Butchers Guide to Beef

[greatking1997]

thumbs up if you searched for dota guides to butcher and came to this :D

[garjas1]

Hi there,its a good video but to me seems like gross,looks like no fresh meat at all,and also in my opinion you spent too much meat,I been meat cutter for 30 years and even in mexico you'll never gonna find meat like that,we have good meat from charolais , beefmaster,hereford and we use that meat fresh,also we breed the cattle wit sugar cane grass its very good,only do not waste too much ,remember if is meat is money,bye

[ornitorrinco01]

Very good video, I learned a lot from this and it was good to see a professional butcher at work, great knife skills.

[UncleBurney]

I'll take a triple-thick rib-eye, some chips, 8 pints, and a Cuban cigar, please

[gonegolfn07]

nice hat!

[GourmetButcher]

@gonegolfn07 We call it butchery over style!

[rayqueen1]

the "filet" is the tenderloin and it is the best part of the beef. Nothing beats the tenderloin but only so much comes out of the animal.

[vadess40]

@rayqueen1 I prefer prime rib, personally. I find that it's the one with the most flavour.

[refused0]

Couldn't agree with you more about the Sirloin- by far my favourite steak. Great video, very helpful. Thanks!

[SlingBlade79]

Beautiful cuts. ty for the video.

[leboucherno1]

In Canada, we dry age our meat up to 31 days. It taste great and it melts in your mouth.

[GourmetButcher]

@leboucherno1 Could not agree more, well matured beef just melts in your mouth!

[drbayoms]

@leboucherno1

Is it possible to age meat safely on your own? If so, how?

[CountryMaster16]

24 days on the bone? thats not easy the bone will smell very fast becauso of the % of water in the air  would you show us your cooling houses?

[GourmetButcher]

@CountryMaster16 We dry age our meat and our butchers appreciate more than most the importance of maturing meat at a safe and correct temperature, the maturing area is always a big hit with our visitors as this is where we feel “the magic happens”. The maturing process is an art form rather than a science and the experienced team know by eye when a piece of meat has reached the perfect level or maturity. Just let me know if you have any further queries.

[MrDevinbates]

Very good Video!

[lebronjamesXD]

nice vid

[wwelegendkilla10]

I really like your videos !!!

[GourmetButcher]

@wwelegendkilla10 Thank you very much, pleased you are finding them helpful!

[grandtheftaaron]

Yum O.o I can't eat causes I have to loose weight for wrestling

[mastervador420]

The last meat that he cut what he called a "rump" is not a "rump" it a top sirloin. Also he said the cap of the "rump" is for pot roasting thats not true that peace of meat is as tender as a tenderloin.

[fabioalcantara]

@mastervador420 - That cut is the most famous and expensive cut in Brasil, it is called "Picanha". It's sometimes more expensive than a Fillet Mignon or Tenderloin.

[fabioalcantara]

@mastervador420 - That cut is the most famous and expensive cut in Brasil, it is called "Picanha". It's sometimes more expensive than a Fillet Mignon or Tenderloin. When grilled with the fat the consistence is like butter, dissolving in your mouth.



[a1butcherboy]

I like how the names are different from what we call them in Canada. I also noticed the striploin looked like a 3 rib strip. We break ours on the first rib here.

Very good video and very informative. I'm also a Butcher for 23 years and counting.

[soccerdewde]

Great video, thanks for sharing it .

[sky01110227]

this video is pure awesome !!! thanks 

[GourmetButcher]

@sky01110227 Thanks very much! Glaf you liked it!

[cppnpapayao]

This video is very important for me because I'm in butchery training now.

[GourmetButcher]

@cppnpapayao Glad to hear you are a butcher in training! Well done!!

[yzar71]

@cppnpapayao Are you a butcher of the cpp npa in kalinga apayao?

[VK4LA]

Butchers in Australia dont wear Funny White Hats .........

[divinesdun]

Why cant we get this faboulous meat in Denmark. ---????

[GourmetButcher]

@divinesdun Hi there! I believe we do, once a month. If you want to send me an e-mail to web@donaldrussell.co.uk I can reply with further details!

[RICHARDTOMLEY10WHARF]

good video ,i always try to buy irish beef

[GourmetButcher]

@RICHARDTOMLEY10WHARF Glad you found it helpfull,

[RICHARDTOMLEY10WHARF]

@GourmetButcher yes ,its nice to see good portion control and decent butchery bye

[GourmetButcher]

@RICHARDTOMLEY10WHARF Yeah the butchers work hard to ensure we produce the very best of beef

[GourmetButcher]

The meat is dark due to dry maturing process; some muscles will be darker than others due to muscle density and location within the carcass during the maturation process. E.g. the fillet is more exposed than the sirloin so will dry quicker. All muscles also have differing hues of colour this is a naturally occurring feature, however due to the age of meat and the dry maturing it is visually easier to spot. If the meat had been very fresh all cuts would have looked bright red.

[thergbig]

Why is some of the meat so dark?!

[sdpgposd]

@thergbig Its what happens when the meat is matured.

[liteumup69]

good viedo question? why do you call a strip loin a sirloin? and a sirloin a rump?

I guess its different on the other side of the pond!! Grass fed cattle is ok but our heavy aged corn/grain angus beef is the best. Ive had both and will have to say theres no comparison (p.s Ive been a butcher know for almost 20 years)

[KurtisJaxon69]

@liteumup69 yeah was wondering why they called the strip the sirloin too and the sirloin a rump ha oh well

[synr312]

What the hell is a ribeye steak without the bone>? I prefer US beef any day over this poor quality British rubbish.

[GourmetButcher]

@synr312. Well obviously you've never tried our traditionally matured, grass-fed beef! It is your personal preference to enjoy ribeye steak with or without the bone and we do offer both options. However, before calling anything 'rubbish' a proper tasting should be done 1st. We are very proud of our products and see such comments a bit close to the bone excuse the pun!

[joescully]

This is fantastic and great to see that I'm buying my meat from someone who really knows what they're talking about.

[garyspar]

Great video! Really informative and now can't wait to tuck into a good Ribeye Steak!