It's good to watch a tradesman at work, I was a brickie for over 40 years and pals used to say 'i love watching you work, you make it look so easy' Which is exactly what is happening here.
I spemt a lot of my life in England and even as a lad I made it my job to go round to the Butcher. Sad;y your art has disappeared from America (and probably a large part of Britain and Europe as well) Butcher shops simply don't exist anymore and it's supermarkets or nothing. No lamb, no veal, you take whats put out. How i miss Sunday Roast and Carverys and a proper Butcher who you actually see and speak to. Great video amd please carry on, they are always good!
I have patronized meat counters in top-end supermarkets. They have real butchers but they do limited things. Beef can be dry-aged in-store. Veal, duck, and lamb can be found. By and large, your comment is spot on.
I can see it coming back as money continues to be tight. Maybe not the butcher's shop (although they most definitely still exist in the UK), but home butchery of the raw product
I miss those days of full-service craft butchers. Your work here is just beautiful! For years, I bought meat from a two-generation-old family meat market. They were hard-working, intelligent, and had very good hands. So...the last generation's children became engineers and medical doctors.
I called it! Watching with my misses and when I saw that one knot was out of line, I said you would re-do it. Nothing wrong with a little CDO (OCD in the correct order) when you are doing finish work.
I love your video's, but I have to say one of the main reasons I watch them of late, is to try and work out how you tie those glorious knots!!!!! I love the 'click' as you tighten them down!
I've bought one quarter cow, some still left in the freezer. The roasts are huge to someone accustomed to those small pieces sold in supermarkets. This'll come in handy, Sir. Thank you.
A pleasure to watch you at work brings' back memories from my Dewhurst days' not as quick as you though but lovely traditional beef with the fat worth every penny.
It's good to see you back doing more educational posts. At the moment, I'm in Budapest, Hungary. The beef here (is not worth talking about. Grey Cattle are made for work, not food The pork, the goose, the duck are the best proteins I have ever cooked or eaten.. I go back to the States on Tuesday to the over processed, :push raised" meats and vegetables that have no flavor, no color and dubious general quality as most of t has come from 2,600 miles away.
I've watched most of your videos. I still need to get your books. I ask myself, why do I like watching your videos so much? I think it's because it's a pleasure to see someone so good at a craft that they seem to love. You should be very proud of yourself and the skills you possess.
I agree 100%. There is something about watching a person who knows what they're doing. Maybe bc we've struggled with things and it's good to see the right way of doing things.
Nice video Scott but the rabbit ears made the rolling look untidy! Cod fat is scrotal fat from a steer. I always leave the flap from the salvage cut on the thick flank.
Mr. Rea, suppose that I am serving my family of four and we’re are having six guests. I would like to serve roast beef Yorkshire pudding roasted potatoes 🥔 and snow peas with asparagus. What cut of beef 🥩 do I roast and for how long and how does one make Yorkshire pudding? Thank You 🙏!!
Something funny about the colour on this one Scott ! I'll go back to my childhood,I'd like to see roasting joints three quarters wrapped in beef fat like they used to be.We loved the dripping, the blue tits got what we didn't eat. I may have said before, but my mum always bought Aitchbone, preferred it to topside.
What about if the beef already has a natural layer of fat on it, wouldn't you just leave that on the meat that way you then don't have to put the fat back or is there not normally alot of fat their
Been a traditional butcher all my working life, my only slight criticism is that you are keeping the knots on that lovely red meat side, I was taught to knot away from the face of the meat & keep them on the fat.
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It's good to watch a tradesman at work, I was a brickie for over 40 years and pals used to say 'i love watching you work, you make it look so easy'
Which is exactly what is happening here.
"Almost professional " I love that quote.😂 G'day from Queensland Australia 👍
I spemt a lot of my life in England and even as a lad I made it my job to go round to the Butcher. Sad;y your art has disappeared from America (and probably a large part of Britain and Europe as well) Butcher shops simply don't exist anymore and it's supermarkets or nothing. No lamb, no veal, you take whats put out. How i miss Sunday Roast and Carverys and a proper Butcher who you actually see and speak to. Great video amd please carry on, they are always good!
I have patronized meat counters in top-end supermarkets. They have real butchers but they do limited things. Beef can be dry-aged in-store. Veal, duck, and lamb can be found. By and large, your comment is spot on.
I can see it coming back as money continues to be tight. Maybe not the butcher's shop (although they most definitely still exist in the UK), but home butchery of the raw product
I miss those days of full-service craft butchers. Your work here is just beautiful! For years, I bought meat from a two-generation-old family meat market. They were hard-working, intelligent, and had very good hands. So...the last generation's children became engineers and medical doctors.
I called it! Watching with my misses and when I saw that one knot was out of line, I said you would re-do it. Nothing wrong with a little CDO (OCD in the correct order) when you are doing finish work.
Been following you for years, Scott. Seeing you prepare the meat with so much passion and wisdom was great. God bless sir.
There is no substitute for experience, Thanks Scott
Awesome! It's good to see you again. It'd be great to see one go in the oven, your way..
I love your video's, but I have to say one of the main reasons I watch them of late, is to try and work out how you tie those glorious knots!!!!!
I love the 'click' as you tighten them down!
I've bought one quarter cow, some still left in the freezer. The roasts are huge to someone accustomed to those small pieces sold in supermarkets. This'll come in handy, Sir. Thank you.
A pleasure to watch you at work brings' back memories from my Dewhurst days' not as quick as you though but lovely traditional beef with the fat worth every penny.
It's good to see you back doing more educational posts. At the moment, I'm in Budapest, Hungary. The beef here (is not worth talking about. Grey Cattle are made for work, not food The pork, the goose, the duck are the best proteins I have ever cooked or eaten.. I go back to the States on Tuesday to the over processed, :push raised" meats and vegetables that have no flavor, no color and dubious general quality as most of t has come from 2,600 miles away.
Cheers. Yes, almost professional. 😂
Most talented butcher on TH-cam.
👍👍👏👏
I've watched most of your videos. I still need to get your books. I ask myself, why do I like watching your videos so much? I think it's because it's a pleasure to see someone so good at a craft that they seem to love. You should be very proud of yourself and the skills you possess.
I agree 100%. There is something about watching a person who knows what they're doing.
Maybe bc we've struggled with things and it's good to see the right way of doing things.
🤤That is so fancy and nice. Always amazing. Love your channel.
good to see you still at it and to hear a normal voice from the UK these days
Scott gets artistic. Love it!
First class skill and butchery,with passion.👍
Good job, Scott!
Thanks for another great video. You make me wish I was a butcher.
Well done sir
great video!
Good to see another vid…..how’s the eye?
Professional.
Welcome back……thank you👍👍👍
love to see it
And now we want to see the finished roast.
Love what you do
Like this fella’s channel, but he answers no comments.
10 out of ten for the knots all in a line
That was a delight to watch
A master, hands down
❤❤❤❤
Nice video Scott but the rabbit ears made the rolling look untidy! Cod fat is scrotal fat from a steer. I always leave the flap from the salvage cut on the thick flank.
The primal is called the inside round in most of US. Top Round steaks, roasts, and Top round London Broil are basically all the normal cuts
Wish I could see that cooked the way you would with a nice pink slices to show
Scott Rea is like the biker uncle you call to take care of a boyfriend that broke your heart.
love ya bud!where does all that come from on a cow?
Jesus Scott, do you have that tied up enough? Were your afraid of it running away ? :)
Mr. Rea, suppose that I am serving my family of four and we’re are having six guests. I would like to serve roast beef Yorkshire pudding roasted potatoes 🥔 and snow peas with asparagus.
What cut of beef 🥩 do I roast and for how long and how does one make Yorkshire pudding?
Thank You 🙏!!
Something funny about the colour on this one Scott !
I'll go back to my childhood,I'd like to see roasting joints three quarters wrapped in beef fat like they used to be.We loved the dripping, the blue tits got what we didn't eat. I may have said before, but my mum always bought Aitchbone, preferred it to topside.
What brand knives do you use?
What about if the beef already has a natural layer of fat on it, wouldn't you just leave that on the meat that way you then don't have to put the fat back or is there not normally alot of fat their
good day to all.
Jobs a goodin
if i were a millie you'd be my chef. I was actually salivating over raw meat and fat.
Hiya Scott..
Is there a video of you doing as a tutorial for doing your slip knots
AHH no worries I've found you knot vlog
Mr.Rea,
Please explain the difference between Prime meat and Choice Meat?
Its quality including marbling fat but this grade system is not used in UK where this video was made. Prime is higher grade than Choice.
A mate of mine had the nickname of fat basher but it had nothing to do with butchery 🤣
Scott rea roast beef
A fat basher? Can I get one of those to trim up my belly?
Been a traditional butcher all my working life, my only slight criticism is that you are keeping the knots on that lovely red meat side, I was taught to knot away from the face of the meat & keep them on the fat.