With all my years living on a farm and doing my own butchering ive never seen such a technique. I must say the speed at which you move and accomplish your task just amazes me. It has been an honor to watch you work
Twenty seven minutes to hang 4 skinned and gutted lambs into the trailer . . . Not bad considering 20 of those minutes was spent cranking your fork lift 😆 That was SUPER FAST! Love your technique! Trying your method on a lamb today. Cheers!
This technique is new to me. It's looks very effectiv. Next time I have to do it will try the same. First need to build the forehand-keeping bar. Thanks for sharing from Germany..
Wow that's the way I was taught from my dad and my family hang it from the hind legs. Never seen another person hang from the front. I always found my flanks easy and finished product was good
Cheers great video iv just started doing this from being completely green i have to laugh my first one took me 2 hour's I'm now down to 20 minutes your videos have been a great help
Maaaaan, you are the GOD of this. You should teach those famous guys who don't know how to do it, for example, that bearded guy IYKWIM you are the one who should be famous and trending all the love from Morocco ❤
I used to work as a slaughtersman on the pelting board at Westfield Freezing works in Auckland NZ back in the 70s and 80s. The lambs & sheep would come along on the chain and would have 12 seconds to punch the pelts off. This video reminds of pelting. We got big money for being on the chain but the work was physically demanding by the end of the day you were knackered!😊
Similar technique to mine but nfw am I standing under an old forklift that sounds dry. But this guy is a monster..fkn cheers, from a former kiwi farmer living in Melbourne Australia 🇦🇺 😂
I have been watching for awhile now and you are good, my father worked on the killing floor at a packing house for years He was able to have a steer in quarters in 13 minutes.
Hi Benny, great video. It’s revolutionised how I do my lambs since watching this. I used to hang upside down but hanging by forelegs is much better. To that end & Cheeky request - any chance you could provide a sketch with the dimensions of the custom gambrel you use to hold the front legs? Would also love the dimensions of the cradle so I can have a metal fabricator make up both items for me. I run Wiltipoll x Aussie Whites on our 30 acres & dress the 2 tooth’s at around 28-35kgs. Hope you’re able to get back to me with my request. Keep the vids coming, great content & well presented. Cheers, Joe from Tassie
I have to do two Lambs tomorrow. Man you are fast for sure. We are starting to get warm here in Chile now so I have to hang them in the basement which is cool and there are no Flies. Good work and good video. Thanks Jim in Chile
Inverted method, I think it was a New Zealand method. I was a Slaughterman at SAMCOR, the biggest abattoir in the southern hemisphere, this system was introduced on a chain ( line ) in the 1990's we would do 3,600 head a day on that chain ( line ). 108 per Slaughterman. More if doing overtime. Great videos brought back a lot of memories, even remember the smells.
Hey bro can you do like a knife/tools video explaining what brands you use and why you use certain knives for certain things please? Love watching you work, so fluid 🤙🏾 Keep up the cool vids bro, cheers
My big problem is my back is bad. SO I have to have carcass higher to do this work and it is hanging the whole time. Young man. Young back. Old man......... no back. Wow you do good work. Jim
@@williamsharp7224 Ahahah ahaha Yeah. During the government shut down we had an AUSS family living with us locked down. They told me the same thing. Jim
Do you cut up on site or take your trailer home to butcher? How do you lift a beast if you don’t have the forklift, do you have a vehicle crane? Thanks
G'day, all animals are cut up on the property they're slaughtered on as we're not allowed to move meat from one property to another. I lift the beef with a crane I've got on my ute or use the farmers tractor, forklift etc. Cheers
Thanks for the great video and doing 4 in a row helps with the learning. May i ask, when you cut their neck, do you tie off the oesophagus tube when you hang so the stomach contents dont go every where. Also do you ever reach in and pluck the gallbladder?
Amazing work mate, I want to know if this technique can be applicable to norther African sheeps (I'm from Algeria🇩🇿), sheeps skin here are very stubborn😅
Hi guys, can someone tell me where all the blood went? I cant see it in the video. Are these sheep bleed out? They are still steaming so i imagine the skinning and dressing happened shortly after they got caped. I don't know sh** about these things but it seems you are doing an excellent job. Thanks for the video!
@@butcherbennytee1983 so cool watching a skilled man do his thing when someone makes a job like that look as easy as that well that's genius stuff & any right thinking red blooded male can do nothing to stop himself bowing his head and tipping his cap. Thank you sir. On youtube. Your the champ.🙋♂️
Yeah the bloody thing, thought it was gonna fail me every time. That's the bloke I was killing for. I told him to get it checked out😂. Could have had them done in half the time.👍
Man!!! You are faster than the forklift! Quick question... What knives do you use?? Can you do a tutorial the way you sharpen your knives? Idk if you already have it. Thanks for sharing your work!!!
Haha, the forklift nearly failed me every time. The white handle knife is a Dexter Russell sheep skinning knife and the black handle knife is a Victory beef skinning knife. I do have a sharpening video up, jump on my channel and check it out. Cheers👍
I lot of what I do is for farmers. Some will keep it, others will just throw it away. I'll keep some for myself when I need it, but there's only so much one person can eat.
@butcherbennytee1983 Bro, you are doing an amazing job, I grew up on a large farm in Africa with lots of Merino sheep, but can never skin a lamb so fast like u. Kudos.
Pretty slick with the knife Benny, the only thing slowing you down was the forklift not starting 😂 Clean & quick. Just wondering do you ever accidentally cut yourself? Thanks for the video. Cheers
Thanks mate, yeah bloody forklift was the only thing letting me down🤣. Would have had them done in half the time if it started straight away.😉. Very rarely get myself with the knife, never cut my myself bad enough to need stitches and I've been on the knives for 25 years touch🪵.
Thanks for the vids. What are you looking for on organs to make sure they’re a healthy animal? Could a client ever have a go at you for dodgy meat or they’ve made the decision to kill that animal so it’s on them? Have you ever killed one and told your client it’s no good, cheers.
Hi, the liver is the biggest indicator of disease in an animal, if that looks off colour or has growths, white lumps in it you can usually tell there is something wrong with the animal. Never had a complaint and never had to knock any back as inedible. Cheers
With all my years living on a farm and doing my own butchering ive never seen such a technique. I must say the speed at which you move and accomplish your task just amazes me. It has been an honor to watch you work
Which religion do you believe?
My dream is to come to any westron country and live on an animal farm, I love animals but unfortunately I can't fulfill my dream.
Thanks very much mate, very good to read comments like this👍
We do same in Turkey
Come to Morocco and you will get to know the masters of butchery at a speed you have never seen in your life
Mate!! You are a machine! Pure and simple! You did four lambs in the time it took me to drink 3 440's! Awesome bro!
Haha, thanks mate👍
Twenty seven minutes to hang 4 skinned and gutted lambs into the trailer . . . Not bad considering 20 of those minutes was spent cranking your fork lift 😆 That was SUPER FAST!
Love your technique! Trying your method on a lamb today. Cheers!
@@scottlas and he wasn't rushing how cool eh
excellent work again benny, you make it look so easy.
Thanks mate, 👍
Less than 7 minutes per. Impressive. A truly practiced hand.
You're a champion Benny, thanks for the video
😂. Thanks mate 👍
This technique is new to me. It's looks very effectiv. Next time I have to do it will try the same. First need to build the forehand-keeping bar. Thanks for sharing from Germany..
Great work Benny. Loved it.
Thanks, cheers mate
Honestly, you are an artist in the truest sense of the word. I have never seen someone like you before.
Thanks👍
in Croatie we did it way quicker.
So much moves tat are not neede.
Only two word's can explain this video, BLOODY AMAZING, thanks for sharing with us. !
Great work Benny. Thanks!
Thanks for watching, cheers👍
Such clean results, and not a wasted move. Nice work.
I'm also a butcher from West African , But i like the way you always working
Wow that's the way I was taught from my dad and my family hang it from the hind legs. Never seen another person hang from the front. I always found my flanks easy and finished product was good
Cheers great video iv just started doing this from being completely green i have to laugh my first one took me 2 hour's I'm now down to 20 minutes your videos have been a great help
No problems, that's great to hear and glad these videos are helping people like yourself with their own home butchering. Cheers👍
You're really good, I thougth I had good technique until I see you....thank you from Asturias (Spain)..❤
Maaaaan, you are the GOD of this. You should teach those famous guys who don't know how to do it, for example, that bearded guy IYKWIM
you are the one who should be famous and trending all the love from Morocco ❤
Truly a marksman that doesn't miss amazing work with your hands and Mind simply amazing
Yes, really enjoyed your video. Thankyou, good stuff.
I learnt so much watching this video! I do my own homekill but this is more than next level
Awesome to hear mate, thanks👍
Fair play amazing skills .super fast and efficient. Best I've seen yet .class👌🏼.
This is extremely impressive.
Thankyou👍
I used to work as a slaughtersman on the pelting board at Westfield Freezing works in Auckland NZ back in the 70s and 80s. The lambs & sheep would come along on the chain and would have 12 seconds to punch the pelts off. This video reminds of pelting. We got big money for being on the chain but the work was physically demanding by the end of the day you were knackered!😊
Not as much manual labour these days I believe. That would have been a tough day's work, so good on you. Cheers👍
Wow! That skinning technique 🤯
Give them Kiwi brothers a run for there money, nice work clean and fast.
Haha absolutely any time 💪
😂, thanks mate
Similar technique to mine but nfw am I standing under an old forklift that sounds dry. But this guy is a monster..fkn cheers, from a former kiwi farmer living in Melbourne Australia 🇦🇺 😂
A pro at work.
Proving that the only dangerous knife is indeed a blunt knife..
Thanks mate, that is true. Sharp knives are definitely safer and make the job a lot easier. Cheers👍
Excellent professional work, thank you
Farm raised back in the 60s and 70s. This is the true Porn of life on the farm 😂
I would like to see your cooler trailer some time if you could do a video on it that would be grand.
Thanks Jim
I'm currently building a new one, so I'll do a quick go around that one after Christmas👍
I thought I knew how to do this. Respect
Thanks mate, I'm sure the way you're doing it is just fine as well.👍
Awesome my man! You are truly a professional!
Cheers, thankyou 👍
Unbelievable how quick and clean you do it I wish I could do deer that quick fare play mate
Thanks mate, deer are a little harder than sheep so you're probably going pretty well.👍
I have been watching for awhile now and you are good, my father worked on the killing floor at a packing house for years
He was able to have a steer in quarters in 13 minutes.
I love to watch you no wasted movements
Nice mate. I kept waiting for one of the chooks to climb in the cooler! 😅
😂, It wouldn't dare!👍
You know it takes less than 2 minutes to dispatch a hen to the point it can be put in the pot 😂😂
Great skills mate, I've learned something watching you. Good on you.
nice and clean job bro. thanks for sharing
Thanks for watching
Hi Benny, great video. It’s revolutionised how I do my lambs since watching this. I used to hang upside down but hanging by forelegs is much better. To that end & Cheeky request - any chance you could provide a sketch with the dimensions of the custom gambrel you use to hold the front legs? Would also love the dimensions of the cradle so I can have a metal fabricator make up both items for me. I run Wiltipoll x Aussie Whites on our 30 acres & dress the 2 tooth’s at around 28-35kgs. Hope you’re able to get back to me with my request. Keep the vids coming, great content & well presented. Cheers, Joe from Tassie
Cheers mate that's great to hear. Send me an email address I can reach you on and I'll send something through. Cheers👍
A few photos of gambrel & cradle from different angles attached to the email would help my fabricator too
Great skills mate keep them coming cheers
Thanks, will do!👍
Fast as anything. Amazing.
Thanks heaps👍
nice and clean
if an animal hasn't been off feed, how do you keep the oesophagus from spilling? Is it easy to knot?
I have to do two Lambs tomorrow.
Man you are fast for sure.
We are starting to get warm here in Chile now so I have to hang them in the basement which is cool and there are no Flies.
Good work and good video.
Thanks
Jim in Chile
Awesome job. Definitely inspired to do my own at home now. Where did you get your knives and holster belt setup. That seems ideal for the job. Thanks
New subscriber ex nz in Melbourne Australia 🇦🇺. Awesomeness 🎉❤
You're the boss 💪
the forklift took longer to start then skinning the lamb haha legend
Haha, yeah the bloody thing! Cheers mate 👍
Your a goer benny 👍
Thanks mate, gotta keep ticking over👍
I'm curious why you are hanging them from the front legs first but in previous videos you hang then from the back for the whole duration
as the skinning is best front legs to back
What kind of technique is this?
I was fascinated while watching.
This is a technique I've made up over the years, I find it the easiest way for me👍
Inverted method, I think it was a New Zealand method.
I was a Slaughterman at SAMCOR, the biggest abattoir in the southern hemisphere, this system was introduced on a chain ( line ) in the 1990's we would do 3,600 head a day on that chain ( line ). 108 per Slaughterman.
More if doing overtime.
Great videos brought back a lot of memories, even remember the smells.
Hey bro can you do like a knife/tools video explaining what brands you use and why you use certain knives for certain things please?
Love watching you work, so fluid 🤙🏾
Keep up the cool vids bro, cheers
Ok will do, cheers👍
My big problem is my back is bad.
SO I have to have carcass higher to do this work and it is hanging the whole time.
Young man. Young back. Old man......... no back.
Wow you do good work. Jim
You have what the Auss call shaagers back
@@williamsharp7224 Ahahah ahaha Yeah. During the government shut down we had an AUSS family living with us locked down. They told me the same thing. Jim
Hey Benny , if u can just touch on the knife sharpening , Stone,steel flat or round type,diamond? Thanks
Check this out, here's a video I've done on knife sharpening and the knives I use👍th-cam.com/video/YTZpnCTUZEU/w-d-xo.htmlsi=9IKF6K9RoOmecMtc
Que buen trabajo un saludo desde Uruguay❤
Thankyou, cheers👍
Do you cut up on site or take your trailer home to butcher? How do you lift a beast if you don’t have the forklift, do you have a vehicle crane? Thanks
G'day, all animals are cut up on the property they're slaughtered on as we're not allowed to move meat from one property to another. I lift the beef with a crane I've got on my ute or use the farmers tractor, forklift etc. Cheers
I've previously seen you skin them head down. Is it easyer to skin them with the head up first and then flip them around?
Hi, yes definitely easier and cleaner doing them this way👍
Thanks for the great video and doing 4 in a row helps with the learning. May i ask, when you cut their neck, do you tie off the oesophagus tube when you hang so the stomach contents dont go every where. Also do you ever reach in and pluck the gallbladder?
Bu adami sıkılmadan defalarca izliyorum maşşallah
Thanks 👍
Amazing work mate, I want to know if this technique can be applicable to norther African sheeps (I'm from Algeria🇩🇿), sheeps skin here are very stubborn😅
5 stars from Morocco
Where do you get your overalls and the lamb stand?
Hi guys, can someone tell me where all the blood went? I cant see it in the video. Are these sheep bleed out? They are still steaming so i imagine the skinning and dressing happened shortly after they got caped.
I don't know sh** about these things but it seems you are doing an excellent job. Thanks for the video!
G'day, yes they were bled out only minutes before I skun them. This was done off camera. Thanks 👍
Nice work mate. How many times you hit the spreader?
Never hard, but occasionally tap it😂. Bloody peaked caps don't help!
cara saya idhul adha kemarin adalah dengan meniup pakai pompa. kaki domba dimasukkan angin dibawah kulit jadi mudah untuk melepas kulitnya ❤
I did the same in one of my earlier videos👍
Never seen anything like it you bro are an expert, so cool, thank you
Thanks a lot mate👍
@@butcherbennytee1983 let them haters go on and hate themselves all the way to the crematorium, fkem, heh ha
@@butcherbennytee1983 so cool watching a skilled man do his thing when someone makes a job like that look as easy as that well that's genius stuff & any right thinking red blooded male can do nothing to stop himself bowing his head and tipping his cap. Thank you sir. On youtube. Your the champ.🙋♂️
This dude is a G
Better get the mechanic out to tune up that folk lift.😅😅
Yeah the bloody thing, thought it was gonna fail me every time. That's the bloke I was killing for. I told him to get it checked out😂. Could have had them done in half the time.👍
Man!!! You are faster than the forklift! Quick question... What knives do you use?? Can you do a tutorial the way you sharpen your knives? Idk if you already have it. Thanks for sharing your work!!!
Haha, the forklift nearly failed me every time. The white handle knife is a Dexter Russell sheep skinning knife and the black handle knife is a Victory beef skinning knife. I do have a sharpening video up, jump on my channel and check it out. Cheers👍
😮 what do you do with the tripe?
Do you save the Heart, Liver and Kidneys?
I lot of what I do is for farmers. Some will keep it, others will just throw it away. I'll keep some for myself when I need it, but there's only so much one person can eat.
@butcherbennytee1983
Bro, you are doing an amazing job, I grew up on a large farm in Africa with lots of Merino sheep, but can never skin a lamb so fast like u. Kudos.
Pretty slick with the knife Benny, the only thing slowing you down was the forklift not starting 😂
Clean & quick. Just wondering do you ever accidentally cut yourself? Thanks for the video. Cheers
Thanks mate, yeah bloody forklift was the only thing letting me down🤣. Would have had them done in half the time if it started straight away.😉. Very rarely get myself with the knife, never cut my myself bad enough to need stitches and I've been on the knives for 25 years touch🪵.
Or punched that hanging gear? I flinched every time he got close, my testes are arriving in the next post.
A farmers gymnasium right there as nature intended
Fancy coming down to that little island down south?
😂Maybe one day
Hard work
Easy enough👍
Ножны для ножей дайте ссылку,
Где покупали?
Had this one for many years, the place has since closed down. So not sure sorry
Thanks for the vids. What are you looking for on organs to make sure they’re a healthy animal? Could a client ever have a go at you for dodgy meat or they’ve made the decision to kill that animal so it’s on them? Have you ever killed one and told your client it’s no good, cheers.
Hi, the liver is the biggest indicator of disease in an animal, if that looks off colour or has growths, white lumps in it you can usually tell there is something wrong with the animal. Never had a complaint and never had to knock any back as inedible. Cheers
Awesome
Thanks 👍
J 'admire votre technique, super travail, pourquoi ne gardez vous pas la tête et les abats (foie et cœur) bon courage
Fucn neat alright ow ❤
hello friend enjoy video
Thanks
Это просто потрясающе. Нож как буд-то сам режет. Мастер своего дела
sir you are amazing
😮. What's the worst accident you have had with a knife?
Excellent
Master !
hi what kind of knifes do you use ?
G'day, the white handle is a Dexter Russell sheep skinning knife and the black handle is a Victory beef skinning knife. Cheers👍
What happens to the intestines somebody eating it or you give to animals?
سلام سيد بيني هل هناك عقد عمل في مجال جزار انا ازاول هذه مهنة
G'day, not at the moment sorry. I don't do this as my full time job👍
Straight up less talk more action 🤜🤛
Right back at you 🤜🤛. Cheers
What do you do with the hides
Hi Ben where abouts in ozi are you?
👍👍
Hi Benny Can you please do a video of making pork sausage
Good man your friand Marocco
Very nice beautiful man❤
The longest part was starting the forklift.😂😂😂
Got a couple of legs of lamb for me benny? 😂
There's always a couple 😂
Yip on point
Cheers
We're to buy a gamble like that
I made that one👍
Brabant 👍👍🏼🇲🇦🐂👍🏼
❤❤❤good. J9b❤❤
very efficient
Fresh from the farm no factory farming in site