Here's a crocodile chewin' down on some swine. I recently read a book by Bill Buford called "Heat", where the author goes to Italy to learn how to be a butcher. It sounded rather grueling. If you've ever tried to bone a chicken at home, you know it ain't all rosy trying to get through bones and sinew with your blade. Your hand can cramp up wicked easy. That's why I admire the croc's approach, which is to forgo boning the pig and instead simply butchers the animal internally. No muss, no fuss, no fat stuck to your cutting board. You don't even have to Fantastik the counter afterwards! Drew likey.