How To Butcher An Entire Cow: Every Cut Of Meat Explained | Bon Appetit
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- เผยแพร่เมื่อ 28 เม.ย. 2024
- Jason Yang, butcher at Fleishers Craft Butchery, breaks down half a cow into all the cuts you would see at your local butcher shop. There are four sections Yang moves through:
1. ROUND: bottom round roast beef, eye round roast beef, sirloin tip steak, london broil steak, shank (osso buco)
2. LOIN: sirloin steak, tenderloin steak, flank steak, filet mignon, New York strip steak
3. RIB: skirt steak, ribeye steak
4. CHUCK: brisket, ranch steak, denver steak, chuck steak or roast, flat iron steak
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How To Butcher An Entire Cow: Every Cut Of Meat Explained | Bon Appetit
Special thanks to Fleishers Craft Butchery. - แนวปฏิบัติและการใช้ชีวิต
![[TH]FFWS SEA Spring 2024 Knockout Stage - Day 11](http://i.ytimg.com/vi/Qr0L1ab9dLE/mqdefault.jpg)
My procrastination has no limits
holy fucking shit, I'm doing the same. Gotta get my shit together
lmao i just failed school.
School? You mean the non paid internship where I do nothing but learn how to phase out authority while I play with my phone?
yo I have an F in algebra 3 and I'm supposed to be doing piecewise functions. xD
Swift Nexus its my sembreak exams done all passed, though I haven't passed all my projects recently
me: im gonna sleep, I have school tommorow
my brain: dont sleep, lets learn how to butcher a cow
Wow your comment is really authentic and 100% original. I bet you must pump up your brain at max potential to make this comment. SALUTE 👏👏👏
my mom:hey son,can you help me butcher a cow for steaks?
i like how theres like an exact version of this comment but this was 2 months ago and the other is 6 months ago since it was posted
@@redd_bbird Just cut to it and say it was ripped off. Dork.
TH-cam is so addicting. TH-cam is destroying our lives.
This is artwork. Like, seriously, this guy is an artist who knows his full anatomy and everything.
I’m baffled.
Stealing is wrong. Vegans do not steal. Animals’ bodies belong to them. We do not steal their flesh or their fur. We believe that animals belong to themselves, not us. Be kind. Be vegan.
@@ThatVeganTeacherTH-cam but you steal their food though
That Vegan Teacher Dhir upppp
@@jacobfoss923 COLDDDDDDDDDDDDDDDDDDDD BLOOODED
@@jacobfoss923 ouchiee 😂
I am a butcher, but I still learn everyday by watching other butchers and I always learn different tricks. I know this video is older but I keep watching it to refresh my memory on different things I might not do every single day. I love it.
Try to watch some Argentinian butchery, we have some interesting cuts
How can I get a butcher to part w/an Oyster steak ?
@@n2gethernow527 imagine selling European cuts in Argentina. Would be imposible. People are not used to.
Same.
every time i revisit this video i find i’ve learned how to do more and more. the chuck is still where he loses me though, haha
anneni kes, doğra, parçala?
"which is one of my favorite cuts"
this guy loves the whole cow i swear
get yourself a man who loves you like this man loves the cow.
He loves cows more than Indian people
I was thinking the same thing. I would too
If he loved cows, he wouldn't be a butcher
@donutdoode69 yes, it's true if you love chicken you definitely wouldn't kill one. If someone were to say that they love their dog but at the same time kills it and eats it. Would you really consider it as love?
But if you say that you love chicken and eat it as well. It means that you love chicken as a dish not as a bird.
I have tremendous respect for a butcher who still has all 10 fingers.
He is wearing a glove to protect himself.
@Distantraven bruh
EpicCoolPlayerTRS that’s sarcasm
That's why he is in the video...
It's pretty easy to keep all your fingers.
I'm just finishing my training as a butcher at a local grocery store and this helped a lot to know what some of the stuff actually is instead of just memorizing names on boxes. Hope to be as skilled as you one day 👍🏻
Publix?
how is it going bro?
In Minecraft, you just tear off a steak or three and call it a day. Looking back, I’m ashamed of how wasteful my character was...
But then again the cow straight up disintegrates after it dies so maybe Steve could only get three steaks before it disappeared
@@amberdeyuliis7886 maybe and sometimes he gets leather to
Yes but cow is god
@@amberdeyuliis7886 now that i think of it, it’s kinda sad
@@geniusj100 a tasty god
I love how he isn't wasteful. He's like don't worry we can use this for...
the cow was lucky to be cut up my such a guy!
tho hopefully it lived happily on a ranch before and not a feeding jail
Most butchers use everything because you can use it to cook it would be like throwing out profit which no one would do
@@aidendeangelo1509 whre i'm from, there's a saying about using all parts of the animal. It goes like "the only thing that remains is the shriek of the animal". And it's quite certain, because i remember that even the brains and all the guts and bones were eaten, used, or fed to the dogs
a lot of butchers are like that, well at least where im from. a lot of them sell the meat that people dont normally want and sell it to people for their dogs.
@@itsdokko2990 yeah same where im from. when people waste the animal, people frown upon it. If its dead, use all of it, not just some.
i'm closing in on 60 yrs old and one of the best things in life is to watch a man who knows his trade,, that was awesome!! TY!!
True pro!
Really cool seeing the whole explanation!
This guy is a surgeon. It all looks like one big piece of meat. And he's dissecting piece by piece.
I cut meat for a large grocery chain for 10 years and then 2 more years for a small local butcher. It is impressive to watch a professional who not only knows what he is doing but has the ability to explain it. I love this video.
I agree! craftsmen are rare and should be celebrated.
imagine how tiring this must be. salute to this man.
His arms are jacked
He carries those quarter pieces of cow as if it was just a blanket… no real weight to it
thanks pungent sauce
I've definately come to have a lot of respect for butchery as a craft. Pretty impressive!
I want a "Joy of Butchering" show with this guy walking me through every animal. Bob Ross style.
alone family lol damn right
alone family the definition of fascinating. I cannot tear myself away.
"And we'll just cut through here and there's a happy little Ribeye; yes that's nice."
"...and if you tell ANYONE, that that ribeye is there... I will come to your house and I will cut you." - Bob Ross / Modified from Family Guy
alone family “After you cut these ribs, place them together. They need their friends”
me: * scrolling through recommended *
brain: cow
me: what
brain: *watch*
LMAO right!
Genius at work
LOOL!
Amazing how I got here but listening to this guy talk I intrigued. I watched the entire video. Now I have a new possible for career change. Damm you tube!
You made it look like you were cutting through butter. The ease of your technique is impressive.
His vocabulary and narration are impeccable!
I don't care what you say, butchering is a talent.
Thank u
You obviously haven't experienced much real violence in your life, with a comment like that. Genital torture could be called a talent, too. But only if you have a screw loose.
@@mattw3340 And you obviously didn't get what I was trying to say, I don't want hate, leave e alone
A beautiful art😍
No
Its learning
Talent means a giving
Like singing or running or football
They need practice but its a gift
But you dont butcher a cow and call it a tallent
Its a hobby
Its not an opinion its a fact
*The way he goes about it, you would think he created the blueprint for cows.*
Roman Neill tru lol
*_-BEST TEXT EVER!-_*
I have always complain about the beef prices, but now I kinda understand why, it takes lot of efforts. Great videos Mr Yang.
The guy: *cuts hand clean off*
"This is actually one of my favorite cuts"
It's extremely impressive how well he knows exactly where everything is; every piece looks like a big lump of meat to me.
Years and Years of practice
Not very impressive. You just learn it. Its like building a PC. Everything looks foreign until you start putting them together.
@@zerocal76 I mean boiled down, that applies to everything pretty much...
Still impressive given the pure volume of components, gotta respect someone who not only dedicated themselves to a task but also learned as much about it as possible.
Sure, the exact mechanism behind the situation is basic. But still better than most people in that specific area.
@@ArcaneFuror Ok i agree w you that he was dedicated/committed to learning it. A lot of ppl are just lazy or always look for shortcuts. I will never look at my steak the same way again haha
zerocal76 IT"S EXTREMELY IMPRESSIVE. And I'm pretty sure you don't just "learn it" but I know what you mean but it :)
This man is articulate and professional. Great video
this video inspired me to become a butcher. 3 years under my belt now, learning and mastering all the time
I usually don’t watch too long videos. The fastest 18 minutes of my life. Well done, unbelievably masterful talent and clear presentation.
I like to think every bit he chucks under the table is actually going in a bin marked "McDonalds 100% beef"
Lmao
lllFeanorlll No way, its still too natural for Mcdonalds.
shows that you have no idead about the food industry.
PEPE!!
The lips, lungs and arseholes have already been turned into BigMacs
It looks so easy in the hands of the professional.
experts make everything look easy.
Me
"That's gonna be great for stock"
"Which is actually one of my favourite cuts"
"And then we have our"
6664415
I enjoyed watching Jason do what he loves, and is thorough in his explanation. Well done, Sir! You've shown a couple cuts I was not familiar with, and will be trying them in my hometown. Thank you for your care and excellence.
Which is actually one of my favorite cuts.
This is my favorite cut.
This is one of my favorite cuts.
This is one of the best cuts.
My favorite cut.
Hahaha , I thought the same thing! He said that almost every single cut is his favorite cut.. I think he just like to cut thats it :D
@@recepkozcubey4160 actually he only has one favorite cut and some of "one of his favorite" cuts. Makes sense to me.
Ribeye is my fav
I like the loin part of the cow
I'm pretty much ribeye or bust, at this point, but I do enjoy a good T-bone whenever I visit Texas. The whole cow is pretty good, but I can afford to eat my favorite cut when I eat a steak, so why not go with the best every time?
I have been cutting beef on and off for over 20 years. This was the best most informative video lesson I have seen on the internet. Great job and excellent knife skills.
John Doe Any idea of the approximate value of an entire cow’s worth of cuts?
You ever get cut my dad cut his thumb off with the bad saw
your name does think your a kid
@@donavanmcelroy6263 would be really hard to guess just because each butcher charges different same with the farmer and the weight of the steer (also pasture raised etc)
In Minnesota if you personally buy a full cow it is around 2200-2400 and about 300-400 for processing but you get about 650lbs or so.
But from a butcher im sure this is around 4-5k (granted its half a steer)
Greg Sall thanks for the input 👍
Me watching this video: yeah, I guess I could do this
Also me: struggles to break down a chicken
This guy is THE MAN. As someone who aspires to be a pro butcher I really admire his knowledge as well as his skill/confidence.
This entire video I was just thinking. "Let me eat that"
Same
@@wlnyuh2330 Honestly, no matter how bad it would have smelled it didn't look unappetizing to me. That's pretty weird though. Also, I know it's a small thing but you misspelled unappetizing.
@@wlnyuh2330 go improve your grammar first then complain
@@wlnyuh2330
Except it is natural, healthy, and fresh meat, that smells and tastes pretty good, and is good for our body. Blood is, in fact, also edible, and quite healthy to eat at that. It's just that people are brainwashed into being repulsed by it.
including the bone?
''which is actually one of my favorite cuts''
tonko122 lol
His favorite cut is the cow part
you can have multiple favorite cuts, he never said its "the" favorite
tonko122 keywords being one of
anyone catch where the Filet Mignon came from couldn't identify it and he never mentioned it??
Im a chef. I need to learn this stuff and this is some of the best most comprehensive butcher videos I’ve seen
My top 5 favorite steak :
1. Striploin
2. Sirloin
3. Shortrib
4.Tenderloin
5. Ribeye.
Ribeye is very good but tenderloin is better
Fascinating. Nothing more satisfying than seeing a dude showing he has mastered his craft. I'd love to see his knife sharpening techniques. His blade moved through those cuts effortlessly.
@D K E get therapy asap
Growing up is California, near the southern border, you experience how disheartening it is to see your craft become worthless.
The steer is half frozen which means it’s very easy to cut through with any knife that’s somewhat sharp.
Right! Amazing.
@@johnbeckwith1361 exactly the meat industry is going to die out because of everyone becoming vegan its sad to be honest
This guy must be an instructor or something. I really appreciate how clearly and confidently he speaks
He is. At the butchery, he teaches a class on this.
Stealing is wrong. Vegans do not steal. Animals’ bodies belong to them. We do not steal their flesh or their fur. We believe that animals belong to themselves, not us. Be kind. Be vegan.
@@ThatVeganTeacherTH-cam I don't know why you're replying to my comment with your vegan ideals. You could've made your own comment instead of spoiling mine. Why are you even on this channel if you disagree with it so much
@@ThatVeganTeacherTH-cam i love meat. Change my mind
@@ThatVeganTeacherTH-cam Reported for spamming
the guy's so productive! A real master butcher, plus he knows the best way to cook all the parts, kudos to Jason!
Probably one of the best most in depth videos I've seen. Thank you Butcher Yan
~
The man kindly demonstrates and narrates his trade, and everyone politicizes it. lol
It politicizes itself, it's immoral, unnecessary and your statement is frankly nonsense.
Matt Walker why are you here then
+Matt Walker How did humans get here? With meat you creaton. What works for you doesn't work for everyone. Just let people enjoy what they have for 10s of thousand of years, eating meat.
Raavan Reloaded People do in other countries.
Stephen Jin Why do you feel entitled to ask that? What does it matter what brought me here fat boy? if you don't like my comment why ate you replying? same dumb argument. Keep the peanuts in your satay sauce and out of your brain cavity.
Nobody :
Literally no one :
Not a single soul :
TH-cam at 2am : Psst... wanna know how to butcher a cow ?
Vegan's are having a stroke some where alse.
Awsome
You maybe right, it was 11:07pm
3 am
12:16 am
This is the best educational video I've ever watched, explaining the parts of a cow. Thank you so much!
My Uncle was a butcher just wanted to see more about what he does. This was cool and the guy’s narrations were to the point and chill 👍
I thought this would be grosser and more bloody, but this was strangely calming and relaxing. This guys skill is amazing to watch!
Amanda H Fun fact, all those trimmings you see him cut off are what actually go into hot dogs, not random internal organs as many people suggest.
@@nahor88 yeah. I also heard a rumour about frozen beef patties that was made from crushed organs which is a huge lie
No blood because the cow was killed, gutted, washed and prepared for butchering. You were spared the grotesque and bloody images of first killing, bleeding the animal out, and removing it's entrails.
Seek professional help imo.
That's because the killing and draining of the blood has been done before he started. Gross and horrible as it seems this is how we get meat.
Butchers have the luckiest dogs in the world.
My owner doesn't feed me
All that unsold good meeat.
in asia and africa its very common for butchers to feed stray dogs the unsold meat.
Unless the butcher is asian
@@6_saadhassan_9 OOF 😂
Thank You! This is so helpful. Best breakdown I've seen. Deciding cuts for the butcher and this couldn't have been more detailed and precise.
Awesome video! I start as an apprentice butcher this Monday so this is a great intro into the knowledge needed to properly handle a cow. Thank you!
From a guy who works at a slaughterhouse seeing what people do with the product that I help produce is actually amazing.
Jesus Sanchez do you know what night he’s using?
Bravo mate 👍 all the non-whingers of the world salute you 😊 keep that meat coming
Thank you, I couldn't do that myself.
What exactly does one do while working in a slaughterhouse
As a german butcher, this is very intresting to see, we would cut extremly different.
post a video.
The German Cut.
In what way?
im going to your page right now hoping there's a video of how you cut
Nabil Elazmeh me too haha
The way he dealt with the Teres Major and Shoulder Clod was amazing. As a butcher of 22 years he's the best I've seen.
Excellent tutorial that explains in good detail!!! Thx for sharing your expertise.
"best chicken nuggests you'll ever have." bruh 😂😂
luigidaman1 can some explain what is the relation of a dead chicken and a dead cow carcass
the various left overs that they throw together to make the chicken nugget.
he's referring to sweetbreads that, when battered and fried, look like chicken nuggets. It has nothing to do with chicken.
I was confused when he said that, I've never had fried sweetbreads. Thanks bud!
Dekass
You know he's a real butcher when one forearm is thicker than the other.
Or he just beats his meat alot
@@cjjoseph1219 I mean he has plenty of meat to choose from... might as well beat it ;)
Giggity
( ͡° ͜ʖ ͡°)
Could be mistaken for a trucker.
I never thought of butchers as being articulate but he did a superb job narrating this video. He knows his way around a side of beef as well
I've lost count of how many times I have watched this, still enjoying it every time I watch it again
Im not a butcher and dont have an interest in butchering but im hooked on these videos
It's hard work
I get a wholesome feeling from this video. very peaceful and informational. Makes me want to learn how to dry age meats and open a high end restaraunt.
Do you currently cook?
Makes me want to eat in your restaurant.
•_ Oh thank heavens I thought I was the only one who felt that way, I left a comment saying as much.
the same feeling you get from watching vsauce or bingingwithbabish
you sir....well done
A real rare professional.
Heh well done with that pun
@@kingofthefobbys3894 I did not realize it could be a pun at that time.
the different camera angles really help with the visuals. Now I know where my favorite parts are XD
man, i think butchers are a fine art... i wish they got more respect.
Sadly butchershops and butchers are becoming less and less common
After seeing this, the price of beef, especially steak, is completely understandable.
Yes, it's expensive because of the labor and expertise. Come to eastern europe, where it's actually very cheap. Because the people who do the work on it aren't paid well.
Yeah and you don’t have to salt the meat because the tears of children will flavor it.
I'm sure some are cut by machine by now.
well i found the guy a bit wasteful he didnt do the tongue nor brain and theres a lot of other parts that are quite edible and even healthy that he didnt do for example the eyes are extremely rich in vitamine C its a must eat for those that dont like veggies
Tusk eh, some meat eaters are lightweights. They don't wanna think about the "gross parts".
Excellent, clear, concise and well explained video of the various cuts. Also clear video, very well done. Thank you!
This guys rocks!.... just unbelievably perfect! The skill and preciseness he has could be certainly used to performing surgeries on humans. There are experienced surgeons out there that can not get a passing grade on butchering an animal. GREAT JOB brother!
A uniformly superlative, informative video. Jason Yang is deeply skilled, articulate,and impressive to watch.
he did a great job, very good video. i love beef!
butchery is an art. It is a shame that butcher shops continue to go out of business. I understand the grocery store has cheaper meat but every now and again, people should go to butcher shops. It is more expensive but the quality is high and you support a small business.
Muhammad Lee I'm pretty sure my grocery store butchers meat on site.
Muhammad Lee grocery stores are more expensive actually it's just that it's easier to buy all your food in one place
Beauty is in the eye of the beholder. You don't have to agree with me.
And you're trying to state that it's a fact that butchering is NOT an art.
Correct me if I'm wrong, but I'm guessing butchers still get hired by the grocery store though? Someone needs to cut the meat after all and cutting something which isn't predefined like a cow is hard to automate
This is such a well made video. Great quality, valuable information, professional presentation. Well done
Thank you Jason! Great information, very well explained!!
This dude is like a surgeon and ninja all in one... Dr. Beef Ninja! Crazy.
Julio Santos racist
TioliBoiFatz wtf is wrong with you
TioliBoiFatz how tf is that racist
It was a joke bro.. Chill.
@@Subscribebytch How is that a joke lol
His favorite cuts:
The whole cow.
Clearly a meat lover lol
Three times he mentioned between 7 31 to 7 41.. hahaha
Me too tbh
Steer not a cow. But you wouldn't know the difference right. It's just red meat eh - so a "cow" 😄
The outline at the start is your clue 🙊
@@mark-ish His mother was a cow
Excellent video with a detailed explanation! Appreciate the content with perfect presentation!
I've watched this 5 times...so detailed and informative!
He’s made all of his cuts great. I would pay whatever he asks for. The amount of passion poured into this is amazing
Either that knife can cut Diamonds or that man has the strenght of 100 mans
Edit: From all the comments 3 of them are about the mans part i'm sorry i don't talk english perfectly
Moltendog or both !!!!
*men
Raw meat that isn't frozen actually isn't hard to cut through so long as your knife is well kept.
First of all, you saw him sharpen his knife and second, you're comparing beef to diamonds. Plus he was using a saw for the bones.
both
Awesome video. You did an excellent job explaining all the cuts. Thanks!!
Best video. Love the tips on how to cook each piece and nothing was wasted!!
wow the skills and knowledge it takes to be a butcher, they need more appreciation. I feel like chefs get all the credits for a good dish, and the people working behind the scene like farmers and butchers are underappreciated, cause chefs' skills are more impressive and charming. it's really good to see that a food channel put the butchers in the spotlight :)
Thank you Jason Yang, for taking the time to share your trade and demonstrate your skills. I am a meat cutter in training at a local grocery store and this has really helped.
Big thank you to Jason Yang and Bon Apettit for a thoughtful approach of this demonstration.
Many thanks for this very informative video. The video quality is clear and the explanation is simple. I liked the way of using the symbols in the explanation.
The whole time I couldn't stop thinking about how terrifyingly sharp that knife must be and how close it got to his arms so many times.
That's what the chain mail is for bruh
The entire meat is half-frozen, so you can cut them like banana with any knife.
A Sharp Knife is much safer than a blunt knife as it doesn't slip or snag and does exactly what you expect it to do.
@@Axeman20 His arm is exposed. No chain mail on them. That dude is just plain good at his craft.
And how fast he is moving it while it's right next to his arm.
Vegetarian and still enjoyed watching this 😂😂😂 what a pro.
Umesh Umarani omg a decent human being! 😱
Umesh Umarani same here 👋
Lupo
I'm a vegetarian not because I love animals. I've never felt that urge to try, nor do I live in environmental conditions that demand me to consume meat.
No, I don't vape nor smoke nor consume alcohol. Never felt the need for any of them, same as meat.
Same! Also a vegetarian but have been watching a few of their butchering videos. I appreciate that they use of the animal as much as possible. Even the bits I had always thought would just be thrown away.
Wow, very cool video! I was born and raised in San Diego but in 2003, right before I turned 30 years old, I moved to a very rural area of Colorado that is predominantly an agricultural community. A majority of people out here don’t buy meat in the grocery store. Instead, most people buy either a whole cow or half a cow and then keep the meat stocked up in their chest freezers along with chicken, pork, deer, elk or anything else they want to eat. I have always been curious how a butcher breaks down a cow after it is harvested. I am absolutely fascinated by this video. Thank you for making this video and showing how everything is done. This was a very educational video and I have a whole new found respect for the butchers that process these delicious animals!
Beautiful jobs of explaining, excellent knives skill , thank you for sharing
Is this guy a biology major? I swear I learned more here than in any book...
Knowledge of the trade. You're going to need to know body parts as a butcher, and that's not exactly a job employers require college education for.
itzel varela People think you can only make good money working at a desk sitting down all day. Welders make damn good money!!!
You mean a anatomy major.....and Surgical training
Biology deals with plants... its Zoology
James 007 it’s actually anatomy
Don't worry the cow *was* a paid actor
Overused joke..
Hue hue hue that wuz so fuunny
If cow was paid actress. Then can u tell us where is she now a days...??
😁😁😁😁😁
The cow was a suicide, and left a will requesting that his body be used for education.
He called it a steer which mean it's a bull with no balls. So it's a male which means it would be an actor. Js
one of the few videos I watch end to end. How amazing and well edited
0:29 looks like the biggest freaking chicken leg 🍗
oh my god you're a genius
@@turkley 🤣
@@turkley that's pretty *rare* on the internet
@@saturniunyttech679 i guess so lol
You know what's cool about this, is that this is a job that will probably always be around, I could never see butchering being automated. It's a craft.
Same with a lot of jobs in the food service industry. Anything automated will be poor quality.
not true look around your area for a true butcher shop. you wont find one because humans are lazy and wont make multiple stops when food shopping. we rather go to a supermarket with everything prepackaged.
It would be really hard to make it automate it bc every cow is diffrent
@@Blonthar You're all correct, just thinking about different timescales. If we allow technology to continue progressing, then there is actually no limit to what it could do eventually.
Until AI comes along and no more craft
Didn't even know knives could be that sharp.
do you even knife?
BOBA TV BRO??
was waiting for someone like you to say that LMAO
Sounds like your knifes are dull, or you are doing something wrong.
You just smooth up the edge of it. Normally the knives would be just flat (not like a steak knife that has the bumps). Then the edge of the knife goes 45 degrees to like a circular sharpening tool (it's just like a cylinder) and then go along the blade to make sure any imperfections are smoothed out... do it a few times on both sides and it'll be sharper. You can even sharpen smaller flat knifes with the back of a table spoon.
Proper butchers keep their knives sharp constantly, and it creates much less work... but you should really be dressed up in chain mail when working with sharp knives.
wish i was his student in butcher class. but i'll study this, thanks for sharing this valuable knowledge. i like that its all done with few knives and saw
Absolutely impressive! Thank you!
I was curious as to why Mr Yang was putting on the chain mail, but then i seen how sharp that knife was...
it makes sense now
Justin Bechtel Same.
not to mention the way he holds the knife while cutting
My thing is, how is he protecting his hands?
Emilee Reid prolly some stuff under the glove
Emilee Reid slice proof glove underneath the surgical glove
Best video yet, he shows so much respect for all cuts.
What do you mean he shows respect? He's just doing his job.. I mean you can say that about anything. Don't get me wrong I think this video is interesting but your statement is vague as hell. How do you show respect to a cut of beef? Explain that to me pal.
Maarten van Rossem Lezingen How do you not understand what he’s saying? 😂😂
Catherine Martin Do you understand it?
I think he means how carefully he describes each cut, explains its relationship to the rest, ties them, and sort of treats each one in positive terms. Even the visceral _fat_ gets a "this is really good for frying with..." That sort of thing.
But it depends on where you intend to go with this...
"...Whadya _mean_ 'intend to go with this?!' ..."
tubeist- dan...
I find it so sad that you had to explain this to these people.
Great video!!!
I have a half cow coming next month and I am going to watch this every day till I have to send in my cut sheet.
This was so helpful. appreciate your time
An outstanding instructional video on how to butcher properly, safely and effectively. Extremely impressive. Many thanks!
Safe for the butcher - not so safe for the cow.
UltimaN3rd sorry for your loss
LOL
As a retired Master Butcher from the UK it’s interesting to see how our transatlantic cousins butcher a side of beef I notice the use of the saw and removing the bones from the chuck in one piece, we were always taught to bone each one individually but times change and you have so many differing names for cuts
John Thomas, a few of those names are a result of government trying to implement stupid price controls.
shut up
really?
no
Can you maybe tell about which cuts are different? I am from the U.K. But now I live in the Far East and I can't go into my local English butcher anymore out here to check. I kept listening for all the cuts I remember as a child - the t bone steak, etc that he never said
I was watching this because I go to the supermarket here in Vietnam and see the cuts of beef but I can't ask what is what as it's all in vietnamese
So, so professionnel, this is my best video in this serie so far
This is such a great video. I am about to process my zebu that I've been hanging for 10 days this shows all the cuts that aren't usual in the store.