels, and there is no bone-in tenderloin!”

　　唰—

 Hear this number.

 The surrounding audience suddenly burst into cheers:

 “Good thing!”

 “What a big piece of meat.”

"Long live the motherland!"

to be honest.

Such a piece of meat weighing more than two kilograms, even if you share it with the people present, it is not enough for each person to eat. It is not comparable to [big] at all, let alone long live the motherland.

Even the young man who shouted "Long Live the Motherland" himself didn't know why he said these four words.

But they just want to applaud and cheer loudly - what they are happy about is not this piece of meat, but the many meanings behind this piece of meat.

 Watching the meat being cut off from the cows, they felt an inexplicable sense of harvest and satisfaction.

 When something becomes emotional, everyone will naturally give the same feedback.

 In the coming time.

 The sound of the trumpet continued to sound around the open space:

 “Five pounds and four, tenderloin!”

 “Three pounds to one, hind leg meat!”

 “Three catties, the cow is happy!”

 “Eighteen pounds and six, bone-in beef ribs!”

　　Every time the logistics staff said a number, a cheer erupted from the scene.

Some employees also brought their children around the open space. When these children heard that they were going to eat meat, they started to make a fuss and jumped up and down in a lively manner.

Some employees began to inquire about the organization's arrangements for other parts - they didn't expect tripe or liver, but such a big beef bone?

Even if you can only get half of it, you can use it to make some soup when you get home.

Beef bones have a bit of oil in them, and the bone marrow is also nutritious. Some employees whose children are growing up are quite excited about it.

They even made plans to go to the workshop director or factory director and wonder if they could work overtime for a period of time in exchange for some beef bones, or spend money to buy some.

There are also some people who are commenting on which piece of meat is good or bad - these people mainly want to have something to talk about. Although people these days generally have good eyesight, they are separated by a distance of more than ten meters or even dozens of meters. , how is it possible to accurately see the lines on the meat?

 A rare sight of beings in the base is being performed in each branch factory as Wang Weimin or all the chefs cut meat.

 Two hours later.

Wang Weimin wiped the sweat from his forehead and placed the last piece of cut meat on the chopping board:

 “Oh my god, I finally got it done.”

Looking at the panting Wang Weimin, Luo Lian smiled and handed an enamel cup to him:

 “How are you, are you tired?”

Wang Weimin took the cup and took a big sip. After finishing, he took off his sleeves and wiped the corners of his mouth:

 “I’m tired, how can I not be tired?—This **** thing weighs a thousand kilograms of cattle.”

“And today is different from killing cows in the past. How could there be so many people around to watch the killing of cows in the past? My hands are shaking from nervousness.”

Luo Lian suddenly laughed:

“That’s true. In previous years, there would only be a few apprentices watching you when killing cattle, but today we are in such a position.”

“Tsk, tsk, I guess 70% of the people from the second branch factory are here. It looks like there are hundreds of people there.”

Wang Weimin picked up the cup and took another sip. It wasn’t until he finished the second sip of water that he felt less thirsty:

“Yes, the pressure is indeed great, but don’t tell me, Lao Luo, I’m pretty good at killing the bull this time.”

“From the time the base was built to now, I have never seen such a lively scene, and I don’t know if there will be another time.”

I heard what Wang Weimin said.

The smile on Luo Lian's face also faded a bit. He was silent for a moment and said with some emotion:

"There is a chance, Lao Wang, our base. No, our country is different from what it was two years ago."

“Cows are indeed a rare thing, but if things continue like this, we will definitely have another chance to kill cattle—or maybe next year.”

“At that time, in addition to the old Chinese scalpers, the base may also be able to kill neon cattle, German cattle, Gallic cattle and so on. If you really have this opportunity, do you still dare to go there?”

Hearing this, Wang Weimin glanced at his own child, his temper became stubborn again, and he immediately snorted coldly:

 “Why don’t you dare to do this? Forget about the Gallic cattle, I even killed John the Bull on the peninsula battlefield!”

 “Look, when my Afu grows up, I will send him to the military camp and let him slaughter John Bull too!”

 Say it.

Wang Weimin couldn't help but look to the other side.

 I only see this moment.

The attendant who had just collected the last piece of meat and weighed it had just reported the total amount of meat from the cow. This number pushed the atmosphere at the scene to the highest level.

 And among the cheering crowd.

A female employee wearing a blue uniform with a simple face was holding a little boy and waving to Wang Weimin from a distance.

 The moment you see the other person.

The murderous look on Wang Weimin's face immediately disappeared, replaced by a tenderness with happiness.

 Subconsciously, Wang Weimin also waved towards the other party's location.

However, his actions were understood by more people as the meat cutter's greetings to everyone, so

The cheers on the field became even louder.

Note:

 The operation was successful, but I don’t know how long the recovery period will be. I’m so tired after looking at my phone for two minutes now.