The chuck tender is a cone shaped muscle lying along the top of the scapular bone of the blade (H.A.M.2300). It is removed from the forequarter using a natural seam.
Excellent travail pour détacher l'épaule de la poitrine en suivant le tissu conjonctif. Pour ce qui est de désosser, il eût été plus aisé de suspendre le "primal" horizontalement et de mettre le poids de la viande à contribution. Chapeau l'artiste !
Still not how I would do it! But much closer. those bones are great for soup. Don't give them to your dog, they splinter, and could cause difficulties, even death. Dogs have an amazing ability to reject stuff that they can't digest. Usually on your carpet.The only bones you should give your dog, are knuckles, or femure bones.
Alexander Gonzalez 800 bucks I think, the piece that was hanging there Whole is about 250 dollars I think, it’s in the $2.47 a pound. I’d have to look it up but that’s a ballpark
We leave the bone in...but then again we barely ever remove any bone from anything on a cow lamb or pig I just cut chops and t bone steaks and rump and we'll seeing someone else do what I do every day different is kinda interesting because I've been taught to do it one way strictly and forbidden to try anything else or they'll probably butcher me waha
Rub them with oil. Throw them in your oven at 350f and brown them off. And throw them in a pot of cold water and bring to a SIMMER. You never boil bones. Simmer gently for several hours. Strain out the bones and skim off the fat. Add some rough chopped carrot, onion, celery, pepper, and herbs you like. Simmer jently for 3 hours MAX. strain off and enjoy. You could also reduce this for more flavor. It's done when it jells when cold. Best stock ever.
Did he say excess meat EXCESS MEAT sir you remove meat and call it excess all flesh is edible how dare you call it excess oh my swear sweat meat I would never ask for you to be abandoned
Excess meat gets turned into hamburger or stew or cube steak or anything that’s not what he’s trying to make lol. Been doing it a while, trust me, NOTHING gets wasted
He was only squaring the joint up the excess meat would be used for mince,stew or burgers,. sausage.You obviously don't know anything about the butcher trade.
Excellent travail pour détacher l'épaule de la poitrine en suivant le tissu conjonctif. Pour ce qui est de désosser, il eût été plus aisé de suspendre le "primal" horizontalement et de mettre le poids de la viande à contribution. Chapeau l'artiste !
I am eating a chuck steak and trying to figure out what part I am eating.
Gosh you guys butcher so much differently than we do in the USA. nothing wrong with it at all, just so very different.
Haven’t seen the chuck removed that way. I like it tho. Good work 👍
this is great video never see this video before i live this video clear and detail explain vedio
this is satisfying to watch.
very good butchering methods. thank you
Thank you for this!
This yank really enjoys watching European style meat processing. Thank you
hes australian ya flamin galah
Smh
Aussie butcher!!
Never seen it done this way before.
Still not how I would do it! But much closer. those bones are great for soup. Don't give them to your dog, they splinter, and could cause difficulties, even death. Dogs have an amazing ability to reject stuff that they can't digest. Usually on your carpet.The only bones you should give your dog, are knuckles, or femure bones.
Very nice instructional video.
Красивое мясо.Профессиональная работа!Класс!
Solomonnnnnnn
You make that look so easy, but I know it's not!
Good Stuff,Great Tips 😃👍🏿
Wow.. Super stuff!
This Guys knife looks like its cutting through paper
where can I get a glove like that in Australia? Sydney.
nice vedio, thanks.
He’s working without a protective apron:He should be nervous!!!He protects his hand , but not his belly!!!
Thanks...
Do you think its the best cut to make burger?
The scraps could be grinded
Grade A
how did i get here?
Mate you're a good butcher relax and stop looking so nervous ;))
you did not cut one of the gland out
That is one small front quarter.
i remove the joints one by one.
Nothing to waste
How much does an entire cow carcass cost
Alexander Gonzalez 800 bucks I think, the piece that was hanging there Whole is about 250 dollars I think, it’s in the $2.47 a pound. I’d have to look it up but that’s a ballpark
satria mama agung
hiehie buchaahh nice hahhaha
Some say Chuck was the name of the guy who left his daughter pregnant.
Heliotirana... Really.. Plz tel us more about it.. But how come is it named after a beef cut
We leave the bone in...but then again we barely ever remove any bone from anything on a cow lamb or pig I just cut chops and t bone steaks and rump and we'll seeing someone else do what I do every day different is kinda interesting because I've been taught to do it one way strictly and forbidden to try anything else or they'll probably butcher me waha
Expert
chuck = neck??
Front shoulder
Kasapmısınız
Sharp knife 🔪
safty for boning beef
sapi kampung haha cj. in vnbvcbbcvnbxvbmjgv
Mr.barry lyoid,?
What about Nusr-et?
fuck the Nusr-et , Im the Best
nusr-et slaps the meat
slap the meat and the idiots paying to eat .. !!! enjoy ..
Yep. and it's like 30$ for per portion of the meat.
Yo lo sé hacer de otra manera
Ok now do it on a 400# half
he is like a doctor perfect video
Like i said what is chuck
Very skilful
He waist so much meat with this technique
Do you use bones? And where, if you do?
bones are great for making stock
Rub them with oil. Throw them in your oven at 350f and brown them off. And throw them in a pot of cold water and bring to a SIMMER. You never boil bones. Simmer gently for several hours. Strain out the bones and skim off the fat. Add some rough chopped carrot, onion, celery, pepper, and herbs you like. Simmer jently for 3 hours MAX. strain off and enjoy. You could also reduce this for more flavor. It's done when it jells when cold. Best stock ever.
Huh! Interesting! Never seen that butcher slice meat off the ribs in Russia. And it is so causiously...Like!
Whatsokkkkkk
That's a dirty bone.
Waaaaoooo
这就是上脑肉 梅花肉
以及翼板肉
Did he say excess meat EXCESS MEAT sir you remove meat and call it excess all flesh is edible how dare you call it excess oh my swear sweat meat I would never ask for you to be abandoned
ared18t your sir obviously do not understand what it means to be a butcher
Excess meat gets turned into hamburger or stew or cube steak or anything that’s not what he’s trying to make lol. Been doing it a while, trust me, NOTHING gets wasted
He was only squaring the joint up the excess meat would be used for mince,stew or burgers,. sausage.You obviously don't know anything about the butcher trade.
My God, how much good meat are you wasting by cutting in such a rough way ..
Much meat in bones noob
very bad Mr. what you doing . where is rendement ????
first learn to clean working.
he is a master butcher
The bones have to be white like a snow