In this series about butchery, Ken Hieatt dons his apron and saw to teach meat cutting skills in the home. Standing in front of two beef carcasses, Hieatt explains the tools of the trade and how to keep knives sharp. After sharpening his knife on a stone, Hieatt displays his skills by trimming his arm hairs. Hieatt assures the viewer that if you cut a beef carcass with his special technique, "you'll end up not 100% butcher but not too bad." State television produced several short programmes like this, from five to 15 minutes long, as show "fillers".
Talking about the floor, the best way to treat that is sawdust, sprinkle a bit of sawdust around. It's banned in butcher shops but it's not banned at home, and you're not going to be throwing the meat around in it.– Ken Hieatt on preparing for home butchery