Didn't quite know where to put this but it is absolutely one of the better butchering videos I have seen. Grab a beverage, a knife and a half of a cow and enjoy!
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Outstanding! -
Ok. I'm gonna have to watch this again several times. Thanks for posting.Comment
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Yes, very impressive. I've watched it twice and I'll probably view it a few more times.
I've been somewhat confused with the terminology used for different cuts. The same cut of meat can go by numerous names depending on geography, culture, slang, history, and probably the most important, marketing. This video did indeed help me identify the cuts I'm familiar with and introduce me to cuts I've only infrequently heard about or not at all.
I couldn't help but think the damage I'd do to my fingers if I ever weilded a knife like that. Butchering is better left to the professionals and I thank them for providing us the protein for our passion.Comment
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rodkeary Yes! One of the most under marketed, and under rated steaks to me is the good ole Chuck Eye steak. Simply can't be beat for many reasons.
In my past life, I think I was a really bad butcher or something. So this stuff has always fascinates me.Comment
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Super Cool!!!
Thanks fer sharin', Brotha!!!!Comment
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watching the video right now but 1st I really want to know where to get some of that sweet Medieval Chain Mail!! Why? What Aaa no reason
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have not heard of a Denver Cut of meat but it sure looks tasty!! Lots o marbling!Comment
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Great video Lonnie!! Thanks for posting this.Comment
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Very, very cool video.
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Fantastic!Comment
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I'm a huge fan of watching stuff like that as well, and I also saw that video when BA posted it. It was awesome. Scott Rea is also guy I continuously go to and who's videos I find to be very educational and easy to understand. Y'all should check his stuff out! He's British so seeing how butchers break down an animal in different countries is super intriguing! He does multiple different animals and has a bunch of videos of awesome looking English cooking...A must see folk!
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Thanks indeed! But how come my sides never came out that way? I just remember "stew meat or ground"? ;-)
Of course, I also remember my beef farmer complaining about the processor.
If you want to get into it further, including a how-to CD, check out https://www.amazon.com/gp/product/16...?ie=UTF8&psc=1
Covers a lot of the same stuff, but also goes over pigs and poultry. Especially useful if you're buying sides yourself because it gets into the tradeoffs with different cuts.
It was recommended by a fellow Pit denizen.
ps that guy who did the video above is a master!
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Awesome!
BTW, to get the full screen view, click on the title at the top of the posted image. It will open in a new tab. The only drawback was that I had to sit through a commercial before I could watch the video.Last edited by gcdmd; May 20, 2017, 10:28 AM.Comment
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Uh...how do I become a butcher? That is the most amazing video I've seen in a while. That is art, and extremely educational. Thanks lonnie macComment
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