How To Butcher A Cow. A Top Of Beef. Beef Butchery.
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- Опубликовано: 29 авг 2014
- A very in-depth and detailed video showing how to bone out a whole leg of Beef.A British Top Of Beef,butchered into topside,silver side,flank,shin.Diced Beef and Shin Of Beef,The finished products will amaze you,many thanks.
How To Butcher A Cow. A Forequarter Of Beef, Part.1.
• How To Butcher A Cow. ...
TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Buthcher/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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I'm not sure how I found these videos, but it is an absolute treat being able to watch a professional do what he does. absolutely beautiful.
I cannot express the pure enjoyment I get from watching your vids Scott! You are a true professional! I am a former butcher myself w/ 20yrs in the business & you my friend are truly one of the best! Thank you for your wonderful tips & advice! Keep up the awesome work! As you folks from the UK say- Cheers mate & all the best!
there's something about watching a good butcher work that's really relaxing to me. idk why
I am old school!
The butcher is like an artist, must have the knowledge, good eyes and good hands. You have got them all! Your videos are lovely, thank you for sharing.
So enjoy watching you work and also listening to your words.. Just a pleasant video and NO noisy so called music. Thank you.
MR British butcher :all of a sudden I wanna be a butcher.thanks for a great vid
Dr caafimadka qoska
J She ndj fhfa nfbjej tf fjrj
Gently Gently. Scott you are Awesome, thank you.
I'm a butchers apprentice here in the U.S.
I really appreciate these videos, theres so much i don't know and many apprentices here don't get very much training. I wish to be a professional butcher.
Although I'm pretty sure i'll never get to cut that huge piece, seeing as here in the US we get all of our cuts prepackaged, its still interesting to learn this.
Santiago Saldivar Wawss eł
I use this video for AMSR after work it is very soothing to me for some reason when I see someone cutting open and slicing a carcass.
Same here, when I'm worked up seeing a half a cow turn into a pile of steak and trimmings and all the cuts calms my anxiety. Butchering my hogs and half a cow every spring is like a relief from winters cabin fever for me!
That's fucking weird
The last real butcher died in my town and there is no replacement. Have to go to the supermarket and was very surprised...a real butcher, knife and all end a real whole organic pig he was boning out! And really beautiful meat also, not cheap but really good! I am happy that supermarkets take over where there is no real butcher available. Everybody wants to work in the city and become rich...nobody really learn a trade anymore. Lucky there's people like you to use as a stimulation to young people to go and learn a real skill. Not everybody becomes a millionaire! Thanks!
Pim van santen Thanks for a great comment pim,very wise words my friend,many thanks.Scott
You are a wonderful man
I'm not a butcher but I do love knowing what I am getting when I buy meat, so I watch your videos..... a lot.... it helps me to know what I am buying....
I think it is increasingly important for consumers to understand what the difference is between meat that grandma used to by from the butcher's round the corner and the stuff that has a abel on it called 'meat' from the supermarkets. Then everyone is informed to make the choices they want, but what gets to me is the way rubbish is served up as if it is the same as what you are doing there. Its another great video Chris and I learned a lot. Many thanks.
Aaron's allotment I totally agree Aaron,thanks for your great comment as usual,all the best to both of you,.Scott
Scott Rea We farm approx. 3000 acres in eastern South Dakota and have 500 head of angus. The difference in meat that we butcher every year vs the crappola they sell at the big supermarkets is beyond words. We usually pick out three steers to feed up for several months of our special home grind. Even the cheapest cuts taste like filet mignon compared to what you get downtown. Great videos.
They are both disgusting.
Only to s minority
Matt Berg Humans eat me, stop bitching, at last people are now becoming aware of the sick shit going on. I was a vegetarian (religion, ethics ) and after the diarehha from my first burger from my uncle farm im not going back. I literally loved it, Im just against, a 1000s cow or chickens is two inches of space to make a buck. The cow was 14 years old and diary cow, and after I went to the market to buy beef and discovered it tasted like old fish mix with wax, old grass fresh beef taste better than the young "beef' that died at 3 yrs old to make a dollar. In a feedlot.
JOIN US JOIN US...BRAINS...COW BRAINS....UMM HOT-DOGS
as done in your pig video,WELL DONE! BY A TRUE MASTER OF THE CRAFT!! coming from a 38 year master, in small-town missouri!-- KEEP UP THE GREAT WORK SCOTT!!
wcoyote61 Many thanks coyote,allways nice to hear from another brother,all the best.Scott
being a butcher i love seeing how other people do it. your knife skills are too notch
How cool it is to hear the church bells in the background. Great video Scott, as always.
Mr.Rea,
I found this very helpful, as I am heading to Nanjing China in 7 days to open a steakhouse at a hotel. I found a few things I need to correct thanks to your instruction, thank you very much.
Andrew Eyre Many thanks Andy,and good look with the new steakhouse mate,all the best.Scott
Good luck to you, my dear
I wish you success
Scott, I commend you on your craft. I had been in the restaurant business for a good portion of my life and have worked along side butchers, but moved on to the computer way of life. That being said, I am an avid hunter watched your deer butchery videos and I thank you or for those. I have become a fan of the shanks (oso bucco) of the deer, and slow braising them is absolutely awesome. I am running the idea in my head to do my next deer as you do, as I normally take the inside tenders, and back strap, and then grind grind grind, but do put some to sausage as well. Thank you for all of your videos from the US, you truly are gifted.
Conner Wines Thanks Conner,really appreciate your feed back,like you said that shank dish is stunning,better still is the venison neck pasta dish,so give it a try,as for butchering the deer please do try my method,just take your time and you will nail it,and as you know you will end up with more usable cuts,let me know how you get on and happy butchering,any question dont hesitate to ask,all the best.Scott
Scott Rea, you have inspired me to be a butcher. I like working with meat. If you die I'll be so sad, but I got your videos. Thank you Scott Rea!
i have never been interested in butchery but the way the knife cuts is so satisfying, its like a AMSR video
first cow I see is gonna get it! that meat looks so damn good!
That actually made me LOL
haha cheers a laugh a day keeps the blues away = )
lol, you cow killer!! :D
This had me in stitches
So I just smoked some good green and somehow my RUclips adventure brought me here. And I'm damn glad it has. I'm not even into butchering but this is really interesting man.
haha, same happend to me
Same here.
SAME MAN HAHAHAHAHA
Ahaha same here
same here lmao
from the states. I work in a retail butcher shop and it was interesting to see how similar, yet differently you cut than we do. all of our beef is broken down for us, so we only have to work with primals, but i always enjoy watching somebody cut so I can learn and become an expert in my field. You sir, have single handedly expanded my knowledge of rear quarter beef. I look forward to watching your other videos.
This video is 8+ years old... and I still watch it at least once a month to learn... Thank you sir!
That was great! I was a butcher for 20 years during the 80's and 90's. Great to see it again. I remember loving butchering beef! I won a couple of awards for my brisket rolling in the company I worked for, Baxter's butchers. Happy days.
brings back memories of block boning in Britain. I know some Australians who like the block, though I find boning off hook easier. there's many way's to do it and you are great at teaching mate. I have gone back to weekend slaughter/butchery for local farmers and myself after changing trades for 25 years. I enjoy it more now.
I'm not really into butchery but this is really interesting. You're very skilled bro.
I bet the freaks went crazy when you swatted that fly. It is what it is is and appreciate Traditional UK cuisine.. You do a great job Scott.
mince for ground beef, diced for stew meat, rolls for roast....... I Love it. I am in the US so I love to watch the "real butcher here do their work. Here in the south there is also a lot of deer meat and nothing goes to waste. Love your videos!!!!
Sir, you are an artist. Detail was what I was hoping to see, and Boy oh Boy did you produce detail. I know how hard it was for you to do your carving so slowly, so I want you to know that this is one old lady that appreciates it very much.
Thank you!
Excellent
Great job well done , I work in a Italian shop and we trim it right out and cut it for schnitzel including the heel ,shin for osso bucco .cheers .
Thank you for being a real butcher there is so many that have no pride in there work. I have learn a lot from you.
I was thinking of getting a few cows on my property but was nervous about butchering the animals, you have opened my eyes and I'm totally getting a few cows to salivate over while they plump up haha. Thanks Scott!
Great channel! Watching people with passion and skill do there thing is what I love about RUclips!
butchering a cow while wearing a fuckin rolex. like a boss..
I have a SKX009 laying on my desk. That isn't a 009. His bezel is different. My red ends at 20. His at 15. The 6 marker is smaller and the text at the bottom is different. That crown is at 3 o'clock, not 4. There is a button above the crown. I believe it's a 5M43-0A40, which has a kinetic movement.
Thank you - I learned some new facts. Butchery is hard work and I have respect for those who begin their day's work at 4:30am, doing what you did in this video, to have everything prepared and presented nicely for opening time. Col, NZ.
So I’m a UK farmer and I’ve just had to cull out a beef animal- badly lame - damaged ligaments in her back leg so she couldn’t be transported off the farm for slaughter. No matter, I thought, I’ll do it myself, kill, skin, gut and butcher myself. Simplz? 😂Bloody hell, it’s a much bigger job than I thought. A whole beast ended up around 200 kg that needed manhandling and butchering out. Some bits I could barely lift. Scott makes it look easy but to handle it, bone it out, get rid of the worst of unwanted elastin, fat and sinew is very time consuming. Then there’s the trimming, tying, mincing, dicing, bagging and freezing. Tastes awesome but fair play to professional butchers like Scott- true artisans and technicians. Love the old skool talk. Thanks Scott, you’ve been a massive help.👍😎
I just want to let you know how much I love your videos. I'm seriously contemplating getting into butchering.
Two years later did you get into butchering? If so hope you're enjoying it...
I know this is a few years old, but would you mind telling how long this top has been hanging/ageing? it looks amazing
I appreciate a video this well made by someone with as much skill and knowledge you as you have.
Another job well done Scott.
You should open a butchering school, I'm expressed with your culinary and butchering skills, from hoof to plate. Here in the US one cant fine butcher shops any longer. Super markets have their meats delivered all precut and boxed.
dave Drolett Thanks Dave,nothing would give me more pleasure than to do that,you never know,maybe one day my friend,thanks..Scott
dave Drolett I wish this were a legitimate profession still, here in America. I think I would thoroughly enjoy being a butcher's apprentice then a butcher. The amount of finesse that Scott demonstrates in his videos, he truly is a master. Unfortunately you will starve on the wages that they pay here in America as a butcher at a big box store, and it's tough to compete with them for the smaller business.
***** I live in Houston where big box stores reign supreme. There are a few butcher shops, but they've been around for a while.
dave Drolett RUclips is his butchery school
nobody important A very good at that indeed!
There was a great meat shop that went out of business here in Minnesota. Now I get my meat at wal mart lol. Wish I can get fresh meat like in this video.
Recently found this channel. You really make butchering look like an art form, it's almost mesmerizing.
Every kid in school should watch this video, this is the life knowledge that keeps you and your family healthy knowing where food comes from and what to look out for when buying it.
Excellent videos, I really enjoy your work. The venison videos are super helpful.
I find this very relaxing to watch. TNX for the video!
You've just got to know an animal's anatomy... there's no other way. That's what skilled butcherie is all about.
Another great video, Scott.
I am not really into butchery, but somehow I clicked on your video and I was about click away to watch something else, but you made it so interesting, I actually stayed and watched the whole thing. Thank You for your insight into butchering, I will never see the butcher shop the same way after this.
P.S. have yourself a Guinness, you earned it mate.
Fantastic Video, thanks for taking the time to make it!
Scott, I really enjoy watching your videos. You are a real funny guy. The British accent makes me laugh when you say words and phrases like "give it a go", "really lovely", and "just fantastic". The combination of your great personality and educational videos make it fun to watch. Keep up the great work.
Very well done, a pleasure to observe a PRO. Thanks Scott
Why is this so fascinating to watch?
Our minds are built to learn, even if it's not something we're into; we're curious by nature. :) Who knows, the info might be handy at some point!
i dont know but it is. its the skill i think
instead of cooking slowly another technique I love is the pressure cooker. I swear it could make shoe leather tender enough to cut with a fork lol
how do you use it?
David Simpson Instant Pot baby!!
sous vide - Google it!
Thanks Scott great help keep putting these on love your work thanks again!😁
i'd love to cut those beef myself. I'm cutting it myself someday soon. Nice Video.
un trabajo impecable
I get hungry every time I watch your videos
Just watched you butcher a Top of beef. Awesome! I trained as a butcher back in 1980 but only did it for 3 years.
I loved the job but needed to earn more money, i miss it.
I've been trying to jet back into butchery and i had been on a butchery course a coulpe of years ago. Its like i never left it! I've got an interview coming up at my local butchery department in a supermarket with a traditional butchers counter so i've been watching your video's. Thanks for the help. Hopefully i'll get the job and carry on with my dream.
Awesome videos : ) from a hunter in Norway !
The new chopping block looks nice Scott!
ChileExpatFamily Thanks my friend im well chuffed with it,all the best .Scott
Scott .I really appreciate your abilities to cut and quarter all different kinds of meat .Your an artist when it comes to cleaning meats .Great job Sir .
I have no idea why I watched a 30 minute video about butchering, but I enjoyed it very much, always nice to watch skilled people at work. Great attitude and great finished product, good gob mate!
Mate, This vid has 600k+ views, you have a pork vid nearly 2 million.
Never mind a free knife, they should be paying you.
Sort yourself out some pro management.
Love the vids by the way, doubt I'll get to try any of it but just great watching someone skilled.
i want a shirt that says fantastic joints.
I'm an aprentis butcher and this was super helpful! love all of your videos scott! Thank you
Scott, You are the best meat cutter that I have ever seen. Thank you kindly for all of the fabulous videos you have posted.
From Randy
Arizona, USA
Scott, do you ever dry hang and age your half/quarter sides/joints or just use it fresh?
I have zero interest in doing this, but one never knows, and these clips are always so good, hey -- I at least what to know what the pros are doing. I'm looking for any details or clips on "real mincemeat," the old-fashioned stuff with suet, currants, raisins, spices, fruit and alcohol which was put into crocks and covered with rendered fat to hermetically seal it, then used for pies and things -- apparently, the stuff kept up to a year, stored the right way in the right place. I have a recipe which is from around 1800 in English but really, it's too general and the terms and tools are unknown to me largely. I did learn the fruit mincemeat not long ago (total flop with the French husband but I loved it, and what a money saver) (I really missed an American mincemeat pie!!) but I'd like to see what can be done with actual meat. I don't recall any of your clips where if I followed them closely it failed. Thanks to you I can fearlessly peel and gut pheasants, and I hope to fish next month. Greetings from France, and uprated.
THANK YOU SO MUCH for showing this wonderful video!! This is just so AWESOME!! I am American, and everything is processed in large slaughterhouses across the USA. I think the UK is about or a bit larger than the Pacific NW of the US (Washington, Oregon, and Idaho states). We are simply far too large to have small local butcheries everywhere, and we mass produce everything, and it's filled with all kinds of preservatives and additives to preserve shelf life (the DOWNSIDE of mass food production!!!) Your restaurants serve FAR, FAR better food than our country does overall. DO NOT change that , ever.
How different this butchering seems from videos of the same section of beef by other butchers! This is super!!!
If they had shown this video in school, I might actually like poetry...
"Dogs crack cocaine" very funny. Excellent video.
great demo on butchery im a butcher myself and love that you have this channel showing the skills of our sadly dying trade pity these skills will be lost forever soon as the supermarkets and cheap labour in factory s have it on its knees
This is so unbelievably therapeutic and informative to watch.
what is up with the sound ? keeps coming and going like the fade near a cut, made this very hard to follow and did u snipp the video every time you turned the meat around Scott ??
Loved the pig butchering video though, seen it many times :)
I'd watch you butcher this part in an hour long continuous stream no problem
someone is playing the knife-game
This is great stuff! Thanks for putting this video together!!
A good honest video of how Beef should be prepared , It brought back a lot of good memories of when i was a butcher. You cut it the same way i was taught by a master butcher many years ago. I wish i was still in the game.
84 vegans disliked this video
***** easiest game of spot the vegan I've ever seen.
84 wankers disliked this bideo more like...
+Hawka Mostafa El-Sayed Now go vegan 157 imbeciles brother ... Long live meat and roasts.
163*
+Hawka Mostafa El-Sayed I find it interesting that vegans and vegetarians constantly bash us meat eating people for being meat eaters, but meat eaters rarely - if ever - bash vegans or vegetarians for being vegetarians. Go Figure. Also note that if nobody ate beef the domesticated beef cow would be extinct; cows eat a lot (I have 10 so I know) and so nobody is going to raise them just to look at. Go ask a cow if she'd rather have some of her kind harvested for food, or her whole species wiped out from existence. I'm sure she will choose the former, thus I'll eat my grass fed organic steaks with pleasure, and won't have any trouble sleeping at night.
That was a relatively small cow?
love the sound of the church bells in the background... reminds me of England....
I realize this video was done years ago but just need to express my appreciation for an excellent education in the difference between British cuts of beef and how we do it in the US. Very nicely done!
man this looks WAY more complicated than the pig
dang fly!!!
How manny people would do this at home?
faridelrashs oings
+Marcel Smits
well... give me his new knives and that bigass leg of meat... and ill make a video too... im not a butcher though... but id do the cuts... and sure as hell enjoy them afterwards :)
Me, and my buddies do, my neighbors, grandma, dad and his friends, shall I go on? When you get beef 2.55 a lb.from the Amish when you buy the whole cow your an idiot if you don't!
So glad there are still people who know to appreciate an animal and how to get all out of it! Thumbs up!
i am
I'm one of the cutters in the Costco meat department. We get all of our cuts in cryo bags and just trim and tie the roasts, or cut and trim the steaks. It's really nice to see exactly where and how these cuts come from and are cleaned. Thanks for the video! Though butchery won't be my future, I still enjoy knowing all of this. I'm thankful that I get to get wrist deep in the animal and truly know that it was a live creature, making me more appreciate of the sustenance it provides us. It always bothers me when people cringe at me through the windows seeing my smock covered in blood and whatnot. As if the fact that the meat was from an animal at one point grosses them out.
I have watched a couple dozen butchers and you are the best Scott Rea.
Scott how much did the cow cost you, if you don't mind me asking?
hi Kirk,I bought this at whole sale price,
I can't quite remember, but it was around about £70. quid mate.
Scott Rea wow that's pretty cheap in my country cow that has been raised in backyard and has low quality meat is £127
Scott Rea p
Park
how did you get free knives? im a butcher I need new knives haha
It's a good idea to have a successful youtube channel ;-)
A masterpiece. The way you show your expertise and capacity of teaching is just awesome Scott. Congratulations.
Thank you Scott
I found this really interesting. British Beef takes some beating!!!!!!
I'm pretty sure RUclips has guidlines against porn
I'm not a germ-panicker but shouldn't one remove fingerrings and wrist watches when butchering? :)
Where I cut meat, you are allowed to wear a band around your fingers. If you have diamonds or anything that meat can get stuck in isn't allowed. I doubt his watch touches the meat either.
Plus it's for personal use so it doesn't really matter what he wears or what he does with his own meat
shin of beef cooked in beer, Newcastle brown ale for 3 hours is in my opinion the very best cut of beef !!!!
And from my time living in Ukraine I smile every time you say no horse in it, as horse meat is very tasty and its a shame its not widely available in the UK !!!!! horse meat and pork sausages, can't beat them
Scott, you really make Butchering seems so easy... Thanks for sharing! You are truly a master butcher!
🐮🔪
Cool, but not as great as Cow Chop.
Ha
I just started watching you the other day, and I must say I am very impressed. I wish I had a butcher here in the states like you. I am a amateur butcher at best, I have learned more watching your video's than I did my whole life. Thanks for sharing your knowledge with us Scott. I look forward to many more of your creative videos.
Wow I've never wanted to trade more into butchery, amazing art
dont get me wrong brother, i love to watch your video but pls stop slapping the meat,almost all of your vid i saw is your slapping the meat
Mike Jones is that so...
+emilio reyes It's a 'butcher thing' Have you ever been to a real butcher ? Not the one at a super market but a real one, they all do that and if you listen close you can hear a different sound. Often wondered if it was tenderness or fat content or ???
+Grantster2720 baaahaha so why was he fondling the pigs nipples in other video ? too turn it on before he slips it in ( still warm ). !-)
Grantster2720 thnks for the info i thought it was just a plain slapping but now i know that there is a reason for it.but still its kinda nasty to see. By the way you can see it with ur eyes if its fatty or lean meat