Yep. Use it for stock

Should i throw this 3:37 trimming away or how can i use it.

This is not the way to do it,but with your hands it is well done

how do you separate each rib? There is a connecting bone across the whole rack

@calebulrich4380

4 жыл бұрын

Im a butcher at a lamb farm amd we usually just cut right through it with our knives

can you do anything with the discarded meat?

@FreqBand

7 жыл бұрын

Use it for sausage, or render it down to make a sauce.

@abrahamsmith9104

3 жыл бұрын

Yes, that would be a waste not to use it.

That’s an English trim

As a fully qualified butcher for 8 years this hurt to watch, you have a knife.... tip 1, dont cut the fether bone into 2 parts, slide the knife under it and then run the knife over the top there the meat is, (can use it as diced meat), then just rip it out. tip 2.... take the fat off before you french the ribs. tip 3 you dont need to stab it for its money between the ribs or score the back of the ribs, simply starting from right to left, run the knife down on a south east angle, then back up on a north west angle. the membrain off the ribs will come loose once you figure out this technique.

Should have taken the fat cap off first

A. Not the right type of boning knife. B. It’s not sharp. C. There is a much easier to do this.

@mr.cobblestone5429

4 жыл бұрын

A shorter knife qould have msde her life easyer

You know you can just peel back the layer of fat right?

Why meat in th U.S. is always so freaky fat?

@FreqBand

7 жыл бұрын

They don't trim it so well (lean), so they can get more $$ "per pound".

@Scott-ew3bs

4 жыл бұрын

@@FreqBand Our lamb is almost exclusively sold trimmed like this, you would have to order it not frenched. Also more than 90% of the lamb in the US comes from the same place that countries in the EU get it from - New Zealand & Australia.

no that very wrong way

That is a rack of lamb. Not a french rack of lamb or carre d'agneau. The whole point of of frenching a rack of lamb, is the same as with the cote de boeuf. You remove the fat layer, clean the bones, and leave only the ribeye or filet left, known as the entrecôte.