The Hungry Butcher

[abrasdwe]

Hey guys check out electro on my channel go electro!!!

[babyaiko]

i really like this video :D

[happyninslave]

The meat clearly touches the floor at 0:45 and nobody cares.

[Naproxenum]

picnic shoulder LOL

[Invercargill213]

man i wish this guy lost his eye on that saw with no glasses on and he just can't cut meat for shit

[schalkeno1]

first rule. dont cut towards yourself dumbass

[eshoo8000]

How much do you get paid per hour? and how did you learn to be butcher? nice video by the way

[andydo2007vietnam]

OH So they don't wash it before packaging ,I better wash the meat next time =)-

[kokanee112]

you certainly take the shoulders off the lamb differently than i do; but hey, it works.good job. you know what your doing and you make it look like a trade for what it really is.

[universalparamount01]

You know what your doing!! Very good techniques a little different techniques were I am from. Atlantic Canada.

I hope Cutters get paid well were your from. They dont here in Atlantic Canada.

[luje2604]

Hi Adam I am from Venezuela I really liked your video and all your techniques, I am also professional butcher q choose to share any information I'll be anxious to receive it ... as we say thanks and butchers knife Venezuela's take the ideas ..... happy day ......... .......................... Jesus Luis and I'm writing from Venezuela Guacara

[schlaznger]

Wanta come deer hunting?

[MrBillu1954]

Dad. Is great.

[MakoSign]

@dkloudermilk I worked as a clerk in a meat dept for 5 years, before they even started showing me the basics of cutting. Currently I have finished my apprenticeship and now have my journeyman status.

[TheMrZaniac]

What song is at the beginning of this video?

Nice video by the way.

[rusbtsfa]

fucking awesome. i heard you beasted shit in asheville last weekend

[harsha654]

hello my friend i am employer

can i joing your butchery

please reply

[micosan]

I wouldn`t dare to do that without my steel glove and steel apron :D

[TheCass37]

WHOP !! You waste to much time..

[WTF7176]

Thats horrible looking meat. Dark as, which could only mean 1 of 2 things, stress or age!

[brooksjedi]

@WTF7176 actually, all meat is dark at first when cut. the bright red you see when shopping comes from when oxygen hits the cells after it is cut. this process usually takes 10-15 minutes after it is cut. dark before and after cutting is completel;y normal. ive been a butcher for almost 18 years now

[WTF7176]

I've been a butcher 4 16yrs and something I was taught at TAFE was that as the animal gets older it produces 'myoglobin'. That is why veal is so pale. Also, when an animal is stressed at slaughter, it burns glycogen which turns into acid, heightens the PH level and the meat becomes dark, has a closed grain (tough) and the shelf life is shortened. Age can be determined by the amount of blood in the bone and the confirmation, colour and texture of the fat . Any butcher can tell a stressed animal

[brooksjedi]

i thought you were comparing it to what you see in your average supermarket is all. i was only trying to help

[WTF7176]

No worries. Probaly different breeds anyway being on the other side of the world and all..

[Glenhu123]

this makes me hungry!

[7062646896]

don't get to confident with that stupid saw!!!!! i almost cut my fingers off!!!!! i bearly got the top of 3. now i just got a big scarr!!

[clmason33172]

I am going to find a butcher!

[beaelliott]

So sorry he couldn't get his fingers - just a bit closer to the blade... better luck next time.

[FREISme]

Where or who guts and removes the hoofs and skin?

[at3money]

The guys on the kill floor immediately after slaughter and before the carcass sets into rigor

[donwest48]

Fantastic! Adam, I read about you in the New York Times. Good luck with your amazing butchering talents!

[SFConifer]

I cringed when I saw how you were sharpening the knife with a grinder

[robfs52]

After this hit the NY times today, I'll bet the views jump!

I wanna learn this.

[sterlo88]

took you a while to get the chine bone off the set of ribs ill teach you a quicker way Butch