How to cut of your own Beef from Ask The Meatman.com

[MotherLodeBeth]

We have a wonderful old style butcher shop here in the Sierras who process wild game and they allow us to rent space and use our own knives/saws etc to cut, and wrap our own meat, even sides of organic grass fed beef we buy from them. Sure saves us a lot of money. LOVE this video. Thank you so much.

[MotherLodeBeth]

We have a wonderful old style butcher shop here in the Sierras who process wild game and they allow us to rent space and use our own knives/saws etc to cut, and wrap our own meat, even sides of organic grass fed beef we buy from them. Sure saves us a lot of money. LOVE this video. Thank you so much.

[9894351513]

The knife seems like a laser cutting through the meat

[deCaravagio]

I'm not an pro meat cutter ,but It seems to me the gentleman ,who is cutting meat on this video is one of the best butcher I ever saw.

[fvelasq100]

I thought the fat is what gives it the flavor?

[hardhead233]

Hey man, thanks for the vids, I'm an apprentice cutter and I thought the london broil came off the top round not the bottom round? or did I just hear it wrong?

[mightymike44]

thank you sir

[yenyoo]

what do you do with all the extra fat?

[Chargeglass]

@yenyoo You toss it, what else would you do with it?

[tehjuggster01]

I dont know why, but I love watching cutters doing there handy work.

[xaxphaanes]

best knife ever = Forschner

meat cutting now for 6 years

[valensmann]

Damn this got me hungry for some meat!

[swedishnewbie]

put the whole cow on a big stick and grill it on a open fire , now thats old school (Y)

[yt2vinay]

What's the real purpose of trimming all the fat? Caloric concerns or pathogens? I'd presume the fat adds taste to the meat.

[Giulibear]

I would have liked to see the process of actually cutting the steak off the side of beef.

It's interesting to see that the meat has all those natural demarcations.

[HogcrazyNaples]

that knife is sharp!!! i wish I had one

[zteam99]

I need some fat left on my steaks

[minipidgeon]

that flank stake, isn't that just the skirt that comes off of the flank??

[how2redneck]

The skirt steaks come off of the front quarters?

[crystalclearwolf]

what's the point of slapping the meat on the table so much? Isn't that bad for the meat?

[CountryMaster16]

this is not a good thing for an good butcher who as normaly sells the seperate parts of the beef this is a no go do work like his you dont have to be a butcher for every good one its a shame to work like that but this is the us dont got a really kultur for the foodsection

[askthemeatman]

We are showing how to cut up a beef for one's own personal consumption. We are not show how to cut and merchandise every retail cut of meat. This is a custom processing plant.

[matt2341888]

that was ridiculouse aussie butchers are way ahead with new fashion cuts did u learn from a caveman???

[askthemeatman]

We don't show how to cut the new "fashion" cuts because we are not merchandising or retail selling these cuts. Most home butchers would not (and can not legally sell cuts of beef) from their own beefs.

[PlasticElephant]

wow.. realy sharp knife....

[bligh66]

yea victorinox but us aussie doin it differnt to that mate haha thats the yankee way lol

[sp79913]

Wow... this video helped my dad ALOT Thx!

[Damian1975]

why did you score the flank steak?

[askthemeatman]

It's a quick form of tenderizing the meat. It is also done for show also - to make the flank steak look better after cooking.

[roninpainbringer]

yo meatman!!!

[bradbaxter7]

what kind of knives do you use?

[askthemeatman]

Forschner-Victorinox boning and breaking knives.

[askthemeatman]

We only use Forschner-Victorinox knives. That is the only brand of knives we have used for over the last 35 years. We believe they are the best knives for processing.