you will be there forever mate ,slide the knife under the gristle ,angle upwards 45 degrees push slowly away from you much easier and faster [also as clean ] way to do the trimming job ,you could have done stuffed noisettes also good profit in those bye
a proper shop butcher does not wear a glove as it heats the face of the meat up and loses self life and also puts a mesh face on the meat. been butchering 14 years and still no mesh glove only hacks wear em
i hope he done this in his own kitchen,where no one could see his infearer skills,ADVICE if u want meat butchered get some one that knows what they are doing.youll only ruin the meat!!!
Well the thing is by butchering my own meat I cut down on costs. So instead of paying 5-7 extra bucks to have it cut up I can do it myself.
As for inferior* skills i'm not a professional nor do I state that I am one. I've been cooking for 8-10 years+ and this is what i've garnered. It is you the consumer that has the choice to take the advice or not.
first off, if you now anything of how to cut meat you would have known you already screwed up by ussing a wooden cutting board, wook carries more bacteria , second you need a cutting glove and latex gloves. third you never cut toward yourself,
Actually it was proven on the food network show Food Detectives hosted by ted allen that wood cutting boards and plastic cutting boards are to disimiliar harboring the same bacteria. Wash the board thoroughly with hot water and you should be fine.
Also you don't need a latex glove if you are skilled enough. I've practiced to the point that I keep 1 hand clean always clutching the knife and only 1 hand stays dirty holding the meat.
As a butcher, You need a latex glove to protect your hand from any meat juices (In case of small cuts), then a cutting glove to protect your hand from any slipping of your cutting hand. This is highly impractical for your use, as you are not a butcher.
One thing that you need to learn though, for your own safety is to cut away from yourself, and keep your tools sharp. I realise your trying to preserve the meat but picking at it is the wrong course of action.
Well in the video I pick at it very little and only when needed since yes it can destroy the meat.
As for cutting towards myself this is a general no no for beginners and even for experts this shouldn't be done. However there are times when you have to do away with traditional thinking in order to achieve the objective.
Even then when I cut towards myself I will NEVER jerk the meat and will always make careful small motions to reduce the potential for being cut.
i dont know why your getting bad comments, for a person who isn't professional at cutting meat i thought you did a great job,
BaxiBWFC 1 month ago
you will be there forever mate ,slide the knife under the gristle ,angle upwards 45 degrees push slowly away from you much easier and faster [also as clean ] way to do the trimming job ,you could have done stuffed noisettes also good profit in those bye
RICHARDTOMLEY10WHARF 1 year ago
a proper shop butcher does not wear a glove as it heats the face of the meat up and loses self life and also puts a mesh face on the meat. been butchering 14 years and still no mesh glove only hacks wear em
ourvh 1 year ago
i hope he done this in his own kitchen,where no one could see his infearer skills,ADVICE if u want meat butchered get some one that knows what they are doing.youll only ruin the meat!!!
babsooo 2 years ago
Well the thing is by butchering my own meat I cut down on costs. So instead of paying 5-7 extra bucks to have it cut up I can do it myself.
As for inferior* skills i'm not a professional nor do I state that I am one. I've been cooking for 8-10 years+ and this is what i've garnered. It is you the consumer that has the choice to take the advice or not.
Amana09 2 years ago
thx a lot,.,quality time for me and the ol'lady:)
whatsanme 2 years ago
first off, if you now anything of how to cut meat you would have known you already screwed up by ussing a wooden cutting board, wook carries more bacteria , second you need a cutting glove and latex gloves. third you never cut toward yourself,
TheCinwac 2 years ago
Actually it was proven on the food network show Food Detectives hosted by ted allen that wood cutting boards and plastic cutting boards are to disimiliar harboring the same bacteria. Wash the board thoroughly with hot water and you should be fine.
Also you don't need a latex glove if you are skilled enough. I've practiced to the point that I keep 1 hand clean always clutching the knife and only 1 hand stays dirty holding the meat.
Amana09 2 years ago
What @TheCinwac means is:
As a butcher, You need a latex glove to protect your hand from any meat juices (In case of small cuts), then a cutting glove to protect your hand from any slipping of your cutting hand. This is highly impractical for your use, as you are not a butcher.
One thing that you need to learn though, for your own safety is to cut away from yourself, and keep your tools sharp. I realise your trying to preserve the meat but picking at it is the wrong course of action.
Horde69 1 year ago
Well in the video I pick at it very little and only when needed since yes it can destroy the meat.
As for cutting towards myself this is a general no no for beginners and even for experts this shouldn't be done. However there are times when you have to do away with traditional thinking in order to achieve the objective.
Even then when I cut towards myself I will NEVER jerk the meat and will always make careful small motions to reduce the potential for being cut.
Amana09 1 year ago
great job.very interesting
tpp969 2 years ago