Have you ever wanted to learn how to properly carve the meat from an animal? Any animal? Good news. The fine folks at Swift and Company and their at-home economist Martha Logan are here to show you how to properly carve along the fibers of meat and render any animal into a great tasting cut for your guests’ enjoyment.

But why am I sharing this with you?

Read on…

Hey wait — isn’t that Harvey Corman? And William Kerwin? Surely, this has a much deeper meaning, knowing that that twosome went on to appear in The Living Venus together. They were cast in that movie because David F. Friedman and Herschell Gordon Lewis watched this and said, “Those are our guys.”

This is beyond a meat carving movie. It’s a meat carving movie within a meat carving movie, like a meta turducken, if you will. That said, if you do pay attention to this — and aren’t vegetarian — you’re going to learn plenty about how to ensure that everyone at your table gets the perfect portion.

Man, 1959 was a wild year. You could go to dinner at another couple’s house and those people would dress like they were going to the opera and after a meat-filled meal, they’d pull out a giant movie projector, set up a screen and show you an educational short about the differences between chopping up ham and a leg of lamb. What a time to be alive, right?