there is no greater pleasure than watching a Master Butcher plying his trade and his knife and saw skills. His knowledge of the anatomy of all the animals he deals with is phenomenal. I doubt me that there's a better man to show us what it takes to take a animal from field to table than Scot Rea. Thumbs up from me Sir.!
Scott, you are a true professional and a joy to watch all your awesome videos. I am a former meat cutter of 17 yrs in central Illinois USA - Please keep up the fantastic work you are doing w/ your project and all your amazing knowledge that you share w/ your subscribers. As you would say - cheers to you mate. God Bless😀
Very impressive. I had enough confidence to buy a live lamb (less than 12 months) and do everything from killing and bleeding to wrapping finished cuts for the freezer. Many thanks again for a great video.
Very well done. Great to see a good butcher using the steel in traditional way, boning knife correctly and steak knife through the "sixpence bones" on the loin, also clearing trimmings as you go. Very well done, I enjoyed it. You are a very good butcher. From an old Butcher....
OMG You make that look so easy! It's plain to see that you've got years of experience and a true passion for what you do. Great to watch a master in action. Thanks.
WOW!! The care you take in your work is amazing, from a sanitary standpoint to the care that you show the animals you prepare. Thanks Scott. (John from California)
Man o man , love everything you do mate . I’ve got 18 butchers between my family and my wife’s family, I’m old school like yourself. Love all the old butcher utensils, which I collect. I’ve got land in south Australia near Port Pirie. At one stage we run 600 Boer Goats for export . Also love your cooking, like me nans and mums . 👌 much respect from down under
Highly knowledgeable and learning video - even some butchers dont understand how to cut for the benefit of the buyer rather they always think abt their own profit
Always a pleasure to watch a Master Butcher with deft hands and an encyclopedic knowledge of the animal's anatomy. But simple it isn't - obviously years of practice helps make a good butcher a Master. Another great SRP clip well worth watching.
These videos have given me a huge respect and awareness to butchers. I’ll definitely be trying to find a local butcher! It seems to be a lost art in the US depending on where you are from unfortunately
Your videos never fail to deliver! I was motivated to have one of my porkers sectioned bone-in this past fall,and I take a piece from the freezer and pull up the SRP! I just take my time and obey the anatomy and the products are outstanding!
Did the same on my friend Richard’s farm. Have admit that skinning and evisceration is a pretty smelly affair. The butchery though, was great. The meat was so tender and so full of flavour, we could eat it raw.
Beautiful! I never get tired of watching you practice your art. I've got 5 lambs on grass fattening for butchering this fall. I don't think I've ever seen you use one, but a pressure cooker works great for making incredible bone stock in an hour or so. If you haven't already, you should give it a try!
I'm so glad you broke that down by name. I have never heard the word hoggatt. I do like lamb and I do like sheep because it's gamey and strong. I was always afraid to ask how old the animal is, for fear that the butcher would be offended
Many thanks Scott and great tutorials! We use your pig butchery video too, and you explain everything in good detail and a massive help as we butcher our own pork and lamb on our holding in north Wales 👍
we followed one of your older lamb processing videos to break down one of our lambs a few years ago, unfortunately we no longer have sheep, or property but will do again in the near future!
Love your work. I switched to whole lamb at home and it's far better for the industry and the planet I think. Whether on purpose or not, you are doing a good thing for the planet, mate.
Wow! It has been awhile! I think you have more "ink" Or I'm just having a brain fart!! Lol! Before my brain gets worse and I forget even more😳👍 Thanks for these great videos Scott!! Like I said I've learned so much and it was great bonding with my son watching and learning (and being entertained) with all your videos! 👍👍♿👍👍👍 sometimes with a bottle of Jameson!!...LOL you're second to nobody! Glad I made it back.👍👍👍 everyone have a great and safe weekend 👍👍👍👍
👍 Great video. Wish my Father was still alive to watch it. He was a great old style meat cutter all his life. Too bad I didn't take an interest in it. 😞That would have made him so happy. But just watching him over the years gave me an education with the knife and steel.
what would you make with diced mutton? All I can find on youtube are curries or irish stew. I guess we dont eat it so much in the UK anymore, but mine is dry aged Swaledale mutton and so Id like to make the best use of it
Another great butchery Scott, it is great to watch an artist at work. I am curious what knives are you using? Also what steel is that? Keep up the great work.
I am a butcher and always looking for more information, I found your channel and it makes me feel proud to learn from your experience. When you say old school it makes me feel deeply proud and makes me leave modern machines and feel safer, because i know many people lost their fingers when they use this shit technology. Thanks for sharing your experience ❤
fantastic . wish i knew a farmer who could do me a whole lame like that. tel me scott would a goat be cut the same way as lamb ? and what do you think of goat meat. cheers
Basingstoke Dave I don't know what Scott thinks about goat, but I and my family love it! The shop keeper at a local Halal meat market was dumbstruck when a 59 yo white man first came in inquiring about a whole leg and shoulder of goat! I'm pretty sure that it'd break down about the same as a lamb, if you're butchering it...
It's instructional, he also said in the video that a home kill cannot enter the food chain, I imagine as a pro butcher he would approach things differently.
It's wonderful job.
Scott My dad is a butcher and he always watches your videos at home. Without you he wouldn't know what hes doing 😂❤
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You are funny
there is no greater pleasure than watching a Master Butcher plying his trade and his knife and saw skills. His knowledge of the anatomy of all the animals he deals with is phenomenal. I doubt me that there's a better man to show us what it takes to take a animal from field to table than Scot Rea. Thumbs up from me Sir.!
Best video ever. No special tools no nothing. Straight to the point.
Scott, you are a true professional and a joy to watch all your awesome videos. I am a former meat cutter of 17 yrs in central Illinois USA - Please keep up the fantastic work you are doing w/ your project and all your amazing knowledge that you share w/ your subscribers. As you would say - cheers to you mate. God Bless😀
Very impressive. I had enough confidence to buy a live lamb (less than 12 months) and do everything from killing and bleeding to wrapping finished cuts for the freezer.
Many thanks again for a great video.
Scott, you just get better and Better! A lovely Masterclass! Thank you.
Exactly.. Gordon Ramsay couldn't teach you this any better!
Did 4 hoggets today. Followed you instruction. All is well. Thank you Mr Rea
Very well done. Great to see a good butcher using the steel in traditional way, boning knife correctly and steak knife through the "sixpence bones" on the loin, also clearing trimmings as you go. Very well done, I enjoyed it.
You are a very good butcher.
From an old Butcher....
OMG You make that look so easy! It's plain to see that you've got years of experience and a true passion for what you do. Great to watch a master in action. Thanks.
You make it look so easy.A master at work ,thanks for another great video
An absolute joy to watch such skill, especially with my favourite meat. Yum
Lovely. Wonderful to watch.
WOW!! The care you take in your work is amazing, from a sanitary standpoint to the care that you show the animals you prepare. Thanks Scott. (John from California)
Man o man , love everything you do mate . I’ve got 18 butchers between my family and my wife’s family, I’m old school like yourself. Love all the old butcher utensils, which I collect. I’ve got land in south Australia near Port Pirie. At one stage we run 600 Boer Goats for export . Also love your cooking, like me nans and mums . 👌 much respect from down under
Fantastic videos, cutting straight to the point every time without waffle. Thank you for sharing your talent and knowledge.
Highly knowledgeable and learning video - even some butchers dont understand how to cut for the benefit of the buyer rather they always think abt their own profit
Great job mate simple to follow
Cheers
Just broke down a lamb using this video! Came out perfect! Thanks for the video!!
I love your butchery lessons. So informative. Keep up the good work
love all your videos i watched all of them you inspire me to do butchery much love Tom
I raise Dorper's and have torn up the meat 😣 your videos have taught me so much
Love the video.. and find it very comical when you say 'very, very basic butchery master class'... basic mastery... lol
Excellent couple of video's. Hope you will do more with pork, beef etc. Thanks
Always a pleasure to watch a Master Butcher with deft hands and an encyclopedic knowledge of the animal's anatomy. But simple it isn't - obviously years of practice helps make a good butcher a Master. Another great SRP clip well worth watching.
These videos have given me a huge respect and awareness to butchers. I’ll definitely be trying to find a local butcher! It seems to be a lost art in the US depending on where you are from unfortunately
Your videos never fail to deliver! I was motivated to have one of my porkers sectioned bone-in this past fall,and I take a piece from the freezer and pull up the SRP! I just take my time and obey the anatomy and the products are outstanding!
Scott. Got some odd reason if I need to know how to ... I come looking for you... Lol.. keep up great work
Excellent job! This is a masterpiece 👌😏🇬🇷
Did the same on my friend Richard’s farm. Have admit that skinning and evisceration is a pretty smelly affair. The butchery though, was great. The meat was so tender and so full of flavour, we could eat it raw.
Thanks for doing these Scott. This looks like a good beginner video. Whenever I'm able to give this a shot I will start with this one.
Another great video, Scott. Very informative and interesting. Cheers mate.
Awesome. Have a hankerin’ for some shankerin’. Tape wire to tripod.
Beautiful! I never get tired of watching you practice your art. I've got 5 lambs on grass fattening for butchering this fall. I don't think I've ever seen you use one, but a pressure cooker works great for making incredible bone stock in an hour or so. If you haven't already, you should give it a try!
mlindsay527
I love bone stock as well, though I roast the bones first!
I'm so glad you broke that down by name. I have never heard the word hoggatt. I do like lamb and I do like sheep because it's gamey and strong. I was always afraid to ask how old the animal is, for fear that the butcher would be offended
Stellar! I also use the bones to create a lamb broth with veg and barley. Thank you!
Thanks Scott....another great vid..........
Classic stuff M8! Very efficient and complete - thanks!
Many thanks Scott and great tutorials! We use your pig butchery video too, and you explain everything in good detail and a massive help as we butcher our own pork and lamb on our holding in north Wales 👍
we followed one of your older lamb processing videos to break down one of our lambs a few years ago, unfortunately we no longer have sheep, or property but will do again in the near future!
Top !! , Thank you ....
Scott I love watching your work. Would you do anything different for butchering a goat?
Wow! love those Victorianox knives. They really hit, but I still have my old stiff boning knife by Old Hickory for when I need power.
As usual scott, great job my friend
Love the new knives.
Awesome mate thanks.
Great job
Love your work. I switched to whole lamb at home and it's far better for the industry and the planet I think. Whether on purpose or not, you are doing a good thing for the planet, mate.
Wow! It has been awhile! I think you have more "ink" Or I'm just having a brain fart!! Lol! Before my brain gets worse and I forget even more😳👍 Thanks for these great videos Scott!! Like I said I've learned so much and it was great bonding with my son watching and learning (and being entertained) with all your videos! 👍👍♿👍👍👍 sometimes with a bottle of Jameson!!...LOL you're second to nobody! Glad I made it back.👍👍👍 everyone have a great and safe weekend 👍👍👍👍
Very educational video
Thanks for sharing 👍
Fantastic job. Enjoyed that.
big fan here! Thanks for another great video.
I live in canada and have now been doing my own animals and have built a little shop because of ur videos. Just want to say thanks and love the vids
Ex job you are the one of the best butchers , keep it up chef 👨🍳👍👍👍
Great tutorial Scott! I picked up a few things watching you. I agree, that was a beautiful animal and you did a masterful job. Thanks!
Thanks for doing one old-school without bandsaw etc
Awesome video! Thanks for taking the time to explain everything so precisely !! Very nice!
Beautiful butchery.
Excellent as always
Very nice
Nice one mate.
Stunning! Well done Scott. Keep doing what you’re doing. I’ve been watching from the beginning!
Nice job
Dear Scott,
Are you healthy a d happy, I miss your videos!
Very nice 👍
👍 Great video. Wish my Father was still alive to watch it. He was a great old style meat cutter all his life. Too bad I didn't take an interest in it. 😞That would have made him so happy. But just watching him over the years gave me an education with the knife and steel.
Is it weird that I really wanted to see the trim go though the mincer?
Looks like the Blocks seen to much water and not enough scraping
Awesome as usual Scott
Watching the video experience from 2 parts was a work of art.
We are butchering our first Lamb soon.... What method would you recommend?
What does your butcher set up look like ? knives and tables and room ect. Also how do you clean your surfaces
Great job. Looks amazing
I'm so glad you're posting videos again.
Love the vid baby.
A lot of meat from one animal.
Expertly prepared yet again Scott.
Your at the top of your game fella!!
Another great insight. Love it Scott!!!
Would you do a video on how you would use/ cook the individual cuts?
what would you make with diced mutton? All I can find on youtube are curries or irish stew. I guess we dont eat it so much in the UK anymore, but mine is dry aged Swaledale mutton and so Id like to make the best use of it
Mutton was traditionally made into ham or sausages.
Superb
Lil lamb lil lamb sooo succulent lil lamb . Here on this ash Wednesday watching video while i'm fasting and abstaining from meat 😂🤣😋😋
Love watching you work! I get lost in time, love it.
Awesome Tutorial! Thank you very much 😄😄
Hey Scott. Here in South Africa we prize lamb ribs above all. Do you do that as well or always shave them for trim?
As always, perfection!
Another great butchery Scott, it is great to watch an artist at work. I am curious what knives are you using? Also what steel is that? Keep up the great work.
Hi scott. Have you thort about a working holiday. I live in malaysia. Do you fancy a trip over here?
Nice work mate.
Appreciate your hardwork mate.😊
Wondering how long you let it chill before you butchered it?
Brian Eaton 3 days if you like your meat to be more metuared you can salt the complete carcass and let it hang for 21days
love you butchery videos. thanks for sharing.
I am a butcher and always looking for more information, I found your channel and it makes me feel proud to learn from your experience.
When you say old school it makes me feel deeply proud and makes me leave modern machines and feel safer, because i know many people lost their fingers when they use this shit technology.
Thanks for sharing your experience ❤
Scott, is that chiller Propane? Can you give us a product review on that?
Thank u
it's like a work of art...
Very educational, thanks
Which lamb is better for butchering freshly killed or cold stored on
fantastic . wish i knew a farmer who could do me a whole lame like that. tel me scott would a goat be cut the same way as lamb ? and what do you think of goat meat. cheers
Basingstoke Dave
I don't know what Scott thinks about goat, but I and my family love it! The shop keeper at a local Halal meat market was dumbstruck when a 59 yo white man first came in inquiring about a whole leg and shoulder of goat! I'm pretty sure that it'd break down about the same as a lamb, if you're butchering it...
Getting used to that butcher's grip on the boning knife is difficult for me but I'm getting there.
Always a pleasure to watch you work. One question, why no gloves?
In the states, the health department would start writing violations.
It's instructional, he also said in the video that a home kill cannot enter the food chain, I imagine as a pro butcher he would approach things differently.