Beef Breakdown - Front Shoulder - Grain Finished

Nathan Bingham, Owner and Head Butcher of Bingham's Custom Meats. Breaks down the front shoulder to help in training current and future employees at Bingham's Custom Meats as they learn butchery. The beef is grain finished, dry aged, and was raised in Morgan, UT.
#binghamscustommeats #butcher #beef #breakdown #butchershop

[@philippreuter5192]

This channel deserves so much more attention! No unnecessary double explaining everything, no shitty adds, no annoying self proclaiming best in the world BS. Just quick and nice cutting and trimming, I love it!

[@binghamscustommeats]

Thanks for your kind words.

[@FJHR36]

I've only boned out shoulders on the table, First time I see it done while hanging. Not a bad technique, good job man. 👍🏼

[@markcornelius1260]

Great technique and nicely done!

[@binghamscustommeats]

Thank you

[@lovofarm]

With 30 years of experience in the profession, I feel that this guy's experience is still young

[@josephmaurer7067]

I've only done this on a table. Watching you do this makes me think it would be easier to take the mock tender out separately. The clod and mock both puĺl out nice and clean. If the mock is out, you can make a line with your knife along that ridge on the paddle bone. Clod pulls right out as you know. Just an idea from an old butcher.😊

[@binghamscustommeats]

That's a great idea. I will give it a try. Thanks

[@jaymartinez360]

Should name the bones tho...