I’m pretty sure it’s Poland it’s the same thing here in Denmark if I go to a farm I could get a hole cow/bull for 800 danish kroner about 150 usd and especially if it goes to children in need
Humongous task, did an exceptional job with it! My only concern is how long the meat was left unrefrigerated during the assembly, display, and delivery process. If it took you 5 hours to assemble them, then the time to package and transport which could easily be anywhere from an hour or two, then the kids actually eating them, that’s 6-7 hours of the meat being unrefrigerated until consumption. The general consensus among chefs and doctors is that meat left out over two hours is considered unsafe. So I’m just kind of concerned if your accidentally giving these kids food poisoning. I highly doubt this isn’t something you guys are aware of and I certainly hope there were steps taken, but from what it seems like, at least in the way the video is filmed, the final product is actually very dangerous to consume? I know it’s just a silly little video and you have no obligation to actually give this food away in the first place, but I’m hoping there’s significantly more safety measures your team took to ensure the food is a safe product to consume then what was actually shown on camera.
Is everything always cold or can it be reheated? How long do the children in need store the vast amounts of food? Will they eat e.g. the chocolate every day? Did you give them a giant freezer?
Halp! Somebody at Metos or similar company please do give these guys a decent professional kitchen oven and a warming closet to keep the food process simple and safe. Getting a cold burger is a sad burger. :(
9:30 oh you're using manual press, would be better if you tossed a ball between your hands and then put it mechanical press, it has lever for easier transfer of pressure.
there were a ton of meat still left on that carcass. The spine with its nooks and crannies had so much meat...also the ribcage could do more slicing..the whole skeleton chopped into small pieces and made into a curry would have yielded out the meat, or even as soup as u said
its a very small bull to begin with, average BULL should weigh around the 550kg mark, hot carcase around 340kg (after process of hide, head, organs, hoofs, blood), that's typical yield (60-65ish% of living weight) after we hang the carcase, chill and age it , typical to loose another 10-15kg, then we bone, prep and trim for retail sale its down again . If a farmer came to me with a live 550kg bull, i would have about 300kg of meat for sale, BUT these guys didn't fabricate and trim, they just straight up minced every muscle....fat sinew, tendon and cartilage. Those press's they used seem like 6oz press. For their method, off of a 150kg beast, at 6oz a burger, (170grm) yield should be between 590-610 burgers.
-thats leaving some bone in for certain cuts, roasts and bone in steaks. If i removed everything it could be as low as 230/240 kg. Gives you kind of an idea why bone in cuts are a different price. we have our bottom line to make, if we buy side's of beef and loose so much weight during fabrication
@@KidderVerseNo worries , I'm a butcher by trade (not affiliated with these guy's in any way, I'm in Ireland) but it's my passion to know these Answers 😂 and pass them onto customers. Any "meat cutter" can de-flesh an animal, a good butcher can tell you the ins and outs 👍. Find yourself a good (local if possible, butcher) and have a chat with them, doesn't matter if he/she is in a high end shop, or a supermarket(you'd be surprised how many knowledgeable butchers work supermarkets). Have a chat, get to know them. If your unsure of what to get , just ask... A proper butcher will talk with you about your needs and circumstances, give you info and set you on the right path 👍. That's how you tell a good butcher from a meat cutter. It's literally a dying trade at the moment because of the volume of people who just pick up a retail ready prepackaged pack and walk off and it doesn't suit their needs so they blast the business/the recipe/the person who made the recipe and so on. Even if you happen to pick up a pre packaged meat item, just ask the meat counter staff for advice... It's free 😂
“Superintendent, I hope you’re ready for mouthwatering hamburgers!” “I thought we were having steamed clams.” “Oh, no. I said “steamed hams”. That’s what I call hamburgers.” “You call hamburgers steamed hams?” “Yes! It’s a regional dialect.” “Uh-huh. Eh, what region?” “Uh-upstate New York?” “Really? Well, I’m from Utica and I’ve never heard anyone use the phrase steamed hams.” “Oh, not in Utica, no. It’s an Albany expression.” “I see.”
That was before they cooked it and those gloves are for personal protection rather then keeping food clean. Thier never sterile. Those gloves sitting around in a warehouse and never being cleaned since they were made are definitely dirtier then someones hands after they simpily washed them. Aslong as they wash thier hands throughly it's absolutely cleaner then using some nasty gloves (even medical ones aren't sterile and tend to be sterilized prior to being used)
“Superintendent, I hope you’re ready for mouthwatering hamburgers!” “I thought we were having steamed clams.” “Oh, no. I said “steamed hams”. That’s what I call hamburgers.” “You call hamburgers steamed hams?” “Yes! It’s a regional dialect.” “Uh-huh. Eh, what region?” “Uh-upstate New York?” “Really? Well, I’m from Utica and I’ve never heard anyone use the phrase steamed hams.” “Oh, not in Utica, no. It’s an Albany expression.” “I see.”
![[#2024MAMA] G-DRAGON - 무제(Untitled, 2014)+POWER+HOME SWEET HOME+뱅뱅뱅+FANTASTIC BABY | Mnet 241123 방송](http://i.ytimg.com/vi/Ox29z5Nf1Uk/mqdefault.jpg)
where you going your getten an entire bull 488 buns all them pickels and onions tubs of condiments for only $850
Not in america, I'll tell you that much
Probably Ukraine prices.
I’m pretty sure it’s Poland it’s the same thing here in Denmark if I go to a farm I could get a hole cow/bull for 800 danish kroner about 150 usd and especially if it goes to children in need
@@OK_DK_YTit’s Ukraine…..
In russia
oh, the amount of tears shed during the slicing of all those onions...
Humongous task, did an exceptional job with it! My only concern is how long the meat was left unrefrigerated during the assembly, display, and delivery process. If it took you 5 hours to assemble them, then the time to package and transport which could easily be anywhere from an hour or two, then the kids actually eating them, that’s 6-7 hours of the meat being unrefrigerated until consumption.
The general consensus among chefs and doctors is that meat left out over two hours is considered unsafe. So I’m just kind of concerned if your accidentally giving these kids food poisoning. I highly doubt this isn’t something you guys are aware of and I certainly hope there were steps taken, but from what it seems like, at least in the way the video is filmed, the final product is actually very dangerous to consume? I know it’s just a silly little video and you have no obligation to actually give this food away in the first place, but I’m hoping there’s significantly more safety measures your team took to ensure the food is a safe product to consume then what was actually shown on camera.
23:13 you can see the pure joy in there faces none of that fake stuff just pure real joy l. I warms my heart
this man really does things like literally i really like this type of contents
What kind of inhumane monster puts cheese ON TOP of the toppings?
Cold burgers and hot coke yummmm!
he need more recognition .. u doing good job
1 Whole Bull??? The hell? How did you get A whole bull... Thats Very Expensive... but those burgers Look Tasty❤
Africa will be FIRE AFTER THIS :D
This channel is batshit crazy & i'm here for it!
It’s aren Yeager 5:00
That bull gave it's life to become a RUclips burger.
better than some random joe buying a burger
this world needs more people like you
Is everything always cold or can it be reheated? How long do the children in need store the vast amounts of food? Will they eat e.g. the chocolate every day? Did you give them a giant freezer?
Im sure they own a fridge
What do I read that like you’re asking if this can work for children meat
i need all these burgers
335 hamburgers 😮
Very good
banger vid wish i was rich enough to try a burger like that haha. keep up the work and love ur content
u can ?
Should never have watched this video....
My mouth was watering the whole time 😉
Now I just want to take a bite...
Can you end world hunger With this one?
there are 10 plat forms of burger and 45 on each sheet times 10 equals 540 burgers
Onion
Halp! Somebody at Metos or similar company please do give these guys a decent professional kitchen oven and a warming closet to keep the food process simple and safe. Getting a cold burger is a sad burger. :(
9:30 oh you're using manual press, would be better if you tossed a ball between your hands and then put it mechanical press, it has lever for easier transfer of pressure.
If the children couldn't finish the food what do you do with it? preserve it for the next meal time or give it to more people in need?
You have to grind it twice i once worked at a butcher
Yum
Send this vid to a vegan😂😂😂
done
You could have made so much beef stock with that carcass.
Would've been a cool vid "how much soup can the bones of one carcass make?" Or something
Yeah. What a waste.
there were a ton of meat still left on that carcass. The spine with its nooks and crannies had so much meat...also the ribcage could do more slicing..the whole skeleton chopped into small pieces and made into a curry would have yielded out the meat, or even as soup as u said
155KG is roughly 340lb, if you make 1/4 pound burgers than id say you can make roughly 1360 burgers or 680 for 1/2lb burgers
its a very small bull to begin with, average BULL should weigh around the 550kg mark, hot carcase around 340kg (after process of hide, head, organs, hoofs, blood), that's typical yield (60-65ish% of living weight) after we hang the carcase, chill and age it , typical to loose another 10-15kg, then we bone, prep and trim for retail sale its down again . If a farmer came to me with a live 550kg bull, i would have about 300kg of meat for sale, BUT these guys didn't fabricate and trim, they just straight up minced every muscle....fat sinew, tendon and cartilage. Those press's they used seem like 6oz press. For their method, off of a 150kg beast, at 6oz a burger, (170grm) yield should be between 590-610 burgers.
-thats leaving some bone in for certain cuts, roasts and bone in steaks. If i removed everything it could be as low as 230/240 kg. Gives you kind of an idea why bone in cuts are a different price. we have our bottom line to make, if we buy side's of beef and loose so much weight during fabrication
@@therealcptn 👍 Thanks for doing the math, that i didn't want to do.
@@KidderVerseNo worries , I'm a butcher by trade (not affiliated with these guy's in any way, I'm in Ireland) but it's my passion to know these Answers 😂 and pass them onto customers. Any "meat cutter" can de-flesh an animal, a good butcher can tell you the ins and outs 👍. Find yourself a good (local if possible, butcher) and have a chat with them, doesn't matter if he/she is in a high end shop, or a supermarket(you'd be surprised how many knowledgeable butchers work supermarkets). Have a chat, get to know them. If your unsure of what to get , just ask... A proper butcher will talk with you about your needs and circumstances, give you info and set you on the right path 👍. That's how you tell a good butcher from a meat cutter. It's literally a dying trade at the moment because of the volume of people who just pick up a retail ready prepackaged pack and walk off and it doesn't suit their needs so they blast the business/the recipe/the person who made the recipe and so on. Even if you happen to pick up a pre packaged meat item, just ask the meat counter staff for advice... It's free 😂
🍗
MAKE AN XXL BURGER
I thought this was a reupload till I heard commentary 😂
Chicken
488 of cold burger with no melted cheese, not worth
If a butcher seen this he would have a heart attack attack haha
You only missed the opportunity to call EricTheElectric and let him eat them all as a challenge
No just joking. You did great giving it to the kids
0:39 500
400
pleeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeas!
get a blackstone
157
“Superintendent, I hope you’re ready for mouthwatering hamburgers!”
“I thought we were having steamed clams.”
“Oh, no. I said “steamed hams”. That’s what I call hamburgers.”
“You call hamburgers steamed hams?”
“Yes! It’s a regional dialect.”
“Uh-huh. Eh, what region?”
“Uh-upstate New York?”
“Really? Well, I’m from Utica and I’ve never heard anyone use the phrase steamed hams.”
“Oh, not in Utica, no. It’s an Albany expression.”
“I see.”
Oi, that's a lotta borgar
200 ?
Imagine vegans seeing this
Spice
480
Vegans: "But the kids would be healthier with a salad"
Sane people: "But they're happier with Burgers"
Vegans seeing red from this video at least its not the bull 😅😂😂😂😅
Did anyone realise he didn't use lettuce
200k likes. Bruh
U only got 282 at the moment I posted this
My thoughts exactly, I hope he gets them though!
That’s a really small bull
likely a not adult bull
I Want One ! You Should Bring These To Africa! Or Donate To An African Shelter or Orphanage!
I agree 😂🎉
why would he donate to africa when childs in his country need it ?
buy a cutting machine
If you feel sorry, like my comment
FIRST
second
8:30 oh no they found gloves, bit to damm late -_- and meat was not even washed before grind, yuck.
Meat typically isn't washed before being ground
That was before they cooked it and those gloves are for personal protection rather then keeping food clean. Thier never sterile. Those gloves sitting around in a warehouse and never being cleaned since they were made are definitely dirtier then someones hands after they simpily washed them. Aslong as they wash thier hands throughly it's absolutely cleaner then using some nasty gloves (even medical ones aren't sterile and tend to be sterilized prior to being used)
“Superintendent, I hope you’re ready for mouthwatering hamburgers!”
“I thought we were having steamed clams.”
“Oh, no. I said “steamed hams”. That’s what I call hamburgers.”
“You call hamburgers steamed hams?”
“Yes! It’s a regional dialect.”
“Uh-huh. Eh, what region?”
“Uh-upstate New York?”
“Really? Well, I’m from Utica and I’ve never heard anyone use the phrase steamed hams.”
“Oh, not in Utica, no. It’s an Albany expression.”
“I see.”