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The original was posted on /r/askculinary by /u/methiatus on 2023-09-14 17:55:01.

There is no need to trim fat or preserve individual cuts, the goal is to process about 100lbs into roughly 1" cubes. It took me longer than I’d like to admit to process the first 10lbs or so, so I was wondering if there were any techniques or types of knives that would be optimal for this task as I may have to do this on a semi regular basis.