Видео

Couldn't hear a word over the sizzling. How long did you boil/simmer & how much water was added?

Do you use the silver skin part for ground beef? I had been told to throw that away because it is too tough.

Nice work Dougie. Gotta make me some Jerky

Hey Welcome Back!Nice to see ya! Nice piece of meat!Yes meat slicers can be a pain to clean..But they can be useful when needed like for deli..Thank u for the recipe .Its looks great!

Are you cutting those for sammiches 😂😂😂

What do you typically do with your bones??

Are you woke or just a commie. Ammonia is not edible. You should be adammed journalist. I don't believe a word that you say.

You keep cutting off that good fat. Everybody's fat phobic, but they go behind and add other oils, like olive or avocado or canola, back to their steaks. ¯\_(ツ)_/¯

Great video 👍🏻

I too came over from bearded butcher short video about that butcher dollar.

I sous vide my Picanha for 24 hours at 133F. Then I pat it dry and throw it on a very hot bbq grill for 3 minutes per side. Perfection every time.

Where did you buy that meat poster? Can you please share where I can buy one? Thanks

What knife are you using? Brand? I just bought one whole leg of pork. But my knives are just not sharp enough.

I have no problem eating this product

Is "Canadian bacon" a cut of pork belly only found in Canada (originally)?

Points to shoulder - "That's the butt." Points to butt - That's the ham." 🙃

where can i purchase such an elaborate guide chart?

i coming to google too from bearded butcher short video about that butcher dollar and your explain is very neat and clear explaining thank you also i subscribed your channel

Even without the "value add" it's a brutal racket and people are being soaked. Anyone in the know, knows they "prepare" the old, nasty meat...as "ready to eat" or "ready to cook"... then they have the nerve to charge more for it... . More people need to learn how to break down a side of Ontario hog themselves.... People need to educate themselves when it comes to food. To many have become too used to being "fed" by someone who's selling something.

Hi great video. I have a question to whomever knows. When cooking fresh pork I mean from the farm to the table fresh, do you have to cook it in a special way? Like deer I hear they cook it in a special way to get rid of the gamey taste. I'm want to know if it's the same with fresh cut pork. Thanks

Can you please elaborate what you mean @4:33, “Grading is voluntary “. Thanks

Nice! But, our Cottage Roll in the Canadian Maritimes is *never* smoked, does not include pickling spices, and the brine *always* includes salt, brown sugar, AND 0.25% pink curing salt by weight.

Great job. I wish I had knives that sharp

Is it good for roast?

Actually tallow is making a come back. I would never waste that fat. Tallow makes incredible fries or adding some to make roast potatoes. Sure you can make candles but the fat is much better in dishes. With the absurdly food prices now.....waste nothing.

Fantastic! I've watched a lot of videos on this subject, yours is the best. I appreciate how you thoroughly explain and show each type of meat. Thank you!

Thank you!!! I’m a stay at home mom, trying to learn new food techniques in order to save money and feed my family good too! ❤❤

I just bought a whole leg, I'm going to give the skin to my mom she'll make delicious chicharrones. The rest I'm about to try.

Thank for this

I'm in another country and bought some bottom sirloin at a decent price. This video popped up on how to prepare it but I don't have a grill. So much meat her is very tough and always looking for a tender bite.

Prior to vac seal. Do you recommend seasoning with salt, pepper and garlic? And are you going to Sous vide?

Good vid I was gonna dry cure some, but now iM doing it your way👍 Thanks

I have cooked picanha several ways in the past. Skewers, steaks on Santa Maria style grill, smoked, etc. I sous vided picanha steaks this weekend at 132 degrees for 2 1/2 hours. I was going to do 2 hours for the steaks but my guests were late. I used salt, pepper and had thyme in the fridge so I added some thyme stalks to the sous vide bags. I dried off the steaks with paper towels and seared them on my Napoleon grill side burner which supposedly gets up to 1,800 degrees. I haven't measured that but it gets HOT. Steaks were perfect medium rare inside. Quick seared on every side. As tender as filet mignon. Fat was rendered and the sear gave some awesome extra flavor. I have cooked a lot of steaks over the years and these were among the best ever. Sous vide with a good sear may give you guys amazing results. Worth a try. Thanks for the video! Your picanha roast looks great! EDIT: Remember to cut the steaks with the grain. Cutting the steak to eat it will then be against the grain.

Good to see you back Dougie

pork skin is mainly protein and generally pork rinds are deep fried in lard, not seed oils

I only add bay leaves, peppercorns and cloves for mine.

I will do this, but first comment has to be how loving you are to your fur baby.

how do u know how old meat can last in the case?? what type of markup is in meat?? how much should a butcher make in $$$ i want to find out about opening a small shop, im retired, not dead!! 😊

Canada has all of that food stuff and more!! i wanted to give up my US citizenship and friends talked me out of it, fishing, hunting, the way of life is old school, very european, which is great to me. Toronto is the safest place,cleanest,and friendlyist place i have ever been in!! it has the best of everything in the world!! 😊❤

Giving it a go, how long did you cook for in oven at 375?

Omg. This made me laugh so much because I got on the sausage making hobbie. I paid more for my equipment than I'll ever eat in sausages. My neighbors, however, the beneficiaries!

It looks delicious. Just wondering what you used in the smoker. Apple, Cherry, mesquite?

Thank you for the info, it is what I was looking for.

wow what video by an expert butcher. MY only recommendation is naming and identifying the various cuts. We need a reference to for example the hock or the top and bottom of the leg. Otherwise amazing!!

great video~ first time I have seen someone have the same meat grinder as me. Mine is going on 5 years and she has ground lots of meat and love it. I hope you don't give up on it. They don't have them anymore. Make sure that meat is frozen and a nice new sharp blade and she will zip right along! I will be making hot dogs soon. I am from the East Coast, NY and now living in Vegas and there are no good hot dogs here.

Thank you so much sir for clarifying this as I had been long for an answer for years and couldn’t find it anywhere. You’ve just educated me in a matter of few minutes and no doubt will help me to pass on this Knowledge. Seriously, I was asking so many people about this numbering system, even the shop workers didn’t know the answer.

Yeah this was a mystery to me for a long time haha! But no pork butt is in fact not pig booty haha! Nothing to do with the buttocks. That would be ham.

What time is dinner? 😊. Thank you for this!

That word “tender” is so tricky. I purchased it only because it said tender 🤦🏾‍♀️

You should get a cabelas carnivore meat grinder because they come with a cool ice gel pack