rafsob - I once watched a chef and student have a race for spatchcocking and deboning 2 chickens by hand. The chef ripped the backbone out of the first bird, then finished both birds in under 2 mins - he ended up with almost perfect boneless cuts. If the meat temp is around 40-42 degrees you can separate many of the primary cuts by hand on most carcasses, including beef. On that note, I taught my hunting partner how to debone by hand some of the bigger cuts (like the longissimus) on elk while in the field - when the carcass is warm it's not even a challenge...