Видео

what is the knife you are using to slice the pork belly? Thanks for the demo. I just started working as prep cook and the knives we have in kitchen are wrong for the job.

Muahahahaha

Excellent quality video! Just finished watching the entire beef playlist. Best butchery series I have seen. I'm looking forward to seeing the hind quarter.

Walter Breaking Beef

Thank you !

If food was porn , this is hard core.

Great video, but one critism. The Sticking (or Neck) should have 5 Cervical vertebrae only, yours appeared to have 6! May I suggest removing the Clod and Sticking separatly? You will find it easier.

LMC stands for Leg of Mutton Cut and is also called Thick Rib or Shoulder Score. I always roll it, it sells better than Topside. LMC doesnt have to be pot roasted it can be straight roasted but on a slightly lower heat. It is very flavoursome.

I don’t have a type of pan like this that can go from hob to oven - I will be getting one but atm I don’t have one. I do have this cut, I managed to get a 1.5kg piece for £15🙌🏼 Would I be best doing this in the frying pan then put into a warmed oven dish or could I use the cast iron base from a tagine ? Then put it in the oven without the lid?? I’m thinking the tagine base as it’s basically an iron skillet it’s a large enough one to hold it with sides😩

hindquarter next would appreciated very much, going to butcher half a cow in the near future. im a perfectionist and if i truly understand the things i need to look out for like you just described im sure it will yield great results so ive got high hopes that i will be able to do this after some studying of your content (taking notes) and other butchers and im sure i will have succesfully butchered half the cow. I have done half a pig and a whole lamb before purely from visually learning and taking notes so im sure this wont be any harder

Dude wtf you just said It's from "MALAYSIA" You are very wrong rendang is from Indonesia especially from Sumatra Padang

Thank you for such an informative video. I've been a chef for 17 years and I'm hoping to make a transition to a career in butchery soon.

❤❤❤🎉

More like cote de great host

And oh my goodness that rib eye portioned, that is what Grass fed can be. Beautifull marbeling and beautifull yellow fat and i tell you the flavour that has is out of this world, cannot compare it to grainfed. Yes you can get great marbeling on Grass fed the only difference there is its not grainfed manipulation by humans. Grass fed cows are the best when they are old (in terms of marbeling) and the taste is out of this world. Get a 5-10 year old cow, ask how many times it calved and that is the secret for marbeling the calving, thats how you get marbeling in grass fed e.g. the natural way. Beautifull meat all i can say

OMG your a legend for these butchery classes pretty much. Thank you so soo much for this educational content this has been such an eye opener for home butchery

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

Too much saw usage . You can use more joint for more natural limb look

This man is an artist! Beautiful butchery.

I’d prefer it a bit more cooked

Good job

Expertly done and informative!

That's great! Looking forward to seeing more of these. Nicely done.

Супер ммясо❤❤❤

Super ❤❤❤❤

Super lamb❤❤❤❤❤

Молодец❤❤❤

Супер стар❤❤❤

Thanks for a great video. Is your curved boning knife stiff or semi-stiff?

If im not up, wake me up

Frenched lamb rack is one of my favorite things, I had to see how it was done. Thank you Mr. Butcher

ruclips.net/video/nfY0lrdXar8/видео.html THIS IS THE BEST WAY FROM THE MASTER.

how hot was your oven henry?

How long should i cook in the over with 160°? 5 mins or 10-15 mins? The cooking instructions says 5 mins, but your video says 10-15 mins...

Hi Henry, my boyfriend prefers his steak Medium (well done) how long would you suggest i put it in the oven for?

What’s the sauce?? Making this tomorrow!

When I was taught butchery it was all what’s called seam butchery,moved onto other things later.

I mean the whole point I watched was for the sauce making process lol. You didn't show it though.

Very well done

I'm 3rd generation Butcher and that Beef is amazing 🤤😋

thanks mate, this is the most concise and useful video I've seen on this

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.

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.

Thank you Ruadhon. Simple easy to follow demonstration. Saving this for the next time I cut up a chicken for my partner Mary's awesome fried chicken.

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!

I am butcher do you have any wark please,

I am butcher shop chicken and meet cutting expert job

Very nice work ❤❤❤❤👏👏👏👏🙏🏻

Meus Parabéns , que aula fantástica ! Congrats , that amazing master class. Greets From Brazil.

mongolian debone technique is so easy and fast