Beef Butchery. How To Butcher A Cow. A Top Of Beef. Rolling Roasting Beef.
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- Опубликовано: 7 сен 2024
- Traditional Beef Butchery. Preparing roasting joints from a top of beef. The top is basically a cows back leg, where we get our Roasting joints from. The top is broken down using the natural seams of the muscles, then each part is processed and tied to give you the classic roasting joint.
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Pleasure watching a professional work. Kudos to a working British butcher who knows boning, seaming, and the anatomy of a cow. I am a retired American meatcutter who boned and seamed, too. Not many Yanks do that anymore.
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Its been a while but finally back to some back to basic butchery just like in the old days👍👍
That is one great shirt. Rooster Baby! I just got a Ranier Fog shirt a month ago, one of my favorite bands.
Scott, that just rocks! You've inspired me to get a leg and give it a go. Thank you!
Love oxtail. Frickin' cooking shows have caused the price to sky rocket over the years.
Pretty darn cool!
Absolute masterclass, Scott. Love it..
I wish we could get joints (roasts) all prepared and ready to go like this in the states. Top Round is one of my favorite cuts, medium rare and not one degree more!
in the US it's often called London Broil but it's usually top round.
You cut that totally different from what i was taught here in the states. I could do it that way.
Excellent. Loved this vid
Audio is fine, video is great! Thanks Scott!
Jeez! You lokk knackered mate! Go get some rest Sharpish
Diggin’ that shirt brother!
Brings back good memories still miss the job nice one
Love your shirt
Scott don't worry about the audio, its all about the meat, and that's some top work fella 😆
FANTASTIC as alwayz...LUV LUV the shirt..☠☠
The audio was fine. Easy to understand. I learned a few new things as well.
Salmon cut = Eye round, Topside = Inside , Round = Knuckle , Silverside = outside , Shin = Shin , Mouses ear = Heel. Spider = Popes Eye. Aussie Cuts in Victoria.
It is great to watch a real Butcher.
SRP I hope you are staying safe across the pond my friend.
god i love your videos
You are tha man Scott. Enjoyed watching. Mighty Fine
great vid
Great vid on rolling, not something you see much of anymore. Especially like the use of cod fat, very old school.
Your books are great.
two words my friend..buzz cut!!!!
I think the spider steak is called the oyster cut in the US and they often take a cut from above the knuckle which they call the tri-tip which they smoke or put on the grill
Awesome job Scott, you make me hungry
As you say my man a lovely work of art.
Great video again, I think your breaking down whole carcass & then you cook with some of it, I still go back & watch videos I've watched 2 or 3 times before.
Keep them coming SRP
CHEERS BRIAN
Love It and You are Still The MAN Scott
Kudos for AIC t-shirt mate! Love your content even more now.
Love ya brother . This is the cats pajamas...
Super video! Thanks.
Audio was fine, Scott! Thanks.
You make that look so easy
Nothing to apologize for Scott...I thoroughly enjoyed this video :)
Love the Alice In Chains Rooster tee-shirt!
Bloody brilliant mate!!
Shin is the dogs for pies n stews - ATB
Hi Scott, I discovered your video's this evening and i found them most helpful, you make it fuss free, easy to understand and informative.. i've watched this one, the lamb and the pork as i have started buying bulk meat rather from the supermarket. For example this week a whole rump @ 7.5kg which worked out half the price of the supermarket. Though i did a search for how to tackle my 3kg Veal Blade and youtube shows very little regarding the breakdown of veal and good info regarding it. I was hoping to get Scallopini out of it but i became stumped. I went to all the work of separating the natural sections and was left with some nice pieces and one the size of a roast but couldn't figure out what to do from there. I removed all sinuet and found a piece i thought was nice to cut diagonal to make Scallopini cuts and it had sinuet running straight down the middle resulting an awful mess. So i ended up dicing it. And froze all my other pieces separately to tackle later. I am very new to attempting to cut my own meat and i am writing to you to ask kindly if you could please do a veal video for us who like veal as there is not much out there and i feel you are great at explaining things and how and where to use them. It would be nice, i would appreciate it very much. Thank you for your videos. Kind regards Tara
Great stuff, Scott, fascinating!
Wow! ||Trippy visuals above the cooker , dude.
16:46 the sound disappeared I thought someone was going to ring my phone 🤣🤣🤣 Great video Scott your a real Master butcher 😎👍
Good work man. I only butcher wild game but I think i will try a quarter of beef. Looks really fine and should save some money.
Amazing, as usual.
Time for a number 1 haircut Scott.
Aqui no Brasil, a maioria dos cortes são diferentes e com mais possibilidades de cortes!!
Great content as always dude. Love it, keep ‘em coming!
Mr.Rea,
What is Brisket? Why do senior citizens always ask cooks and chefs “ How long for a Brisket” what do they really want to know? Thank You 🙏!
You are one of history's greatest butchers!
Great video as always, if you paid for the hair you go ripped.
FYI we eat beef in Canada too.
been a long time since ive seen a clod of fat tied over a joint .. lord i miss it
Hi again Scott, I noticed that the hooks on your insignia have been straightened. you gonna get a heap of sawdust on that meat mate lol keep smiling, the cut may just be superficial :-) you know your knots anyways and could probably fix it on the spot with a little string, a needle and a shot of scotch.
👍
Shin beef is smashing cooked long and on a low heat in a curry, casserole, or stew.
Having a live commentary where you were would have been full of echo and the noise of the shop. No complaints here.
Them bones!
Venison haunch is so much less intimidating but this video may have me ordering a beef hind quarter... I need that fat wrapped on my roasts dammit!
Buddy what I have just watched is exactly whats wrong with butchery and supermarket meat in general here in Australia... bring back the old style butchers. Buying a little meat was an experience in itself, you should see the garbage that we have to eat here, they should hang their heads in shame. keep up the good work my friend.
you have amazing knife skills..
Can you post a USA available lift of must have knives..
Hi Bill, Victorinox semi flex are really good and good value ...ruclips.net/video/wijM-XI9rn8/видео.html
I've always found Dexter Russel hard to beat bang for buck. Look for the white handle soft grip ones. The hard plastic are the same blades, but the the soft grip is better if you're hanging on to it all day. The Dexters I have are stain resistant, not stainless, so they're more like a carbon steel knife. I've never seen one actually rust though. They keep a good edge and get really sharp. I have some Victronox and they're good but I find I can get a Dexter sharper. I do have a really old Victronox that is an exception but they're not available any more. I 1st got onto Dexters in the 80's in NZ where they were used by the boners in the export plants.
Lovely Video.
Just one question. When you tie strings below the fatcap and after the cooking/roasting try to remove it, wouldn't it just rip off all that crust?
26:18 lol
Q: Once upon a time, you used to use sort of elasticized loops of string to truss meat. What happened to those? As a man who possesses the digital dexterity of a drunken toddler, they seemed like something I could get down with.
Mad lad .. .. ..
I have two Pits. When I throw a beef femur at them it's like watching National Geographic.
Hi scott, your right, I dont belive you paid for that hair do.😆😆
SR, do you do any courses? It would be great for a bunch of enthusiasts to spend a bit of time with the master learning in practice breaking down some beef joints.
Spicy sausage recipe please
Mr. Rea, do you know the 'picanha' cut? I would like to learn how to find it
That would b a good vid , think it’s called rump cap in Britain
It's the cap on the top sirloin, aka as rump in the English countries. You can tell it pretty easily. The grain goes the wrong way if left on the rump steak and looks like an eye on the top of the steak. Lift it off the rump primal before cutting.
Wow your knowledge and knife skills are amazing. This might sound like a silly question, but does temperature matter? Should any meat be a certain temperature before cutting? Thanks
Doesn't have to be, but if the meat is in a cooler for a while and taken down to around 38 degrees or less it is easyer to handle.
@@rickayers3150 Thanks Rick 👍🏼
Could you use them for steak
Keep up the good work 😊
Just wondering what you do with the discarded bits ?
Video and sound was all good bro.
I may be doing something wrong on my end. But, when I click your paypal link it just takes me to my paypal dashboard?
Audio sounded fine to me. 🤷
"My old Gaffer"? What does that mean, Samwise?
@Benghali In Platforms thank you. I read it in LOTR, but I guess I never really knew its current usage.
I'm here to snuff the rooster........ you know he ain't gonna die!!!!
Oh so you are still a working butcher? I had thought you were retired..
It would have been nice to see where the "culotte", "sirloin cap", "picañha" would be harvested from.
Greg May comes from the rump not the top. The picanha is the rump cap
That would be difficult as they don't come from the part of the cow in this video!
@@spamstabber
Yes, thanks, I realized that after I watched it again and compared it to another video that showed a whole hind quarter being broken down.
Uses two knives just to remove a shin?? Lol
No room on the chain for you.
ya chain and butcher's shop is a big shift. I did my apprenticeship in NZ in the 70's. When I finished I went out to Pacific Meat in Hasting NZ. We did mainly prime and bull beef all for export. Man I thought I could sharpen a knife - not. Waste was a shocker - meat on the bone ectr, but the speed was amazing and I learned how to actually sharpen a knife and do things in one cut. I went back to retail but the speed and limited cuts (death by a thousand cuts) stayed. Best thing I did re knife skills was those boning rooms.
Try using a go pro maybe it might help you avoid dancing around the camera
mate all respect to you but you are looking tired .. now go and take a break and chill. get back to it later mann. all respect intended
Your kitchen is tardis blue
Why do victuallers not call the muscle by the correct anatomical name "Pectorral" instead of region specific names like "topside", "round" etc?
Dave because “Spider Cut” sounds better than “rectum”.
@@calvincosio6940 instead of dumbing it down with different names just use the official medical terminology, "Rectococcygeal muscle"
man, your toaster looks really sad
Young bull or bullock beef is better than cow any day! Not all cattle are cows! Cows are for milk and cheese!