Butchering a Beef Long Loin - Part 2 of 3

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  • Опубликовано: 20 сен 2024

Комментарии • 4

  • @michaelellard4664
    @michaelellard4664 7 лет назад +5

    Great to view and listen to this show. Everything explained without straying from point.

  • @josephboisvert2030
    @josephboisvert2030 6 лет назад +5

    Great job!!!

  • @michaelellard4664
    @michaelellard4664 7 лет назад +11

    What happen to the trimmings?

    • @thehealthybutcher
      @thehealthybutcher  7 лет назад +32

      sausages, burgers, etc. Unused bones get made into stocks and broths. There should be next to zero waste - only tough connective tissue and the like.