In my family, there’s not a lot of pomp and circumstance surrounding holiday meals. After Grace, we just tuck into the meal with some abandon. To better facilitate a ravenous family, the turkey usually comes pre-carved to the table, cut up in the kitchen by mom while the rest of us bounce from beer fridge to relish tray, waiting for the call to the table.

Not so in many other households, where the turkey comes to the table with all the fanfare such an honored guest deserves. Apparently, from the links available on-line, there’s much to be learned about the proper way to carve a turkey and lots of trepidation about this time-honored Thanksgiving tradition.

This year, I suggest you take a step back in time and carve your turkey like a caveman, with a stone knife of your own knapping. If you think that sounds challenging, check out the video above, where a knifemaker butchers a deer with replica of a 5,000-year-old stone knife. I’ve seen, and used, modern knives that don’t do this good of job breaking down a deer.