Part 3 - How to Bone a Forequarter of Beef demonstration by Michael Cross

This video demonstrates how to bone a forequarter of beef. Michael takes a systematic approach to show precisely the order of boning.

Category:

Howto & Style

Tags:

• Butcher
• Forequarter
• Michael Cross
• Master Butcher
• Beef
• bone
• how to

[HACollins1]

Hi-Great demo's we have learnt a lot and are cutting up a beef carcass now! Just wondering what your ideas are to do with the chuck? You mentioned you would get back to it,and that there are many very varied uses? but you didn't mention them? Is it mostly minced?

Thank so much, brilliant demonstration.

[mdjcross22]

@HACollins1 Hi and thank you for your question, the chuck is a very useful cut when it is used the right way, The chuck is best used for this, first it can be diced as it makes a very tender stewing meat, most Mexican dishes use this because the more it is cooked the more it breaks down, as well as a stew it can be rolled into the large section of meat from the rib cage and slow cooked as a roast (rolled rib roast) and third it does create a wonderful mince that is lean but full of flavour.

[Sethemiah]

this guy is like the bob ross of butchers. Who made that knife, it seems like something that flimsy looking would last through maybe two cuts before breaking or dulling severely

[DC180]

I appreciate butchers, thanks for showing your skills.

[sharonscw]

A lot of information,thank you!

[garjas1]

@BrainDamagdSuperNerd just look for a good meat cutter you wont learn nothing from this guy is the worst i ever seen

[zoranindijanec]

thank you

[fukawi1]

@HeartlandAuction well said.