How a steer is butchered

[smokyYank]

This video shows how a butcher makes all the various cuts from a half steer. Very interesting!

https://www.youtube.com/watch?v=WrOzwoMKzH4

[Skinsfan1311]

That was amazing to watch. Thanks for sharing!

[bbqLuv]

Ditto

[Panhead John]

That was a very informative video….and interesting too! I think almost anyone can learn something from it, well done. Thanks for sharing.

[bbqLuv]

Ditto

[RiverJeff]

I have always wondered how it was done what I get from it is that most all the cuts follow the fat break lines.

[ssandy_561]

Bon-Appetite videos are always informative. They also have one on how to break down a half a hog.

[bbqLuv]

Thank you
I watch the Bearded Butcher, videos also.

[ssandy_561]

I’ve met them both. I live 45 minutes from their butcher shop. Their sausage is incredible.

[barelfly]

I’ve watched these specific videos Bon Apetit has published and like others have mentioned, they are so cool! It’s amazing to watch these guys butcher to get so many cuts from each area. This was fun to watch again!

thanks for sharing!

[RichieB]

Wow! What an art. I would like him to be my butcher.

[Red Man]

Very cool video!

[Finster]

Cool video.
Now I know for certain that the short ribs I get are "English". I was always a little unsure of that.
the other take away is that I wish I could keep my knives that sharp....

[smokyYank]

Hi Finster, what do you use to sharpen your knives now?

[Rob whatever]

The only way to keep knives sharp is, after sharpening, honing them before every single use - you will be able to stretch out the time between sharpening dramatically - like years. Learned this from a Wusthof salesman.

[das85]

Very cool! Thanks for sharing

[Finster]

smokyYank

[smokyYank]

Appears to be a 2-position hone (two grooves) and a steel?

Probably fine if the knife is already in pretty good shape, but probably won't re-establish the correct angles.

I bought a powered unit for my daughter on Amazon; it does a 3 stage sharpening. 1, establish the correct angle, 2. create a micro-bevel, and 3. hone that microbevel.

It did wonders for her entire knife collection! Also did mine.

I maintain sharpness by using a ceramic strop, 5 swipes on each side every time I use a knife.

[smokyYank]

here's the name and model if you're interested (no, I don't get a commission)!

Chef’sChoice Trizor 15XV Professional Electric Knife Sharpener for Kitchen Knives with Diamond Abrasives and Precision Angle Guides

[drobinson]

After watching many videos on this subject (Bearded Butchers, etc.), I say this is the best I've seen.
In my next life I will be a butcher---hopefully at Lafrieda's.

[WayneT]

Excellent video and well narrated. This guy knew exactly what he was doing and was able to clearly articulate his cuts.

[RobertC]

Mesmerizing.

That said, it's interesting to see differences between how beef and pork is butchered and sold in the US and in France. My step-dad was a butcher and I worked for a while in his butcher shop so when I first moved to France I was surprised at how many of the cuts were unfamiliar. There's a lot more breaking down of cuts into specific small muscles in France than in the US. I suspect that there must also be butchery differences in Asia, South America, and Africa.