Beef Carcass Breakdown Tutorial
HTML-код
- Опубликовано: 6 сен 2024
- Join Diana and Daniel Clark, Certified Angus Beef ® meat scientists, as they fabricate a side of beef. The left side has been divided into the hindquarter and forequarter, and they will focus on showcasing eight primal cuts and the importance of marbling.
This is an excellent video. I want to point out, though, that bone-in brisket used to be popular, back when brisket was commonly braised as a pot-roast. So yes, people have heard of and remember bone-in brisket (1:25). Boxed beef and barbecue brought an end to all that.
I've watched 100 videos of people processing beef and never saw a video this good ANYWHERE!! I've butchered hogs, rabbits, deer, cows, ect my whole life and worked in a slaughterhouse/butcher shop for 2 years. Love the video.
Thanks for watching!
Jerrad Allen can you help me to get a butcher job in your country
So if I buy a shoulder clod, the teres major will be missing?
Great video Thanks, I have 4 calves just weaned and gone to pasture they will have the best life a steer could hope for but soon they will be steak and the video gives me so much inspiration, (by the way Antonio is first but don't tell him :)
Thanks for sharing your video. It was very informative.
Awesome video! Thank you
Glad you liked it!
Great video. Informative. But... can you cut to retail cuts for store display.
Yippie! 🎉🎉
Living the dream!
Absolutely!
Just another high speed demonstration. If it was an instructional, then a fifteen year old high school kid would be able to follow along and do the same thing that you are doing.
THE WORDS ARE IN THE WAY
Where’s the ground beef?