You have a lot of pride in your trade .Your knife skills would have a top surgeon envious . I hope the highly skilled trade of traditional Butchery never become a thing of the past . Scott you are a top of the pile tradesman .
Over in UK, you do it in a very different way. I enjoy watching your butcher and cooking videos. Cheers from Germany....I think you drink a cider afterwards. 😉
You should also watch the Bearded Butchers in America. When it comes to beef those guys really know their stuff. They also butcher Bison as well. It’s interesting because the Americans have a different way of butchering as well.🙂
Last broke a forequarter up in 1980. Slightly different technique used. First, remove the shin and clod as one piece, then cut right down the fourth rib to remove the forerib and square brisket. Then saw under the chuck to remove the LMC, but leave it on its bed, rather than seam the lean muscle from it. Then bone/roll the point end of brisket. We'd leave the neck attached to the chuck and place it on a wooden board to slice as requested, along with a full Rump and the 'Round' which was sold as frying steak.
Hello again Scott, your master butchery is very enjoying to watch. Your butchery is like watching a magic show. Very entertaining and creative. Always learning from your vids. Thanks for sharing.
@@vmitchinson yes it certainly does. Just like the Italians with their Ham. They dry age it in the maintenance regions for months that give their ham that beautiful salty taste. I believe the Spanish do the same.😋
I enjoyed very much. Working as a chef my butchery skills are basic. So it was nice to see this. Would of liked a walk through. Used some of the turkey videos for last yrs Xmas Dinner. As always thank you.
Stunning piece of beef Scott, makes me want to have a go to have meat of that quality, a case of less is more, I can only imagine what it will taste like 👍👍
Appreciate your instructions. Subscribed some time ago and now butcher all our own lambs and wild venison. I purchased a hand saw with stainless blades but the blade goes blunt after a few strokes. What is the best handsaw blade to purchase?
From the colour on the outside of the carcass, and when you made your first cut I knew that almost every bit of that beef would be tender and tasty as. 55 days is a long time to hang. That must be expensive beef.
Newbie to your channel and def subbed. Just a home cook who likes to learn, this was fascinating. Would’ve loved to have commentary to understand the different cuts and not familiar with some of the names at the end, maybe it’s butcher-speak? I’m in Ireland so not that far away but I do know there are different terms in other countries. Thanks for these videos, gonna do some catching up.
I started cutting meat all we had was swinging beef 1970 I just retired out of it 2016 and I'll bet you 75% of the meat cutters nowadays would never know how to do that hell Most don't know where the parts come from. I have to say that beef looks so good I just got finish eating dinner I could go ahead and eat a 2 inch rib eye steak right now from that front right now oh it looks so good aged like that.✌💪🐮
True. It’s hard too find a proper old school master butcher like Scott now. Our local butcher Frank who’s 72 wants too retire and hang up his butchers knives and apron but he can’t find anyone to pass his shop onto and teach. I did ponder with putting in a partnership with him and buying a percentage of his business for him too teach me before he retires, but I don’t know if I have the confidence to invest my life savings. I’m worried it’ll be a disaster. But I’d be learning from the best. And butchering is something I’ve always fancied and been interested in. Plus he only buys his meat from locally sourced farms, which is great to know the community is supporting local meat farmers.
Amazing to watch this. Not the sort of thing your average home cook does...! Just thinking about say 120 years ago, did butchers have hack saw blades then? Would they have used big cleavers to get thru the bone? May be time for history book! :-) great work as always.
Like most things, someone had to have gone "if a saw can cut wood, why not bone?" That's how most inventions/developments of necessity came about. So I would say a few years or so after hack saws were mass produced did butchers have this idea.
Great visuals as always, Scott, but this is not ASMR. ASMR would be you cutting, with no music, focused instead on the background noise; focusing on the sound of the knife cutting through the meat, the "thunk" of an expensive and heavy knife making contact with a solid wooden butcher's block, the squelching sound of meat as it is picked up and handled, the noise of the plastic bag as the meat is placed inside...
@@Mightychef4u there is a blue bottle fly crawling on the meat on the top right section at the time I mentioned, it is then squashed when he puts the two cuts together
another brilliant vlog Scott. You’ll be catching up with the Bearded Butchers at this rate. What’s your opinion on the American style butchering as I know they things quite different to our British butchers.
Watching your videos as made me wonder if supplying every available cut of meat from each widely eaten animal would be a good business venture. One could order a whole cow, pig or lamb/sheep, butchered professionally, for 150 quid or whatever. Maybe an option for some game and poultry as well. Would that be commercially viable, do you think?
Good idea Andy. Why don’t you take the plunge and try it? If it doesn’t work out it’s not like you’ve spent thousands and remortgaged the house? I would like to try the same but living in a small flat I haven’t got the room or a garden where I could build a man cave too do the work or put fridge freezer in. Should of done that before I got divorced and had to sell my beloved house to pay the ex off. Oh well such is life😂
@@andrewbowman4611 yeh true Andy. Genuinely I'd love too start a business like that but it's if one is willing to take the financial plunge. And when it's your own money your investing you've got too be so careful. Plus it's having the relevant contacts. Who to buy from, who too sell too and more importantly who you can trust. Maybe one day if I get the right premises I'd like to give it a go but for now my circumstances won't allow it.
Hopefully this means that the Beef book is in the pipeline. I get to butcher pork, lamb, venison and game quite a bit but have never done any beef, though I have been approached to do so, I have always had reservations due to peoples expectations of the known cuts and not being confident enough in my capabilities to produce the expected goods. That meat looked amazing and I bet tasted even better, a good idea for a video would be for dry aging any meat but particularly beef i.e. buy a whole forequarter and dry age it yourself then do the butchery. Look forward to more beefiness in the future.
Well Pete if you can do all those meats I’m sure you’ll be fine with a beef carcass? I think it’s due too the size that intimates people. I know a mate of mine who buys half a pig and he will butcher it himself then put in his chest freezer in the garage. I asked him about a beef carcass and like yourself something puts him off and he said it’s the size, and that if you mess up, unlike pork, etc which is still fairly cheap beef as you know is expensive these days, especially a good farm reared animal. But if we don’t try suppose we’ll never know?
I was wondering how long does it really take you to do a break down like this. This video was speed up. In other videos you have taken extra time to show us how to do things right. But really, when there’s no camera on you what’s your average time to do a quarter or a half?
Here's a link from a google search www.google.com/url?sa=i&url=https%3A%2F%2Fmalabarsuperspice.com%2Fbeef-casings%2F&psig=AOvVaw13DceWe78sM5gkL-nd4uGU&ust=1653252470423000&source=images&cd=vfe&ved=0CAwQjRxqFwoTCNiD-b-78fcCFQAAAAAdAAAAABAL Basically its the small intestine but it also depends on the size of animal it came from for e.g. Weschenfelder offer 2 grades 1A 40-43 and 46+ similar to hog and sheep casings coming in different sizes. Hope that helps.
This would be amazing with. No music. Just the sounds of the cutting. Great skill as always.
I'll be honest, that's what I was hoping for. Music's nice, but I wanted butchery sounds!
Sort of reminds me of a made-for-tv-movie love scene background music. I guess when butchery is your thing it fits!
Totally agree.
The music is a perfect representation of Scott’s quirkiness lol.
You make it look effortless, a master in his element. Excellent as always
You have a lot of pride in your trade .Your knife skills would have a top surgeon envious .
I hope the highly skilled trade of traditional Butchery never become a thing of the past .
Scott you are a top of the pile tradesman .
doesn’t AMSR mean all the sounds of cutting and cracking of bones etc, without the lift music?
Over in UK, you do it in a very different way. I enjoy watching your butcher and cooking videos. Cheers from Germany....I think you drink a cider afterwards. 😉
You should also watch the Bearded Butchers in America. When it comes to beef those guys really know their stuff. They also butcher Bison as well. It’s interesting because the Americans have a different way of butchering as well.🙂
Scotty boy, what an awesome piece of beef and the Master at work . Nice 1
55 days aged
that reminded me of some old folk proverb "you know its aged enough when it starts to rot"
Always enjoy your videos, Scott. Thanks
I saw you squish that fly at the 6 minute mark. ;)
Brilliant job Scott, but I would have loved a commentary, like your other videos. Thank you though, I really enjoyed it.
The colour of that when you opened it up! 🤩🔥
The artistry is apparent without commentary. You are a master. Thank you so much for sharing!
What a gorgeous piece of beef.
Last broke a forequarter up in 1980. Slightly different technique used. First, remove the shin and clod as one piece, then cut right down the fourth rib to remove the forerib and square brisket. Then saw under the chuck to remove the LMC, but leave it on its bed, rather than seam the lean muscle from it. Then bone/roll the point end of brisket. We'd leave the neck attached to the chuck and place it on a wooden board to slice as requested, along with a full Rump and the 'Round' which was sold as frying steak.
Hello again Scott, your master butchery is very enjoying to watch. Your butchery is like watching a magic show. Very entertaining and creative. Always learning from your vids. Thanks for sharing.
Another fine piece of work, Scott. Thank you for sharing it.
Brill, thanks! Enjoyed the music too
Very therapeutic for a Sunday morning viewing. Educational too!
Great vid mate! Not sure that fly at 5:57 would agree though 😂
Wonderful. Have you done a presentation on why beef is aged ? would love to learn. thanks
Ageing makes the meat more tender and tasty!
@@vmitchinson yes it certainly does. Just like the Italians with their Ham. They dry age it in the maintenance regions for months that give their ham that beautiful salty taste. I believe the Spanish do the same.😋
Good to see you back to the roots doing some straight up butchery but some explanation threw the video mite prove useful to some
Love watching you work mate.
Scott, you are a master...With that offcuts I could make a Hammer sauce, stock, broth...Soup.....
Your music is always so choice. I'm in a trance watching you do your work.
5:57 RIP fly
F
Thank you very much! I really enjoyed learning!!
Where do I get a beef forequarter from my friend? I asked my local butcher and he looked at me like I asked for a go on his wife!
I enjoyed very much. Working as a chef my butchery skills are basic. So it was nice to see this. Would of liked a walk through. Used some of the turkey videos for last yrs Xmas Dinner. As always thank you.
Great vid Scott as always
love all your vides btw you are awsome!!!!
I didn't realize I was watching your video until I saw the tats on your arm and fingers. 😅
Nice butchery Scott
Stunning piece of beef Scott, makes me want to have a go to have meat of that quality, a case of less is more, I can only imagine what it will taste like 👍👍
God, I miss beef ribs. Can't find them anywhere.
lol looking at your butchering skills I was a butcher for 10 years many moons ago forgot how to process now but it wouldn't take long get back into it
RIP Fly 3:54
Nice one Scott 👍🏻
Appreciate your instructions. Subscribed some time ago and now butcher all our own lambs and wild venison. I purchased a hand saw with stainless blades but the blade goes blunt after a few strokes. What is the best handsaw blade to purchase?
Beautiful video Scott
From the colour on the outside of the carcass, and when you made your first cut I knew that almost every bit of that beef would be tender and tasty as. 55 days is a long time to hang. That must be expensive beef.
I could never cut up something that aged, I wouldn't know what to throw away or what to keep.
This was awsome,good work👍👍👍👍👍👍👍👍👍👍👍
Newbie to your channel and def subbed. Just a home cook who likes to learn, this was fascinating. Would’ve loved to have commentary to understand the different cuts and not familiar with some of the names at the end, maybe it’s butcher-speak? I’m in Ireland so not that far away but I do know there are different terms in other countries. Thanks for these videos, gonna do some catching up.
Me to..Just a home cook and the biggest peace of meat I buy is a whole chicken so, nice to c a chunk of beef processed and where my steaks come from..
Do you find meat harder to cut when it’s aged for that length of time, harder than say 21 day aged?
Hey Scott please make this the last one without commentary .just love your descriptions🍔👍
Mighty fine looking beef.
ASMR is not playing music....the video would of been so good without the music and just the ASMR sounds of the cutting skills
Brilliant.
Sweet. For some reason I had the Silmarillion book being read by Christopher Tolkien in my head
Well done. I must say, however, that the addition of voice over to explain each act is much more useful (to me). Still, a 👍.
I started cutting meat all we had was swinging beef 1970 I just retired out of it 2016 and I'll bet you 75% of the meat cutters nowadays would never know how to do that hell Most don't know where the parts come from. I have to say that beef looks so good I just got finish eating dinner I could go ahead and eat a 2 inch rib eye steak right now from that front right now oh it looks so good aged like that.✌💪🐮
True. It’s hard too find a proper old school master butcher like Scott now. Our local butcher Frank who’s 72 wants too retire and hang up his butchers knives and apron but he can’t find anyone to pass his shop onto and teach. I did ponder with putting in a partnership with him and buying a percentage of his business for him too teach me before he retires, but I don’t know if I have the confidence to invest my life savings. I’m worried it’ll be a disaster. But I’d be learning from the best. And butchering is something I’ve always fancied and been interested in. Plus he only buys his meat from locally sourced farms, which is great to know the community is supporting local meat farmers.
Pure joy
Amazing to watch this. Not the sort of thing your average home cook does...! Just thinking about say 120 years ago, did butchers have hack saw blades then? Would they have used big cleavers to get thru the bone? May be time for history book! :-) great work as always.
Like most things, someone had to have gone "if a saw can cut wood, why not bone?" That's how most inventions/developments of necessity came about. So I would say a few years or so after hack saws were mass produced did butchers have this idea.
That is some hunk of beef........... And the meat too 😂😂😂😂😂😂
Great visuals as always, Scott, but this is not ASMR. ASMR would be you cutting, with no music, focused instead on the background noise; focusing on the sound of the knife cutting through the meat, the "thunk" of an expensive and heavy knife making contact with a solid wooden butcher's block, the squelching sound of meat as it is picked up and handled, the noise of the plastic bag as the meat is placed inside...
Great video but had to mute the sound...
Me too. It was really annoying.
But the content was great.
how much would this cost for the butcher? £350?
That fly though @ 5:30 that you squished with the ribs shortly afterwards put me off entirely
What fly are you talking about?
@@Mightychef4u there is a blue bottle fly crawling on the meat on the top right section at the time I mentioned, it is then squashed when he puts the two cuts together
Absolutely beautiful wonderful and DELICIOUS!!! 🐂🐂🐂🐂🥩🥩🥩🥩!!🍷🍷🍷🍷
another brilliant vlog Scott. You’ll be catching up with the Bearded Butchers at this rate. What’s your opinion on the American style butchering as I know they things quite different to our British butchers.
Watching your videos as made me wonder if supplying every available cut of meat from each widely eaten animal would be a good business venture. One could order a whole cow, pig or lamb/sheep, butchered professionally, for 150 quid or whatever. Maybe an option for some game and poultry as well. Would that be commercially viable, do you think?
Good idea Andy. Why don’t you take the plunge and try it? If it doesn’t work out it’s not like you’ve spent thousands and remortgaged the house? I would like to try the same but living in a small flat I haven’t got the room or a garden where I could build a man cave too do the work or put fridge freezer in. Should of done that before I got divorced and had to sell my beloved house to pay the ex off. Oh well such is life😂
@@matty6848 I'm much the same. That's the problem with certain ideas; you need money to get them going!
@@andrewbowman4611 yeh true Andy. Genuinely I'd love too start a business like that but it's if one is willing to take the financial plunge. And when it's your own money your investing you've got too be so careful. Plus it's having the relevant contacts. Who to buy from, who too sell too and more importantly who you can trust. Maybe one day if I get the right premises I'd like to give it a go but for now my circumstances won't allow it.
Hopefully this means that the Beef book is in the pipeline. I get to butcher pork, lamb, venison and game quite a bit but have never done any beef, though I have been approached to do so, I have always had reservations due to peoples expectations of the known cuts and not being confident enough in my capabilities to produce the expected goods.
That meat looked amazing and I bet tasted even better, a good idea for a video would be for dry aging any meat but particularly beef i.e. buy a whole forequarter and dry age it yourself then do the butchery. Look forward to more beefiness in the future.
Well Pete if you can do all those meats I’m sure you’ll be fine with a beef carcass? I think it’s due too the size that intimates people. I know a mate of mine who buys half a pig and he will butcher it himself then put in his chest freezer in the garage. I asked him about a beef carcass and like yourself something puts him off and he said it’s the size, and that if you mess up, unlike pork, etc which is still fairly cheap beef as you know is expensive these days, especially a good farm reared animal. But if we don’t try suppose we’ll never know?
Ace vid. 55 days.....hahaha what kind of black magic is this? Tesco's beef goes out of date with in a week. :D :D :D
Excellent sire!!
you smashed a fly lol
When I saw the fly I had to go to the comments to see if anyone commented on it
Why does meat turn brown after being aged for a longer period of time?
At times I seem to see an artist work
Is this a forequater? Or a forequarter?
looks horrible. Just send it to me in CA and i'll take care of it... for science! hahaha. Amazing work as always sir. 🙂
Music killed it
in all seriousness tho.
that meat looks fucking fantastic.
432 Golden Gooses in a box for You!
*Would or could this be considered dry aged?*
It’s Well Aged That Meat and Carkuss, Nearly to well, but Some like it That way.
R.i.p mr fly. 5:57
I was wondering how long does it really take you to do a break down like this. This video was speed up. In other videos you have taken extra time to show us how to do things right. But really, when there’s no camera on you what’s your average time to do a quarter or a half?
Suppose it depends on how skilled and knowledgeable you are. A novice like me probably take all day, but I’d bet Scott does this in a couple of hours?
5:56 rip fly
I much prefer your talk through peppered with knowledge, than cheesy space cadet generic music.
Awesome job. Scott, are ox runners the small or large intestines? I want to make Montreal steak sausages.
Here's a link from a google search www.google.com/url?sa=i&url=https%3A%2F%2Fmalabarsuperspice.com%2Fbeef-casings%2F&psig=AOvVaw13DceWe78sM5gkL-nd4uGU&ust=1653252470423000&source=images&cd=vfe&ved=0CAwQjRxqFwoTCNiD-b-78fcCFQAAAAAdAAAAABAL Basically its the small intestine but it also depends on the size of animal it came from for e.g. Weschenfelder offer 2 grades 1A 40-43 and 46+ similar to hog and sheep casings coming in different sizes. Hope that helps.
No music Scott I had to turn it off sorry
Dam I bet that meat tender as butter
In your title FORE QUATER. Should be QUARTER. FOREQUARTER.
Something wrong with the old voice? Or are u really into elevator music of late?
sorry hate the music… bye.
Talk to us we need your wisdom
the music ain't great. would be kinda cool to be able to hear the ambience
This is not ASMR.
Ni puta idea
Pure porned beef .. .. ..
Excellent, except for the shitty music. ASMR means no talking or added sounds.
Nice butchery but this is not ASMR….
Love to watch this master at work!