Пікірлер

• 
  @pwner33442 ай бұрын

  So similar to a beef short loin only 5x smaller

• 
  @matthewdeclosey61642 ай бұрын

  The thin skirt is behind the ribs not inside skirt. Inside skirt located in the hind quarter

• 
  @user-bh7ev7ln43 ай бұрын

  ทำไมสาวเวียดนามชอบสีชมพูขจะเกี่ยวกับเกาะสแปสรี่มั๊ย

• 
  @user-bh7ev7ln43 ай бұрын

  สำคัญพังผืด ในเนื้อทุก_ประเภท แล้วแต่ กุ๊กฝีมือบอกกันยากภ อย่าเปนหนี้เกินกำลังและหน้าที่พลเมืองที่ควรฉงน หากมีปัญหา ความประมาท ต้องควรนึกถึงมีตัวช่วยมั๊ย

• 
  @JerryGoNuts5 ай бұрын

  I've never seen a rolled brisket. So how are they prepared/cooked?

• 
  @KarylWiegand-sq1qp5 ай бұрын

  very good butchering methods. thank you

• 
  @guesswho28275 ай бұрын

  I appreciate the video, even 10/yrs later ... However I'm curious ... Is this beef or pork ? It looks small enough to be pork but people in Canada butcher young cows and that size matches what I've seen (unfair to the calf, albeit). Can you clarify if the approach is the same. I feel it is, as mammals are generally built the same ... But let's say I'm dumb and wish to find some clarification. Thank you

• 
  @jayaseelan37667 ай бұрын

  🍖🍖 Lamb leg cutting super. 🍖🍖

• 
  @journeyman67527 ай бұрын

  where can I get a glove like that in Australia? Sydney.

• 
  @gpculverful8 ай бұрын

  Ignorat question; why is there zero blood?

• 
  @efunabra95011 ай бұрын

  This carcess does not meet the aus meat standard (10mm fat cover over the brisket). Great job regardless

• 
  @TheWhitetailrancher Жыл бұрын

  Gosh you guys butcher so much differently than we do in the USA. nothing wrong with it at all, just so very different.

• 
  @Majid-pn1bh Жыл бұрын

  Hi I am Majid butcher need job please help me with job and work thank you. WhatsApp me at this number +923015864450

• 
  @Majid-pn1bh Жыл бұрын

  Nice video with ful of information

• 
  @gillesrummelhardt Жыл бұрын

  Bjr de France, une formidable démonstrations de découpe !Le savoir faire incontestable du démonstrateur nous prouve encore que ce métier est très technique,et que l'on coupe pas la viande n'importe comment...

• 
  @rickym5466 Жыл бұрын

  I could watch him do this all day long

• 
  @jerrycogollodo1867 Жыл бұрын

  Amazing knife skills.butcher

• 
  @goodcitizen3780 Жыл бұрын

  Never seen it done like that before

• 
  @aqueelahmad8986 Жыл бұрын

  kzread.info/dash/bejne/do6BuM2LibvPlKQ.html

• 
  @aqueelahmad8986 Жыл бұрын

  kzread.info/dash/bejne/do6BuM2LibvPlKQ.html

• 
  @justinharding8226 Жыл бұрын

  Top.class mate👍

• 
  @sQu1ggl3G1ggl3 Жыл бұрын

  I noticed you kept the whole quarter together, somewhat. Was this choice made because that's the typical trend for display purposes? Or maybe this was a typical format for packaging and reselling? Would love to know the different reasonings behind this and other methods because goat is not typically encountered by me on the block. I'm American, and am most familiar with beef, pork, chicken, and the odd venison job. Thanks so much for the content, btw.

• 
  @groundedinreal Жыл бұрын

  Great series of videos, very much appreciated!!! You do an awesome job of explaining and making things relatively simple. I've watched a lot of beef cutting videos now, yours are the ones I've downloaded to have in my cooling room!!

• 
  @mohammedazeem7549 Жыл бұрын

  Lovely flaming wrap tutankamun

• 
  @jeanninetartanpion9446 Жыл бұрын

  Excellent travail pour détacher l'épaule de la poitrine en suivant le tissu conjonctif. Pour ce qui est de désosser, il eût été plus aisé de suspendre le "primal" horizontalement et de mettre le poids de la viande à contribution. Chapeau l'artiste !

• 
  @aliqadri46722 жыл бұрын

  Is the rump cap is silver side..??

• 
  @aliqadri46722 жыл бұрын

  What is picanhas ??

• 
  @lucaslps9504 Жыл бұрын

  Brazilian cut

• 
  @maobiik16702 жыл бұрын

  look away vegans

• 
  @muneer242 жыл бұрын

  Thank you for this!

• 
  @genguludug2 жыл бұрын

  how to make shortplate can you give me vidio,,,iam from indonesia thak's before

• 
  @akifhesap91492 жыл бұрын

  hello, what is the brand of the knife?

• 
  @darrylm36272 жыл бұрын

  Good Stuff,Great Tips 😃👍🏿

• 
  @rugosetexture27162 жыл бұрын

  I recently found fresh Australian lamb loins in a Canadian grocery store . . . they were a real bargain, probably because no one knows what to do with them here. Thanks to you I was able to prepare one for roasting, and I must say it was the best I've ever tasted. Thanks a million for showing me what to do. :o)

• 
  @jasonporter26262 жыл бұрын

  Why not start with removing the topside first ?

• 
  @stevenzissler60992 жыл бұрын

  Too much meat on bone

• 
  @generaltsao26162 жыл бұрын

  I do this 22 times in hour

• 
  @noell.capangpangan76452 жыл бұрын

  New friend, watching from Manila, Philippines, thanks

• 
  @adamtier32632 жыл бұрын

  An artist at work.

• 
  @jzblue3452 жыл бұрын

  Very nice instructional video.

• 
  @mlindsay5272 жыл бұрын

  Is the rump cap the same as picanha?

• 
  @tolacodm69792 жыл бұрын

  Yes it is

• 
  @ottbee69762 жыл бұрын

  It's great to see confidence at work.

• 
  @MightyMike552 жыл бұрын

  Helped me a lot. Subscribed

• 
  @lindamedina8072 жыл бұрын

  Did we get our

• 
  @yourboyjake46162 жыл бұрын

  Ok now do it on a 400# half

• 
  @ronyaugust40342 жыл бұрын

  I never seen it done so effortlessly

• 
  @oldtuna2 жыл бұрын

  sharp knife

• 
  @user-dl9qt4hu6y2 жыл бұрын

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• 
  @philliphamilton23 жыл бұрын

  WHY WOULD YOU CUT IT IN HALF!?!?!

• 
  @goodmanmad8053 жыл бұрын

  nice vedio, thanks.

• 
  @johncgibson47203 жыл бұрын

  I am eating a chuck steak and trying to figure out what part I am eating.

• 
  @bbur353 жыл бұрын

  That's a dirty bone.