10 years ago when I began as an apprentice in a meat department, I watched your videos. Now that I am both a full-time retail meat cutter as well as a full-fledged beef butcher at a private shop part-time, I'm still watching. Great to learn different ways.
How long and how many attempts did it take for you to be able to break down a full carcass cleanly? I am now learning how to break down a hindquarter ....man its more difficult than it looks , i have already done it 4 maybe 5 times and im only now getting the hang of ,...still its not as clean and precise as i hoped, so im starting to feel hopeless
@@serge1525 It takes practice and patience, my friend! Don't get hopeless. It took me MANY times. Hopefully you're in an environment where you CAN afford to slow down and be as clean and precise as you'd like to be. I was blessed to be in a place where I didn't have to just hack and hack in a time crunch - my boss/mentor took the time to overlook my moves as I went along and guided me. I am absolutely certain that if you saw some of the vacuum-packaged primals that retail settings get in a box, that your work would look golden. Don't put yourself down if you're still learning; there are people who have done the same thing for years and don't have as much care into their work as you do!
@@aaronhaidle7130thanks for this comment, I relate to the previous commentor and the reassurance helps. Love the job and strive to do better every time
The Master at work. You don't have OCD, Scott. You're just as, you say, old school. Conscientious, with much attention to detail. I always learn something, too. Cheers, Man.
Old style butchering. Brings back lots of memories, watching you Scott. "I'll show you this once"..... Sounds like my old mentor Major Partridge. Broken nails from dragging the skin back off the flank. Taking home a lump of skirt for frying. Great stuff.
I'm in the wrong profession, omg my love for meat is unreal and seeing these videos in detail how , we're and top tips to get the best out of meat. Thanks you 👍🔥
You never fail to please, simply by us watching a master butcher do his work, which is a thing of beauty. You knowledge of the anatomy and every single cut of meat is an education and a joy to watch. I never miss any of your posts. Yours is one of the perks of TH-cam. Thank you for posting.
Nicely done I just retired 44 years in the business started cutting meat at 17 years old cutting corners and sides breaking it down now half the people that work in a business don't know how to do that. I remember one day they sent us 3 cases of bone in beef loin in substitute for boneless sirloin not one of the meat cutters in the place could bone it out, first thing I did was cut myself a 2 inch thick center cut bone in long bone center cut sirloin with the filet. Then I showed them how to bone out the loin, my steak tasted fantastic you can't get those type of steaks anymore everything comes in boneless and I only send short loin to the meat store great video buddy.✌🤙👨🍳🎅
Thank you so very much!! I can de bone an entire deer. My Father taught me, I watch your show to get more tips. Why ..... you never know it all!! Thank you, take care and God bless!!
Peter it’s a dying culture sadly. I think it’s lovely when a father passes down traditions to their sons. Do you hunt your own dear as well? We do deer hunt in the U.K but now it’s more a rich upper class thing, so we do more pheasant shooting as it’s cheaper. I’d love to go hunting bin America as there’s such a abundance of deer and Elk.
Nice video! Butchering is a lost art! I butcher my own venison and chickens Watched my grampa butcher cows when I was a kid in Michigan! Luv your vids. !
Completely agree on bavette steak. A pub near me started doing it on their menu a while back. Had never come across it before but it quickly became my favourite steak. Chewier than some other cuts, but so flavourful, and cheaper than the other steaks on offer too. Don't know why more places don't offer it.
Scott, yer the dogs bollocks mate!✊🏻. Love it, in the past two years I now make my own dry cure bacon, age steak, cure salmon, make sausages and pressure can food, oh yeah! I also make my own butter and yogurt! My missus is going skits! Until she tasted the product and seen the bank balance was better😃. Thanks fella, I appreciate the lessons and all the best.👍🏻
Hi Daz. How do you cure your own bacon and age the steak? I’m asking from a man who lives in a 4 bed house with a normal size garden. Have you built anything to do this? And if so could you give me some advice? Thanks.
Great demonstration of Top Notch butcher technique. Agree with you on the filet. My favourite is the rump. My Dad, a meat cutter too, waxed poetic about a 7-bone steak. From around the shoulder blade, I believe. I've never seen it!
First part couldn’t see what you were doing, but the rest of it, especially the skirt cutting was brilliant. Love watching your butchery, it’s educational:)
Fascinating. Scott I like watching you butcher but you had me when you said I'd rather have a piece of rump any day. No fat no taste. Give me old school any day.
Well in there Charles, like I say “everyday is a school day”. We should always be learning and ready to try new ways unfortunately some people are to narcissistic these days. All the best from the UK👍🏻🇬🇧🇺🇸
I appreciate your consideration for Americans and the different names. NY strip is one of my favorite. I have heard of the tri-tip but never cooked it. Fajitas are super popular over here. Keep up the great work!
You are amazing!! Thanks alot!! Is there ant video of how to cut the primal of the hindquarter? Like you did with the forequeter,, I couldn't find it..
This may be a dumb question I'm not sure if he already has a video on it. But what's the prep before hand for cattle butchering I've herd you have to let them hang for a while before you cut them up and I'm super curious about what all goes into it... I've never had to section anything up anything other than ducks and chickens and those are pretty straight forward.
Where I live there used to be 4 butchers along the high street, and the ‘posh butcher’ was a 10 minute walk away from the main drag, all independents, all a million times better than supermarket vac pac meat. Now we have one butcher, part of a small chain, but still a valuable thing to have, for donkeys years I couldn’t get calves liver anywhere, but they would always let me know when some was due in. Love your local butcher, use them often, once those skills die out, supermarket meat will be your only option
OMG I love you. The next book beef you just have a way of just saying as it is and James Martin would be bloody nuts not to have you on any TV program.
i started at 12 years old clean up boy and making burger. then they started me on brisket bones, and flanks, 50 years now and i would never want to do any other trade. not many of us old school guys around anymore.
Thanks again for another great video, pound for pound the "BEST" Butcher on TH-cam. Finally Scott shows the rump steak & does anyone else think that the Yanks never cut rump steaks?? Like you SRP the best cuts down in Australia are the rump & bone in ribeye. I would absolutely love to be your neighbour so I could try that gorgeous Brawn you make. If I can get a butcher here to bone out a pig's head for me I would give it a crack like yours. CHEERS Brian
its funny, as a kid my mum bought skirt and made it stewed with maybe carrots and onions. She bought it cos it was cheap. I remember it had a great flavour even then. Now it's 'bavette' Like brisket, used to be so cheap.
It's sad the here in the USA we've moved away from bone-in meat. The flavor is so much better. All-in-all. My grandma taught me how to slow-roast wrapped and tied roasts with the bone. I never forgot and roast like that often.
Great vid. LOVE bavette, used be my fav at Cafe Rouge years ago, then they took it off the menu, never went back after that...where to get it these days??? Sirloin on the bone the go to these days.
I love to see how you butcher, and when I see all that lovely meat it just turns me on and make me want to cook up a storm 😂 yesss Gawd You be making me want to cook my heart and soul out!!!!!
I work at a slaughterhouse, cool to see the process beyond what happens after I've loaded the hind quarters onto the truck or into the boning hall. I've seen the whole slaughter process up until this point
It is. But the slaughterhouse men are skilled in their own right. People think slaughterhouse men are evil and animals but it’s just a job and skilled one at that. Then they go a be complete hypocrites and go and buy their nicely packed, shrink wrapped beef and pork.
@@ParanormalStories I mean a butchers must produce a lot of it a week and it has to go somewhere. I'm curious where? Surely it has value. Does it end up in dog food? I don't know
I used to cut the big thick lump of fat on the skirt next to the sirloin tip into thin slices and pound them together and flat. Then tie and wrap it around the inner meat side of the sirloin tip roast. That way the fat melted into the lean tip when it was roasting thus keepin the meat nice and juicy. That was 60 years ago. Now all I find is fat less round roasts that cook up into dry tasteless lumps of tough chewy sinues.
Nothing better than watching a master of his craft do his thing. Brilliant video!
I agree Steve. And I’m always ravenous afterwards. In fact I’ve got steak for tea tonight😂😋💪🏻
10 years ago when I began as an apprentice in a meat department, I watched your videos. Now that I am both a full-time retail meat cutter as well as a full-fledged beef butcher at a private shop part-time, I'm still watching. Great to learn different ways.
How long and how many attempts did it take for you to be able to break down a full carcass cleanly? I am now learning how to break down a hindquarter ....man its more difficult than it looks , i have already done it 4 maybe 5 times and im only now getting the hang of ,...still its not as clean and precise as i hoped, so im starting to feel hopeless
@@serge1525 It takes practice and patience, my friend! Don't get hopeless. It took me MANY times. Hopefully you're in an environment where you CAN afford to slow down and be as clean and precise as you'd like to be. I was blessed to be in a place where I didn't have to just hack and hack in a time crunch - my boss/mentor took the time to overlook my moves as I went along and guided me. I am absolutely certain that if you saw some of the vacuum-packaged primals that retail settings get in a box, that your work would look golden. Don't put yourself down if you're still learning; there are people who have done the same thing for years and don't have as much care into their work as you do!
@@aaronhaidle7130thanks for this comment, I relate to the previous commentor and the reassurance helps. Love the job and strive to do better every time
Syd sounds like a legend. "I'm gonna show you once" haha
Salt of the earth.
After all these years I still so love your channel
The Master at work. You don't have OCD, Scott. You're just as, you say, old school. Conscientious, with much attention to detail. I always learn something, too. Cheers, Man.
Old style butchering. Brings back lots of memories, watching you Scott. "I'll show you this once"..... Sounds like my old mentor Major Partridge.
Broken nails from dragging the skin back off the flank. Taking home a lump of skirt for frying. Great stuff.
I'm in the wrong profession, omg my love for meat is unreal and seeing these videos in detail how , we're and top tips to get the best out of meat. Thanks you 👍🔥
im not a butcher but i am a hunter and you help me learn how to butcher!!!plz keep it up i love watching you my friend!you are the best!!
You never fail to please, simply by us watching a master butcher do his work, which is a thing of beauty. You knowledge of the anatomy and every single cut of meat is an education and a joy to watch. I never miss any of your posts. Yours is one of the perks of TH-cam. Thank you for posting.
Such a master of the old school way - thank you for your brilliant content
Nicely done I just retired 44 years in the business started cutting meat at 17 years old cutting corners and sides breaking it down now half the people that work in a business don't know how to do that. I remember one day they sent us 3 cases of bone in beef loin in substitute for boneless sirloin not one of the meat cutters in the place could bone it out, first thing I did was cut myself a 2 inch thick center cut bone in long bone center cut sirloin with the filet. Then I showed them how to bone out the loin, my steak tasted fantastic you can't get those type of steaks anymore everything comes in boneless and I only send short loin to the meat store great video buddy.✌🤙👨🍳🎅
Nice. Do you prep your own cuts of meat now your retired? I bet your popular with family and friends who want some quality meat!
@@matty6848 Unfortunately due to health issues I don't eat much meat anymore . But if somebody needs help I'll help.
@@Chefsantatravels is happy to try any of your cuts of meat😋🙂
Aah, that’s a pleasure to watch. Old school skills
Videos like this are why I Like before I watch. Mr Rea is the man!!
Just loved to hear those word out of a butcher mouth. A fillet is tasteless! Thank you Scott. Great video thanks and keep up the good work.
Lean meat is only good for mince.
I'll take a fatty ribeye over the best filet mignon in the world every time.
Fillet. Butcher vs. Chef point of view?
I agree 100%. Give me a nice rump steak any day!
Thank you so very much!! I can de bone an entire deer. My Father taught me, I watch your show to get more tips. Why ..... you never know it all!! Thank you, take care and God bless!!
Peter it’s a dying culture sadly. I think it’s lovely when a father passes down traditions to their sons. Do you hunt your own dear as well? We do deer hunt in the U.K but now it’s more a rich upper class thing, so we do more pheasant shooting as it’s cheaper. I’d love to go hunting bin America as there’s such a abundance of deer and Elk.
Skirt steak is my absolute favourite...closely followed by rump, delicious!!!
Yet another fantastic video 👍👍👍👍
Mr. Rea I'm a butcher at Russell's custom meats in Canyon city ,Oregon and you just showed me an easier to go about my work day.
i love watching all the clips, i find it amusing that all the cheap cuts i was bought up on as a kid become recognised nowadays
Yep. And now there making a comeback🙏🏼
Nice video! Butchering is a lost art! I butcher my own venison and chickens Watched my grampa butcher cows when I was a kid in Michigan! Luv your vids. !
Really enjoy all your videos.
Very nice 👌 beef whole cut
Sirloins cutting skills very nice 👌👍
Yumm. My favourite steak has always been porterhouse
Amazing work.
Scott you are a GOD, I'm a great fan of skirt steak.
Excellent video, thank you.
Completely agree on bavette steak. A pub near me started doing it on their menu a while back. Had never come across it before but it quickly became my favourite steak. Chewier than some other cuts, but so flavourful, and cheaper than the other steaks on offer too. Don't know why more places don't offer it.
you never cease to amaze me with your skills
Scott, yer the dogs bollocks mate!✊🏻. Love it, in the past two years I now make my own dry cure bacon, age steak, cure salmon, make sausages and pressure can food, oh yeah! I also make my own butter and yogurt! My missus is going skits! Until she tasted the product and seen the bank balance was better😃. Thanks fella, I appreciate the lessons and all the best.👍🏻
Hi Daz. How do you cure your own bacon and age the steak? I’m asking from a man who lives in a 4 bed house with a normal size garden. Have you built anything to do this? And if so could you give me some advice? Thanks.
Cracking vids Scott keep them coming, love your shed.
Great demonstration of Top Notch butcher technique. Agree with you on the filet. My favourite is the rump. My Dad, a meat cutter too, waxed poetic about a 7-bone steak. From around the shoulder blade, I believe. I've never seen it!
Another really enjoyable video pal. Thank You. Cheers Rich
First part couldn’t see what you were doing, but the rest of it, especially the skirt cutting was brilliant. Love watching your butchery, it’s educational:)
these are just the best videos, thanks a lot Scott!
Brilliant
So miss butchering
Genius man. I'm going to be starting my own shop soon. Thanks for the brush up on the terms and muscle groups
Fascinating video!
Fascinating. Scott I like watching you butcher but you had me when you said I'd rather have a piece of rump any day. No fat no taste. Give me old school any day.
i love this butcher !!!
I'm so excited, even before I watch.
Man tomorrow I’m doing my strip steaks like that tomorrow for my customers . Meat cutter from Texas. Thanks Scott cheers
Well in there Charles, like I say “everyday is a school day”. We should always be learning and ready to try new ways unfortunately some people are to narcissistic these days. All the best from the UK👍🏻🇬🇧🇺🇸
Are you a butcher Charles or do you just cut your own meat from larger cuts?
@@matty6848 I’m a meat cutter
Fantastic, butchering 2 bull calves this month and your videos are always helpful
Great video. Thank you for showing us this. Good on ya!
your amazing Scott
I appreciate your consideration for Americans and the different names. NY strip is one of my favorite. I have heard of the tri-tip but never cooked it. Fajitas are super popular over here.
Keep up the great work!
Tri-tip is a west coast US butchery cut. Not sure what cuts it translates to in the eastern US.
Is it sirloin tip or tip steak? I am not sure.
Really nice work Scott
Great job
Always a good watch!
Joyous.......
Love your work. You helped me learn how to do it right!
You are amazing!! Thanks alot!!
Is there ant video of how to cut the primal of the hindquarter? Like you did with the forequeter,, I couldn't find it..
Well done 👍 learned a lot!!
That's just beautiful! Thank you.
I’m a huge fan. Thank you for your uploads.
Nice job man . 33 big experience 🍀😉👍
Scott, I have to say, this was brilliant!! Nice to put a face to a voice as well. Well done mate nicely done!!
Hell, Man... you make that look so easy....
You're the Master!
Thanks Scott
Loved this.. it’s so informative and interested.. I could watch your videos everyday mate.. brilliant content
I binge watch like I’m on Netflix😂
I need to take a proper butcher class and this is definitely helpful.
Scott runs them a think?!
Keep these videos coming
Ooooooo this looks good Scott 👍
This may be a dumb question I'm not sure if he already has a video on it.
But what's the prep before hand for cattle butchering I've herd you have to let them hang for a while before you cut them up and I'm super curious about what all goes into it...
I've never had to section anything up anything other than ducks and chickens and those are pretty straight forward.
I like your comment that we are always learning, especially as you say , trends change
Love your channel brother...
Merci beaucoup bon courage
Pure skill
Where I live there used to be 4 butchers along the high street, and the ‘posh butcher’ was a 10 minute walk away from the main drag, all independents, all a million times better than supermarket vac pac meat.
Now we have one butcher, part of a small chain, but still a valuable thing to have, for donkeys years I couldn’t get calves liver anywhere, but they would always let me know when some was due in.
Love your local butcher, use them often, once those skills die out, supermarket meat will be your only option
Yes put money back into the local community and butchers not multi million pound supermarkets and share holders👎🏻
excellent
I would love to do that. So skillful.
Look at them fancy boots!
OMG I love you. The next book beef you just have a way of just saying as it is and James Martin would be bloody nuts not to have you on any TV program.
i started at 12 years old clean up boy and making burger. then they started me on brisket bones, and flanks, 50 years now and i would never want to do any other trade. not many of us old school guys around anymore.
Glad I can understand you
Thanks again for another great video, pound for pound the "BEST" Butcher on TH-cam. Finally Scott shows the rump steak & does anyone else think that the Yanks never cut rump steaks?? Like you SRP the best cuts down in Australia are the rump & bone in ribeye.
I would absolutely love to be your neighbour so I could try that gorgeous Brawn you make. If I can get a butcher here to bone out a pig's head for me I would give it a crack like yours.
CHEERS Brian
its funny, as a kid my mum bought skirt and made it stewed with maybe carrots and onions. She bought it cos it was cheap. I remember it had a great flavour even then. Now it's 'bavette' Like brisket, used to be so cheap.
It's sad the here in the USA we've moved away from bone-in meat. The flavor is so much better. All-in-all. My grandma taught me how to slow-roast wrapped and tied roasts with the bone. I never forgot and roast like that often.
Hi Scott was away this weekend with family and my auntie had beef cheek I would love to see it butchered and cooked 👍
Thanks buddy
Great vid. LOVE bavette, used be my fav at Cafe Rouge years ago, then they took it off the menu, never went back after that...where to get it these days??? Sirloin on the bone the go to these days.
Scott, which is the picanha? It looks to be the top of the sirloin roast at the very end of the video.
I love to see how you butcher, and when I see all that lovely meat it just turns me on and make me want to cook up a storm 😂 yesss Gawd You be making me want to cook my heart and soul out!!!!!
when i started butchering in 1972. i had to hang the meat and bone the beef shins .sadly here in somerset a lot of the shops no longer exist shame
Do you prep and cut your own meat now? Can’t imagine your a fan of that shrink wrapped supermarket rubbish!
@@matty6848 i am retired now .i still use the local butchers shop. bang on mate not a fan of all that plastic meat.
I love sirloin
I work at a slaughterhouse, cool to see the process beyond what happens after I've loaded the hind quarters onto the truck or into the boning hall. I've seen the whole slaughter process up until this point
It is. But the slaughterhouse men are skilled in their own right. People think slaughterhouse men are evil and animals but it’s just a job and skilled one at that. Then they go a be complete hypocrites and go and buy their nicely packed, shrink wrapped beef and pork.
Great butchery clip I owned a restaurant and I wanted " Larder Trimed"
Can you explain a bit about the cut Picaña ? Where it is, how you cut it out and have a go at cooking it????
Thank you!
Scott are those three bones what people refer to nowadays as the "Dino ribs"?
I can confirm as a Cornishman, skirt is the best meat for a cornish pasty
Thank you.
Just about to start butchery training, a tips and tricks video would be magic. (Not that this matters but I’m fish-trained as well)
Same here Scott, a tips video would be awesome. Good luck Tom.
That makes all of us to get a piece of rump too!😉 🤣 🤣🤣
What happens to all the fat you discard off screen? Thanks
i broil it and eat it raw provided it is grass fed/pasture raised...most vitamin rich superfood out there...
@@ParanormalStories I mean a butchers must produce a lot of it a week and it has to go somewhere. I'm curious where? Surely it has value. Does it end up in dog food? I don't know
I used to cut the big thick lump of fat on the skirt next to the sirloin tip into thin slices and pound them together and flat. Then tie and wrap it around the inner meat side of the sirloin tip roast. That way the fat melted into the lean tip when it was roasting thus keepin the meat nice and juicy. That was 60 years ago. Now all I find is fat less round roasts that cook up into dry tasteless lumps of tough chewy sinues.
Dripping?
@@Blakeneypoint probably added to mince I learned
When do you break own the beef round?
Scott, greetings from your brother across the Pond!
yesssssssssssssssss!
Hi Scott, is the cod fat from steer beef or heifers? Cheers mate
The meat looks well aged with colour and texture, how long was it aged for?
9:29 What is sheet bone out..???