Cutting a BEEF - HIND QUARTER
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- เผยแพร่เมื่อ 7 ก.ค. 2022
- We love to cut MEAT! Feeding families is why we do this. Thanks for watching us cut this hind quarter. Kirk loves to help and was very happy to be featured in this video! He has also been working for us for over 20 years! Hope you learned something and tune in to our new videos.
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Butchering is an art in itself, and Kurt is the artist. That beef looks good!
Yes kirk is, here is an up to date beef slaughter video with Kirk: th-cam.com/video/G35zMn8m3F4/w-d-xo.htmlsi=OuvlB4aH5Lbfen0S
You guys are artists. I was a butcher for 30 years. I always broke down quarter beef while it was hanging on the rail, not on the block.
Here is an updated process, we love the butcher support! th-cam.com/video/G35zMn8m3F4/w-d-xo.htmlsi=OuvlB4aH5Lbfen0S
Telling Kirk to slow down is like asking a hurricane to "hold on a second, I'll be ready in a minute", truly professional!
Literally! lol
I started in the retail meat market as a 14 year old kid. One of the hardest jobs I ever performed. Much respect for these guys. Great teamwork!!
🤝🏼 Awesome
I worked on a meat packing plant in Utah. Much respect for a man so skilled with a knife
Started watching the videos, great job. Been a butcher over 35 yrs,started breaking beef. Curt is awesome. Great job explaining each cut.
Thank you! This new video really shows off the art without explanations: th-cam.com/video/G35zMn8m3F4/w-d-xo.htmlsi=OuvlB4aH5Lbfen0S
Love Kurt thanks for giving him some air time. He deserves it.
Gotta appreciate these guys. They have a good skill
I love seeing good knife men plying their trade, doing what they love.
Appreciate ya!
Great hind quarters! I applied to a meat cutting position because of you! You changed my life!
Awesome!
Curt is a machine love to watch someone do what they’re good at..
Yes he is, watch kirk now @ th-cam.com/video/G35zMn8m3F4/w-d-xo.htmlsi=OuvlB4aH5Lbfen0S
Super cool. Love the teamwork.👍🏾👍🏾👍🏾
Kurt's a professional he held himself real well around a knife
Awesome video. Love learning the process. Hypnotic!
It’s absolutely fascinating watching these professionals work. I could watch them all day. 👍👍
You are awesome! Here is an updated video: th-cam.com/video/G35zMn8m3F4/w-d-xo.htmlsi=OuvlB4aH5Lbfen0S
I watched this all the way through based on customer instructions 😁
you guys are awesome together . . thank you for the insight on butchery . . kirk is the man . . lol masterfull .
Appreciate you Joe!
From the island 🏝 of Jamaica 🇯🇲!! Calm and cool personality! That's what I am talking about! Yah mon!
Kirk is the man!
35 years in the meat business. Used to do all this stuff. Cant do it anymore. Nice to see there are professionals that are still doing it. But hey now I manage a company that makes dog treats, way layed back, no hurry.
That is awesome!
Great team work and super informative!
Oooh the die-versity and inclusion is so great for his woke customers. Maybe they could execute a live White cow in their next video. Oh the symbolism would be great.
Kurt is really talented.
Excellent job guys. Love your video. Wonderful skills!
Thank you!
Watched both front and hind quarter vids, good stuff. I have been around a few meat cutting facilities and always try to pay attention to how the processing is done differently.
We appreciate you! Hopefully you enjoyed our process!
I'm a meat eater but had never seen this process. Thanks for the look.
Great work Kirk!
I used to do that hanging let gravity work for me. Brings back memories. My grandfather sold.meat on the lower east side NYC.
Nice job guys , this is a skill .thanks for sharing, something new to watch , thanks again.
Thank u for this video I was amazed throughout the whole video but Eddie with that grinder was awesome! I never knew how Hamburger was made especially how it came squared out! So cool! Love all ur guys vibes I can tell that u all show pride in ur work and that u all are what I call Good people!
Thank you!
You guys are awesome and smooth for work look professional, thank you for sharing your time together
Glad you enjoyed it!
I have been a butcher for 37 yrs, watching him break it all down is just dancing the same old dance every day
lol, no joke
It doesn't matter to me if it's a master violinist, snooker player, darts player.... I can watch a master ply his craft all day.
Awesome job guys
Those are really sharp knives 👍
I love watching butchers from around the world do their different things with a beef carcass. As a confirmed "traditional" butcher here in the UK, I often find myself rolling my eyes when the bandsaw comes in to play, but I understand the need for speed when trying to earn a living out of butchery. That said, I am in awe of how sharp your knives are.
In California and I'm obsessed with any Smithfield's video.
The band saw drives me mad it's they lazy way
Amazing skills guys, proper art watching you guys do your stuff, made me want some steak and ribs
Me too,instantly starving watching these guys at work..
Absolutely a professional operation!
After 20+ years, I really hope Curt has a stake in the company
no pun intended? 😏
@@ninja.saywhat 👍🏾😬🤫🤫
He has a good paying job to go to, that he seems to enjoy. That's all he's owed. He and the owner get square every Friday.
Of course he does ,he's got the butchers cut!
The way he butchered that meat I wouldn't order any of it from y'all. The only thing that looked right was the hamburger meat.
I am from Australia , we do everything hanging of the rail .
We have a few different names for the Primal's .
Great episode !
Nice instructions and the pace was perfect and not too fast…
Good video, very informative. Thank you.
Wow what type of knives are you guys using? I have shivers down my spine. The speed and precision at which you cut pieces of beef amazing, wish i could join you from South Africa 🇿🇦 Joburg South
Awesome job men.
Totally different to how we do it in Australia . Different names too. I do it whilst it’s hanging by the hock. T bone then Rump then take off the bone then the Round then Topside the Silverside and the bone is clean if done right. I’m only a bush butcher though.
That's good to know!
Love it guys, reminds of when i was a butcher in London 🙂
Wow, My best friend, It's so beautiful video !!! enjoyed watching your video !!!
Just a comment: Nice to see a man that can use a boning knife. And that can work clean with speed. I butchered for the White Stores in Knoxville, Tn until they closed.
Kirk is my HERO !!!!
Just amazing, Thanks
I love these meat cutting videos
That was brill we do it different in scotland but it was great watching how you do it
Great video.👍
My In-laws always bought half a cow and pig and would share .Can't get that quality in a grocery store. Great video : )
Wow ! I want to see a grilled beef ! Congratulation man, you are fantastic !
Nice processing. I used to be a butcher WAAAAAAAYYYYYY back when, and the new techniques are so much nicer now and less work.
Different strokes for different folks. I'm an Aussie butcher breaking so many bodies of beef it would make a person giddy. Always breaking them down off the rail. Make gravity your friend. Super fast too🤙
In the boing room in Melbourne, we’d bone out 150 quarters a day , 75 four quarter , 75 hind quarter , per man
These men are amazing 😮
Je suis boucher avec 20 ans d’expérience et je fait 20 original par année et je trouve ça cool de vous voir travailler! Pcq on voit un peut n’importe quoi sur TH-cam !👏👏👏👏👏👍🤟
Enjoyed watching
Great video I like butchering my own wild game love to see these videos make a video of butcher knives steels how to keep them sharp have a great day
Curt is Awesome !!!
I’d love to know who that customer is who buys a half of a steer with so specific butchering instructions. Restaurant? Another awesome video. These guys are good.
Absolutely fascinating. A few of the cuts were unfamiliar to me, (I am an ex-pat Englishman in New Zealand). Now I have a better idea of what cut to use, and what for. Could I suggest that you tell us cooking times for roast etc per pound or kilo? As I said, an absolutely fascinating video for both front and rear quarter. Thanks.
Glad you enjoyed the video & learned something new!
Dudes awesome!!
Amazing how sharp those knives are. Kirk just knows where to cut without thinking about it. Is the color different because it is grass feed?
My goodness, what an incredibly sharp knife, Sheesh!!
Curt is a beast with the knife.
Hamburger with beef truly amazing 😊
both very talented men
Awesome!
Kirk's so fast, he could have broken down TWO hinds in the space of this video!
Love and respects from Pakistan to MEAT $ AND KNIFE artists. 😍
Kidney suet is very useful to tie onto roasts for more flavour and moisture
I thought the same thing. Lots of uses for suet. Maybe he meant his customer didn’t have a use for it. Can’t imagine they threw it away.
Artists!!
Truly!
Man thats awesome! With i had a freezer full of that.
Nice job guys
Slow down, yes safety first especially if there are two guys. This bring back memories. Saw the front quarter video. Usually I had help cutting out what you refer to as knuckle. I would have have stood up and I would slide the knife along the bone. Interesting splitting the hind. Usually I know if I was on the mark, if what is left is a half dollar size of the hip bone
Awesome
Well done Curt
How long does it take to clean up after a days work?
Dang he’s fast. Awesome.
that’s so cool
How you ever cut for a steamship round? I was a Navy cook and cook a lot of them. Weight was around 60 to 70 lbs.
great video
Man muss die Anatomie beherrschen,großartig!
Do you charge extra for arm meat from the grinder?
BACON 🥓 🥓 IS MY 🥓 FAVORITE 🥓 😍 VEGGIE
That fella from Jamaica would be last person I would want to get in a knife fight with. 😂😂😆😆🤣🤣😆 Nice video I really enjoyed it.
Have you ever processed a beef hindquarter by rail boning v bench boning. Much quicker and tidier with the use a beef hook and gravity.
You are very cool, I am waiting for your videos
You cut like my daddy he cut for 40 years first in the stores then had his own meat place in Mississippi
Your soup bone in Europe would be used for Osso Buco - "a beef stew" :-))
Fantastic skills, I have no idea how much these jobs pay but based on the skill it takes and the price of beef, I’m going to say at the minimum 35$ per hour
Impressed Garth Brooks still has a day job
Good Job Guys
So you have cutters that just do the back quarters or they can do it pretty much all jusy wondering love the skill 24 a day is impressive to me
The guys we have pretty much do it all! Some of the best around, we love em!
Good Job I am like y’all I like the T-bone and Porterhouse too no New York strip for me ,I from TEXAS.
That's awesome!!
The grinder is awesome! I do feel bad for the tall guy having to work at that low level.
That grinder is slick