It's amazing how all those muscles in the cow work together to be a beast. Really great the way animals work, and they're so tasty too. Great work guys.
Thank u for this video I was amazed throughout the whole video but Eddie with that grinder was awesome! I never knew how Hamburger was made especially how it came squared out! So cool! Love all ur guys vibes I can tell that u all show pride in ur work and that u all are what I call Good people!
Je suis boucher avec 20 ans d’expérience et je fait 20 original par année et je trouve ça cool de vous voir travailler! Pcq on voit un peut n’importe quoi sur RUclips !👏👏👏👏👏👍🤟
I love watching butchers from around the world do their different things with a beef carcass. As a confirmed "traditional" butcher here in the UK, I often find myself rolling my eyes when the bandsaw comes in to play, but I understand the need for speed when trying to earn a living out of butchery. That said, I am in awe of how sharp your knives are.
35 years in the meat business. Used to do all this stuff. Cant do it anymore. Nice to see there are professionals that are still doing it. But hey now I manage a company that makes dog treats, way layed back, no hurry.
Watched both front and hind quarter vids, good stuff. I have been around a few meat cutting facilities and always try to pay attention to how the processing is done differently.
Totally different to how we do it in Australia . Different names too. I do it whilst it’s hanging by the hock. T bone then Rump then take off the bone then the Round then Topside the Silverside and the bone is clean if done right. I’m only a bush butcher though.
Just a comment: Nice to see a man that can use a boning knife. And that can work clean with speed. I butchered for the White Stores in Knoxville, Tn until they closed.
Wow what type of knives are you guys using? I have shivers down my spine. The speed and precision at which you cut pieces of beef amazing, wish i could join you from South Africa 🇿🇦 Joburg South
Oooh the die-versity and inclusion is so great for his woke customers. Maybe they could execute a live White cow in their next video. Oh the symbolism would be great.
Different strokes for different folks. I'm an Aussie butcher breaking so many bodies of beef it would make a person giddy. Always breaking them down off the rail. Make gravity your friend. Super fast too🤙
Slow down, yes safety first especially if there are two guys. This bring back memories. Saw the front quarter video. Usually I had help cutting out what you refer to as knuckle. I would have have stood up and I would slide the knife along the bone. Interesting splitting the hind. Usually I know if I was on the mark, if what is left is a half dollar size of the hip bone
Absolutely fascinating. A few of the cuts were unfamiliar to me, (I am an ex-pat Englishman in New Zealand). Now I have a better idea of what cut to use, and what for. Could I suggest that you tell us cooking times for roast etc per pound or kilo? As I said, an absolutely fascinating video for both front and rear quarter. Thanks.
very interesting video...my grandfather had a butcher store...and as a very young child loved to be there...to this day i love to cut my own meat...sadly he never let me use the knives nor trainned me...skills and knowledge lost As a kid i went several times to the "rastro" where the cows where killed...and in those days the small town did not have electricity...nor cars...so we went in a carreta (carriage) pulled by two bulls...what a treat that was...at least for me...
I’d love to know who that customer is who buys a half of a steer with so specific butchering instructions. Restaurant? Another awesome video. These guys are good.
Fantastic skills, I have no idea how much these jobs pay but based on the skill it takes and the price of beef, I’m going to say at the minimum 35$ per hour
You guys are artists. I was a butcher for 30 years. I always broke down quarter beef while it was hanging on the rail, not on the block.
Here is an updated process, we love the butcher support! ruclips.net/video/G35zMn8m3F4/видео.htmlsi=OuvlB4aH5Lbfen0S
Butchering is an art in itself, and Kurt is the artist. That beef looks good!
Yes kirk is, here is an up to date beef slaughter video with Kirk: ruclips.net/video/G35zMn8m3F4/видео.htmlsi=OuvlB4aH5Lbfen0S
I started in the retail meat market as a 14 year old kid. One of the hardest jobs I ever performed. Much respect for these guys. Great teamwork!!
🤝🏼 Awesome
Great hind quarters! I applied to a meat cutting position because of you! You changed my life!
Awesome!
I worked on a meat packing plant in Utah. Much respect for a man so skilled with a knife
Telling Kirk to slow down is like asking a hurricane to "hold on a second, I'll be ready in a minute", truly professional!
Literally! lol
Started watching the videos, great job. Been a butcher over 35 yrs,started breaking beef. Curt is awesome. Great job explaining each cut.
Thank you! This new video really shows off the art without explanations: ruclips.net/video/G35zMn8m3F4/видео.htmlsi=OuvlB4aH5Lbfen0S
Curt is a machine love to watch someone do what they’re good at..
Yes he is, watch kirk now @ ruclips.net/video/G35zMn8m3F4/видео.htmlsi=OuvlB4aH5Lbfen0S
I love seeing good knife men plying their trade, doing what they love.
Appreciate ya!
Gotta appreciate these guys. They have a good skill
It’s absolutely fascinating watching these professionals work. I could watch them all day. 👍👍
You are awesome! Here is an updated video: ruclips.net/video/G35zMn8m3F4/видео.htmlsi=OuvlB4aH5Lbfen0S
I'm no butcher, but I've been cutting my own venison for 50 years. We always called that sirloin tip "the football". LOL
It's amazing how all those muscles in the cow work together to be a beast. Really great the way animals work, and they're so tasty too. Great work guys.
I'm a meat eater but had never seen this process. Thanks for the look.
From the island 🏝 of Jamaica 🇯🇲!! Calm and cool personality! That's what I am talking about! Yah mon!
Kirk is the man!
you guys are awesome together . . thank you for the insight on butchery . . kirk is the man . . lol masterfull .
Appreciate you Joe!
Kurt's a professional he held himself real well around a knife
Excellent stuff really enjoyed this
Thank u for this video I was amazed throughout the whole video but Eddie with that grinder was awesome! I never knew how Hamburger was made especially how it came squared out! So cool! Love all ur guys vibes I can tell that u all show pride in ur work and that u all are what I call Good people!
Thank you!
Kurt is really talented.
Je suis boucher avec 20 ans d’expérience et je fait 20 original par année et je trouve ça cool de vous voir travailler! Pcq on voit un peut n’importe quoi sur RUclips !👏👏👏👏👏👍🤟
It doesn't matter to me if it's a master violinist, snooker player, darts player.... I can watch a master ply his craft all day.
Nice instructions and the pace was perfect and not too fast…
I love watching butchers from around the world do their different things with a beef carcass. As a confirmed "traditional" butcher here in the UK, I often find myself rolling my eyes when the bandsaw comes in to play, but I understand the need for speed when trying to earn a living out of butchery. That said, I am in awe of how sharp your knives are.
In California and I'm obsessed with any Smithfield's video.
The band saw drives me mad it's they lazy way
@@patterdale4332 Lets see you do 24 sides a day without one. Post a video.
I have been a butcher for 37 yrs, watching him break it all down is just dancing the same old dance every day
lol, no joke
I watched this all the way through based on customer instructions 😁
Excellent job guys. Love your video. Wonderful skills!
Thank you!
Great work Kirk!
35 years in the meat business. Used to do all this stuff. Cant do it anymore. Nice to see there are professionals that are still doing it. But hey now I manage a company that makes dog treats, way layed back, no hurry.
That is awesome!
I am from Australia , we do everything hanging of the rail .
We have a few different names for the Primal's .
You guys are awesome and smooth for work look professional, thank you for sharing your time together
Glad you enjoyed it!
Love Kurt thanks for giving him some air time. He deserves it.
Super cool. Love the teamwork.👍🏾👍🏾👍🏾
Watched both front and hind quarter vids, good stuff. I have been around a few meat cutting facilities and always try to pay attention to how the processing is done differently.
We appreciate you! Hopefully you enjoyed our process!
Nice processing. I used to be a butcher WAAAAAAAYYYYYY back when, and the new techniques are so much nicer now and less work.
I used to do that hanging let gravity work for me. Brings back memories. My grandfather sold.meat on the lower east side NYC.
Totally different to how we do it in Australia . Different names too. I do it whilst it’s hanging by the hock. T bone then Rump then take off the bone then the Round then Topside the Silverside and the bone is clean if done right. I’m only a bush butcher though.
That's good to know!
Just a comment: Nice to see a man that can use a boning knife. And that can work clean with speed. I butchered for the White Stores in Knoxville, Tn until they closed.
Nice job guys , this is a skill .thanks for sharing, something new to watch , thanks again.
Absolutely a professional operation!
Wow what type of knives are you guys using? I have shivers down my spine. The speed and precision at which you cut pieces of beef amazing, wish i could join you from South Africa 🇿🇦 Joburg South
Great team work and super informative!
Oooh the die-versity and inclusion is so great for his woke customers. Maybe they could execute a live White cow in their next video. Oh the symbolism would be great.
Wow what knife skills that Kirk`s got!
Hes the man and a legend!
Have you ever processed a beef hindquarter by rail boning v bench boning. Much quicker and tidier with the use a beef hook and gravity.
Awesome video. Love learning the process. Hypnotic!
Kidney suet is very useful to tie onto roasts for more flavour and moisture
I thought the same thing. Lots of uses for suet. Maybe he meant his customer didn’t have a use for it. Can’t imagine they threw it away.
Kirk is my HERO !!!!
Nice job guys
Love it guys, reminds of when i was a butcher in London 🙂
Wow ! I want to see a grilled beef ! Congratulation man, you are fantastic !
Different strokes for different folks. I'm an Aussie butcher breaking so many bodies of beef it would make a person giddy. Always breaking them down off the rail. Make gravity your friend. Super fast too🤙
Wow, My best friend, It's so beautiful video !!! enjoyed watching your video !!!
Amazing skills guys, proper art watching you guys do your stuff, made me want some steak and ribs
Me too,instantly starving watching these guys at work..
Those are really sharp knives 👍
Curt is a beast with the knife.
😂😂, bro started awesome. Then it went down hill real quick
That bulker machine is pretty neat machine.
That was brill we do it different in scotland but it was great watching how you do it
My goodness, what an incredibly sharp knife, Sheesh!!
Kurt doesn't play around with the meat, he's a pro!
Kirk is the man, definitely beyond pro!
My In-laws always bought half a cow and pig and would share .Can't get that quality in a grocery store. Great video : )
Great episode !
Slow down, yes safety first especially if there are two guys. This bring back memories. Saw the front quarter video. Usually I had help cutting out what you refer to as knuckle. I would have have stood up and I would slide the knife along the bone. Interesting splitting the hind. Usually I know if I was on the mark, if what is left is a half dollar size of the hip bone
Great video I like butchering my own wild game love to see these videos make a video of butcher knives steels how to keep them sharp have a great day
Good video, very informative. Thank you.
Man muss die Anatomie beherrschen,großartig!
Those guys are a great team..
Is that a Hollymatic Bulker? If so how do you like it?
The grinder is awesome! I do feel bad for the tall guy having to work at that low level.
So you have cutters that just do the back quarters or they can do it pretty much all jusy wondering love the skill 24 a day is impressive to me
The guys we have pretty much do it all! Some of the best around, we love em!
In the boing room in Melbourne, we’d bone out 150 quarters a day , 75 four quarter , 75 hind quarter , per man
Amazing how sharp those knives are. Kirk just knows where to cut without thinking about it. Is the color different because it is grass feed?
Man thats awesome! With i had a freezer full of that.
Absolutely fascinating. A few of the cuts were unfamiliar to me, (I am an ex-pat Englishman in New Zealand). Now I have a better idea of what cut to use, and what for. Could I suggest that you tell us cooking times for roast etc per pound or kilo? As I said, an absolutely fascinating video for both front and rear quarter. Thanks.
Glad you enjoyed the video & learned something new!
You are very cool, I am waiting for your videos
Good Job Guys
Awesome job guys
Love and respects from Pakistan to MEAT $ AND KNIFE artists. 😍
These men are amazing 😮
Awesome job men.
Enjoyed watching
both very talented men
You cut like my daddy he cut for 40 years first in the stores then had his own meat place in Mississippi
How you ever cut for a steamship round? I was a Navy cook and cook a lot of them. Weight was around 60 to 70 lbs.
That fella from Jamaica would be last person I would want to get in a knife fight with. 😂😂😆😆🤣🤣😆 Nice video I really enjoyed it.
very interesting video...my grandfather had a butcher store...and as a very young child loved to be there...to this day i love to cut my own meat...sadly he never let me use the knives nor trainned me...skills and knowledge lost As a kid i went several times to the "rastro" where the cows where killed...and in those days the small town did not have electricity...nor cars...so we went in a carreta (carriage) pulled by two bulls...what a treat that was...at least for me...
Glad you enjoyed it! We have several educational videos and a short that explains the knifes that we use, hopefully you are able to cut soon!!
My old boss at Publix would have a heart attack watching you guys trimming all the fat off and cutting into the lean !!!!!!!!!😳💀
Hamburger with beef truly amazing 😊
Dang he’s fast. Awesome.
That grinder is slick
I’d love to know who that customer is who buys a half of a steer with so specific butchering instructions. Restaurant? Another awesome video. These guys are good.
I stand corrected, Kirk did it right on the money after he turned the round
Beautiful cuts of prime beef,grass 👌 fed I assume no feed supplements..that dark red colour screams eat me..
Curt is Awesome !!!
I love these meat cutting videos
Good Job I am like y’all I like the T-bone and Porterhouse too no New York strip for me ,I from TEXAS.
That's awesome!!
Fantastic skills, I have no idea how much these jobs pay but based on the skill it takes and the price of beef, I’m going to say at the minimum 35$ per hour
You guys are amazing. However i worked in a large meat packing plant, and some of those bones would have people fired. Just a different technique.
Thanks for sharing! We do what the boss wants and ultimately what the customer wants.
Impressed Garth Brooks still has a day job
Squaring up in Australia is called the butchers cut, ie, we're ripping you off!