Butchers Guide to Beef

The ultimate guide to the "Big Four" beef steaks, from the online butcher Donald Russell.

Donald Russell Head Butcher Mark describes the preparation of the 'Big Four' beef steaks, Fillet steak, Sirloin steak, Ribeye steak and Rump steak. All our beef steaks are cut from traditionally matured grass-fed beef, which is naturally reared and hand cut by our specialist butchers.

For more information visit http://www.donaldrussell.com/cm/meat_perfection.htm

Category:

Howto & Style

Tags:

• beef

[gonegolfn07]

nice hat!

[GourmetButcher]

@gonegolfn07 We call it butchery over style!

[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!

[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.

[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

[drbayoms]

@leboucherno1

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

[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

[vadess40]

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

[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.

[refused0]

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