How To Butcher A Cow. A Forequarter Of Beef. Part.1. Primals.
ฝัง
- เผยแพร่เมื่อ 28 ธ.ค. 2024
- How To Butcher, A Whole Fore Quarter Of Beef.
In this video i show you how we break down a Forequarter Of Beef into its primal cuts, consisting of, Fore Ribs (ribs of beef), Chuck and Blade, Neck and Clod, Short Ribs ,Shin and Brisket. showing the whole process up close and in detail.
Please Join me for Part 2. Where we take those primals and butcher them into there relevant cuts you would find in any butchers shop.
Enjoy..
Please Subscribe to my channel by clicking on the link below, as new videos released every week.
www.youtube.com...
Sc...
/ 132366100270676
TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
Your vids are superb? I'd rather watch you doing butchery than watch a movie, your a credit to your profession, keep the vids coming..
I have no intention of trying to butcher, but these videos are just so fascinating that I watch anyway
"Sound's to me, that you are a little scared to 'butcher' the butchery! The good news, is if anybody tires their hand....all your 'mistakes' can be delicious!"
after watching Rea, I have had a new respect for butchers. This profession is an art form, the way you effortlessly move the knife through the bones it a skill to admired.
I have watching your shows. Must say watching you has stepped up my cutting abilities. You Sir are awesome. I now butcher all my own meat we raise. 4 hogs 80 chickens and 1 beef cow. Keep up the great work. Love watching your shows.
I’ve lost 2 sheep and a cow to complications due to harsh winter/drastically swinging temperatures of spring trying to come, plus my husband hit a mule deer on his way home we were able to claim through fish&game. Thanks to your videos I have been able to get them processed without feeling too overwhelmed.
Brilliant to see someone actually calling the primal's by there correct name in the British Industry! I work in a cutting plant that deals with boned out FQ muscles mainly and it's brilliant to see how they split it down at the main Slaughter / Cutting Plants! Very Informative video!
U get a thumbs up b4 I finish watching the entire vid!! Ur instructions with all the other cuts of meat r fantastic..
I appreciate this video. Without having a bandsaw your two videos work great. The clod is always the hardest one to get straight lol.
Mr rea I have to thank you for how educational your butchering videos are they have increased my skills in game butchering and makes me want to hunt and fish more 6 deer for friends in a day practice makes perfect
I know I'll probably never get the chance to have a go at something like this but just to be able to watch someone make it look so effortless is good enough.
True. I also enjoy the American and British style of cuts and the techniques.
Going to be butchering one of these for the first time at work today. Thanks to this video I’ll be able to impress the boss. Thanks!
Love watching these. Long time Kenyan fan here.
The art of the butcher has almost been lost here in America. I'm glad I found your channel and I have enjoyed your videos so far.I'm learning a lot from you sir, Thank you. Please hurry with part two...lol.
That forerib of beef has got me thinking of Sunday dinner, with crisp roast potatoes, thick beefy gravy, massive Yorkshire puddings and veg. mmmm nice video as always Scott
Finally you share with cow butchery! Thanks a lot)
am a butcher n i learned a lot from ur videos thank u Scott
I'm with you on the Brisket, I put mine on my Smoker for 12-14 hours, it fabulous!
it seems someone disliked it before they even watched the whole dang video.. must be one of those vegetarians or vegans. great video Scott
@Scott Rea, I'd like to see how you get the beef into the primals to begin with.
In other words, starting from a whole side of beef, then breaking it down into the chuck, rib, loin, and round.
Thanks and much appreciated!
I have been watching you for close to two years and absolutely love your channel...keep up the great vids!
PART 2, PART 2, PART 2.! 😄
Absolutely superb run through Scott, it'll be interesting to see how the Chuck is cut and trimmed, one of my favourite cuts, pulled beef chuck low & slow on the smoker is amazing.. 😄👍
Very interesting, that you hold the boning knife as a dagger... It works perfectly like this.and I find it very accurate and controllable.
WHAT!!!! a part 2??? I was hoping to sit down and watch the full thing! hopefully you'll have time to get it on in the next few days
Thank you for showing. Your channel is very interesting for me because i only see the stuff in a supermarked. I also like you very good recipes.
Thank you for posting these videos. Though i dont think i could ever do this kind of thing myself i love seeing people take care and use as much of an animal as possible.
Scott, I give your videos a thumbs UP before I even watch them. It has happened, not on your channel, that later in the evening after a few cocktails I go to hit the thumbs up and miss. I fix it as soon as I see it, but I cannot speak for everyone. My guess is that is what is happening. On the other hand even a vegan can appreciate traditional skills if they don't partake in them. Not everyone who watches gardening videos has a garden. Cheers Mate!
I have always wanted to take a butchery course, I know this isn't the same but it is a good primer, thanks for this
great video, Scott. I have recently started a new career in butchery, working in a traditional British butchers, your videos have helped me to understand the anatomy of beef, pork etc... nice to hear terminology I understand like clod, stick in and shin, leg of mutton... keep up the good work brother!
Love watching your butchering video! Another brilliant one today. You make it look easy, but as the Documentary folks found out, it ain't so easy after all if you don't know what your doing! If not already, you should put yourself out as a butchering consultant for hire. Apparently, there's a need in the film industry. 😉
Interesting video to watch for me as i have been boning beef and lamb for over 20 years but always boned beef off the rail hung up with the H.BONE on hinds taken out already by machine and the CAGE on fores also . At some point i will be to old to bone the factory way so will have to learn the shop way on the block , i will be looking for more of your vids !
I've seen the BBQ Pit Boys use the clod for a nice London Broil on a fine day out, but you can't go wrong with snags. Can't wait for part 2. And yes, Denver steaks is an accepted name for what you're going to do with the LMC.
At last well done Scott! Looks like an R4L to me mate
You make it an art form you art a great person. I like watching you
Got to love a thumbs down, even before its had time to be watched, i know who you are, your negativity gives me power baby......(Steeples fingers, maniacal laughing)..
I'm predicting Cow's head in their bed....:p
Scott Rea its only two dislikes..
Scott Rea I bet its someone with an eating disorder. Vegetarian or Vegan!
So many tossers in the World lad. lol. Screw em. 🐗🐗🐗🐗
It's from members of Vegetarians Against Gratuitous Injustice to Nature's Animals.
Thank you so much for this video. We had to slaughter a calf here on the farm in Louisiana, and this was indispensable. Merci!
So pleased to have found you and I'm loving learning about cuts of meat,how its done and hopefully I'll not feel so lost when I'm going to the butchers.
I've been following the carnivore way of eating for 9 months and I really need to be more knowledgeable regarding all types of meat...
Oh and I made my first ever brown stock (bone broth) with a huge knuckle bone and it was delicious...
I thoroughly enjoyed that. Some of the terminology was different but that was a master class. I would give more thumbs up but I can't find the ones I lost cutting a peanut butter sandwich. 👍🏥
Love your videos and teaching style. Very informative, thanks.
Hi Scott mate, yesterday I watched a vid from USA and someone asked about game butchery, I put them straight onto your channel, (hope it helps). Ignore the thumb downers, they know not what they do ! ATB Geoff.
You should visit the US in the fall or winter, would love to see you do a whitetail deer or some other big game.
yes scott!! legend of a man
Excellent video, I, going to love this series
what sort of tv show was the foreqaurter used in where they (attempted) to take off the shin ?
Nice one mate, thinking of the possibilities all these beauties would have on my bbq
Always interesting to is it go from side to primals to ready to cook. Any possibility that you will make all beef frankfurters in natural casings from any of the mince?
Thumbs up from No. Colorado.
love the work! always so interesting to watch
Why do a thumbs down when you can move on. I love all your videos. I would like to see all the thumbs down viewers videos.
What temperature are you working in? What temp is that hanging fridge kept at?
The boning knife is semiflexsible or flexsible only sir??
Thank you Scott, can't wait for part twoo :)
Hi Scott, quick question to help me with orientation, is the brisket from the top side of the cow, up near the neck? Awesome videos, I love watching and learning.
more like what you'd call the chest or between the front legs if I remember right.
Awesome thanks, got the carcass turned around.
Great video as always!
Informative as always my friend!
Pure Gold Mate. It must have cost a fortune bro? great skills and cannot wait for part two and maybe three. Plenty to do. Cheers Moose. 👍👍👍👍
Now then Scotty, how much would a forequarter like that cost?
Uploading a video on such a hot day like today..... now that is dedication 👍
Top skills, all the best from Warwickshire
You are an Artisan, Scott.
You make it look so easy, but I know it isn't.
Hello scot, great video! I was wondering if that front quarter was split between the 12th and 13th rib? A 4 bone ribeye seems small.
This is art!
I love beef cant live without some beef or pork in my diet
Lovely work as usual Scott. I'm wondering if you might do some video at some point on buying unbutchered meat, maybe tips on what the price difference ought to look like compared to all the same having been butchered.
Thanks Scott
Scott I know it's big, but I'd like to see you work a whole cow sometime to get a better understanding
Awesome job again!👍👍♿♿🍺🍺👍👍👍👍
part 1 didnt show in my subscription box? had to go find it
nice!! in Greece the neck we cut it with another way
Would it be possible (with any animal) to only use the knife? I can see that splitting the spine would require a saw, but when cutting with the ribs, couldn't you just use the knife to get through the seam? Maybe break it off?
Love this video
what's all the black on the meat? does it need to be trimmed off?
InstantlyGratified part of the aging process, it is edible but generally trimmed off
InstantlyGratified it's basically a bruise
This video shows how much knowledge is required to break down an animal. Whoever first tried to cut it was a novice.
What breed is it?
and make a video with dry aged beef
scott what exactly is sweetbreads?
richard bale hiya know I'm not Scott but thought I'd answer they are a term for the thymus and pancreatic glands of an animal. used to be popular here in the UK but now mainly loved by genuine foodies. they are usually very pale ( soaked in cold salt water ) which removes any blood taint and the membrane is removed theory is mixed as to how they got their name. I find them rich sweet and yummy when I can get them hope this helps
Victoria Hollis thanks
Thank you for the demo. A question if you please, do you still get comments like in my country we don't do it like that? As if you have never said you live in the UK and have been a butcher for close to 30 years. Looking forward to part duex!
How long til you post part 2?
That super fast thumbs down, someone has subbed for the soul purpose of thumbing down these vids....
Bless them...
Well lets give it a thumbs up then ;) Always awesome videos! Love it Scott! ;) Now I want to throw those ribs on the smoker :O
The way i see it, its a view
Yeah its no big deal bro, been doing it too long, but, you got to look at it logically, this was thumbed down by a subscriber, who had had a notification, and thumbed it straight away without watching it, so why bother subscribing...each to their own i guess..
They must have very sad lives...
I might need to remortgage the house to have a go at doing that!
Scott, you should really add an affiliate link to the equipment you like. I'm sure you'd get a buy or two off Amazon every video!
Sat here eating a double beef burger while watching
Poetry in motion.
The people who thumb this down must be vegetarians who in reality were born like the rest of us omnivorous
Your videos aren't showing up in my subscriptions, luckily I saw it in my notifications.
I never heard of a cowboy steak, I have heard of Denver steaks in America, but I think most is sold as "Pot Roast" on this side of the pond. I am not a butcher by any stretch, just trying to help out other Yank fans you have.
okietaoman cowboy steak is a flat iron or breakfast steak
thank you ! nice work
4:02 so fresh it makes noise when you cut.
need a love this instead of just like button
Is it weird my mate is a butcher, but I've never asked him about it but watch every Scott Rea video.. Odd
now i tried to make that crispy pork belly once but i tried it with a large piece of bacon in a elektric oven, didnt work out but it wasnt bad xD, no crisp at all.
its just so rocknroll baby :)
How much would this cost in uk?
Rock and roll!
I personally prefer to hand cut everything. I think the bandsaw does sloppy work comparatively, and I can't control it as well, or get my cuts as even.
Iv nown the lmc get called rand is tht true
When raw meat makes my mouth water I start to worry. Where's my chianti and faver beans ?
It's fava. But yeah, I'm drooling as well.
I was wondering about the skirt meat
Great stuff :)
I know I'm kinda off topic but do anybody know of a good place to stream new series online?
@Darius London Flixportal
@Aarav Rowen Thanks, I went there and it seems like a nice service :D Appreciate it!
@Darius London glad I could help xD
IT IS OUR CLAIM EATING COW FLESH IN . KERALA STATE .
Love this...can I work for you??
I like ur cut meat 👍
I subscribe
I pay 75 dollars for a forequarter grass fed yellowish fat deliver here in Florida.
OK, so why was someone who has no clue how to find a joint hacking part of the shin off a quarter of a cow? Were they trying out a bastard sword or something?