How To Butcher A Beef Forequarter, Part 2.
Following on from part 1. ( link below) where i broke the Forequarter into its primals. In this video i turn all those primals into retail cuts of beef you would see in any butchers shop.
Showing how every primal is deboned and prepared, ready for the table. Ribs of beef, Cote de beouf, Brisket, Chuck Tenders, Bolar Steaks, Inside Skirt, Shin, Short Ribs, Flatiron steaks, Chuck/Braising Steak, Mince/ Ground Beef and Diced Beef. Showing the whole process, up-close and in detail.
Enjoy.
How To Butcher A Forequarter. Part.1. Primals...
https://www.youtube.com/watch?v=3IOHeFzoo5E&t=25s
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..