Right, go to your fridge and check for a big cut of meat. If you don’t have one there might be one in the freezer but that’ll add a few hours to the prep time. Personally, in a pinch I’d suggest using one of the lumps further down your body. The thigh and the calf can probably take a better stabbing than the arms. You definitely want to stay clear of the big lump of meat at center mass, too many practice stabs seriously reduces future stabbing potential, this too applies to the arms. Now you’ve got your meat of choice you want to get your stabbing implement. Anything with a point will do. Popular choices are knives, skewers, forks, spears and Wolverine’s adamantium claws however other objects like pens, keys, fingernails, penises and Wolverine’s bone claws have been used to various levels of success. So now you are fully prepared you get to start the stabbing. First take your stabbing implement in your right hand and give your meat a short sharp poke. You don’t want to ruin your meat to early. Now put it in your left hand and give it the same motion. Short and sharp. Keep switching hands every stab. Stab and switch. Stab and switch. Stab and switch. Stab and switch. Now you should have a pretty good idea of which hands feel more natural and forceful, keep the knife in that hand and stab a little harder. It’s time to practice technique. Stab. Stab. Stab. You feel that? It feels normal doesn’t it? Natural even, sort of like your ancestors have been doing this instinctively for centuries and some how you required this poorly written guide to figure it out? Congratulations! Now you know which is your best stabbing hand. Please use this information responsibly.