Not long got into hunting and ur skinning vids have helped a lot bro I watched ur vid where you butchered a goat but used a bandsaw, I got no bandsaw so this vid is bloody amazing shout out from Taranaki, Grew with no one to teach me these things so definitely grateful you take time to show and teach people these things appreciate it bro. Old man passed when I was younger and his name was Benny t aswel so top man bro legend
You do such a good job with all those cuttings, the only thing I have a hard time watching is you trimming all the wonderful fat away. That is the best part! I am taking 5 lambs to the butcher in a couple of weeks and I am going to show him your videos. Thank you for showing us how. I may even try to do one young one myself next year, right in my kitchen 😊.
thank you = so very nice- never seen the tailbone out with a knife. I have the bandsaw - but you have to wash and sanitize that and for a couple of lambs - I like how you did that. (want lamb for supper now)
Thanks heaps mate, just followed along to butcher my first home kill. It's not as schmick as yours lol but I am happy with the end result. Bel from Tamworth xx
Great video , really helpful, thanks. One question , whats the min time you recommend I should hang the carcass in the shed, Im looking at 3 days, butcher then freeze. current temps 10 -12 degrees during the day 6 and below at night
Awesome video mate . I’ve been really wanting to do this myself rather than have a home kill guy do it .I can see from what you have done here exactly what I should get back however I think last time I didn’t get all meat back that I should have . You have a great skill there .
so frustrating the ease in which you do this. and Im dropping the carcus and fumbling my knives and making a bloddy mess... great video with easy instructions. I am going to watch it many times to get maybe 5% as good as you!
@@butcherbennytee1983no probs Bennie real inspiration, have Thar hogget hanging for 3 weeks it's below 4°c here in Ireland will keep watching get the practice, this is a real go to channel. Thanks again.
Im surprised you didnt scrape the meay from the rib dage that meat will make great lamb mince, surprising how muchvmeatvtrim youve thrown away, in the uk where im from we actually have an extra cut called barsnely chops A Barnsley chop is a cross-section taken from right across the lamb's loin. This produces a double-sided chop with a bone in the middle and a little fillet underneath. Since it's cut across the saddle, it's sometimes referred to as a saddle chop. One of these is a portion for a person, wexalso do this cut with pork chops too
Thank you so much. I have learned alot. May you please do more videos regarding different type of meat (chicken, bird, pig, deer etc)? You got a sub. Thanks again. BTW, may you please recommend a butchering kit for beginners? Like which brand, what types of knife or bone saw us beginners need. It can be another video as well. Thanks :-)
No worries, yes I'm going to work on the new videos of different types of meat. As far as knives go I would recommend Victorinox for a good stainless knife. But I also like the Dexter Russell (Green River) knives. These are not stainless but they hold an excellent edge but they do require a bit more care to ensure they don't rust.👍
Can't remember from memory, but this was a slightly bigger lamb I broke down and weighed all the cuts. Cheers👍 th-cam.com/video/JhB_IVQWT84/w-d-xo.htmlsi=jF69b7dFf7Tf9wEl
No wasted, as I say in the video it's put in a tub for sausages. And yes there are a couple of parts that it goes blurry. Something for me to work on as a one man set up. Cheers 👍
its not wasted. most of it is high fat meat parts. you'll ask whats wrong with that? the thing is unlike beef, fat of lamb is too overpowering flavor that many don't find appealing. it will ruin the flavor of delicious lamb meat.
@@TheRealMonnie only use kidney fat for high quality tallow. fat from other parts doesn't make good quality tallow as tallow made from such fat goes rancid quickly.
whats up with jointing the fore shank and hind shank seems stupid to me, also could have cut through the knee joint to take the hind shank off or to "joint" it plus it wouldn't require the saw, and why keep the hip bone in? kinda makes sense for rump steaks otherwise just lazy or lack of know how, i mean i'm no butcher but i am a knife hand at a lamb meat works we have set cuts some of them make more sense than cutting it up like this
He's a kitchen butcher that's why. These videos are for ppl who don't own knives. It's far easier (and cleaner) to show someone who's omly going to do it once to just saw through bones than to teach absolute beginners how to butcher properly. You probably know what beginner aitchbones look like. 🤢🙈🫣🙊😵 If normal ppl could become butchers by watching a couple videos on TH-cam then ppl like us would be out of business 😂 (Don't ask where my channel is either. I have neither the time nor inclination to record and upload videos) I recommend hiring a butcher to do this but it is fun to try/learn at home too (but you have to buy your own equipment)
Not long got into hunting and ur skinning vids have helped a lot bro I watched ur vid where you butchered a goat but used a bandsaw, I got no bandsaw so this vid is bloody amazing shout out from Taranaki, Grew with no one to teach me these things so definitely grateful you take time to show and teach people these things appreciate it bro. Old man passed when I was younger and his name was Benny t aswel so top man bro legend
Thank you very much for posting this video. Today I followed your video and turned a 150kg mutton into some great cuts for my family. Thank you
150 kg lol
You do such a good job with all those cuttings, the only thing I have a hard time watching is you trimming all the wonderful fat away. That is the best part! I am taking 5 lambs to the butcher in a couple of weeks and I am going to show him your videos. Thank you for showing us how. I may even try to do one young one myself next year, right in my kitchen 😊.
Great vid. wish i had seen it earlier. Lots of great alternative options to consider when i do my next hogget! Thanks so much
Absolute masterclass, legend!
No worries, cheers 👍
thank you = so very nice- never seen the tailbone out with a knife. I have the bandsaw - but you have to wash and sanitize that and for a couple of lambs - I like how you did that. (want lamb for supper now)
Benny do not let my Mom see you throw all these parts under your table hahahahaha .But great Skills thank you.
Haha, cheers mate👍
Thanks heaps mate, just followed along to butcher my first home kill. It's not as schmick as yours lol but I am happy with the end result.
Bel from Tamworth xx
No worries Bel, glad of could be of service😉
Awesome vid, just about to get started on mine. Definitely a big help.
Glad I could help, that's awesome 👍
Thanks for sharing your knowledge
No worries, cheers👍
Great video , really helpful, thanks. One question , whats the min time you recommend I should hang the carcass in the shed, Im looking at 3 days, butcher then freeze. current temps 10 -12 degrees during the day 6 and below at night
Awesome video mate . I’ve been really wanting to do this myself rather than have a home kill guy do it .I can see from what you have done here exactly what I should get back however I think last time I didn’t get all meat back that I should have . You have a great skill there .
Thanks for the great production learnt heaps cheers mate
You are the boss!!! Cheers!
😂 thanks!
Excellent presentation mate. 👍👌
Cheers mate 👍
Great demo mate.
Excellent video, thanks.
Best video I’ve seen! Beautiful cuts, love to buy a set of those knifes. Any recommendations?
Thankyou, I would buy Victory knives. Been using them for the past 2 years or so and I can't fault them.
Thank you great job, from 🇩🇿🥩
Thanks👍
What is your preferred saw blade Benny?
The saw I'm using is a "Jack Horner" and the blade is just a standard meat saw blade.
A true master of his trade
Thankyou for this video! I have 2 too do!
Hello my guy, very informative, thank you very much. How long was the lamb hanged before cutting it up? Cheers
Thank you! From Missouri
No worries. Cheers👍
Hey Benny thanks for the video what hand saw do you use or recommend for someone at home. Cheers
Beautiful methods mate
Awesome thank you very much!
No worries, cheers👍
Very skilled thanks for this great video
Hi I am Majid I see your video awesome
great job benny
legend mate, Im just about to do one, hard to find a butchers saw, so ordered one online but got a new hack saw, hope that works alright
Cheers for this mate.
No Worries 👍
Do you use the tail bone for a stock ? Or a bunch on a slow braise for stock?
Yes I normally trim all that sort of stuff out for sausages, and some of the better bones go into soups and stews.
Thanks mate , just interested but how come no neck chops ? Cheers
so frustrating the ease in which you do this. and Im dropping the carcus and fumbling my knives and making a bloddy mess...
great video with easy instructions.
I am going to watch it many times to get maybe 5% as good as you!
Shot mate thanks for sharing 💯🔥
What temperature is the carcass when you are chopping? Mine always seem “wetter” and softer.
Very good job
Artist
Thanks
Excellent
Great video!
Great job, what type of lamb is that? My lamb is not nearly as big.
It's a 2nd cross bred lamb, so Merino/Border Lester x Poll Dorset. Cheers
You are very good. The brand and code of the table you are using
Hey Benny send me your offcuts I'll take them all 🤣🤣🤣🤣
Brilliant thanks from Ireland
Awesome, great to hear and see where people are watching from. Thanks👍
@@butcherbennytee1983no probs Bennie real inspiration, have Thar hogget hanging for 3 weeks it's below 4°c here in Ireland will keep watching get the practice, this is a real go to channel. Thanks again.
This is fantastic thanks Benny! Did you let the lamb hang at all before butchering
Cheers mate, yeah this lamb was hung for 1 week before being cut up.
@@butcherbennytee1983 it be nice to see you kill the sheep
Hi there Mate how much for a lamb chop up please and thank you u do a good job
Half way through why does the video picture become blurred?🙏
The camera went out of focus, it comes good after a few seconds.
Could I get an equipment list?
👌
Forequarter bone in roast is the best roast you can get absolutely.
You're not wrong👍
Im surprised you didnt scrape the meay from the rib dage that meat will make great lamb mince, surprising how muchvmeatvtrim youve thrown away, in the uk where im from we actually have an extra cut called barsnely chops A Barnsley chop is a cross-section taken from right across the lamb's loin. This produces a double-sided chop with a bone in the middle and a little fillet underneath. Since it's cut across the saddle, it's sometimes referred to as a saddle chop. One of these is a portion for a person, wexalso do this cut with pork chops too
I'd gladly give you twenty bucks for what's in your bucket under the table. :)
Thank you so much. I have learned alot. May you please do more videos regarding different type of meat (chicken, bird, pig, deer etc)? You got a sub. Thanks again.
BTW, may you please recommend a butchering kit for beginners? Like which brand, what types of knife or bone saw us beginners need. It can be another video as well. Thanks :-)
No worries, yes I'm going to work on the new videos of different types of meat.
As far as knives go I would recommend Victorinox for a good stainless knife. But I also like the Dexter Russell (Green River) knives. These are not stainless but they hold an excellent edge but they do require a bit more care to ensure they don't rust.👍
how much meat is all that?
Can't remember from memory, but this was a slightly bigger lamb I broke down and weighed all the cuts. Cheers👍 th-cam.com/video/JhB_IVQWT84/w-d-xo.htmlsi=jF69b7dFf7Tf9wEl
@@butcherbennytee1983 thanks for that
👍
👍🥩👌👏👏🫂🆗
احسنت
Whereabouts are you based?
Thanks à lot ,but you need à vie from the top for à better shooting
جلوی چشم حیوانا نباید حیوانی رو کشتار کرد
12:09 i cant believe it, he thew
It's a nice channel, but it has some shortcomings. I really enjoy watching it. Thank you.I invite you to our channel about cutting lamb 😄
@2:14-2:15 did he just spank his meat?
You threw away a lot of good trimmings? a lot of good meat.
It’s a shame that some of its out of focus.
Yes, sorry about that, I didn't realise until I played it back. I'll do another little Video to cover the parts that were blurred out.
@@butcherbennytee1983 excellent effort. Just set the camera to Manual Focus next time.
The part i wanted to see the most blurred!!! 😒😒😒
Can we see you kill the first please thank you
looks to be alot off wasted meat thrown under bench, not the clearest camera recording
No wasted, as I say in the video it's put in a tub for sausages. And yes there are a couple of parts that it goes blurry. Something for me to work on as a one man set up. Cheers 👍
Sook up much
Mutton much tastier than lamb.
Definitely the older the tastier 👍
Approximately 8% of that lamb is wasted.
its not wasted. most of it is high fat meat parts. you'll ask whats wrong with that? the thing is unlike beef, fat of lamb is too overpowering flavor that many don't find appealing. it will ruin the flavor of delicious lamb meat.
@@lordjaashin could it be made into a tallow?
@@TheRealMonnie only use kidney fat for high quality tallow. fat from other parts doesn't make good quality tallow as tallow made from such fat goes rancid quickly.
@@lordjaashin not if its grass fed lamb.
@@lordjaashin you could litreally use the fat for burger mince too.
whats up with jointing the fore shank and hind shank seems stupid to me, also could have cut through the knee joint to take the hind shank off or to "joint" it plus it wouldn't require the saw, and why keep the hip bone in? kinda makes sense for rump steaks otherwise just lazy or lack of know how, i mean i'm no butcher but i am a knife hand at a lamb meat works we have set cuts some of them make more sense than cutting it up like this
He showed options , skilled Butcher you should learn not criticise
Where's your TH-cam Channel ? You should teach us how ?
He's a kitchen butcher that's why.
These videos are for ppl who don't own knives. It's far easier (and cleaner) to show someone who's omly going to do it once to just saw through bones than to teach absolute beginners how to butcher properly.
You probably know what beginner aitchbones look like. 🤢🙈🫣🙊😵
If normal ppl could become butchers by watching a couple videos on TH-cam then ppl like us would be out of business 😂
(Don't ask where my channel is either. I have neither the time nor inclination to record and upload videos)
I recommend hiring a butcher to do this but it is fun to try/learn at home too (but you have to buy your own equipment)
What a shame. Went totally out of focus. Was learning a lot from this, though, I will say.
Yes, I'm planning on doing an updated version so the small blurred part can be fixed. Thanks for watching 👍
ยครับ 076 .⁶
Very blurry
Bet the wife is anonoyed
Slow down
Use replay. Reduce video speed
Any lymph nodes you have to cut out?