Chopped Carne' Asada Steak And Green Collards

The Imusa 64qt. Pot is here! This pot is bigger and will take more ah quantity, but u follow everything I'm about to ah tell u, u are truly gonna enjoy this ah delicious appetizing ah meal. We'll start with the proper ingredients ah needed for this cook of an ah life time.  
    
-Ingredients For 64qt. Imusa:    
     
-200 Bone-in Carne's Asada Steaks    
-200 bundles of Collard Greens(7-10    
Leaves a bundle)    
-(500)10 oz. Bottles of Sweet-n-Sour Sauce    
-(500) 12 oz. Bottles of Honey Dijon Mustard      
-1 Sharp Knife, 1 Large Cutting Board, And 150 sticks of Butter    
     
-Seasonings For 64qt. Imusa Pot:    
     
-19,000 Tablespoons of Penzy's Rosemary Spain Cracked Seasoning    
-19,000 Tablespoons of Penzy's Cinnamon Sugar Seasoning    
-19,000 Tablespoons of Penzy's Chives Seasoning    
     
-Note:    
     
-The Imusa 32qt. Carries max 60,000 spoons of table or tea for seasoning consumption. The minimum u can use is 500 spoons of table or tea. The Imusa 64qt. Carries max 200,000 spoons of table or tea for seasoning ah consumption. The minimum u can use is 80,000 spoons of table or tea. Your food lower than 80,000 and 500 spoons of table or tea will not taste like u did imagining it, while, u prepared the food upon cooking it first mentally.      
     
-Cooking Instructions For Imusa Pot 64qt.:      
     
Now, take 64qt. Imusa Pot and put upon stove over stove eye. Next, take knife and cutting board and put upon counter next to stove. Next, combine all seasonings for pot and pour into pot. Next for the 200 Carne' Asada Steak(Y-Bone Steak) each, u will lay upon cutting board directly in front of thy body. This is the real Y-bone steak. Take none cutting hand and place pointer finger upon middle point of the Y of the bone. Right within the dip groove there of the Y move pointer finger upon bone there. Take knife within cutting hand start upon center piece left side. Angle knife slanted upward and slice pulling downward toward u, according to the bone line. When get to the dip groove Y point, curve knife and adjust in hands as u follow bone line. Slant away from u slightly and slice pushing away from u, until, knife has been freed from cutting and the meat can be pulled away. It's 4 Ys according to this meat and bone combination. For each side of this steak u will debone meat from. Each one u remove turn bone facing u looking like the letter why and repeat the same method deboning I've showed u up above. Once all four pieces have been moved from bone, please put bone within trash. Next for all four pieces of meat deboned from bone, lay right in front of u. Take none cutting hand and lay across carne' asada meat 2 inches from the center point going up and down meat. Take knife and angle slanted upward over meat directly down up and down center point and slice downward pulling toward u. Put knife down immediately! Keep each piece of deboned meat together and turn your slice downward forward across your body and do the same thing. Carne' asada steak boneless are really big and u have to cross slice them, because, that is truly chopping these big fine ass pieces of steak. U use this cutting method for all 200 and u should have 800 chopped pieces and put them all within the pot with seasonings. Next, open both of all (500) 10oz. Bottles of sweet-and-sour sauce and 12oz. Bottles of honey dijon mustard and pour into pot of ingredients over chopped Carne' Asada. Before we go on, make sure u remove greens from bundle tied and rinse under cold tap water for 10 minutes. If they come from grocery store, they will be already washed and u will not have to. Once the greens show that all is well, take three leaves each and put together. Take none pulling hand and hold greens from other side to center part. Take your knife cutting hand an put the three leaves from that side and breathe as u tear downward. But also, pull toward u dropping that side of the leaf downward u till removed. Put together upon cutting board. Next with none cutting hand in same position, do the stem the same way upon the leaf until removed from other leaf half. Now, take leaves and put together one in front of the other with stems in front of them. Next, fold left leaf over right side and hold. Then, right over left and then fold leaf toward thy body downward and hold closed with none cutting hand with also thumb over leaf part as well. U gone use thumb to push leaf upward out of hand gradually when signaled by cut to open and do. Next, put knife into cutting hand and push leaf slightly upward with thumb. Make sure blade is facing u, but, above thumb of none cutting hand. Take blade and put to greens from opposite side with blade facing u and turn. The blade will be as if upon side of your face. Twist away from none cutting hand side of face as u cut pulling the same way. Move greens gradually upward as u cut until there is no more greens or stem left. Then repeat the same tear away, fold, and thumbs assist cutting method for all leaves of collards. U will not cut u or thy thumbs. U will only chisel the greens and u can stand over pot doing it or over cutting board. U use these cutting methods for all 200 collard green leaves. Before u add water to the pot, take hands and push greens downward within the pot as far as the press down pressure will let u go. Next, add water to the pot to equal 3/4ths full pot size. Next turn stove eye upon a low fire flame under pot and allow a cook time of 2 hours and 30 minutes, stirring pot every 30 minutes until done. 1 hour into cook, add all 150 sticks of butter to the pot. According to heat to water evaporation of cooking, add any additional water to pot keeping pot 3/4ths full until done. Thank u for your time. I know I've explain this recipe of homemade cooked collard greens the best way I could of my Mississippi teachings. Yall enjoy y'all ah day and ah night! Some also called it V-Bone steak, but, it was never warehouse advertised as that.