OK D88de... and anyone else that cares to look... I use an 8" boning knife. Sharpen it up, makes the job easier! Oh, and WATCH YER FINGERS! <the Jeff disclaimer> Insert the knife along the top of the bone, keeping a bit of downward pressure on the blade so it follows the bone, then using a slight sawing motion, follow the bone to the right till ya hit a curve in it. Do the same for the bottom of the bone..you'll feel the knife as it slides along it...keep it tight to the bone! Lift the bone up, and insert knife tip behind the curve in the bone, freeing up the bottom side. turn the butt 90Â° and slice along that edge, just like the first cut, top and bottom. then lift by bone again, and free up the meat behind the back curve of the bone. At this point, it's about out! A few lil slices and VOLIA!