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🇨🇦🐑🐑🐑🪓🥩🥩🥩
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.
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.
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.👏👌
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.
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.
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
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.
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?
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.
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.
Mate I know it was probably the camera angle but I was bloody worried about your right thumb while watching this! Great breakdown of the lamb though, thanks for the information!
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.
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????
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👍
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
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. 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.
I cut the shank so when it's cooking all the flavour can come out from inside the bone, it's also helpful when you want to put multiple shanks into the one dish, you can manoeuvre them easier to get more in👍
@@Iron_Lion_Of_Zion They are lambs up until 1 year old, then they lose their baby teeth and turn into two tooth, then 1 year after that they are classed as mutton. So at least 2 years old before they are classed as mutton. Cheers👍
@@butcherbennytee1983they pulled a swifty on Australian consumers a couple of years ago because "no-one knows what hogget is these days" so they can call it 'lamb' through to 2yrs old
I preffer to use a knife and a bench over a saw any day an thise chops are paper thin if your gonna have a chop have a fkn chop ffs this looks like super market quality shit 😂
![Kodak Black - Versatile 4 [Official Video]](http://i.ytimg.com/vi/VcP_1Ua__vY/mqdefault.jpg)
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
I was watching tv and phone reviews and this popped up. Absolute in awe of this man skill. The right tools skill and knowledge🖖
Awesome, thanks a lot👍
As a fella that's never chopped a lamb up, but loves eating it. This is the best break down video I have seen.
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.
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 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.
This video was: Cool, informative, understandable. The 3 essentials for keeping my attention.great stuff
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👍
Thanks for sharing. Such an educational Vlog.
Thanks as always Benny. Bloody beauty.
No worries mate, thanks 👍
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!👍
Great video,perfect cuts for our family.Thank you.
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👌
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
Excellent presentation. Thanks very much for your video. cheers
Loved this one , another great instructional video, thanks for sharing.
No worries, thanks 👍
your bringing back so many memorys, ty mate cheers
Incredible. superb professional...I am speechless with respect
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.
Great master class. Thanks heaps.
No worries, thanks mate👍
In Da Hood ... We Call this Mate... Benny The Butcher 😎😅
Thanks mate👍
Nice job 👍
Thanks 👍
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?
Thanx for sharing Benny, awesome work mate👌
Thanks mate 👍
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👍
Thanks for the breakdown of the lamb I never have seen the breakdown im. No a butcher just curious great work mate
Thoroughly enjoyed that
Great to hear, cheers 👍
Great demo, cheers
Mate, bloody great stuff! If i operated the band saw id have no fingers! Loved the rain sound in the background, so soothing. Subbed!!!
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👍
Thanks for sharing mate, you got some skills to teach 👍🏾
No worries mate, thanks a lot👍
Fantastic demonstration 🤙🍻
Thanks 👍
A master at action
Thanks mate👍
Maestro or meatstro 🙄 of the craft. Excellent thank you.
Thanks mate 👍
Great job keep it up
Thanks👍
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 👍✊🤝
a good descriptive video. Thanks.
Mate I know it was probably the camera angle but I was bloody worried about your right thumb while watching this! Great breakdown of the lamb though, thanks for the information!
I feel I was far enough away, but then again I'm the one in control. I'm always bloody careful on the saw, although it may not look like it. Cheers👍
nice work👏
Thanks mate👍
Jeepers that band saw is scary… anyhow good effort…
Amazed you still have your fingers!
Although it may not look like it, I'm always careful using the banbsaw👍
Great job mate
Cheers, thankyou 👍
Fantastic mate
Thank you! Cheers!
Very sharp knife!
Mate that was a fantastic video.
Cheers, thanks a lot👍
Excellent explanation! Thanks
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👍
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.
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 you 👍👍👍
Welcome 👍
Great video
Thanks!👍
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👍
Good boss you are professionel
Thanks mate👍
Is the ban saw foot operated. If you weren’t filming would it keep running.
Yes the bandsaw is on a foot pedal, I find this the safest way to turn it on and off. 👍
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
Thank you would have liked to see chops after chopped to identify some for stewing otherwise perfect
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
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
Thank you!!!
Brilliant
Thanks👍
Thanks 🙏
How long has the lamb been hanging before you started please
That lamb was hanging for 7 days in a coolroom.
I am looking at his fingers while the cutting maching runs. So scary !
Can be very dangerous if you're not careful 👍
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.😬
Whatever happened to the shoulder joint?
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.
What breed steel is that
The steel is a F-Dick.
How long had that lamb been hanging?
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.
What kind of knife is that?
Why do you cut the shank?
I cut the shank so when it's cooking all the flavour can come out from inside the bone, it's also helpful when you want to put multiple shanks into the one dish, you can manoeuvre them easier to get more in👍
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
Lamb? Looks like Mutton dressed as lamb!
@@Iron_Lion_Of_Zion definitely lamb👍
@@butcherbennytee1983i thought a lamb was a baby sheep. That looks like a fully grown sheep!
@@Iron_Lion_Of_Zion They are lambs up until 1 year old, then they lose their baby teeth and turn into two tooth, then 1 year after that they are classed as mutton. So at least 2 years old before they are classed as mutton. Cheers👍
@@butcherbennytee1983they pulled a swifty on Australian consumers a couple of years ago because "no-one knows what hogget is these days" so they can call it 'lamb' through to 2yrs old
I keep the shoulder intact for slow roasting
These Lambs have so much fat, lambs from our region have very less fat, especially surrounding the meat.
🤤
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
I preffer to use a knife and a bench over a saw any day an thise chops are paper thin if your gonna have a chop have a fkn chop ffs this looks like super market quality shit 😂