Not that I am ever going to be skinning / butchering anything, but enjoy watching and seeing the respect you pay towards the animals you are processing. I like to see the reality of where food comes from.
hey dude, i just wanted to say the maturity you show in this is good to see. the fact that you dont try to push your opinion onto others, i really respect that.
Growing Up In An Italian Neighborhood,I Worked In One Of the Last Butcher Shops In The Are In The Mid 70's. Great Experience For A 13 Year Old. This Time Of Year The Owner's Old Italian Dad And Uncles Would Come Out Of Retirement For Easter. My Job Was Keeping There Areas Clean And Help Skin....Bring's Back Some Beautiful Memories. Thank You Guy's
In Egypt, they pump air through a small slit cut near the foot, work the air between the skin and the carcass. Then the hide pulls off as easy as taking off your shirt. The knife they use if needed while skinning is called skinning knife which is rounded oblong like a butter knife but with a stiffer, thicker and sharper blade, they believe this helps the hide not get cut or punctured while skinning. Love all your videos. Please keep up the good work. God bless you and your families ❤️
@@TheBeardedButchers hello. Just watched your sheep skinning video. Thank you very much! My 1st full butching took out 9h total from my life. I will use next time what i learnt now. Thank you again, and have a nice day! 🙌
I am from Sialkot, Pakistan. I really appreciate your butchering skills. We are Alhamd-o-Lillah Muslim and used to sacrifice lams on EID-AL-ADHA every year. We butcher lambs ourselves at home. Your skills will help us more to correct our way of sacrificing and butchering the lams.......... God bless you.
Reminds me how I used to do it when I worked on sheep stations, used a gantry outside, do two a week, 15 minutes from live, too hanging in the meat house
Great video Sir … in my home country we used to butcher live sheep for donations towards the poor , and it all happened in our yard . I remember the Butcher making a little cut in the carcass leg ( just like the beginning of this vid ) and blowing inside the cut with air hose . The air would travel inside through separating all the membrane from the meat . I hope to see you guys use that technique. Great Channel 👌🏼
We always do this in Eid, I use this technique every time I skin a sheep. I make a small incision near the knee-joint (enough to fit the plastic hose) and use a metal rod (usually same diameter as the hose) and shove it in the incision down the leg, this is to make way for the hose to enter. Once the hose is inside, tighten your grip around the leg and hose so air isn’t escaping from the incision. And I usually just use the good ol’ lungs to inflate it
Es muy interesante ver el proceso detallado de desollar un cordero. Es impresionante la habilidad y precisión que se requiere para hacerlo de manera eficiente y limpia. Me llamó la atención cómo se puede utilizar tanto a mano como con un polipasto, lo que muestra la versatilidad en el método. ¡Gran video educativo, Bearded Butchers!
I really appreciate that you seem to show in every video or follow up with a second video of how to do things both from a professionally equipped standpoint and an at home with no specialized equipment standpoint. I enjoy seeing how you do your work on a professional level as well as how things can be done at home. Keep up the good work. Cheers!
I wish I had found this video years ago when we were looking for tips on butchering on flocks and herds. It was different finding local butchers that took goats and lamb. Good video.
Absolutely love White Feather Meats. I grew up in Seville, so White Feather was down the street. Incredible meats, incredible seasonings, incredible sauces, everything is great there. Thanks guys for everything you do
Huge fan of yours from Pakistan. I've learned a lot from you guys. If I may, let me offer your viewers an easier way to skin a lamb.At my farm we butcher a lamb every month for personal consumption. I first make an initial cut on the foot as you do, in that cut I insert a bicycle tire pump and pump the lamb untill it looks like a balloon basically lol. Doing this seperates the meat from the hide. Than you can just cut and pull of the skin. Entire thing takes about 3-5 minutes.
Your regular follower from Addis Ababa Ethiopia! This video really take my breath. Last time for christmass i was skinning a lumb for my mother with my nrother and it was a mess. We damage the valuable skin by cutting it here and there. Good thing was the meat was not contaminated. This video is fabulous! Thank you boys wishing to see you on your next video.
I got a little green by the neck part 😂🙈 but beautiful job. And the fact that he literally washed his hands and kept the clean hand on the side of the meat the whole entire time was impressive. Amazing !
Fun fact. On Crete Greece, they make a small incisions on the lamb leg and they use a bicycle pump to separate the skin from the meat. Super easy skinning technique
We made an incision at the base of the hoof and inserted a 3/8 dowel approx 12 inches under the skin then used compressed air to inflate the skin. Then we invert the animal for skinning-.Works every time.
Takes me back to the 70s when I left school and worked in a slaughter house for 10y, we used to leg the sheep like you do but pulled the skin off by walking back , and it come off in one pull, and the best knives I used were, Russell from the green river works USA, even though I was in Wigan England, good luck lad.
I think you should try blowing air between the skin and the meat before you start skinning it ,this makes skinning so much more easier and keeps the rose meet away from the skin it works with goats too ,you're doing great job , thanks for this great video
Here, in Tunisia, during the Eid Al Adhha, we do the same "hole" at 1:21 and then through that hole we fill the whole lamb with air using an air pump until the testicles are full of air, and then we do the same process as shown in the video to skin the lamb , Filling the lamb with makes skinning easier
Man. You guys are such badasses in that butcher shop and all... But I really appreciate your craftsmanship and technique of art. Most people have no idea how their meat is prepared and it's important. Very professional, and masterfully demonstrated. Thank you.
Yes. Its still a standard thing amongst us in 4h and FFA. Doing county fair, live stock sales, etc. We do a lot of our own buterching ourselves, or have someone process it for us. Screw going to grocery stores. This is the best way to get your meat, fresh from the butcher.
In Romania we use both ways. The first one is used by butchers, the second by farmers. But farmers use a bicycle pump to separate the skin from the meat and make it easier to pull it afterwards.
I’m no butcher nor would I ever do it probably, but it is fascinating to watch! And it def makes me hungry. The skill sets and the knowledge you guys have is impressive
Another excellent video. Unfortunately many of us have lost contact with the source of our food. I don't know about the USA, but here in Ireland most people buy their meat from large supermarkets which further removes us from the food chain. In my opinion this has led to unsustainable methods of farming. Sourcing and buying locally raised and butchered meat is a far more sustainable and should be encouraged. Plus the fact that we don't pay enough for our food. If we want quality and sustainable locally raised produce, we have to be prepared to pay for it.
Love this! Us Navajos are familiar with this. Lamb. mutton & goat our source of meat. Not much today due to decrease in livestock. We use everything up even the intestines.
Have you ever used compressed air to help separate the skin from the meat? Helped my dad every easter at one point 40-80 lambs for greek easter! When I was young he would make a incision at one of the legs just big enough to push a 1/2" diameter wood rod about 12-16" down along the leg bone, he would then manually blow into this hole like a balloon and it would hold air as long as you kept a tight hold of the opening! Eventually we modernized and used a compressor with a long stem blower fitting that we could pump enough air into a carcass to make it look like a huge lame shapped beach ball! After that he would start on the opposite leg while I held the leg with the air inlet closed. You guys do a really good job and don't need my advice but though you might have some fun with this!
Mad. Ive cut down lots of lambs, but I've never seen them with skin on. In UK they come in from abattoir with no skin, trotters or heads and the intestines are in a bag already. Good seeing how the skinning is done.
Here's an usual, yet extremely helpful way to make the skinning easier: use a bike air pump to help the skin release effortlessly from the meat. A small puncture close to the shank, insert the pump end and start inflating, and voilà! That'll help remove the skin with minimum effort and keeps the carcass/meat intact.
INFORMATIVE. WITH 2 STYLES OF SKINNING. USUALLY I BELIEVED THEY DID IT UNDER 4 MIINUTE FOR EACH LAMB, BUT FOR PURPOSE OF LEARNING, THE BB BUTCHERS DID IT WITH TEACHING STYLE. KUDOS TO THE BB BUTCHERS.
i definitely learned some skinning today xD (Eid al Adha) here to watch after the fact , still getting tips for the future .we always pump air between the skin and the meat through a hole , its the standard around here , guess makes it easier .
Very informative videos you guys put out. Little rough knife skills. The hide buyers probably wish they were tuned a bit. But over all very traditional skinning.
PSSSSSSST. Can i move in with you. My wife is already jealous that i watch your channel more than i watch her.. I swear she won't mind.. She even said i can bring the kids too.. Bless her soul.. LMAO!!!!
Here in Portugal we take the skin off in a single way which is a small cut in a leg, than insert air pressure that Will blow between the skin and the flesh inflating the lamb and separating all the skin from flesh. Quick, easy and clean process
It might sound crazy , but we inflate the lamb or sheep or rabbit, yes inflate with air between the skin and meat. This make the skinning very easy because the skin goes off the meat. Just punch a hole at one front leg and pump air and the same procedure at the oposite back leg. You still use a knife but in some cases the skin is like a sock and you just pull it off.
Iv worked in a bovine meat factory for 10 years. Had to wake up 3:30am everyday and work a 14 hour shift. Have a lot of respect for all the factory workers out thr.
Love your guy's videos. If you ever need help in the shop I got a couple years experience working in a butcher shop and I would sell my soul to work in a masterpiece of a butcher shop like yours.
My dad and I used to be fairly big in the feeder lamb business in the 70s and 80s and we also did a lot of shearing also.ya talk about a back breaking job lol.but he was on the county sheep producers board.and for the banquet it was always leg of lamb with hot apricot sauce.oh damn it i miss that.it was oh so good
@@MyNameUdontKnow its like thanks giving in usa but its in muslim religion we cut a sheep neck and we eat his meat we can share it on homeless people and the poor or all over the family
I really like your videos, and don’t get me wrong , your both very good butchers. Both kill floor and in the cutting room. The only problem I have is with the lamb video, I’d love to show you a easier way than using the bed. Although I’m retired, and not from a slaughterhouse, I spent 12 years as a kill floor butcher and did thousands of lambs along with the other butchers. Please don’t be offended, that’s the way you learned to do lambs but if you had 30 to do in a day that way would take a long time and you’d be pretty tired when you’re finished. Just a observation no disrespect intended.
Thanks for all your informative/educational videos! I may not use this knowledge now but with the economy in a downturn and food inflation skyrocketing, I may have to raise my own food and butcher it myself.
This reminds me of my childhood when we used butcher animals before winter, processed the meat and had a great time with family and friends. Some of it we would smoke , and make sausage... Good old times..
Another great explanation. I have see someone use a air hose and make a small incision where the first cut was made on the ankle the air gun is used to blows the skin away and make life so clean easy. As they say time is money.
Thank you for the video. I was watching a survival video and was wondering how to skin and butcher wild game. I alsonlike seeing the young boys watching and learning. Their dads should be proud.
Crazy thing happened. My brothers Sheep got attacked by a foreign dog. They called me and this video was super helpful. I didn’t use it much cause we didn’t have a hoist so I only used the beginning part for the legs. Then I did my own thing. Turned out pretty good. Used some metal structure and rope to hoist the carcass and then I went to work. Great work. Watching this video after that makes it much more beneficial.
If I were apart of your team I would make sure the place was equipped with air fresheners . 🌬️ .. it would make it all the more pleasing to work. But I know I’m going to sound insane to some. 👏🏻💪🏽🐑
Have you considered using an air compressor? If you air the lamp at the beginning, having sliced only once near the tendon, then the skin comes ever faster with just pulling.
![TEEDEE TADA - DIAMOND NARAKORN X LEGO LYKN [Special Dance Performance]](http://i.ytimg.com/vi/QgtZedFeumA/mqdefault.jpg)
This dude makes it look so easy, you have no idea how HARD it is to push down and peel the hide from a lamb with your fist like that. Mad respect.
Not that I am ever going to be skinning / butchering anything, but enjoy watching and seeing the respect you pay towards the animals you are processing. I like to see the reality of where food comes from.
Agreed.
Soft topic for soft people
True
hey dude, i just wanted to say the maturity you show in this is good to see. the fact that you dont try to push your opinion onto others, i really respect that.
Nothing quite as respectful as skinning and cutting up a murder victim to eat
Growing Up In An Italian Neighborhood,I Worked In One Of the Last Butcher Shops In The Are In The Mid 70's. Great Experience For A 13 Year Old. This Time Of Year The Owner's Old Italian Dad And Uncles Would Come Out Of Retirement For Easter. My Job Was Keeping There Areas Clean And Help Skin....Bring's Back Some Beautiful Memories. Thank You Guy's
In Egypt, they pump air through a small slit cut near the foot, work the air between the skin and the carcass. Then the hide pulls off as easy as taking off your shirt. The knife they use if needed while skinning is called skinning knife which is rounded oblong like a butter knife but with a stiffer, thicker and sharper blade, they believe this helps the hide not get cut or punctured while skinning. Love all your videos. Please keep up the good work. God bless you and your families ❤️
Wow! Awesome fact. 📚 Thanks for sharing!
We do the same in Morocco
@@TheBeardedButchers hello. Just watched your sheep skinning video. Thank you very much! My 1st full butching took out 9h total from my life. I will use next time what i learnt now. Thank you again, and have a nice day! 🙌
I am from Sialkot, Pakistan. I really appreciate your butchering skills. We are Alhamd-o-Lillah Muslim and used to sacrifice lams on EID-AL-ADHA every year. We butcher lambs ourselves at home. Your skills will help us more to correct our way of sacrificing and butchering the lams.......... God bless you.
Really helpful for Muslims during eid , god bless you bro
Reminds me how I used to do it when I worked on sheep stations, used a gantry outside, do two a week, 15 minutes from live, too hanging in the meat house
Great video Sir … in my home country we used to butcher live sheep for donations towards the poor , and it all happened in our yard . I remember the Butcher making a little cut in the carcass leg ( just like the beginning of this vid ) and blowing inside the cut with air hose . The air would travel inside through separating all the membrane from the meat . I hope to see you guys use that technique.
Great Channel 👌🏼
Butchering LIVE sheep?! 🥺🥺🥺
We always do this in Eid, I use this technique every time I skin a sheep. I make a small incision near the knee-joint (enough to fit the plastic hose) and use a metal rod (usually same diameter as the hose) and shove it in the incision down the leg, this is to make way for the hose to enter. Once the hose is inside, tighten your grip around the leg and hose so air isn’t escaping from the incision. And I usually just use the good ol’ lungs to inflate it
When I lived in rural South Africa, Northern Cape to be exact, we use to do this at least once a month. Great memories
Es muy interesante ver el proceso detallado de desollar un cordero. Es impresionante la habilidad y precisión que se requiere para hacerlo de manera eficiente y limpia. Me llamó la atención cómo se puede utilizar tanto a mano como con un polipasto, lo que muestra la versatilidad en el método. ¡Gran video educativo, Bearded Butchers!
We've skinned animals in my family but I've never seen such an impressive technique 🔥. Big ups gents 💪🏽
Thanks for watching
I really appreciate that you seem to show in every video or follow up with a second video of how to do things both from a professionally equipped standpoint and an at home with no specialized equipment standpoint. I enjoy seeing how you do your work on a professional level as well as how things can be done at home. Keep up the good work. Cheers!
-Cheers!
@@TheBeardedButchers good night
Love seeing the youth in the back !!! Teach them young!!
Really appreciate the bearded butchers and the videos they make.
Thank you. 😊
I just saw those kids in the back at 3:30. What a great mentor!
I wish I had found this video years ago when we were looking for tips on butchering on flocks and herds. It was different finding local butchers that took goats and lamb. Good video.
You can't believe how much better homegrown meat is, no matter the animal
Absolutely love White Feather Meats. I grew up in Seville, so White Feather was down the street. Incredible meats, incredible seasonings, incredible sauces, everything is great there. Thanks guys for everything you do
You’re welcome! Thank you Taylor!
@@TheBeardedButchers those kids better be getting paid or you should be reported to the police
@@resenddelete6820 seriously shut it what if they volunteer to learn the trade
Huge fan of yours from Pakistan. I've learned a lot from you guys. If I may, let me offer your viewers an easier way to skin a lamb.At my farm we butcher a lamb every month for personal consumption. I first make an initial cut on the foot as you do, in that cut I insert a bicycle tire pump and pump the lamb untill it looks like a balloon basically lol. Doing this seperates the meat from the hide. Than you can just cut and pull of the skin. Entire thing takes about 3-5 minutes.
Your regular follower from Addis Ababa Ethiopia! This video really take my breath. Last time for christmass i was skinning a lumb for my mother with my nrother and it was a mess. We damage the valuable skin by cutting it here and there. Good thing was the meat was not contaminated. This video is fabulous! Thank you boys wishing to see you on your next video.
Good morning! How I remember going to work early but wouldn’t change a thing! 👍❤️
I got a little green by the neck part 😂🙈 but beautiful job. And the fact that he literally washed his hands and kept the clean hand on the side of the meat the whole entire time was impressive. Amazing !
Thank you!! 😊
I've never tried lamb but I enjoy watching you guys process these animals. Yall got the meats! And some big ass arms!
Fun fact. On Crete Greece, they make a small incisions on the lamb leg and they use a bicycle pump to separate the skin from the meat. Super easy skinning technique
Thats the Moroccan technique..the best butchers of the world
In my country we use a compressor. It makes the skinning easier and the lamb looks overall better.
We made an incision at the base of the hoof and inserted a 3/8 dowel approx 12 inches under the skin then used compressed air to inflate the skin. Then we invert the animal for skinning-.Works every time.
Takes me back to the 70s when I left school and worked in a slaughter house for 10y, we used to leg the sheep like you do but pulled the skin off by walking back , and it come off in one pull, and the best knives I used were, Russell from the green river works USA, even though I was in Wigan England, good luck lad.
I have been doing this for 20 years and can say that you guys did a great job on this video.
Such an honor! Thank you!
I think you should try blowing air between the skin and the meat before you start skinning it ,this makes skinning so much more easier and keeps the rose meet away from the skin it works with goats too ,you're doing great job , thanks for this great video
Here, in Tunisia, during the Eid Al Adhha, we do the same "hole" at 1:21 and then through that hole we fill the whole lamb with air using an air pump until the testicles are full of air, and then we do the same process as shown in the video to skin the lamb , Filling the lamb with makes skinning easier
Quality, Precision, and Expertise in Action
A million dollar video absolutely free. Excellent work. For those who didn't know; Now you know.
Glad you think so! Thanks, dude!
Man. You guys are such badasses in that butcher shop and all... But I really appreciate your craftsmanship and technique of art. Most people have no idea how their meat is prepared and it's important. Very professional, and masterfully demonstrated. Thank you.
I grew up in village. We had our own pigs and sheep. I used to watch this since I was kid.
Yes. Its still a standard thing amongst us in 4h and FFA. Doing county fair, live stock sales, etc. We do a lot of our own buterching ourselves, or have someone process it for us. Screw going to grocery stores. This is the best way to get your meat, fresh from the butcher.
In Romania we use both ways. The first one is used by butchers, the second by farmers. But farmers use a bicycle pump to separate the skin from the meat and make it easier to pull it afterwards.
I’m no butcher nor would I ever do it probably, but it is fascinating to watch! And it def makes me hungry. The skill sets and the knowledge you guys have is impressive
Awesome mate. Haven't done that job for years. I like how you didn't open the skin down the belly. I'll give your way a try next time.
Another excellent video. Unfortunately many of us have lost contact with the source of our food. I don't know about the USA, but here in Ireland most people buy their meat from large supermarkets which further removes us from the food chain. In my opinion this has led to unsustainable methods of farming. Sourcing and buying locally raised and butchered meat is a far more sustainable and should be encouraged. Plus the fact that we don't pay enough for our food. If we want quality and sustainable locally raised produce, we have to be prepared to pay for it.
who Watch this video before aid al adha 😁
Me
They skip foreleg and head removal…
Me
😂
Me
I grew up in the slaughter house business brings back memories love ur videos
Love this! Us Navajos are familiar with this. Lamb. mutton & goat our source of meat. Not much today due to decrease in livestock. We use everything up even the intestines.
other guys do it as if we are at the skinning Olympics..very helpful and educational..
Have you ever used compressed air to help separate the skin from the meat? Helped my dad every easter at one point 40-80 lambs for greek easter! When I was young he would make a incision at one of the legs just big enough to push a 1/2" diameter wood rod about 12-16" down along the leg bone, he would then manually blow into this hole like a balloon and it would hold air as long as you kept a tight hold of the opening! Eventually we modernized and used a compressor with a long stem blower fitting that we could pump enough air into a carcass to make it look like a huge lame shapped beach ball! After that he would start on the opposite leg while I held the leg with the air inlet closed. You guys do a really good job and don't need my advice but though you might have some fun with this!
That takes a lot of patience and practice.
Mad. Ive cut down lots of lambs, but I've never seen them with skin on. In UK they come in from abattoir with no skin, trotters or heads and the intestines are in a bag already. Good seeing how the skinning is done.
Here's an usual, yet extremely helpful way to make the skinning easier: use a bike air pump to help the skin release effortlessly from the meat.
A small puncture close to the shank, insert the pump end and start inflating, and voilà!
That'll help remove the skin with minimum effort and keeps the carcass/meat intact.
For a person who has done this before, you guys sure took me to skool...thank you gents
INFORMATIVE.
WITH 2 STYLES OF SKINNING.
USUALLY I BELIEVED THEY DID IT UNDER 4 MIINUTE FOR EACH LAMB,
BUT FOR PURPOSE OF LEARNING, THE BB BUTCHERS DID IT WITH TEACHING STYLE.
KUDOS TO THE BB BUTCHERS.
i definitely learned some skinning today xD (Eid al Adha) here to watch after the fact , still getting tips for the future .we always pump air between the skin and the meat through a hole , its the standard around here , guess makes it easier .
Eod mubarak
Eid Mubarak:)
that easyer than the sheep
Ça sera plus facile
@@rosedesable7324 هل أنت مغربية؟
Very informative videos you guys put out. Little rough knife skills. The hide buyers probably wish they were tuned a bit. But over all very traditional skinning.
I love the facility where you work. It makes your work easier and more comfortable.
Facilities make things much better..
I'm from Algeria and I love your videos and I I'm two a butcher
love from tunisia
PSSSSSSST. Can i move in with you. My wife is already jealous that i watch your channel more than i watch her.. I swear she won't mind.. She even said i can bring the kids too.. Bless her soul.. LMAO!!!!
Haha 😆
Same here brother. My girlfriend starts to say again on the meat!
Bwahhaahahaha
All talk i did my first lamb when i was 14 just some guidance from my uncle helped me atleast mastered me to sacrifice my own on Eid ul adha .
Here in Portugal we take the skin off in a single way which is a small cut in a leg, than insert air pressure that Will blow between the skin and the flesh inflating the lamb and separating all the skin from flesh. Quick, easy and clean process
It might sound crazy , but we inflate the lamb or sheep or rabbit, yes inflate with air between the skin and meat. This make the skinning very easy because the skin goes off the meat. Just punch a hole at one front leg and pump air and the same procedure at the oposite back leg. You still use a knife but in some cases the skin is like a sock and you just pull it off.
Wow, awesome tip!
Iv worked in a bovine meat factory for 10 years. Had to wake up 3:30am everyday and work a 14 hour shift. Have a lot of respect for all the factory workers out thr.
These guys are amazing. Full of explanation and information. Thank you BB.
You guys have the sharpest knives know to man
Have a knife will travel. Your video was so professional. Have butchered deer but not that clean.Thanks for the video
The way you work is like the way we work in Morocco
This is amazing even before you start. Wish I was taught this in my apprenticeship
Love your guy's videos. If you ever need help in the shop I got a couple years experience working in a butcher shop and I would sell my soul to work in a masterpiece of a butcher shop like yours.
When the lights go off in the grocery store videos like this will be priceless
Very few know the difference between the skinning....just a great work of art...
My dad and I used to be fairly big in the feeder lamb business in the 70s and 80s and we also did a lot of shearing also.ya talk about a back breaking job lol.but he was on the county sheep producers board.and for the banquet it was always leg of lamb with hot apricot sauce.oh damn it i miss that.it was oh so good
scott sounds sleep-deprived 😂😂 great video!
Greeting from Afghanistan fellow butcher!
Idiot
@@waqaardanish4930 Why?
@@aryanpashtun416 this is not halaal
@@waqaardanish4930 Then don't eat.
We're all here after Eid LOL!
Yep 😂
Yes bro
Yes 😂
Whats eid?
@@MyNameUdontKnow its like thanks giving in usa but its in muslim religion we cut a sheep neck and we eat his meat we can share it on homeless people and the poor or all over the family
I really like your videos, and don’t get me wrong , your both very good butchers. Both kill floor and in the cutting room. The only problem I have is with the lamb video, I’d love to show you a easier way than using the bed. Although I’m retired, and not from a slaughterhouse, I spent 12 years as a kill floor butcher and did thousands of lambs along with the other butchers. Please don’t be offended, that’s the way you learned to do lambs but if you had 30 to do in a day that way would take a long time and you’d be pretty tired when you’re finished. Just a observation no disrespect intended.
Hi, 30 goals is not enough ;)!Me and my friend from 9 am -17 pm, did slowly 201-205 sheep heads. And earned in dollars from 250 US dollars .
Thanks for all your informative/educational videos! I may not use this knowledge now but with the economy in a downturn and food inflation skyrocketing, I may have to raise my own food and butcher it myself.
Great point! You'll never know, right? 😉
Thanks for speaking loud and great diction.
This is one of those things I'd like to try before I die. Literally just before I die, because I'll definitely end up skinning a few fingers.
This reminds me of my childhood when we used butcher animals before winter, processed the meat and had a great time with family and friends. Some of it we would smoke , and make sausage... Good old times..
Thanks for the vedio. I loved the two ways. In Algeria , we pump some air to facilitate separation on the skin.
Tuning in to bearded butchers after long day of work, watching them skin a lamb with a bowl of ice cream. Very educational.
Nice!! Thanks for watching!
Facinating. And the handsome gentleman don't hurt nothing either. Lol
You guys are great
😊 thank you! We try to do it as humanely as possible.
@@TheBeardedButchers I respect that. Your a good bunch of guys from what I've seen. And like I said, cute as hell too
I like your 1st 2 cuts with less contamination n doesn't blant edge too much. I use more fist n hand after those 2 initial cuts
Another great explanation. I have see someone use a air hose and make a small incision where the first cut was made on the ankle the air gun is used to blows the skin away and make life so clean easy. As they say time is money.
Great work and important video, keep it up. Everybody should know what "eating meat" comes with. Greatings from Germany!
Lamb is my favorite
Lamb's the best!
Nice work. Surprised you didn't include the dressing of the Lamb as well.
This is absolutely amazing. Mesmerizing.
Thank you Mr Butcher
You are awesome man I’m from Saudi Arabia
Being a single woman this is a video that I really need right now thank you
It is a bit of a workout, but once you get the technique down it goes a lot easier.
😏
Do You need a serious man I 'll respond present. Love
None of these dudes actually got what you meant lol
@@StevenCrothers 😂😂😂😂😂
You guys really make me want to learn butchering
Hope to see many more videos soon. Thanks and God Bless.
THE BEARDED BUTCHER WHAT A GREAT JOB 👍 THANKS FOR SHARING 👍🇺🇸
Thank you Thank you this is like going to school not only are you showing,but giving an explanation for every little detail your the Best! 🤙😎
Glad you appreciate it, Harold!
amusing to watch. awesome knife skill
Thanks for appreciating our knife skills!
Thank you for the video. I was watching a survival video and was wondering how to skin and butcher wild game. I alsonlike seeing the young boys watching and learning. Their dads should be proud.
Crazy thing happened. My brothers Sheep got attacked by a foreign dog. They called me and this video was super helpful.
I didn’t use it much cause we didn’t have a hoist so I only used the beginning part for the legs. Then I did my own thing. Turned out pretty good. Used some metal structure and rope to hoist the carcass and then I went to work. Great work. Watching this video after that makes it much more beneficial.
Where you been before Eid i like you work it was so clean
Why dont you shear the wool before you kill the animal? seems it would be easier to skin plus less chance for contamination.
Because it costs money - electrocity, work of the person who shears them, and time + if you want to sell a hide nowbody will want it sheared
Приятно смотреть за работой профессионалов!
Sorry why do you need to keep the membrane on the carcass? For preservation I'm assuming? Very interesting video as always! 🙌💪
If I were apart of your team I would make sure the place was equipped with air fresheners . 🌬️ .. it would make it all the more pleasing to work. But I know I’m going to sound insane to some. 👏🏻💪🏽🐑
Have you considered using an air compressor? If you air the lamp at the beginning, having sliced only once near the tendon, then the skin comes ever faster with just pulling.
I slorter my own lam and skin and clean it . Love your chanel, I've learned a lot from you. Thanks.
This was so educational thank you boys
Our pleasure!