i appreciate how catious you are trying not to ruin the meat when using the saw or removing the bones unlike others i've seen on the internet, great job!
by far the best educational content about butchering a lamb ive ever seen. If you do this for beef aswell that would be such a gift. For the people that farm their own beef they would be able to butcher their own beef, like its not gonna be perfect like a butcher but will defo be an amazing skill to have
Greeting to you in Michigan. Having visited many states in USA ,I have noticed the use of bandsaws rather than traditional butchering.Maybe you could go back to this way and start a new business
Das ist ein Respekt voller Umgang! Sowas ist okey, statt massen Produktion, bei sowas lohnt sich es auch etwas mehr zu bezahlen den auch nachdem das Tier geschlachtet wurde muss man so mit umgehen.
In my day we cut the shoulders out on the carcase. then removed the breast and then pair of scrag and middle neck Then split down the remaing carcase and remove the legs and saw the knuckle to save time in a busy shop.
Bom dia! Pra mim é uma honra viu prestigiar seu trabalho, vamos sempre juntos somar e fortalecer nossos objetivos, Conto com você, eu já estou por aqui,,,
Can't wait to try out these techniques on my girlfriend. I bet her tender loins would go well with some fava beans and a nice Chianti. lol just kidding I don't eat fava beans.
Frenched lamb rack is one of my favorite things, I had to see how it was done. Thank you Mr. Butcher
Thanks for watching, hopefully it was useful!
Isn't it amazing what we watch, learn and appreciate on the internet.
Fantastic demonstration.
Cheers.
Thank you Steve! It's great to see people loving these butchery demos!
i appreciate how catious you are trying not to ruin the meat when using the saw or removing the bones unlike others i've seen on the internet, great job!
Thank you, we're glad you enjoyed the demonstration 🙌
thanks mate, this is the most concise and useful video I've seen on this
Glad to hear it David 👌
LAMB 🐑 IS MY ALL TIME FAVORITE MEAT 🥩
🙋🏾♀️same especially the CHOP✌🏾
We love it!
This man is an artist! Beautiful butchery.
Thank you for watching, we hope you found it useful!
by far the best educational content about butchering a lamb ive ever seen. If you do this for beef aswell that would be such a gift. For the people that farm their own beef they would be able to butcher their own beef, like its not gonna be perfect like a butcher but will defo be an amazing skill to have
Thank you so much for the great feedback! So glad to hear you found it insightful. Full beef breakdown is on the horizon, so keep a lookout.
I'm Italian butcher, we use a different tecniques. you did a good job!!! Thanks for the video.
Thanks for the great comment!
Excellent explanation by an experienced butcher.
77
Thank so, so glad you loved it!
Absolutely excellent. Great work from a great butcher.
Thank you! Lovely to hear!
Agreed he has my attention
@@graceandmarvellouswonders6249 Thanks for watching Grace!
Interesting to see diffrent techniques to how we do it in our shop. Very educational
Thanks for watching!
Meus Parabéns , que aula fantástica ! Congrats , that amazing master class. Greets From Brazil.
Thanks for your kind words 🙌
U make things looks easy thank u,
Practise, patience and skill!
wonderful tutorial. I worked as a butcher boy during my early teens in NYC Macy's meat department. Great memories
It's one of the best jobs in the world!
Thanks for the nifty zebra book
Happy watching, from the Philippines❤👍🇵🇭
Thank you for watching Noel!
Excellent job done Sir 👍
Thank you!
Mjeshter rrespekt.👍
Thank you!
Very informative thanks to your talent from Philippines
Our pleasure! Sending best wishes to the Philippines!
Beautiful, Thanks for the education and Greetings from North Michigan, USA.
Our pleasure! Thanks for watching from the US!
Greeting to you in Michigan. Having visited many states in USA ,I have noticed the use of bandsaws rather than traditional butchering.Maybe you could go back to this way and start a new business
Very well done
Thank you 🙏
Good work man 👍
Thank you, he's a pro!
A very nice job! ;-)
Thank you 🙏
When I was taught butchery it was all what’s called seam butchery,moved onto other things later.
That's interesting! We always love hearing about different experiences, what other butchery techniques did you find helpful?
Sadece teşekkür edilir böyle sanatkâra.
Thank you!
Beautiful lamb there 👍
It sure is!
Excellent tutorial! Thanks very much🇬🇧👍🏻
Great to hear you enjoyed! Thanks for watching.
This one video is enough to subscribe ... lvoe u
😍😍😍
Das ist ein Respekt voller Umgang! Sowas ist okey, statt massen Produktion, bei sowas lohnt sich es auch etwas mehr zu bezahlen den auch nachdem das Tier geschlachtet wurde muss man so mit umgehen.
Exactly! We have to respect the life of every animal by treating it with respect at every point thereafter!
Thank you so much 🎉
🙏🙏
Thanks good explanation for a student chef like me thanks once more niceday
We're glad you found this helpful!
Perfect profermance
Thank you for watching! 🙌
Well explained 👌🏾👌🏾
Thank you for watching!
Wish I had your talent.
Just comes with lots of practice!
I am butcher do you have any wark please,
Not at the moment but you can check back here for when we do www.hgwalter.com/blogs/careers.
Just beautiful 😊
Thank you! 😊
It's great job.
Thank you!
Wow!
👍
Nice, thanks for the video. How long would you on average age your lamb/sheep before butchering?
Hi Marcus! We hang our lamb for a minimum of 7 days.
In my day we cut the shoulders out on the carcase. then removed the breast and then pair of scrag and middle neck
Then split down the remaing carcase and remove the legs and saw the knuckle to save time in a busy shop.
We love to hear the different ways people butcher 🙌
AMAZING MAN
Thank you! He's a pro!
Perfect.
Recognise Jaspers lamb! Slightly different to processing 400 an hour though!
Jaspers are fantastic! And yes, I think our butchers in production would agree! 😂
mongolian debone technique is so easy and fast
👊
Bom dia! Pra mim é uma honra viu prestigiar seu trabalho, vamos sempre juntos somar e fortalecer nossos objetivos, Conto com você, eu já estou por aqui,,,
Thank you for the kind comment.
What's age at slaughter?
Hi there, they are slaughtered at 12-16 weeks currently, but this changes with the seasons!
Here is a HINT for the home butcher. Hang the lamb from the H bone…makes the whole lamb much more tender
Interesting tip, thanks for sharing!
Can't wait to try out these techniques on my girlfriend. I bet her tender loins would go well with some fava beans and a nice Chianti.
lol just kidding I don't eat fava beans.
Yikes 😯
victorinox???
Such a fantastic brand, we use their knives a lot in our butchers!
Молодец❤❤❤
👏👏👏
Супер стар❤❤❤
Good travail caméra 0
Thank you for the comment, Berrakaa!
tam sanatkar
imo kidneys and heart are the best
We couldn’t agree more!😍
👍👍👍
Master at work!
A Real Proo;)
He really does know what he's doing!
I am butcher shop chicken and meet cutting expert job
That's awesome! Sounds like you have valuable skills
th-cam.com/video/6sbNidAkeNo/w-d-xo.html QUE MEXICANOS NOSOTROS LOS ENTERRAMOS EN UN HOYO Y LOS COCINAMOS HASTA QUE LA CARNE SE DESHUESA SOLA........
Sounds fantastic!
Too much saw usage . You can use more joint for more natural limb look
Interesting technique! There's definitely merit to using cleavers for joints, some might prefer the cleaner cuts.
bRILLIANT CUTTING STYLE. i LOVE IT.
Thank you for the lovely comment!
Sorry it’s not so bad. But if you do that in a french restaurant is very good. But if you do this in a french Butchery you got to be fired.
Why would that be the case?
Muahahahaha
You can't really be a Butcher. You ruined the chop.😂😂
Cutting like a fool and bad cutting
Was there a part in particular that you were referring to? We'd be very interested to hear what you thought was 'bad cutting'.