With all the information and experience you have, you don't have that air of superiority...it allows us newbs to get a little confidence to try. I appreciate that. Thanks.
Thanks for passing along the knowledge. Although I am physically disabled & simply cannot do some of what you do, your suggestions and technique have helped me to improve the things that I can.
Hi, we live in Bulgaria and the local people keep and butcher their own animals. Yesterday we got a front quarter from our neighbour. Thanks to you, we managed to portion it up today, into good meat, brisket, trimmings for mince and some big lumps for roasting. Tomorrow we'll do the processing. Thanks!
I love watching your butchery video's, it reminds me of days spent watching my father work. he loved butchery and yes it was a job but it was also a pleasure for him.
Mate, I LOVE your work!! I've recently retired, but after 30 years as a professional chef I have never found a butcher like yourself. I take my hat off to you!
It's really quite fascinating, I work as a butcher at morrisons so not really traditional butchery, but these walk throughs seem so simple and really well explained, I must say I really enjoy all your vids :)
Thank you, Scott. Your years and years of experience are more than apparent. Wonderful videos which I will share with my granddaughter so she understands the effort that goes into our food.
I gotta say, I seriously look forward to your videos and am never disappointed. you are gradually inspiring me to step my game up from a leg of lab to a bigger cut - thank you!
G'day Scott, I have been able to do my own slaughtering/dressing and butchering since I was a boy (taught by dear ol' Dad). Far from the best, I still consider myself competent enough. But to watch an old pro such as yourself at work is an absolute pleasure and delight. Your not only a good butcher, you are also a good teacher, and I thank you for your video's. I have learnt so much more (including knife sharpening to knot tying). Can't wait 'till the freezer is down and I get my next killer off the farm. I'll be doing it slow time while watching your vids to improve my technique! Thanks for taking the time Scott, your a bloody ripper mate!
Fantastic series Scott. I sometimes lost perspective on where the cuts were from in relation to a standing cow and had to follow along while referring to a chart but I enjoyed the hell out of that demonstration. For those who are "offended" by your treatment of some cuts, I respectfully point out that the U.S. Is not the only country in the world and does not set the standard of how others eat.
Tyrone Dunigan im from the us and i get VERY annoyed of how some of my countrymen/women act like the us way is the only way. I love watching cooking and butchering vids from other countries! There is lots to learn from other places if we just put aside the ego and take in the lessons
as someone who loved your channel and butchery, I would love to see you do side by sides of classic UK styles cuts next to american cuts and what the different cutting styles would do to the flavor and texture of the cuts. Thanks again for the amazing videos! Totally the hilights of my days off work.
Stunning, Scott. The overwhelming majority of us will just buy meat in a supermarket, or possibly at a local butcher, and have no idea of the work involved to convert it from basically a gutted corpse into what we see at the end of this video.
this is a skill that i dream to master someday, im 16 and my dream job is to be a butcher. it is sad though to see many local butchers struggling. i wont let my mom buy meat from the store anymore it must come from our local butcher. thanx scott for this video very interesting and informative. you are the one that gave me the dream of me someday being a pro butcher like you.
You are a fantastic RUclipsr. I don't really even eat that much meat, let alone some of your more imaginative creations. But these vids are always entertaining and I learn a little something every time.
H Scott, ,I just retired after 45 years a butcher. it's a dying art and will be a great loss. I Know live in Vanuatu and was managing five butcheries. We have a great meat Industry here in the South Pacific and I was using about 80 steers and veal a week. we had twenty butchers and used every part of the carcass with a mixture of English and French cuts . As well as boning whole chickens.The trade lives on and now some of my friends here are working in Australia where the trade is nearly gone. keep the videos coming very enjoyable.ta
Great butching I am a butcher but now live and butcher in Spain great to see how I used to it. The ribs here in Spain we put them on the BBQ it's a great taste .
I have learned so much from you .I love working with you and the meat. I have learned about forms of pocket's in the meats and this lines in the meats. Thank you be blessed I !I've watching youO
Every single time I watch one of your butchering videos I feel like I need to get me some meat and have a go. Your videos are so great. Now to buying me some more knives and saws.....
ahh now I understand where the brisket comes from, I shall be talking to my long suffering local butcher at the weekend to order a point for the smoker. Thanks Scott! (Also from Warwickshire)
I love watching to see how different country uses there brisket cut. I use the whole brisket to smoke but I think the next time I talk to the butcher I use I'm going to show him this and try it. I bet wrapping it around some chicken and wrapping the whole thing in bacon. Ya
Perhaps I'm an animal, but the muscle membrane, grissel, and fat of beef is absolutely delicious. It's chewy in texture but loaded in flavor. I actually brown chunks of it out in the pot whilst making stew.
Scott, greetings from Texas. My family and friends love your videos. We are interested in a video that shows us how you wrap or otherwise prepare your meats for storage in the freezer, or otherwise. Thank you!
@scott there are these awesome guys over at sous vide everything that need your help explaining what a Picanha cut of meat is. You're the only one qualified to answer it.
Mad skills brother, just amazing how good you make those rough cuts look. The neck, well, i am with you, sod that for a game of soldiers, skirt the entire thing out and ditch the bones for soup/stock. Life is to short mate. 🍗🍗🍗🍗
scott. thank you for making your videos. there so brilliant and makes me glad I have local butcher. really enjoy the your cooking videos too. keep up the good work.
THANKS SCOT! Seeing this in my sub feed reminded me that the butcher down the road is hiring someone to do the packaging! Being a teenage girl they'll probably think it's weird that I'm interested in their business but I think it'd be a great first job. Wish me luck!!! Edit: the owner, butchers, and sales workers are all female, so save the sexual comments for someone else yeah?
I worked in a little mom and pop butcher shop and we had a teenage girl who wrapped the meat sometimes! Just don't make the butchers listen to crappy music and you should have a good experience.
Tanner Hanson lol will do. I went in and applied and when I went back to drop off the app the girl working the cash register was a bully of mine years ago, just my luck right 🙄
Hey Scott, you might have answered this before but about how often are you sharpening that knife when you go to work on something this large? Thanks in advance, big fan here!
I would be super interested in hearing your thoughts on whether it is worth it for the home cook/butcher to buy a fore quarter like this and process it. How would all the meat be stored if not being sold to the public and being consumed by a single family or f&f? Is it cost effective for the home cook/butcher to do this, or are there little savings to be had? Will a meat producer even sell a fore quarter to joe public?
I owned a small grocery store for 4 years, learned how to cut meat by watching my 67 year old meat cutter. Boxed beef only takes a few months to master. Point of my comment was to talk about the pricing. Most cuts of meat go on sale in a revolving pattern. If you have the freezer space I'm pretty sure it would be cheaper to just buy each cut when it goes on sale rather than all at once.
Scott, at minute 14:00 is the "skirt" you are removing actually the diaphragm? I've read that the diaphragm is the preferred/traditional meat for Mexican fajitas. Also, was cringing as you slice up the short ribs, just recently got into cooking those as a slab and love your beef rib lollipop idea!
First video of yours I've watched. I've subscribed and look forward to looking up more of your videos. We are wanting to get into butchering our own animals eventually, but for now we are having a mobile butcher come and process of my landlords yearlings on our land to share. I've been having a hard time wrapping my head around just what kind of cuts we'll end up with and this visual was great, plus I liked that you showed/described alternative cuts . Love seeing that there is so little waste. We're also keeping the heads, hooves and other normally unused parts if you have any advice on what to do with them? Its our job to dispose of everything when using a mobile butcher and most people I guess just dig a hole an bury it but that seems so wasteful - I want to learn to use as much of it as I can.
Fab video Scott - really interesting and informative - recently got into buying 5 rib foreribs and butchering my own rib eyes and cote de boeuf ...much cheaper than buying pre-trimmed and I love the work too! As a cheeky one - where would you recommend getting a good but not too expensive forerib from? Thanks! KEEP IT UP!!!
another great video scott! you are very skilled with a blade!! any chance of a vid explaining your where your experience has come from, jobs/work etc!?
Haven't done one of these in years! And I have to admit when you were doing the clod I agree with having fat in the stewing meat as it's better than too lean!
Scott!! I don't know if you have been receiving my questions demanding for this video. After I saw the rear quarter video for a 100 times, I couldn't help but ask you for this one. I am a great fan and have always been waiting for this video since a looooong time. Thanks for your quality content.
Scott, I'm curious. Are the cows for big corporate meat producers butchered like this? As in, do they get as much meat off? Or is there more wasted for speed?
hey guys big time amature here: what is 'dripping'? Scott always puts the fat aside for it and i have no idea what it is.. Love your stuff!! :) so good
alexpife hi Alex dripping is rendered beef fat the bovine version of lard from a pig or schmaltz from chicken/goose the best thing for roast potatoes ever !!!
With all the information and experience you have, you don't have that air of superiority...it allows us newbs to get a little confidence to try. I appreciate that. Thanks.
Seven years later and I watched it again. Still learned so much.
Thanks for passing along the knowledge. Although I am physically disabled & simply cannot do some of what you do, your suggestions and technique have helped me to improve the things that I can.
Give the people what they want Scott, and entire side of beef master class. That would break the internet!
I know nothing about butchering, But I love to cook. And eat. this was mesmerizing. thanks Scott
An enormous amount of knowledge and skill. Thanks for the video
Pavlovian effect. The sound of the membrane peeling by hand when you started the brisket, that's a noise that gets me salivating.
Hi, we live in Bulgaria and the local people keep and butcher their own animals. Yesterday we got a front quarter from our neighbour. Thanks to you, we managed to portion it up today, into good meat, brisket, trimmings for mince and some big lumps for roasting. Tomorrow we'll do the processing. Thanks!
And the pile starts to grow. Scott, you're candid talk is testimony to your love of this art.
I love watching your butchery video's, it reminds me of days spent watching my father work. he loved butchery and yes it was a job but it was also a pleasure for him.
that is artistry! I could watch you do that all day. Well done scott
Mate, I LOVE your work!! I've recently retired, but after 30 years as a professional chef I have never found a butcher like yourself. I take my hat off to you!
He is one of the best!!! If not the best!!! He works magic with that little bone knife!!!
It's really quite fascinating, I work as a butcher at morrisons so not really traditional butchery, but these walk throughs seem so simple and really well explained, I must say I really enjoy all your vids :)
Thank you, Scott. Your years and years of experience are more than apparent. Wonderful videos which I will share with my granddaughter so she understands the effort that goes into our food.
Thank you Scott. Love the pure butchery videos and I'm glad to see you working with beef primals.
I gotta say, I seriously look forward to your videos and am never disappointed. you are gradually inspiring me to step my game up from a leg of lab to a bigger cut - thank you!
G'day Scott,
I have been able to do my own slaughtering/dressing and butchering since I was a boy (taught by dear ol' Dad). Far from the best, I still consider myself competent enough. But to watch an old pro such as yourself at work is an absolute pleasure and delight. Your not only a good butcher, you are also a good teacher, and I thank you for your video's. I have learnt so much more (including knife sharpening to knot tying). Can't wait 'till the freezer is down and I get my next killer off the farm. I'll be doing it slow time while watching your vids to improve my technique! Thanks for taking the time Scott, your a bloody ripper mate!
I have 2 weeks to get learned up on cow butchery! You're always my first stop! Gonna give it a go!
Fantastic series Scott. I sometimes lost perspective on where the cuts were from in relation to a standing cow and had to follow along while referring to a chart but I enjoyed the hell out of that demonstration. For those who are "offended" by your treatment of some cuts, I respectfully point out that the U.S. Is not the only country in the world and does not set the standard of how others eat.
Tyrone Dunigan im from the us and i get VERY annoyed of how some of my countrymen/women act like the us way is the only way. I love watching cooking and butchering vids from other countries! There is lots to learn from other places if we just put aside the ego and take in the lessons
as someone who loved your channel and butchery, I would love to see you do side by sides of classic UK styles cuts next to american cuts and what the different cutting styles would do to the flavor and texture of the cuts. Thanks again for the amazing videos! Totally the hilights of my days off work.
DAKINGZUES w
Me too! I a impressed with his knowledge of butchering and the names of the retail cuts. I would love a side by side compparison.
What an absolute masterclass. Thanks Scott
Scot...you are just amazing. High Craftsmanship!
Stunning, Scott. The overwhelming majority of us will just buy meat in a supermarket, or possibly at a local butcher, and have no idea of the work involved to convert it from basically a gutted corpse into what we see at the end of this video.
My man you are an artist! Watching you take that glob of clod and turn it into a rich succulent mound of meat is pure skill and genius!
this is a skill that i dream to master someday, im 16 and my dream job is to be a butcher. it is sad though to see many local butchers struggling. i wont let my mom buy meat from the store anymore it must come from our local butcher. thanx scott for this video very interesting and informative. you are the one that gave me the dream of me someday being a pro butcher like you.
Mark: What a wonderful job you did. Thank you.
Scott....this was like watching poetry in motion, what a fantastic job ....well done
You are a fantastic RUclipsr. I don't really even eat that much meat, let alone some of your more imaginative creations. But these vids are always entertaining and I learn a little something every time.
Thanks so much for these videos! Best butchery videos on RUclips!
H Scott, ,I just retired after 45 years a butcher. it's a dying art and will be a great loss. I Know live in Vanuatu and was managing five butcheries. We have a great meat Industry here in the South Pacific and I was using about 80 steers and veal a week.
we had twenty butchers and used every part of the carcass with a mixture of English and French cuts . As well as boning whole chickens.The trade lives on and now some of my friends here are working in Australia where the trade is nearly gone. keep the videos coming very enjoyable.ta
Thank you sir. I'm watching from Pretoria in South Africa. Hoping to start my own butchery soon.
Great butching I am a butcher but now live and butcher in Spain great to see how I used to it. The ribs here in Spain we put them on the BBQ it's a great taste .
Ayyyy, you do a good job. I'm drinking with a crowd and you are so precise that We luv your cuts 100
Love watching a master at work. Great video Scott.
Many thanks Scott. I really enjoyed that. I'll be watching lots more of your videos. Cheers Rich
I have learned so much from you .I love working with you and the meat. I have learned about forms of pocket's in the meats and this lines in the meats. Thank you be blessed I !I've watching youO
Awesome Scott. I love your butchering video's best of all.
nice to see a butcher with respect for the animal great video too
Those rolled briskets looked amazing - I would truly enjoy smoking those beauties here in California.
Thanks for your time Scott
Every single time I watch one of your butchering videos I feel like I need to get me some meat and have a go. Your videos are so great. Now to buying me some more knives and saws.....
I hope you consider teaching at a university. Because man, You have got it. My compliments.
mesmerising! very educational. thank you for yet another great video 😄
My favorite cut is the blade ( oyster ) steak. ALWAYS DELICIOUS AND TENDER!!!
I was just showing my dad the first part of this yesterday! He has been converted into the scott rea project! Thank you for the upload.
I have been waiting for this video for so long. Thanks Scott.
Butcher from New Zealand.
ahh now I understand where the brisket comes from, I shall be talking to my long suffering local butcher at the weekend to order a point for the smoker. Thanks Scott!
(Also from Warwickshire)
ive learned so much from watching these...thanks Scott. When i pop in to my local grocer ill have a way better idea of what to go for
I'll be putting some of those short rib 'lollipops' in my showcase on Monday. Thanks Scott!
An artist with that knife work!
Best channel on RUclips.
All in all a Gorgeous job of a beautiful cut of meat
I love watching these videos
Brilliant mate, doing my apprenticeship and this has helped alot, cheers 😀👍
I love watching to see how different country uses there brisket cut. I use the whole brisket to smoke but I think the next time I talk to the butcher I use I'm going to show him this and try it. I bet wrapping it around some chicken and wrapping the whole thing in bacon. Ya
Scott you are one awesome butcher
You are so much help. Excellent. Thank you.
I'm a chef and seeing all the cuts of meat makes me wish I was there to cook with it all
Then I will be your assistant chef as a commi
Perhaps I'm an animal, but the muscle membrane, grissel, and fat of beef is absolutely delicious. It's chewy in texture but loaded in flavor.
I actually brown chunks of it out in the pot whilst making stew.
Fabulous, pure art, keep them coming, great vid 😀
Scott, greetings from Texas. My family and friends love your videos. We are interested in a video that shows us how you wrap or otherwise prepare your meats for storage in the freezer, or otherwise. Thank you!
I'm hungry now! Very nice Mr. Rea. Greatings from Italia.
You made it look sooo easy! Thanks Scott. May take me Decades to get the hang of that. Nice Video
@scott there are these awesome guys over at sous vide everything that need your help explaining what a Picanha cut of meat is. You're the only one qualified to answer it.
daytonp hi the picanha is the top sirloin butt cap. one of the best meat for bbq.
I agree with comment number A.
Earliest I've ever been for an SRP video :)
gratz first:)
Mad skills brother, just amazing how good you make those rough cuts look. The neck, well, i am with you, sod that for a game of soldiers, skirt the entire thing out and ditch the bones for soup/stock. Life is to short mate. 🍗🍗🍗🍗
+MOOSEDOWNUNDER Cheers moose.ive still got a few moves brother...
Rock on..
Simply outstanding. Thanks Scott. Personally, I prefer the cuts from the beef forequarter; I think the meat is much more flavourful at the front end.
Was this shoulder aged? If so, for how long? If not, why not? Just curious as to the different methods. Gracias hermano!
Hot day-hot butchering 👍😂
Greetings from Warwickshire 😎👍
scott. thank you for making your videos. there so brilliant and makes me glad I have local butcher. really enjoy the your cooking videos too. keep up the good work.
i am Ur Big Fan , The way u Slice the meat impressive
THANKS SCOT! Seeing this in my sub feed reminded me that the butcher down the road is hiring someone to do the packaging! Being a teenage girl they'll probably think it's weird that I'm interested in their business but I think it'd be a great first job. Wish me luck!!!
Edit: the owner, butchers, and sales workers are all female, so save the sexual comments for someone else yeah?
beatlebabe1969 hope you'll get the job 🤞🏼....actually I am almost sure you gonna get it.👍
Keep us informed, will you? 😬
The Poontang Clan thank you! I most definitely will 😊 I'm stopping by the shop tomorrow 🙏🏻
Gerald Swain and I'll slip them their own butchers knife :)
I worked in a little mom and pop butcher shop and we had a teenage girl who wrapped the meat sometimes! Just don't make the butchers listen to crappy music and you should have a good experience.
Tanner Hanson lol will do. I went in and applied and when I went back to drop off the app the girl working the cash register was a bully of mine years ago, just my luck right 🙄
i learn so much with your channel..
I Volunteer to Sing for the "Final Primal!" Cheers! Thumbs Up!
Absolutely Love Your Videos
Hey Scott, you might have answered this before but about how often are you sharpening that knife when you go to work on something this large? Thanks in advance, big fan here!
I would be super interested in hearing your thoughts on whether it is worth it for the home cook/butcher to buy a fore quarter like this and process it. How would all the meat be stored if not being sold to the public and being consumed by a single family or f&f? Is it cost effective for the home cook/butcher to do this, or are there little savings to be had? Will a meat producer even sell a fore quarter to joe public?
I owned a small grocery store for 4 years, learned how to cut meat by watching my 67 year old meat cutter. Boxed beef only takes a few months to master. Point of my comment was to talk about the pricing. Most cuts of meat go on sale in a revolving pattern. If you have the freezer space I'm pretty sure it would be cheaper to just buy each cut when it goes on sale rather than all at once.
Scott, at minute 14:00 is the "skirt" you are removing actually the diaphragm? I've read that the diaphragm is the preferred/traditional meat for Mexican fajitas. Also, was cringing as you slice up the short ribs, just recently got into cooking those as a slab and love your beef rib lollipop idea!
Ive never been this early haha. Thank you for all that you do !!
Turn boring mince and fat into fantastic sausages for another sausage making masterclass. Cheers from Chicago!
First video of yours I've watched. I've subscribed and look forward to looking up more of your videos. We are wanting to get into butchering our own animals eventually, but for now we are having a mobile butcher come and process of my landlords yearlings on our land to share. I've been having a hard time wrapping my head around just what kind of cuts we'll end up with and this visual was great, plus I liked that you showed/described alternative cuts .
Love seeing that there is so little waste. We're also keeping the heads, hooves and other normally unused parts if you have any advice on what to do with them? Its our job to dispose of everything when using a mobile butcher and most people I guess just dig a hole an bury it but that seems so wasteful - I want to learn to use as much of it as I can.
Fab video Scott - really interesting and informative - recently got into buying 5 rib foreribs and butchering my own rib eyes and cote de boeuf ...much cheaper than buying pre-trimmed and I love the work too! As a cheeky one - where would you recommend getting a good but not too expensive forerib from? Thanks! KEEP IT UP!!!
another great video scott! you are very skilled with a blade!! any chance of a vid explaining your where your experience has come from, jobs/work etc!?
Very cool video, I really like your channel, I watch in Russia and put likes to you !
Haven't done one of these in years! And I have to admit when you were doing the clod I agree with having fat in the stewing meat as it's better than too lean!
a True art, incredible how much meat you can get from a cow.
Love your videos Scott. Just wondering what you do with the silver skin?
Great Video Scott!
in Mexico we call "suadero" to the brisket, and using that cut, to make "tacos de suadero" its delicius
Thanks for the CountryWoodSmoke shout out mate, really appreciated, that beef looks awesome, love the possibilities
+CountryWoodSmoke my pleasure Dude...
Cheers Marcus...
@@TheScottReaproject Where was the Hanger Steak?
I need to know where it was cus my local butcher is clueless
Scott!! I don't know if you have been receiving my questions demanding for this video. After I saw the rear quarter video for a 100 times, I couldn't help but ask you for this one. I am a great fan and have always been waiting for this video since a looooong time. Thanks for your quality content.
+Seïf I did Seif, finally got round it my friend..Enjoy
hind quarter next please Scott!
+moorechamp moore Easy tiger...well..maybe.
Got to complete the trilogy!
You know how to cut meet! I like you! Love.
Interesting thought, that chuck tender really makes you think of how often you paid premium for filet and could have gotten chuck in the supermarket 🤔
How long would it take you to do this at full speed if you were not filming.
Brisket is my husbands favorite cut too. He's still not figured out how to smoke a bird though. Heh I'm always smoking those.
Literally drooling.
Hey man I have maybe a dumb question: what did butchers do before the advent of refridgeration? Seems like it might have been very different...
Scott, I'm curious. Are the cows for big corporate meat producers butchered like this? As in, do they get as much meat off? Or is there more wasted for speed?
Mr Humpty strictly out of speculation; I would guess there was either a lot more waste or a heck of a lot more put in for the grind.
Hi Scott, I'll always remember when I first left school working in a butchers. The worst job for me was boneing a sticking lol.
hey guys big time amature here: what is 'dripping'?
Scott always puts the fat aside for it and i have no idea what it is..
Love your stuff!! :)
so good
alexpife hi Alex dripping is rendered beef fat the bovine version of lard from a pig or schmaltz from chicken/goose
the best thing for roast potatoes ever !!!