Full Breakdown Of A Lamb ( Basic Step by Step Instructions)
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- Опубликовано: 21 сен 2024
- In this video I do a full basic breakdown of lamb, I go through step by step with all the basic cuts to assist you with your own butchering. Once again I hope this is helpful, thanks for watching and don't forget to Like, Share and Subscribe. Cheers👍
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As a young farmer who is trying to learn to be as self sufficient as possible, your videos have been pure gold. Keep them coming! You are an excellent teacher of the craft and so far the most practical channel on butchery. Look forward to more great content mate. Cheers from🇨🇦🐑🐑🐑🪓🥩🥩🥩
Thanks heaps mate, really glad you're enjoying and learning from what I have to offer. Plenty more still to come. Cheers👍
God bless keep the faith x
My favorite meat - I could spend a whole dau doing this and spending the afternoon or the evening roasting my favorite piece for the evening meal. Thanks for the video demonstration of what you do best and what I enjoy most - eating roast or barbaque lamb mutton.
Thanks for sharing. Such an educational Vlog.
In Da Hood ... We Call this Mate... Benny The Butcher 😎😅
Thanks mate👍
Fantastic. Absolutely excellent explanation and content of the breakdown and where all the lamb meat we buy originates from. My wife loved it and is so impressed she claims to now be an expert 👀👩.......🥺(me) Job well Done mate.👏👌
Haha, thanks a lot mate. No worries, cheers👍
Awesome thanks. The full carcase put back together is great.
No worries. Thanks, makes it a bit easier to see exactly where each cut was coming from.
Excellent explanation! Thanks
Excellent presentation. Thanks very much for your video. cheers
Great video,perfect cuts for our family.Thank you.
Excellent video mate. I’m a butcher, well, only do home butchery nowadays, but often are asked how to do it.
Your videos show it clearly.
Hopefully little things like how you hold the forequarter chops in a stack as you cut on saw will help people understand safest bandsaw practices. Probably the scariest tool we use freak out learners.
Just as a side note, small deer like fallow, I cut up the forequarters into chops like lamb, and great for slow cooking. Seen many a hunter neglect the flavour of the forequarter.
Thanks mate, the bandsaw can certainly be unforgiving if you slip up. Hopfully I'm showing off good habits. For me, I think and forquarter meat from any animal is the best for flavour and tenderness when cooked the right way.
First thing I noticed was how he ran them through the band saw. I was like that's a smart way to keep your fingers.
Mate, bloody great stuff! If i operated the band saw id have no fingers! Loved the rain sound in the background, so soothing. Subbed!!!
Thanks for the breakdown of the lamb I never have seen the breakdown im. No a butcher just curious great work mate
champion mate.
Easy enough to follow your cuts, takes a lot of practice.
Thought your thumb got too close to the cutting edge.
A very skilled operator .
Thank you very much.
Like and subscribed.
Awesome, thanks a lot!👍
Loved this one , another great instructional video, thanks for sharing.
No worries, thanks 👍
i just asked in another video to do a slower breakdown on the bandsaw and next video i found this thanks for the quick response haha
Thanx for sharing Benny, awesome work mate👌
Thanks mate 👍
your bringing back so many memorys, ty mate cheers
Thanks for sharing mate, you got some skills to teach 👍🏾
No worries mate, thanks a lot👍
Thanks as always Benny. Bloody beauty.
No worries mate, thanks 👍
Great master class. Thanks heaps.
No worries, thanks mate👍
Great video Benny, thanks for sharing. If that was rain on the roof in the background it sounded lovely.
If you get a chance one day could you do a video showing us how you make snags? Thanks again. Cheers
Thanks mate. Yep that was rain on the roof, been a while coming👍. I'm not far off doing a sausage video, hopfully this side of Christmas.
I don't see this as a very good vid to much good cutting on prime meat. A 3rd of the lamb is waste. Why you're stripping the rib. Think there's a more officiant way to put more value to the lamb.
Mate that was a fantastic video.
Cheers, thanks a lot👍
a good descriptive video. Thanks.
Great demo, cheers
A master at action
Thanks mate👍
Jeepers that band saw is scary… anyhow good effort…
You Sir.. Are the God of all Butchers... Please can you do this for a Pig
Thanks, I've done a pig breakdown. Jump onto my channel and check it out. Cheers👍
The breast/ side flap is my favourite cut, I sometimes cut them up for spare ribs, but if you cut it in half and slow roast it with thyme, rosemary, garlic salt and pepper it is delicious. The cut is so fatty that it is nearly impossible to overcook, and you get tender meat with the nice crispy outer fat layer. I used to get it for $5/kilo in NZ, and even now my butcher in London gives me a good price on the whole breast.
It is definitely a good part of the lamb, I like to do spare ribs and cook them up nice and crispy👌
Good boss you are professionel
Thanks mate👍
Amazingly, this artist still has all his fingers - not a single tip lost to the saw or knife. Would like to know what percentage of the carcass (by weight) did NOT make it to the final re-assembly of joints, cuts and lower grade chops?
Excellent vid again very helpful could you show how you trim for sausage what you use and what gets thrown out cheers
Thanks mate, I'm getting very close to doing a sausage video so I'll do it them. Cheers👍
Cheers Benny ,awesum !
Thanks mate 👍
Nice job 👍
Thanks 👍
Great video
Thanks!👍
Great job mate
Cheers, thankyou 👍
Fantastic mate
Thank you! Cheers!
Great job keep it up
Thanks👍
I like your video very good and easy to understand, one thing what do you do with the off cut do they have any meat on them one more question how much is a full lamb per kg.? This days
This is what I really hate about butchers is they try to take too much fat off the meat leave it on, and the other thing is they cut the steak way way to thin and take too much fat also, and they do not use enough fat in sausages and use way too much salt no need for it, but great job in breaking the lamb down.
nice work👏
Thanks mate👍
Thanks you 👍👍👍
Welcome 👍
Thank you would have liked to see chops after chopped to identify some for stewing otherwise perfect
Fantastic demonstration 🤙🍻
Thanks 👍
That looks so easy you clearly don't need to be a qualified or experienced butcher to do it!! Or does it look so easy because it is a qualified and experienced butcher doing it????
Thanks 🙏
I get nervous every time your fingers get close to that bandsaw blade. You're a highly skilled butcher well done. I've done a few pigs and sheep in my life and it certainly isnt easy to get the hang of.
Yeah its a fine line I walk, but thankfully never had a run in with the saw. Thanks mate👍
It is interesting to watch how people from other countries breakdown an animal! I have a question do you remove glands from different parts of the body?? For example in Kazakhstan 🇰🇿 we remove glands from the legs, arms and etc.
P.s. we eat all the lamb’s meat also the head, liver, heart, almost all internal organs 😅
Yes I remove the glands as I go, I'll be making a video on where to find them shortly. We eat some of the organs but not all the time, I've found that Australians are pretty wasteful compared to a lot of other cultures.
@@butcherbennytee1983 👍✊🤝
Love your videos Benny. The bandsaw looks dangerous though, a clumsy bugger like me could be in trouble.😂
Thanks mate, yeah the old saw doesn't give out many second chances if you slip up.😬
G’Day Benny,
Mate, got a question. I think I’ve got the very same type of bandsaw. Bought it off a bloke in Meredith so we could start processing our own sheep and pigs. Have only done a couple, but this video will definitely help with the next few.
Have you any tips for cleaning the bandsaw? The bone and fat gets everywhere and it seems to take me longer to clean afterwards than the time it might take me to use a handsaw. Especially only doing one or two at a time.
Thank you for any advice, and thank you for the videos you make, especially this one. They’re a credit to you. Keep it up.
Cheers
Cheers mate, thanks👍. Yeah they're a good saw, but unfortunately like most bandsaws they're a bugger to clean. Hot water in a bucket and just a hose is what I used to do but now I've got a hot wash pressure washer which make the job 100x quicker and easier. Once I do that I wipe it down with a cloth hot bucket of detergent and disinfectant.
Champion. Thanks mate. I’ll bag up the motor and hook up the pressure washer to the hot water and give it a crack.
Thanks again.
Brilliant
Thanks👍
Thank you!!!
We are about to process a lamb for first time. What advice do you have for buying a bandsaw? Will any type work or does it have to be specifically labeled as meat saw? Blade types? Thanks
Would great if u could show us how to break down a rump cup
I'll see what I can do next time I'm cutting up. Cheers
Do you have a recommended size or spec of band saw for sheep?
Depends on the operator really, I like my blade going around pretty quick so I can zip them through fast and need a big enough clearance that I can at least get the lambs shoulders under to take them off. Again, these are just my personal preferences a slower saw would be fine if you're not looking to do a lot and you can always break them down with a handsaw before moving to the bandsaw as well. Cheers👍
Whatever happened to the shoulder joint?
What Breed is it? What is a good meat Breed of Lamb? Which is Sheep, right? Dorper?
Yep, lambs is sheep. This lamb would have been a 1st x which is Merino x Border Leicester. Any breed can be a good eating if raised well. Depends on the climate you're in and type of feed available as well. Drier places are probably more suited to your shedding breeds such as Dorper, Damara, Aussie White etc.👍
Nice work. I think it’s only a matter of time till you get caught by the bandsaw though. You’re pretty complacent the way you throw yourself around it, I know 3 butchers who are missing thumbs from being overconfident, be a little more careful. Otherwise, good video.
How long has the lamb been hanging before you started please
That lamb was hanging for 7 days in a coolroom.
🤤
Benny I can see as a butcher u trim too much that's our Gross Profit around retailers,keep well
Yep I definitely do compared to when I was in a shop, can't afford to do it like this if you're in business. Cheers
What breed steel is that
The steel is a F-Dick.
Uve done tht b4b5
Done a couple before this one😉. Cheers👍
That is a sheep not a lamb
How can you tell ?
Your camera is to far away
This is do fu… WRONG