How To Butcher A Cow. A Forequarter Of Beef. Part.1. Primals.
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- Опубликовано: 7 сен 2024
- How To Butcher, A Whole Fore Quarter Of Beef.
In this video i show you how we break down a Forequarter Of Beef into its primal cuts, consisting of, Fore Ribs (ribs of beef), Chuck and Blade, Neck and Clod, Short Ribs ,Shin and Brisket. showing the whole process up close and in detail.
Please Join me for Part 2. Where we take those primals and butcher them into there relevant cuts you would find in any butchers shop.
Enjoy..
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
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Your vids are superb? I'd rather watch you doing butchery than watch a movie, your a credit to your profession, keep the vids coming..
I’ve lost 2 sheep and a cow to complications due to harsh winter/drastically swinging temperatures of spring trying to come, plus my husband hit a mule deer on his way home we were able to claim through fish&game. Thanks to your videos I have been able to get them processed without feeling too overwhelmed.
I have no intention of trying to butcher, but these videos are just so fascinating that I watch anyway
"Sound's to me, that you are a little scared to 'butcher' the butchery! The good news, is if anybody tires their hand....all your 'mistakes' can be delicious!"
Brilliant to see someone actually calling the primal's by there correct name in the British Industry! I work in a cutting plant that deals with boned out FQ muscles mainly and it's brilliant to see how they split it down at the main Slaughter / Cutting Plants! Very Informative video!
I know I'll probably never get the chance to have a go at something like this but just to be able to watch someone make it look so effortless is good enough.
True. I also enjoy the American and British style of cuts and the techniques.
I appreciate this video. Without having a bandsaw your two videos work great. The clod is always the hardest one to get straight lol.
That forerib of beef has got me thinking of Sunday dinner, with crisp roast potatoes, thick beefy gravy, massive Yorkshire puddings and veg. mmmm nice video as always Scott
it seems someone disliked it before they even watched the whole dang video.. must be one of those vegetarians or vegans. great video Scott
after watching Rea, I have had a new respect for butchers. This profession is an art form, the way you effortlessly move the knife through the bones it a skill to admired.
Thank you so much for this video. We had to slaughter a calf here on the farm in Louisiana, and this was indispensable. Merci!
U get a thumbs up b4 I finish watching the entire vid!! Ur instructions with all the other cuts of meat r fantastic..
I'm with you on the Brisket, I put mine on my Smoker for 12-14 hours, it fabulous!
I have watching your shows. Must say watching you has stepped up my cutting abilities. You Sir are awesome. I now butcher all my own meat we raise. 4 hogs 80 chickens and 1 beef cow. Keep up the great work. Love watching your shows.
Finally you share with cow butchery! Thanks a lot)
Very interesting, that you hold the boning knife as a dagger... It works perfectly like this.and I find it very accurate and controllable.
Going to be butchering one of these for the first time at work today. Thanks to this video I’ll be able to impress the boss. Thanks!
The art of the butcher has almost been lost here in America. I'm glad I found your channel and I have enjoyed your videos so far.I'm learning a lot from you sir, Thank you. Please hurry with part two...lol.
Mr rea I have to thank you for how educational your butchering videos are they have increased my skills in game butchering and makes me want to hunt and fish more 6 deer for friends in a day practice makes perfect
I have always wanted to take a butchery course, I know this isn't the same but it is a good primer, thanks for this
@Scott Rea, I'd like to see how you get the beef into the primals to begin with.
In other words, starting from a whole side of beef, then breaking it down into the chuck, rib, loin, and round.
Thanks and much appreciated!
PART 2, PART 2, PART 2.! 😄
Absolutely superb run through Scott, it'll be interesting to see how the Chuck is cut and trimmed, one of my favourite cuts, pulled beef chuck low & slow on the smoker is amazing.. 😄👍
Got to love a thumbs down, even before its had time to be watched, i know who you are, your negativity gives me power baby......(Steeples fingers, maniacal laughing)..
I'm predicting Cow's head in their bed....:p
Scott Rea its only two dislikes..
Scott Rea I bet its someone with an eating disorder. Vegetarian or Vegan!
So many tossers in the World lad. lol. Screw em. 🐗🐗🐗🐗
It's from members of Vegetarians Against Gratuitous Injustice to Nature's Animals.
Love watching these. Long time Kenyan fan here.
Love watching your butchering video! Another brilliant one today. You make it look easy, but as the Documentary folks found out, it ain't so easy after all if you don't know what your doing! If not already, you should put yourself out as a butchering consultant for hire. Apparently, there's a need in the film industry. 😉
Thumbs up from No. Colorado.
Scott, I give your videos a thumbs UP before I even watch them. It has happened, not on your channel, that later in the evening after a few cocktails I go to hit the thumbs up and miss. I fix it as soon as I see it, but I cannot speak for everyone. My guess is that is what is happening. On the other hand even a vegan can appreciate traditional skills if they don't partake in them. Not everyone who watches gardening videos has a garden. Cheers Mate!
am a butcher n i learned a lot from ur videos thank u Scott
Why do a thumbs down when you can move on. I love all your videos. I would like to see all the thumbs down viewers videos.
Thank you for posting these videos. Though i dont think i could ever do this kind of thing myself i love seeing people take care and use as much of an animal as possible.
Hi Scott mate, yesterday I watched a vid from USA and someone asked about game butchery, I put them straight onto your channel, (hope it helps). Ignore the thumb downers, they know not what they do ! ATB Geoff.
I love beef cant live without some beef or pork in my diet
I have been watching you for close to two years and absolutely love your channel...keep up the great vids!
WHAT!!!! a part 2??? I was hoping to sit down and watch the full thing! hopefully you'll have time to get it on in the next few days
great video, Scott. I have recently started a new career in butchery, working in a traditional British butchers, your videos have helped me to understand the anatomy of beef, pork etc... nice to hear terminology I understand like clod, stick in and shin, leg of mutton... keep up the good work brother!
Poetry in motion.
Thank you for showing. Your channel is very interesting for me because i only see the stuff in a supermarked. I also like you very good recipes.
yes scott!! legend of a man
At last well done Scott! Looks like an R4L to me mate
Awesome job again!👍👍♿♿🍺🍺👍👍👍👍
Nice one mate, thinking of the possibilities all these beauties would have on my bbq
You are an Artisan, Scott.
You make it look so easy, but I know it isn't.
I've seen the BBQ Pit Boys use the clod for a nice London Broil on a fine day out, but you can't go wrong with snags. Can't wait for part 2. And yes, Denver steaks is an accepted name for what you're going to do with the LMC.
Interesting video to watch for me as i have been boning beef and lamb for over 20 years but always boned beef off the rail hung up with the H.BONE on hinds taken out already by machine and the CAGE on fores also . At some point i will be to old to bone the factory way so will have to learn the shop way on the block , i will be looking for more of your vids !
You make it an art form you art a great person. I like watching you
Thanks Scott
Love this video
This is art!
I thoroughly enjoyed that. Some of the terminology was different but that was a master class. I would give more thumbs up but I can't find the ones I lost cutting a peanut butter sandwich. 👍🏥
Now then Scotty, how much would a forequarter like that cost?
Uploading a video on such a hot day like today..... now that is dedication 👍
Top skills, all the best from Warwickshire
Love your videos and teaching style. Very informative, thanks.
So pleased to have found you and I'm loving learning about cuts of meat,how its done and hopefully I'll not feel so lost when I'm going to the butchers.
I've been following the carnivore way of eating for 9 months and I really need to be more knowledgeable regarding all types of meat...
Oh and I made my first ever brown stock (bone broth) with a huge knuckle bone and it was delicious...
Sat here eating a double beef burger while watching
nice!! in Greece the neck we cut it with another way
need a love this instead of just like button
You should visit the US in the fall or winter, would love to see you do a whitetail deer or some other big game.
Excellent video, I, going to love this series
I might need to remortgage the house to have a go at doing that!
This video shows how much knowledge is required to break down an animal. Whoever first tried to cut it was a novice.
Rock and roll!
Thank you Scott, can't wait for part twoo :)
thank you ! nice work
Lovely work as usual Scott. I'm wondering if you might do some video at some point on buying unbutchered meat, maybe tips on what the price difference ought to look like compared to all the same having been butchered.
Pure Gold Mate. It must have cost a fortune bro? great skills and cannot wait for part two and maybe three. Plenty to do. Cheers Moose. 👍👍👍👍
love the work! always so interesting to watch
That super fast thumbs down, someone has subbed for the soul purpose of thumbing down these vids....
Bless them...
Well lets give it a thumbs up then ;) Always awesome videos! Love it Scott! ;) Now I want to throw those ribs on the smoker :O
The way i see it, its a view
Yeah its no big deal bro, been doing it too long, but, you got to look at it logically, this was thumbed down by a subscriber, who had had a notification, and thumbed it straight away without watching it, so why bother subscribing...each to their own i guess..
They must have very sad lives...
Informative as always my friend!
Great video as always!
its just so rocknroll baby :)
Your videos aren't showing up in my subscriptions, luckily I saw it in my notifications.
Is it weird my mate is a butcher, but I've never asked him about it but watch every Scott Rea video.. Odd
Scott I know it's big, but I'd like to see you work a whole cow sometime to get a better understanding
I never heard of a cowboy steak, I have heard of Denver steaks in America, but I think most is sold as "Pot Roast" on this side of the pond. I am not a butcher by any stretch, just trying to help out other Yank fans you have.
okietaoman cowboy steak is a flat iron or breakfast steak
now i tried to make that crispy pork belly once but i tried it with a large piece of bacon in a elektric oven, didnt work out but it wasnt bad xD, no crisp at all.
Scott, you should really add an affiliate link to the equipment you like. I'm sure you'd get a buy or two off Amazon every video!
part 1 didnt show in my subscription box? had to go find it
When raw meat makes my mouth water I start to worry. Where's my chianti and faver beans ?
It's fava. But yeah, I'm drooling as well.
Always interesting to is it go from side to primals to ready to cook. Any possibility that you will make all beef frankfurters in natural casings from any of the mince?
I personally prefer to hand cut everything. I think the bandsaw does sloppy work comparatively, and I can't control it as well, or get my cuts as even.
IT IS OUR CLAIM EATING COW FLESH IN . KERALA STATE .
I like ur cut meat 👍
I subscribe
Would it be possible (with any animal) to only use the knife? I can see that splitting the spine would require a saw, but when cutting with the ribs, couldn't you just use the knife to get through the seam? Maybe break it off?
what sort of tv show was the foreqaurter used in where they (attempted) to take off the shin ?
4:02 so fresh it makes noise when you cut.
What breed is it?
and make a video with dry aged beef
Thank you for the demo. A question if you please, do you still get comments like in my country we don't do it like that? As if you have never said you live in the UK and have been a butcher for close to 30 years. Looking forward to part duex!
Hello scot, great video! I was wondering if that front quarter was split between the 12th and 13th rib? A 4 bone ribeye seems small.
Hi Scott, quick question to help me with orientation, is the brisket from the top side of the cow, up near the neck? Awesome videos, I love watching and learning.
more like what you'd call the chest or between the front legs if I remember right.
Awesome thanks, got the carcass turned around.
The boning knife is semiflexsible or flexsible only sir??
I pay 75 dollars for a forequarter grass fed yellowish fat deliver here in Florida.
By 'eck, that's a lot of meat!
Just a tad Keef my friend, wait till you see the finished article mate..cheers
hi
What temperature are you working in? What temp is that hanging fridge kept at?
How long til you post part 2?
I was wondering about the skirt meat
That screeching noise of the table made me think of something else entirely.
Great stuff :)
I know I'm kinda off topic but do anybody know of a good place to stream new series online?
@Darius London Flixportal
@Aarav Rowen Thanks, I went there and it seems like a nice service :D Appreciate it!
@Darius London glad I could help xD
Just...on the floor...😀
Love this...can I work for you??
Iv nown the lmc get called rand is tht true
will roll it ...like a joint ;-)