Another top shelf master class in the art of animal butchery Scott. I've been a subscriber since the beginning, when you were a fish monger, showing us how to prepare the delicasies of the sea. I'am always thrilled, and never disapointed ,when you post the next adventure of the SRP. Rock & Roll on brother!
Hey Scot, I have to say that you are an artist in this field. No messing about, you show how it should be done so clearly and concisely. Many years ago I qualified as an Environmental Health Inspector in Sheffield and part of that was meat inspection in Sheffield Abattoir. Your channel gives us a greater insight into the next process and you show us that in wonderful detail. Thanks for sharing and best regards from Ireland.
Nobody does a venison butchery class better than you. I’ve followed your videos since the early days and particularly where you butcher roe, which I’m mostly involved with. Invaluable instruction and tips. Keep them coming please
Great tutorial. I probably butcher one deer a year, so great to watch these and refresh my memory and give me new ideas. I did pay for a venison butchery course some years ago. But to be honest, I got more out of watching your videos. Keep them coming.
I never tire watching the Master work at his craft!! Would be great to watch you break down one of our moose or caribou that we harvest here in Alaska!!
I would LOVE a video series of cooking each cut, in your favorite ways. So many good recipes from your side of the pond of the old school ways that we just don’t know or hear about here in the US. I have delved into sausage making due to your videos and very much enjoy it, even if Coleman’s is hard to find locally
Hi Scott, thank you for all your videos. Tomorrow I start my new career as a butcher, after 17 years as a chef. Your venison book has done me well too, as whole venison breakdown will be a big part of my role. Thanks again.
Love your vids. Butchered my first deer following your vids. Thanks for passing on your knowledge. I constantly refer to your vids whenever I get to butcher. Cheers mate. Keep up the great work.
I was apprehensive when I first saw the cooking videos, as I am often a cynical person but this is the real deal, what an incredible experience this channel is.
Great video, Scott. I've been watching you since I was an apprentice doing my butchery level 2 and your content has helped me no end in developing my knowledge and I thank you sincerely. Always entertaining as well as informative. It would be a pleasure to shake your hand, sir. All the best.
Scott, thank you for the classes and tips- just got a bull elk and used your methods to work it up in the field, all done well but not on your level- I’ll keep practicing on the whitetail this season also. Awesome as always
Scott I think this possibly one of your most informative videos yet!. If I was about to butcher my first deer this would help no end. We have a smallholding and recently I needed to do off our old ram,I must have watched your ram processing video 15 times while cutting him up 😂
I do have a few roosters... scratch that. Someone I know has to dispatch some roosters of my own, his own - his own.. better not incriminate myself any more. Good job! Keep them coming.
I usually don't cut the ribs on our deer whitetail US I strip the meat and add to grind pile. A lot of processors don't bother but I want every scrap of meat, we save the bones and make stock you can't beat venison stew with venison stock 😋. Thanks for sharing cheers 🍺 from the other side of the pond. LOL as I'm writing the 🐓 yeah your next.
Thank you Scott, another great video, I've learnt that one can cut topside into steaks, I can't wait to give that a go. Do you think you could shoot a video of how to set up a butchery at home?
Dude I read your comment as I started watching the video.. And I thought to myself, 'Why would Scott do a Rooster video..?' And then I reached that point in the video.. (Don't worry, NO SPOILER). And I thought, Fuck Yes! A Rooster video will be perfect..!!
Scott just for the future, vertical means in line with the spine, horizontal would mean that your blade is in line with the table, so when you are trimming out the backstrap alongside the spine, your knife is vertical, not horizontal as your commentary said.
The undisputed King of UK butchery in his prime!!! No idea how you can switch your head into doing it for camera after so many years of moving the meat and not your feet. Much appreciated. ♥️♠️♦️♣️🤘
Hi Scott, just been watching an old program from the 80's showing a butcher breaking down a whole pig, and at the end he produced as his final item a loaf tin with pressed chitalings, something I've never heard of before, as a fan of offal and 'old school recipes' I was wondering if you've had it, made it and have a recipe?
Just a silly little question, but as you mentioned the names of all the simple mashed potato topped pies that we as a nation enjoy ie cottage pie from beef and stalker’s pie from venison etc I noticed that there’s one creature that you omitted to give a name to a pie made in the same style, the beloved pig or hog, then I realised that I have never actually heard of a porcine based version of a potato topped pie, so have you or anyone else got a name for such a dish and be honest is it an old fashioned name or is it a name that you have just newly ìnvented. My submission would be to call such a pie a Smallholder’s pie because the pig is commonly known as the smallholder’s friend being one of the first animals kept which can be put to work turning over the ground and be fed on garden and kitchen waste or set loose in the orchard to forage for windfall nuts or apples.
Surly a Fidget pie is an ordinary raised pastry pie case filled with a standard pork pie filling with added layers of apple either in slices or chopped up similar to an apple sauce, then sealed with a pastry lid and baked to a golden brown simultaneously cooking the pork filling, along with the apple and the pastry.
Jesus Scott, love how far this channel has come. I found you 10 years ago when I was in college and have been following you ever sense.
Same here, Scott taught me how to clean up my butchering. He makes it look so easy, lots of experience.
Another top shelf master class in the art of animal butchery Scott. I've been a subscriber since the beginning, when you were a fish monger, showing us how to prepare the delicasies of the sea. I'am always thrilled, and never disapointed ,when you post the next adventure of the SRP. Rock & Roll on brother!
Hey Scot, I have to say that you are an artist in this field. No messing about, you show how it should be done so clearly and concisely. Many years ago I qualified as an Environmental Health Inspector in Sheffield and part of that was meat inspection in Sheffield Abattoir. Your channel gives us a greater insight into the next process and you show us that in wonderful detail. Thanks for sharing and best regards from Ireland.
This is amazing. I do my own butchery from hunting and this is so expertly paced on where and how to cut. Just wow. 😊
Nobody does a venison butchery class better than you. I’ve followed your videos since the early days and particularly where you butcher roe, which I’m mostly involved with. Invaluable instruction and tips. Keep them coming please
Great tutorial. I probably butcher one deer a year, so great to watch these and refresh my memory and give me new ideas.
I did pay for a venison butchery course some years ago. But to be honest, I got more out of watching your videos.
Keep them coming.
I never tire watching the Master work at his craft!!
Would be great to watch you break down one of our moose or caribou that we harvest here in Alaska!!
I would LOVE a video series of cooking each cut, in your favorite ways. So many good recipes from your side of the pond of the old school ways that we just don’t know or hear about here in the US. I have delved into sausage making due to your videos and very much enjoy it, even if Coleman’s is hard to find locally
Your venison book has done me well too, as whole venison breakdown will be a big part of my role.
Oh Scott. You marvel. So down to earth and VERY easy to follow. Thanks, yet again, for sharing your expertise with us xo
Hi Scott, thank you for all your videos. Tomorrow I start my new career as a butcher, after 17 years as a chef. Your venison book has done me well too, as whole venison breakdown will be a big part of my role. Thanks again.
Cracking stuff Scott, I’ve been following you for years, new videos are always great to see 🤘♠️
Awesome video! Good to see the King allowed you to hunt his lands.
Another really useful video, that’s a great yield, look forward to applying some of your thinking on the next deer. Thanks very much.
Love your vids. Butchered my first deer following your vids. Thanks for passing on your knowledge. I constantly refer to your vids whenever I get to butcher. Cheers mate. Keep up the great work.
I was apprehensive when I first saw the cooking videos, as I am often a cynical person but this is the real deal, what an incredible experience this channel is.
Great video, Scott. I've been watching you since I was an apprentice doing my butchery level 2 and your content has helped me no end in developing my knowledge and I thank you sincerely. Always entertaining as well as informative. It would be a pleasure to shake your hand, sir. All the best.
I was half expecting “right-oh then, here’s a bonus mastery class on butchering a cockerel” at the end haha
Scott, thank you for the classes and tips- just got a bull elk and used your methods to work it up in the field, all done well but not on your level- I’ll keep practicing on the whitetail this season also. Awesome as always
Scott I think this possibly one of your most informative videos yet!.
If I was about to butcher my first deer this would help no end.
We have a smallholding and recently I needed to do off our old ram,I must have watched your ram processing video 15 times while cutting him up 😂
I do have a few roosters... scratch that. Someone I know has to dispatch some roosters of my own, his own - his own.. better not incriminate myself any more. Good job! Keep them coming.
Absolutely fantastic video, will definitely come bk and replay this hopefully next week once I’ve been out on the deer.
Another great video Scott!!
Excellent video👍. Scott is a demon with the knife. What a skill
Brilliant therapeutic video of a craftsman
It's fascinating to see the method that speeds up the aging processes, and how hanging, sitting effects the end results!
I love to see you work. You butcher a hole another way than we do in Sweden.❤
Another master class, Scott❤
Excellent tutorial.
How cool is your butchers block.
Nice to see you back mate
Scott! Have missed you mate!
Fantastic content as always.
I usually don't cut the ribs on our deer whitetail US I strip the meat and add to grind pile. A lot of processors don't bother but I want every scrap of meat, we save the bones and make stock you can't beat venison stew with venison stock 😋. Thanks for sharing cheers 🍺 from the other side of the pond. LOL as I'm writing the 🐓 yeah your next.
Fascinating !! what can you tell us about carving for tenderness, against the grain?? when cooked
Amazing. But my heart broke when you trimmed that bit off the shank,I love that piece.
Thank you Scott, another great video, I've learnt that one can cut topside into steaks, I can't wait to give that a go.
Do you think you could shoot a video of how to set up a butchery at home?
Fantastic video, so informative, I really need to get me a neck of venison 🤤
Lovely lean and healthy meat!! Well done Mr. Rea.
Hi Scott you should do more butchering videos please
Next Video: How to butcher a Rooster at home.
😊😊😊
Or how to turn a burglar into 70lb of discreet burgers
Dude I read your comment as I started watching the video..
And I thought to myself,
'Why would Scott do a Rooster video..?'
And then I reached that point in the video..
(Don't worry, NO SPOILER).
And I thought, Fuck Yes!
A Rooster video will be perfect..!!
'You're next, buddy!' You can make a classic coq a vin out of a noisy rooster
Scott just for the future, vertical means in line with the spine, horizontal would mean that your blade is in line with the table, so when you are trimming out the backstrap alongside the spine, your knife is vertical, not horizontal as your commentary said.
The undisputed King of UK butchery in his prime!!! No idea how you can switch your head into doing it for camera after so many years of moving the meat and not your feet. Much appreciated. ♥️♠️♦️♣️🤘
Great instructions, thank you so much!
Thanks for showing me how to brother 🙏🏻
That rooster sure got quiet didn’t he? Going to have to check the uploads and see if there is a cockerel processing video
Fantastic video 👍
Nice work! How long is the blade on the big knife? I have a good boning knife now, I need a big slicer now
This vid was brilliant. Thank you
Will you be doing any more books?
Can you use the silver skin for stock or is it just waste?
Amazing video 🎉❤
I'm salivating and drooling like a dog.
Hi Scott, just been watching an old program from the 80's showing a butcher breaking down a whole pig, and at the end he produced as his final item a loaf tin with pressed chitalings, something I've never heard of before, as a fan of offal and 'old school recipes' I was wondering if you've had it, made it and have a recipe?
I've NEVER heard anyone talk about a "football roast" and my grandfather was a butcher. I've only heard it called the "sirloin tip"
Well done 👍 are you a butcher by trade trained ? 🇦🇺🇦🇺👍
Scott, is there any way for me to get your books in the U.S.?
Do thay cost a lot
Wonderful 👍🏻
Scott, what temp do you hang your meat at?
Wwooooo new video!! Good shiii💪🏻😄🥃
Is that a Sears roe buck?
giving the beast respect.
You like a true expert make this look like it is so easy I could do it. But...
Thank you.
The rump is allied top sirloin in the US, and the football is called the sirloin (for some reason)
Just a silly little question, but as you mentioned the names of all the simple mashed potato topped pies that we as a nation enjoy ie cottage pie from beef and stalker’s pie from venison etc I noticed that there’s one creature that you omitted to give a name to a pie made in the same style, the beloved pig or hog, then I realised that I have never actually heard of a porcine based version of a potato topped pie, so have you or anyone else got a name for such a dish and be honest is it an old fashioned name or is it a name that you have just newly ìnvented. My submission would be to call such a pie a Smallholder’s pie because the pig is commonly known as the smallholder’s friend being one of the first animals kept which can be put to work turning over the ground and be fed on garden and kitchen waste or set loose in the orchard to forage for windfall nuts or apples.
Good point. The only thing that comes to mind is ‘Fidget Pie’, but that’s more of a cousin to the Lancashire hotpot.
Surly a Fidget pie is an ordinary raised pastry pie case filled with a standard pork pie filling with added layers of apple either in slices or chopped up similar to an apple sauce, then sealed with a pastry lid and baked to a golden brown simultaneously cooking the pork filling, along with the apple and the pastry.
Excellent...You say it's been hung for 7 days, is that after it's been skinned? excuse my naivety 🤪
Yes 😊
@@davidnordin4773 Excellent, thanks
Good day to all.
we are not in france mate.
Ok. Now i gotta go get said animal lol
Get that rooster!
FREEZE 0 38 !!!
scary isn't it IF we imagine what and who we are to day .........
Legend
Word
Oh, amazed… absolutetly not the way to do this… I wonder if it is done so differently in different countries
Depends what you want to get out of it and yes, many countries have their preferences
Yusssss!!!!
th-cam.com/video/_DJw1c0K3_M/w-d-xo.htmlsi=OWpaPujNlrwWBZS_
Smoked deer sholder
First :)
Hmm … roosters and back straps … you’re turning American. Next it’ll be “ What’s happening guys … “ and we’ll have to “go ahead and …” do everything.🤬
SKHERT
It's exactly the same as a rabbit. If you know you know.
Getting boring!😢
Scott that was the worst Vegetarian Video. I learnt so much from just one video, Lurve your work from Melbourne 🦘