A Traditional Old-Styled Butcher
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- Опубликовано: 4 сен 2012
- As owner of Heritage Meats, an artisan butcher shop that specializes in organic, locally grown and sustainable meat products and services, Tracy Smaciarz (heritagemeatswa.com/) can also tell a lot about a particular animal by visiting them at the farm. "I can tell you when to slaughter them and why to slaughter them based on the portion sizes that you're going to get out of those cuts of meat," he says.
As we see in the video, Smaciarz also visits one of his clients, Tracey Baker of The Gleason Ranch, where he emphasizes the quality of care and treatment that her grass fed cattle receive. Read the full story: cookingupastory.com/a-traditio...
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Развлечения
What an honest and sincere man. You can truly tell that he values the quality of his work, almost makes me wish that we could live in a world where artisan butchery like this was possible in all food processing.
This is my uncle
My husband was a butcher for 47 years. We had Circle B Meat Company in Texas and we really worked at doing a good job. He also fabricated sausages that were famous all over the Texas Panhandle and parts of Oklahoma and many other places. Everything was hand cut, hand processed, and we took pride in knowing that our product was second to none. Unfortunately, not many mom and pop meat processing plants exist anymore. The government regulations were just overwhelming. We sold out in 2007.
that's sad too.
Look on the bright side your husband can tear down a good slab of meat asap
So that big companies can benefit
😔
government regulations are trash.
you cant, you cant, you cant, you cant, you cant, you cant, you cant, you cant, you cant,
but you can put plastic in our foods.
and you can have HOT COFFEE in some plastic cup, nooo thats the FDA approves.
I dont care about viruses where you ammune system can fight, I CARE ABOUT CHAMICHALS THAT CAN HURT YOU
SHUT DOWN THE FDA, MAKE INSULIN FREE TOO
I'm a apprentice at the butcher shop I'm at and it's amazing how much you learn from the older guys in the business. I would love to learn from this man.
That's the way my dad was trained to butcher. Hanging beef, pork or lamb , it didn't matter. Was a meat cutter for 55yrs. When he had his own meat market he would pick out his beef/pork at Oscar Mayer. Mr. Mayer would be sitting there to say hello.
Several years ago a local urban farmer I met was working hard to educate folks about the importance of saving good land for farming, not just development. Once it's built upon it's gone, never to be farmed again. It's something most people have no clue about and it needs to be heard, I think.
And totally agree, this guy rocks…Gary Larson too! =D
You have all my respect sir. People like you are the pillar of the culinary industry and are too often disregarded or forgotten. I wish more people would acknowledge the effort and respect you put into your work before it ends up in our plate.
I am a meat cutter/manager for 25 years and have much respect for all people in the industry. Coming down on the so called grocery store meat cutters is uncalled for. I personally have the knowledge to break down beef but in our line you are forced to deal with production and other factors that the specialty shops don't have to deal with. I have worked with all kinds of meat organic, non GMO, wagu, premium certified and so on. The grocery guys are responsible for feeding a large majority of the public and doesn't make them any less skilled. I was taught by the saw dust on the floor guys who are all dead now. I feel it is a duty to pass on what we have learned to the next generation in respect to the people who have shown us. I manage an all natural food store now with an old school glass display case focus on local organic and non GMO meats. The supermarket industry is hard work also and requires skill in production, presentation of product, proper sanitation practices, and not to mention turn over rate. Kids now don't want to work for it like we had to. I have much respect for you so try to respect us. We are all in the same industry just in a different capacity. Thank you.
More of these local farms ought to be supported!!!
yes
+marian nyitrai you can support them by buying their meat
I am not a farmer or a butcher, but watching you work is inspiring. I have a real respect for traditional butchers. I also am in awe of how skillfully you work that saw. I'd be scared of cutting my arm off if I had to cut like you do. :D
So wonderful and rare that someone takes true pride in what they do for a living, like this man!
Thank you for showing farmers and butchers who are passionate and caring.
Watching this as a grocery store butcher with envy. This is what we should do at work, but half the stuff we get in is already packaged and ready to go. We have primals to cut from, but only for the display case or if a customer wanted a specific cut.
Then your a meat cutter
There are a lot of traditional butchers here in France. It's a very respected job here. I'm sad to learn that this craft is losing where he lives. I hope it will flourish back.
Salute to this guy. Very informative! And shows expertise in his craft. Hearing him explain is poetry in motion.
As a butcher my self I want to meet you and learn everything you know!!! I love what you do !!! So much knowledge !!!!! I never thought I’d love being a butcher but I do !!! I take so much pride in it!!!! I take pride in feeding families and working hard to perfect every day
I came from the family that owned a meat business, I appreciate the honesty and humbleness of the guy on this video, the meat industry is about trust and passion.
As it should be. An encouraging, even inspiring film clip. Thanks for this.
I've been a butcher since 95. Started at a local locker plant right outta highschool. Raised on a cattle ranch too. Today I work at a specialty shop. Not many of us artisans left. Wouldn't want to do anything else!
Jeff Walker. I hear ya bro. nothing else feels like a fresh edge making a clean cut through a beautiful piece of meat.
Teach me master :')
I've been a butcher since 1989, still going strong.
Train your children to carry out your legacy
This butcher should be getting paid millions for his skill and honesty
There is nothing like working with a customer one on one making the perfect cut that they really love. You gain a lot of respect from the community that you cut for.
I fully understand this men since I grew up in a house, where we had a artisan butcher in the basement.
Yes, at that time butchers slaughtered the animals themselves and then took them apart and made sausages.
Later in my apprentice as a Chef, I also had to learn and practice to cut whole animals from cow to lamb, rabbits,chicken and all sort's of fish.Unfortunately today, most butchers and chefs dont know much about the whole process.
I am glad, that I still can make my own cured meats and all kind of sausages without depending on factories.
Интересная технология по разделки говядины и её упоковки.
Мир вам сэр😎✌
Wow, that's awesome. Can u teach me some time??😁😍
@Felix Niederhauser Wow. That's awesome. Though i think deciding to leave office work in my early thirties to try pursuing butchery / cookery as a field is a little late for me. Still, i loved hearjng juat anpiece of your experience, Sir. :))
Thank you so much for this informative and much needed video. I have mad respect for the few true artisan butchers alive. I'll check out Tracy's site will spread the video to my homestead and personal FB. Cheers.
in total agreement! and thanks for watching and sharing, kaisenji!!
+Food Farmer Earth Good vid I have been a Butcher for over 16 years, worked for Master Chef as a Butcher also. Now I'm farming also =)
+Food Farmer Earth Thank you for showing this video... I'm a 25yr. butcher and I couldn't agree more with what is being said in this video!!! love that open door policy.. I feel the same way!! unfortunately I am one of those who work in the big stores and it works for me as a living. I am one who believes in what the message is and have totally hit my head on the ceiling in what I'm doing!! it's just they are the ones paying the great benefits and best wages. The hours work for me and my boys who are in sports. I'm with them everyday after school.. But, not knowing where my meat comes from is awful.. We raise our own ducks and chickens for eggs.. So I get it!! I love to buy local grass fed northern California coastal beef!! that's cool!! we go to the farmers market every Saturday. I love everything said in the video and thanks again for educational video on our food!! peace be with you all!
+kaisenji well, I don't know about the US, but here in Europe (especially Northern Europe), there are innumerable 'traditional' butchers.
kaisenji ž.
My father is a butcher that has worked this job for over 30 years. I've watched a thousand times how he works, fast and slow, and I still don't get some things and it's fucking hard to do this job. The difference between my father and this guy is that my father never uses machines to cut meat or bones. He always uses different kinds of knives. Makes you appreciate it even more.
Coming from an Iowa/Missouri farming family I have a really deep respect for all these butchers and farmers.
11 year butcher checking in. Great video! It's a shame how many meat cutters don't know anything beyond the box it came in.
Can agree mate, most people don't even know that their meat comes in boxes,lucky to be doing my apprenticeship traditionally.
We need a Million more of HIM!
And her too
This best describes my life's work. From 7 years old I was on the 'job'. Proud to have come up this way...
You are truly an artist! Beautiful work. So much pride!
Good to see someone who takes so much pride in his work. I'm a banker but after 30 years, I wish my work is closer to life and earth. I'm planning to buy a ranch and raise sheep.
How's the plan going m8?
Awesome
So did you do it then?
u still there m8?
I already doing it. is great, and satisfying.
As a meat cutter market manager..well a grocery store one. I have only had the opportunity to cut primal and sub-primals. The way you talk about the meat and presenting it is amazing. you really enjoy your work and just by watching this video I have learned alot more. If I am ever in WA I will be sure to stop by. Hopefully I will get a chance to to a total break down of a carcass like you do
Stargazerblue Photography me to
Hard work man, Great job. I hope people start doing this all over the world. Thumbs up to you and the farmers supporting the smaller butcher shops.
Absolutely fabulous watching your video. Your love for the animals from start to finish. Such honesty is rare today.
Glad to see the Yanks still have it in them. Thankfully Artisan Butchers is a craft that is alive and well in Scotland. I count my blessings
Very well-made video and excellent informatic. Thank you.
im so glad you have takon time out to show us your video thank you x
My dad was like this guy. He worked in his father's butcher shop from the age of twelve after school every day. He learned the craft one task at a time. Then when WWII came around, he enlisted and his division (the 30th Infantry) went off to land on Omaha Beach in the second wave, and he fought all the way into Germany with five purple hearts and a bronze star. After the war he decided to go to college, where he met my mom. He became a chemist. But he was always very knowledgeable about the various cuts of meat and poultry, and was a masterful backyard barbecue chef. He passed away in March at the age of 95. i miss him a lot.
I'm a butcher myself and it is unfortunate how this has ended with commercialized companies like IBP selling low end grain fed beef, the meat that isnt that bad if you know how to work the grain but will never compare to grass fed beautiful marble meat it is a bummer how brothers like you aren't getting the recognition you deserve I wish I would have the privilege to work with the grade beef you do sir good day.
ed lopez 1
Hey Ed are u still a butcher?
Farmers of all types are way to under-valued. Thank you for the great work that you do. Truly you are an artist when rendering the carcasses down to food. You're right - it's a skill set that will probably disappear entire over time. Is Heritage Farms anywhere near Port Angeles, WA (just moved up). Great information.
You can find Tracy and his store, Heritage Meats, in Rochester, WA. It's a little bit of a drive from Port Angeles, but well worth it to meet him and see his product. There's a link to his website in the description above. I hope you have a chance to go!
.
David Massey VN GB d bless mL
M mm ml
Love ki jnte
Great video. I really enjoyed watching this. My dad was a master butcher, He came from Hungary in 1922 and worked as a butcher for over forty years. Just the way a true butcher can sharpen and handle a knife is a true art form.
Hats off the people who keep these jobs going for their commitment and art
Its a shame their isn't more people like this. Today the beef we buy in the grocery store has no flavor and no taste. Its a shame the grammar police have arrived here. Its amazing how these people need to put their two sense in to make them feel better because they can spell.
Michael Garofalo two cents.
A seriously underestimated art-form. Nothing is better then getting your meat straight from the butcher.
Never done that. I should i know
im butcher in morocco im 24 years and i dont find job in my country ples help for this is work
I was working in the field of butcher and I am skilled in the knife, cutting machines and grinding machines.
I am very skilled in a knife.
I can work for a long time. I am a person with high confidence. my nmber wthsapp +212627557001
Well the animal should be stunned with something that will kill it
Agreed.
Yes i love when butcher beat my meat
a great hug for butchers all around the world
Thank you sir . A great look at how we as Farmers raise our cattle.
A big thanks all the way from new Zealand
Am taking a butchering class with Tracy here in Oct - cant wait.
that is awesome - I know you'll learn lots!
Food Farmer Earth
how can i join to your company?
bavariasuhl
bavariasuhl u
So sad to see these people selling out more and more. I helped my old man for 2 decades of my life farming in North Carolina before moving to Georgia to start my own construction business. No matter what you think about people like us and what we do, one thing is for sure, we breed tough, respecting, hard working people that know the real meaning of success. This lifestyle taught me the real measure of a man. Much love, ladies and gentlemen.
You said it, brother.
I've come back to this video several times over the years since it was downloaded. His skill and knowledge as a craftsman has always amazed me; and the dying trade will do nothing but hurt us.........
being a meat cutter for over 40 years I am glad to see that young man such as yourself take pride and what he does you're right we are losing profession there are many people who wish they could do what we do and with the knowledge that you have I just hope that you were able to pass it along to learn because I'm very proud of knowing how to do that it's it is an art people don't realize when you take a whole cow or side of beef and turn it into somebody's dinner that is most enjoyable and thankful thing that you can do specially when the customer comes back and says it was the best thing I've ever said my family
There's still hope in America for people who care about (real) food
respect these guys, the farmers, the butchers, the chefs, by not ordering your steak well done.
Best is raw
Pittsburgh Blue!
How must we order it? Rare??
I don't see how having my steak my way disrespects anyone. In fact one of the reasons I use a butcher is because I can get a little more exacting in what I want - which for me is really all about the fat lining the meat and the contrast between that and the rest of the meat so I want my Butcher to trim a little less then she normally does when I get a steak because I want that fat and am willing to pay for it.
Why don’t you eat your steak the way you want, and then mind your own business?
Thank you for sharing,a honest man doing an honest days work is all anyone can ask for in this life.Rare in this day and age.
Gangster. No gloves, heavy lifting, perfect artisanal expertise! Amazing
Thank you, and people like you, and good farmers. There is so much here to respect and appreciate. Not only good treatment to cows and animals, but also not feeding us and our children the horrors of modern commercial food industries where most our meet comes from. Cows deserve to be happy, and we deserve to eat MEAT when we pay good money for it... not genetically enhanced, hormone filled beef. THANK YOU
No, the killing part is not, unfortunately there is no way around it. If you have Netflix watch the doc called "frankencow" I think its called, there is a couple different ones. Commercial cows are basically put in concentration camps and slaughtered very in-humanely. They are born unhappy, and die horribly. These cows at least live a ranchers life.
+James Bond Do you eat cows?
You don't kill cows, but I bet you murder plants!
Your personal beliefs has nothing to do with us as a species.
I hear a lot of people say that local, pasture raised, grass fed products are too expensive and they decide to buy from huge grocery stores. My advice would be to eat less, higher quality food.
bg147 Eating more higher quality food is the way to go. Not less.
Ok, what I meant was to eat less food but to be more selective.
*****
Oh, I am in the poor boat, so, I know what it is like.
***** I enjoy all meats but I don't need them to live happily! With every thing on the market now is great to eat. We were not really meant to eat this type of meat.
David Chambers "We were not really meant to eat this type of meat."
That's a lie based in psuedo-science and vegan propaganda. Humans were always meant to eat meat. Eating meat actually helped us to evolve because a lot of early tools were based around processing animal carcasses.
You can also eat nothing but meat and be healthy if you eat the organs as well. How do you think Inuits survived for so long in environments with barely any vegetables?
I have been a rancher almost all of my life (now 63), from cows, and sheep to pigs, and I really like your work ethics. T
hose comercial store butchers (and I use the term loosely) not only don't know how to cut up a whole carcass, they often have no idea how to cut up what they do cut and so ruin the meat.
I think if Farmers let people know they will cater to their needs, then this could come back especially after all the awareness of what they have been forced to eat. Thank you for your fine service!
I've been a butcher for 27 years. All the guys my age are beat up from the wear and tear of the job and VERY few young guys with the work ethic to do it. It's a good honest, skilled trade and it's provided well for my family
this guy really knows his stuff
23v0lv32 He knows his stuff because he has been shown the correct way
Apart from the T.bone being cut too thick.
Cows "wow these guys are really nice!"
Rancher "ok, time to get in the truck..."
Great video!
Good job man , my buddy at age 18 landed a job at Albertsons in 1974 cutting meat , all ways trusted his opinion on meat , thanks again fir the great video.
One of my favorite videos on here. I have watched this so many times wishing i had a butcher shop like this near me.
That cutting machine looks scary. I keep thinking he's gonna slice his finger off, he moves so quickly.
Never wore a glove, too restrictive. I learned same way he did. Take the man at his word.
Jw4n9. Once you learn how to use a ban saw your skill will evolve into P.S.a focused rhythm making the cuts.
and you learn very quickly after you lose a finger or 2 lmfao
Jw4n9 He’s a professional, I really doubt he’ll cut a finger off
Quick. Yea okay that isn’t that fast, chain mail glove is more dangerous to wear on a saw as well.
i love your butchering skills i grew up on the farm i love animals but i also love meat and i hated when my grandpa would slaughter them but just to enjoy the meat later . great video , can you teach me how to butcher?
I love it when this is generally known as "traditional old-styled", but over here this is the normal way butchers work. Not even on that big of a scale (this would be considered industrial scale. He's wearing a helmet and all that.), the guy as a little factory going on (which is insanely impressive, by the way).
It makes me feel incredibly proud of my profession.
Also, over here you have to either specifically choose this profession to attend in school and it's all you'll learn about for 6 years, or you go to a butcher that works with a project that lets you work under a sort of "artisan" contract (it's a local thing, hard to translate to English) where you go to school 1 day a week and work the others at the butcher for 3 years to become a certified butcher.
This man is passionate about his job and I love it.
+Sasha Vdr (disclaimer: not talking about having your own farm though. Not every butcher has his own farm. That would be insane. TRalking only about the job of being a butcher.)
OLD FASHION, QUALITY AND HARD WORKING SERVICE AND SKILL! TOP NOTCH.PEOPLE TODAY DON'T KNOW WHAT IT'S LIKE TO HAVE A SKILL.A TRUE MASTER OF THE CRAFT.
You can tell grass fed beef or a cow by the yellow tint of the fat...thats what we went by in the old days. I learned how to break down hanging beef long before you were born.. Nice video,you are right, its a tough job...
I think that the yellow color is mostly from corn, but grass probably could do that to.
No, corn gives you white fat, grass fed beef has yellower fat.
I used to do this in Ireland for about 7 years, farm slaughter, butcher and sell, and to be honest I miss it, its a really interesting and rewarding trade, you can tell a lot about the animal from the distribution and characteristics of the fat. We used to break the quarters down with handsaws and do chops with the cleaver. Unfortunately it is a dying trade because the big meat plants and supermarkets are driving down the price of meat. I would have no problem paying a bit extra to buy from a local guy doing this
I wish I could get a person with experience in this field,we could start a very good meat firm since my people are herders and big meat consumers
I'm a frenchie that lives in London and I can tell I miss my meat. Butchers here in London cannot provide me fat and blood from animals. Nor organs like brain or raw dairy. Everything is just pasteurised. British people aren't healthy at all I'd say. Just lot of slaves, some with lot of money living a mainstream life. Cheers
I'd love to apprentice under someone like you!! Honest, hard working and with more integrity than 90% of Americans in business.
Thanks for the video, I learned a lot just watching you cut. I plan to have my own grass fed cattle this coming spring and am going to butcher my own when the time comes.
Great video!! More should be like you in the meat industry.
Awesome video. We are fortunate where I live to still have a mom and pop butcher shop and I do not care to pay a few dollars more it's well worth it. As my grandpa said "there's two thing I do not go cheap on, that's my mattress and tires. My sleep is too important to me, and when I am doing 80 down the road I want the best tire I can get". Too many people want everything cheap
I am an old school butcher with 40+ years under my belt, and have never had enough nerve to call myself an "artisan". LOL!!!
goodfan210 that’s because years of experience does not equal being good at something. So you are correct about why you don’t have the nerve yet he does because he has the skill.
He's obviously more passionate about it lol your cuts are probably crappier than his, also that was his business. Not a butcher for Smithfield
@goodfan210 because your a fucking loser that's why you bitch
@@matthewclomo5265 And you would know that OP isn't an extremely skilled butcher how exactly?
OP saying that he has never thought to call himself an "artisan" somehow automatically equates to not knowing what he's doing? How do you even make that connection unless you have a habit of finishing other peoples stories?
@@edgarcasillas4740 If the man has been butchering as long as he says he has he could be 60 years old or even older. Learn to respect your elders you little piece of sh!t. Obviously your father has never taught you a lesson.
I like this guy a lot
What a nice and honest man. I wish him all the best.
Thank you for what you do. I preach and teach every thing you stand for. Keep it up. Thanks again
I helped to take care of four sheep for a summer before they were taken to be slaughtered. It is a strange feeling to take care of something you know is just going to be eaten but it is way better option than faceless corporations processing thousands of animals without a thought put to their well being.
One reason why I won't stop eating meat all together is not just that it tastes good. But I also think it could just make a difference if we supported these smaller humane businesses in expense of the bigger ones that don't give a damn.
God bless them for treating the animal like that!!!!
Very well done. The cattle are beautiful and your cuts are great to watch.
I'm 20 years old and have been a butcher since I was 16. I've never missed a day of work because as this man said it's the same thing you're doing daily but it's different, it's hard to describe what that difference is. But for one thing, it's really enjoyable. I've had vegans pop up to me and try argue my points of being a butcher, yet I love animals, I own two dogs of my own but I wouldn't think for one second about cutting and eating them. Butchery is an art aswell as a very difficult skill to learn, I wish from deep down it wasn't dying the way it is because it's a brilliant trade which deserves more credit.
The thousand dislikes must be from grocery store butchers.
and vegans
@@MichaelPetersenprideboy and PETA. The crybaby PETA not People Eating Tasty Animals
And the Buddhist
This is very hard work and I'm afraid the art is falling by the way. The farm here is clean and the animals are well cared for. My father would have agreed with everything you do as he did this work for many years. It is not for the wimp.
Well done buddy. Wish everyone was so dedicated with their food as you are.
Josh - Netherlands
Nice to see A man take pride and enjoy his work. You should be treated the way you treat them. Your awesome man. Keep that passion bro.
There is an ethical and humane way to treat the animals before they die! When it is time to harvest that animal it should be quick and painless. There still are rules that should be followed, they aren't just walking pieces of meat. I am a hunter and believe in humane quick kills.
yes there is..and dont go barging in all information on me...but slaughtering is actually the best way..slice it thru the throat..in a halal way...theres very less nerve endings around the throat (not on the back side where the spinal cord is...) and u cut thru the major blood vessels..so its quick and less painfull..pluus it also gets rid of excess blood from the carcass..so its much cleaner
Munem Shahariar Every vet association in america suggest to put an end to halal/kosher slaughter, it's been said it's archaic and more painful than being stunned before.
how come ?? stunning causes sensation on all the nerves..which should make it more painfull..whereas slaughter thru the throat wont...plus its much cleaner..as it get drains out most of the blood...and halal slaughter restricts frm beheading the animall right thru the neck..it should be cut so that the knife slices thru the main blood vessels mainly not the spinal cord (where there is a maximum of nerves ) and on another note....please dont mind my english...its not my first language u see :P
Stunning gives one ''good'' shot so that the animal is de-sensitized and doesn't feel when the throat is cut. On the other hand, halal slaughter doesn't take in consideration that the part of the neck in question is full of nerves and the animal is feeling everything. About the blood drainage, when the animal is stunned, it's heart is still beating so it'll bleed out when cut in the throat, it just won't feel a thing. Also, you can't guarantee the cut is always good and it oftenly takes up to 15-20 seconds for the animal to die. I mean, if halal is so good, why don't we euthanize our dogs and cats this way ? Simply because there are more human ways to do, such as stunning in the case of farm animals.
well as far s i know..theres very little nerves on the part where they make the cut in a halal way...most of them are in the spinal cord...so..id need more knowledge to talk further (backing up halal way that is :P ) i believe...
Never knew Louis C.K. became a butcher
Thank you for your honesty that shows that you care about how to treat people and what goes in their body Bless you and family
I really respect that. They make a perfect point. It certainly looks like a hard profession, and they deserve to keep it untouched by commercial interests. They really shed some light on the reality for a lot of hard working Americans, and people abroad. It is a way of life, and death, but necessary for our nutrition. They are given that burden and turn it into art. Every piece of beef crafted to look great on our plate. Thank You!
This Video makes me really really hungry..
to all you would-be vegetarians why you watch such videos on RUclips where it
about food. buy your bird seed and let the man do his work
I watch vegetarians videos as well, why they can't watch meatlove videos?
Matthias Göpfert o
I mean I've been a vegetarian for 13 years but my husband loves meat so I learn to cook for him. It's also way cheaper to buy large cuts of beef and break it down yourself.
I'm vegetarian and i enjoyed watching a video about a craft and lifestyle even if i have my own beliefs about environmental practices..
You're an artist..
I grew up in the business in Colombia. My uncle was a butcher just like you. But I didn't learn it..
Thank you for respecting the animals..
This gentlemen sound very thorough and great at explaining what and why he loves his job.
"Just because I cut them up, it doesn't mean that I don't love them"
yummy
I think a lot of crazy vegan/vegetarians need to hear that
U monster
No you don't love them ,,
@@thegrizzlyartist5014 I am vegan but I still, respectfully, cannot understand this at all. I have tried hard, but I cannot get past the question: how can you love something, yet end its life against its will, when you don't need to?
I cut lumber and let me tell you; cutting lumber is nothing close to the big risk you run of Chopin cutting your own fingers.
forget about coming to work with a hangover.
But don't get me wrong, cutting lumber can be very dangerous if you don't know what you're doing.
I respect this man. Its a lot of work to do what this guy does.
my dad did this his whole life much love and respect
DAMN!!! I want to find a ranch woman like that.
This guy has no room to talk about super store butchers. He is using a band saw to cut his meat. I know butchers that still use about 3 good knives and a bone saw to get it done. You aren't suppose to be using the saw for the meat parts anyways. You only use it when it's the bone, and after you break through the bone, you go back to knife.
Great video - and prettiest farmer ever as a bonus!
Very informative video! I'm one of those "grocery guys" been cutting meat for 10+ years. Started when I turned 18, Really and truly love my job. Been with the same company, we are one of the few stores/ companies that still hand cut all their steaks in the meat case. Just wanted to say Awesome video and I really enjoy watching what you do. I live in pa where we have a few butcher shops around town, always wanted to go up and just stand back and watch them go. Thanks again for sharing this with us!
Thank you.
U see that big ass truck he got in...u know he's making bank
Thanks for your work. Thanks for not being an egotistical idiot but a humble, cool, dude.
YOUR STATEMENT... about i.b.p... and credit going to local farms/butchers was spot on..
Very honest and heartfelt video. I respect your genuine homage to true artisanship