Beef Carcass Break Down 3 - butcher
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That's right the ball tip looks like a bald head.
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There's a cut that used to be called a blank head.
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@Beast9156 salivating now
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I'm a ribeye fanatic. I cook them in a 500 degree oven in cast iron. Salt them then sear.. 3 minutes each side... pure awesome. that's a medium.. want it more or less done just increase/decrease the time.
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I never heard of beef coulat <-----spelling? Is it really better eats then the tri-tip? Im from Ca. and we love the tri-tip.lol Love the videos, thanks
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Loving these videos, I'm an apprentice cutter at a local meat dept, I enjoy it and enjoy learning about where all the portions come from and more of the specific technical aspect of butchering..
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hakkkerrrrrrr
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my man blade is a master butcher
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I was enjoying my t-bone tonight and found this. very educational. :) i've been wondering what part of the cow it came from...now i know! THANKS!
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i am in the industry and as informative as it is vegetarians need to have a good hard think humans are carnivors and just because you don't eat meat doesn't mean less animals will be slaughtered. if you really wanna help em stop buying supermarket shit and shop at your local butcher we need your support.
rvr4lf 4 years ago 13
I'm getting hungry watching this.
Adventurestud 2 years ago 2