Beef Forequater. How To Cut A Beef Forequater into Primals the Traditional English way.
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- Опубликовано: 7 мар 2023
- How to butcher a beef Forequater.
Four mellow meaty minutes showing how to Break a Beef Forequater into its primals.
This is the traditional, time honoured English way of cutting a Forequater into its six primals, complete with the original old skool names and terms. The primals consists of Brisket, Chuck, L. M. C, Fore Ribs, Shin, Jacobs Ladder and the neck and clod. 
Хобби
Hello wow every time I see you breakdown a piece of meat it reminds me of when I first started in 1970 wow. Unfortunately here in America it's probably 9 out of 10 meat cutters don't know how to do any of that stuff if they don't come in a box already cut up and all they have to do is slice it they don't know what the hell they're doing. Thanks for the trip down memory lane God bless✌✌👍🍺
Very nice work Scott.
I don't know how you do it but you make that so easy. I know it comes with years and years experience but that was awesome.
Great skills with perfect selected music! 👌
I absolutely LOVE brisket! Can't get enough of it :)
Simply perfect Scott!! Such a great teacher, thank you for sharing your knowledge
Come on Scott! More vids please.... I have been with you sins the 10th one... Learned all from you. I had a week course with some sort of a Norwegian org butchering game... - I ended up butchering 5 pigs my brother in law had going in late October.... I did it your way... Yes.. I got half a pig from it. Thank you! 🙂
As always, well done, sir.
Perfection at its finest.
The music makes it beautiful
I like watching you cut meat with a hand saw
I have band saws but I like to get back to basics and use a hand saw like buchter did before.
Such skill with a boning knife, almost like a surgeon. You must picture in your mind exactly where that knife needs to go and where to cut. A skill to be proud of.
What an excellent job done. I appreciate seeing how this is done as I want to be able to do it myself. I do my own deer, this would be the next step. Thanks!
always a great vid!
You rock my man 😎!!
I wish I could afford that much beef in a single haul. 🥴 Thanks to Scott, I can watch and dream of it.
You make it look all so simple Scott 😝 👍
Good day Scott
Great video, my favorite quarter of beef fantastic knife work
Cheers my friend
Will we get an English primals into traditional joints video next? Mouth watering goodness 👍😀
The Master!
If you want to relax watch these videos…also bearded butchers. Love the skill. 😊
I’m a vegan, so I picture him deboning a huge turnip 😂
Well done
I have been watching you for years , ever since you Brock down and carved up that whole Pig ( that must be the most famuse pig in butchery ) and you still fascinate me with your skill .
Awesome! I’ll have to admit that every once in a while I have to look up the cut name to see what it’s called in the US.
Well done Scott!
You are a star, my tutor in so much of my cooking.
Nick from York
Nice video Scott - Jacobs Ladder - have not heard that in a while. Good to see the old way of doing the forequarter and the wee extra bit left on the shin (imho .. shin makes the tastiest pie filling!)
shin is the bomb!
Awesome as always! Scott, can I beg you to share this in our butchering for beginner's page on Facebook?
Of course I will. Not a problem...
Awesome simple breakdown. Make it look easier than it is for sure. Quick question…what is the butcher table top made of. I’m getting ready to build a dedicated butcher table for processing my kills and catches throughout the year. Thanks!
It really is great to see these old school, traditional Artisan Butcher skills demonstrated... Sadely, it's becoming a rarity in the meat trade.
Good one. I like the look of that LMC. What kind of flavour and texture does it have?
i was trained by English butchers and this is how we broke down carcass.
boning knife, steak knife, handsaw.
we minimize the use of bandsaw.
Hello Scott. Ive been watching your channel for some time now and have always enjoyed your content. I have a question. You cut the beef in a traditional way. I guessing that there's a modern way of cutting the beef? what are the pros, cons, and differences between them?. Thanks Scott.
Nice can you do a vid of how to take off the chuck and blades from the bone please?
Like #93! What are ox runners called on my side of the pond? I want to expand on my charcuterie.
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You’re a Master! Are you wearing shorts under the apron LOL?
I keep looking at your books. I'd like to get them but the shipping to the US is crazy
Love watching this but I asked my butcher for a forequarter and he responded like I'd asked for rhe life of his 1st born lol
Not a single person who watches this will ever cut up a beef forequarter. Yet here we are....
I'm planning to buy a whole beef in a remote Town
Not today at least. Probably be a couple more weeks at least.
Thanks Scott, I won't cut up a forequarter but it looks great. God bless.
very nice video but could you do it again a bit faster? 3 minutes is too long for this.
a. L.M.C. from beef,.....does not sound right ,....but we watch Scott and learn
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