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143,027 Views ā¢ Jan 4, 2021 ā¢ Click to toggle off description
Link to part 2
Ā Ā Ā ā¢Ā ProcessingĀ aĀ BeefĀ HindĀ QuarterĀ intoĀ R...Ā Ā
Link to part 3
Ā Ā Ā ā¢Ā ProcessingĀ aĀ BeefĀ HindĀ QuarterĀ intoĀ R...Ā Ā
Views : 143,027
Genre: Howto & Style
Date of upload: Jan 4, 2021 ^^
Rating : 4.835 (33/765 LTDR)
RYD date created : 2022-01-20T10:43:44.880551Z
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YouTube Comments - 25 Comments
Top Comments of this video!! :3
Oddly enough I was trained by a left handed butcher and found myself working with left handed butchers most of my career. I am right handed so I would have to do some mental gymnastics to process the lessons. Try tying a butchers knot with your left hand.
It's a great exercise for hand /brain .
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Experienceš
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I use to go right down with the handsaw to the t-bone bone when taking out the flank., skiped using the knife,when i learned it was mostly western grain feed steers out of the western u.s.a.
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I always took the knuckkle off first so to get the angel for the sirloin
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Nice job how can I leny this
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We use to age hind 1/4's 4 doctors n lawyers keep all the fat and mixed later wih bull hind's and made frozen beef patties ,by hand wih a stainless steel cycindel with a band arond it , froze it then sawed on the bandsaw into patties
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Iām watching with my right hand and surprised how efficient his left hand is cause mine is scared of the knife
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It's wark easy for me
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Dried age. i'd say 3-4 weeks 40 degrees F?
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So all the fat and trim that went to trash...there's nothing that can be done with it? It seems like there ought to be something to do with it.
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Damn that meat is almost purple.
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Why throw away them pieces?
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This is grain fed
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what a lot of wastful cutting
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@ceddyspaghetti7905
1 year ago
I love watching the different ways of fabricating a hind quarter of beef into their sub primals ššš³šæ
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