Hitting the old age of " sitting in gods waiting room now ", but even after so many years as a butcher and so many years away from the trade I still get a twitch in my face watching a beautiful forerib that would eat like butter on the bone, criminally abused and turned into Rib Eye. We have so many types of steak to choose from and the amount of trimmings from a forerib just always felt so wasteful to me. Steaks look absolutely lovely and like always , the meat sells itself when presented nicely. I do so enjoy this channel.
As a butcher you always have to give people what they want. We don't waste anything from any of our meat and everything is always used in one of our many products. Quick question from one butcher to another what is your favourite cut?
hahaha...... If you wasted one ounce of anything from that forerib in todays markets and costings, I wouldn't believe you😉... Best Cut ! Easy ! Lamb loins. Boned out, bark off and back flap/fat tapped out. Then homemade stuffing soaked in apple cider slipped behind eye meat, rolled/stringed up and cut into sovereigns...Which makes me hypercritic bleating about seeing a forerib have the same treatment.. My cousin still has my old shop N/London. Sadly he is finishing up this summer and my 42yrs of getting our meat free or at cost price is coming to a end. Damn ! lol @@BennettsButchers
I tend to agree but people get to eat such quality so rarely now they dont know how to cook it unless its cut as a Steak. Coming from a 5th generation Butcher.
Nice Phil you can’t beat a Rib Roast half way through roasting put Mustard or Mustard Powder on the fat and it Crisps up lovely, I have never told anyone in my family as they all hate Mustard, works on Roast Potatoes too, Phil how about some good Bones on the Website for us to make Stock.
Dont over cook them for Gods sake. If any moisture from the meat appears in the pan then thats overcooking. Cook them in butter and a touch of oil 80% butter 20% oil.
Yes we are just testing the markey for Dry Aged Beef. If you are interested please mail us at orders@bennetts-butchers.co.uk and we can dry age to your requirements
Considering hes trimmed off all the goodies the price is ridiculous. A high class restaurant will charge you 60 quid for what he is offering for 13 quid. The cost to store and age these things is hefty. Its the same price as a regular cut not aged for two months. I am moving.
This man is the real deal
Thanks for you kind words. We've already sold out of this product
Wow
My absolute favourite cut of beef for Sunday lunch. Roasted to medium, on the bone, nice and fatty.
Crispy roast beef fat is nectar of the Gods.
Just the Meat no nonsense, got to love it!❤😋
Now that’s a butcher 👍
Hitting the old age of " sitting in gods waiting room now ", but even after so many years as a butcher and so many years away from the trade I still get a twitch in my face watching a beautiful forerib that would eat like butter on the bone, criminally abused and turned into Rib Eye. We have so many types of steak to choose from and the amount of trimmings from a forerib just always felt so wasteful to me. Steaks look absolutely lovely and like always , the meat sells itself when presented nicely. I do so enjoy this channel.
As a butcher you always have to give people what they want. We don't waste anything from any of our meat and everything is always used in one of our many products. Quick question from one butcher to another what is your favourite cut?
hahaha...... If you wasted one ounce of anything from that forerib in todays markets and costings, I wouldn't believe you😉... Best Cut ! Easy ! Lamb loins. Boned out, bark off and back flap/fat tapped out. Then homemade stuffing soaked in apple cider slipped behind eye meat, rolled/stringed up and cut into sovereigns...Which makes me hypercritic bleating about seeing a forerib have the same treatment.. My cousin still has my old shop N/London. Sadly he is finishing up this summer and my 42yrs of getting our meat free or at cost price is coming to a end. Damn ! lol @@BennettsButchers
I tend to agree but people get to eat such quality so rarely now they dont know how to cook it unless its cut as a Steak. Coming from a 5th generation Butcher.
Brilliant
Nice Phil you can’t beat a Rib Roast half way through roasting put Mustard or Mustard Powder on the fat and it Crisps up lovely, I have never told anyone in my family as they all hate Mustard, works on Roast Potatoes too, Phil how about some good Bones on the Website for us to make Stock.
As a carnivore please don't cut the fat off 💖🙏🙏
Yes I dropped my beer too when he did that.
Looking forward to my 4 steaks
Thanks for your order Mark really appriecate it. Hope you enjoy and please post some pictures on our facebook page!!
Dont over cook them for Gods sake. If any moisture from the meat appears in the pan then thats overcooking. Cook them in butter and a touch of oil 80% butter 20% oil.
Wow sold out already!, were there only 6 in total?
Yes we are just testing the markey for Dry Aged Beef. If you are interested please mail us at orders@bennetts-butchers.co.uk and we can dry age to your requirements
Brilliant, I be buying from yon soon 🐷😜
Can't wait for you order
Shaun murphys side business 😂
Wat price would you need to charge for those steaks
Don’t supply n. Ireland sad
Im in Australia how the fuck to you think I deel watching this? I go to bed weeping.
You made it to lean
Considering hes trimmed off all the goodies the price is ridiculous. A high class restaurant will charge you 60 quid for what he is offering for 13 quid. The cost to store and age these things is hefty. Its the same price as a regular cut not aged for two months.
I am moving.
Now that is a great price.