how you cut depends on what application it is for, which differs from east to west north and south, i di it way different but we do it on a customer to customer basis, its custom cutting, the man here is great, and the guy narrating is very informatve, great job keep posting more vids
guys I hate to break it to you but no one really cares if you think you're better than this guy...what good does it do to post that? are you expecting people to look at your comment and go wow I really look up to "secretafterhourbeeffucker27" now...i know it might come as a shock but people are going to read it, consider you an asshole then move on to the next comment...sorry...btw this is really cool...
I know this video was posted awhile ago, but I am doing various types of Meat Fabrication this term in culinary school, and this is very educational. I need to fabricate a pork leg for my chef instructor, and this gives me some idea of what to expect (thought it's beef). Thanks very much!
i spent 37 years doing this, if after 3 years i did anything close to the mess that was shone i would have been pounding bricks, i had a many who thought they could cut meat they went succesful. im sorry there are better ways to do what your doing, if you want contact me maybe i'll show you, you need to do it proper at least
it's a butcher ..not a boner. A boner like me would get tired of watching him boning. Indeed,too many cuts,and i think he has to sharpen his knife first before giving a demonstration.
It's also a very slow and uncomfortable way to take the bones out. But ok,that's why i'm from Holland...and he America:)
Too many cuts just to take bone out. Why not take it out hanging?? Faster cleaner. Table boning is always going to harder. The same cuts can be done inside 3mins. comfortably. 1min 30sec if your good.
with all due respect if he is cutting for education. you should also mention that you dont cut off quality trims to be used for ground beef who are you trying to educate the public or butchers ???????
you yanks are good at spin. 1 would sack my butchers for trims like you show. good to watch but hey mate. its only for the promotion.good on ya though.steve 40 years a master butcher australia.
En argentina hay escuelas, de carniceria y de parrilla si no me equivoco, no a un nivel universitario, sino como para tener una nocion abundante al respecto. Muchos turistas van a tomar esas clases para conocer los cortes argentinos.
hese already explained in another video that all that trim goes to other ppl where they "trim" the trim more depending on what its going to be used for and everything this guy is throwing away is still being used
how you cut depends on what application it is for, which differs from east to west north and south, i di it way different but we do it on a customer to customer basis, its custom cutting, the man here is great, and the guy narrating is very informatve, great job keep posting more vids
deadsprawl 6 months ago
This man is a real handcraftsman !! Awesome good!!
steinderbush 8 months ago
Thank you very much for posting.
jgottung 10 months ago
i love these videos... this guy has to be a master butcher.. he is awesome!!
jluvbaby 11 months ago
guys I hate to break it to you but no one really cares if you think you're better than this guy...what good does it do to post that? are you expecting people to look at your comment and go wow I really look up to "secretafterhourbeeffucker27" now...i know it might come as a shock but people are going to read it, consider you an asshole then move on to the next comment...sorry...btw this is really cool...
manifestgtr 11 months ago
I know this video was posted awhile ago, but I am doing various types of Meat Fabrication this term in culinary school, and this is very educational. I need to fabricate a pork leg for my chef instructor, and this gives me some idea of what to expect (thought it's beef). Thanks very much!
narksterferret 1 year ago
i spent 37 years doing this, if after 3 years i did anything close to the mess that was shone i would have been pounding bricks, i had a many who thought they could cut meat they went succesful. im sorry there are better ways to do what your doing, if you want contact me maybe i'll show you, you need to do it proper at least
MrWildkat 1 year ago
@MrWildkat I think he is doing a great job personally. I like to think I am good at cutting meat.
canis582 1 year ago
@MrWildkat I think he is doing a great job personally. I like to think I am good at cutting meat but this guy is unreal.
canis582 1 year ago
the butcher is a master of cow anatomy
Rico8458 1 year ago
.05 % of u.s cattle is prime ??? thats it ???
LVenemy 1 year ago
You appreciate your local butchers more after watching things like this.
thehilitereel 2 years ago 2
im butcher i dont use machine only knife.see my video at d you tube,snow 2009 seoul korea 080
lizzie8964 2 years ago
type in , beef boner
themole130471 2 years ago
very good of cutting
ramohnify 2 years ago
YUMMM.... LOOKS SO GOOD!
nova233 2 years ago 3
it's a butcher ..not a boner. A boner like me would get tired of watching him boning. Indeed,too many cuts,and i think he has to sharpen his knife first before giving a demonstration.
It's also a very slow and uncomfortable way to take the bones out. But ok,that's why i'm from Holland...and he America:)
0DdAaNnYy0 2 years ago
I agree!!!!!!! I think the European butcher we are much better
LostInThisSilence 2 years ago
Too many cuts just to take bone out. Why not take it out hanging?? Faster cleaner. Table boning is always going to harder. The same cuts can be done inside 3mins. comfortably. 1min 30sec if your good.
billionear 2 years ago
i am a butcher and that is not the best way to make money u wast to much i could get about 7 joints out of that
ricky200920 2 years ago
i would love to learn how to butcher like this, im fascinated. watched all the vids in the series so far.
cromez 3 years ago 2
with all due respect if he is cutting for education. you should also mention that you dont cut off quality trims to be used for ground beef who are you trying to educate the public or butchers ???????
3151951 3 years ago 2
if not ground beef... what do you use quality trim for?
mrsexappeal69 3 years ago
Stewing beef, also, remember some trims are also able to be sold as retail cuts.
HaggardChemist 3 years ago
you yanks are good at spin. 1 would sack my butchers for trims like you show. good to watch but hey mate. its only for the promotion.good on ya though.steve 40 years a master butcher australia.
3151951 3 years ago
he's going slow because they are teaching.
qwertywxyz 3 years ago 2
he needs a hat that fits.hes got a head like a beachball
rraynsford 4 years ago
wow this is the master butcher, right there.
u mess with him, he will cut your scalp out and chop your weiner off.
watchyourst3p 4 years ago
Comment removed
TatsMcgee 3 years ago
My boss would sack me 4 taking short cuts like that!
tiggermooney 4 years ago
he was not cutting for yield, he was cutting for education.
buckheadbeef 4 years ago
donde queda la escuela pa ser carnicero
juan98hawk 4 years ago
En argentina hay escuelas, de carniceria y de parrilla si no me equivoco, no a un nivel universitario, sino como para tener una nocion abundante al respecto. Muchos turistas van a tomar esas clases para conocer los cortes argentinos.
vasco1983 3 years ago
*polite applause"
Farkitte 4 years ago
Oh MY BAD...
presouz 4 years ago
This some bitch would be fired for wasting too much on the trim!! he is so lazy!!!
presouz 4 years ago
hese already explained in another video that all that trim goes to other ppl where they "trim" the trim more depending on what its going to be used for and everything this guy is throwing away is still being used
airj87 4 years ago