How To Butcher A Cow. A Forequarter Of Beef. Part.2. Retail Cuts. #SRP

[Music] [Music] well hello there my dear friends and welcome back to the Scott re project and part two of my how to butcher a beef four quarter now if you have not seen part one where I took the four quarter and we broke it down into these primals please check the link it's in the description it'll also be up here at the end in one of the end tiles in that video I showed you how we got all these relevant parts now in this one I'm going to show you how we take it that step further and prepare these Primal as we do in a butcher shop so without further Ado let's do it right then let's start working on all these Primal first thing I'm going to work on very simple is the cloud so I'm going to hang all the other parts back in the fridge keep it on chill and let's get doing this so This clot then we are going to be using for diced beef and mint beef or ground beef whatever you want to call it just a case of taking out this bone nice sharp knife close to the Bone and then just as you can see very simply taking out the bone now with this 44 the way I'm cutting it up very very traditional but as we go through it I will explain all of the different cuts we can get from these pieces cuz as time moves on and Trends change I mean the short ribs are a perfect example years ago like I said just boned out now the super trendy short rib so cut through that and then release that bone now all the bones they will not go to waste into stock I'll just trim off any bits of meat very quickly put that over there and then we're left with quite a big chunk of meat so just separating out the seams taking off anything that won't go through the miner anything that's not good to eat just trimming it up very quickly so if you want to take a few bits off but this is going into my ground or mince pile just like that then it's just a case of getting in there really and people say to me well how do you know what to to grind and how do you know what to dice well simple it's all about having a look at the piece you can see that's a decent Siz piece of meat so easily just trim it it up you know you could take these pieces off and as you go along just dice them up I don't mind leaving a bit of fat on I think if you're making a stew you're making a casserole it's all flavored so just gently eyeballing it and the pile starts to grow and what we will do at the end we will go over our trim pile again but I'm just trying to get this done so you can see what happens so that is our clot done a beautiful bone for stock or cut the middle out give it to your dog the ends for stock so as you can see also starting to build up that grind that mince pile and our diced beef pile you can always dice these into cubes I've just showed you what you can do with it though there but they will go straight into my dice pile there's the cloud so on to this Jacob's Ladder or as a lot of people know it short ribs traditionally we would cut between from this end the third and the fourth rib and then we would just seam out all these muscles you get some really really great dice out of this but I imagine some of these could be cooked as steaks always taking off that skin always straighten it up great little muscle there I mean for now I'm just going to dice through it and if you see what I'm doing I'm taking all these pieces and just working on them one at a time like taking this out of here now trimming it up imperative to have a sharp knife else it's a ball leg a serious serious ball leg again for the trim how many times can I say trim and diced let's see anyway taking that fat you could render some of this fat down for dripping very very little waste on this very little waste just exposing the meat as you can see there just peeling it back then we stand these up and then just with our knife go down the ribs taking off what's left and then through these tidying them up more great bones for stock or your pet dog your trusty woofer and they're going to have one of these each they're outside the door now they're thinking what is he doing in there man it smells amazing so another beautiful Hunker meat there this would be great for pies beautiful meat as you can see a great steak and kidney pie look at that beautiful just dicing it a little bit smaller for a pie okay then so many ways to cut this so many things you can do pretty much that end one hasn't got a lot of meat on but you could just cut that in half that'll give you a nice short rib just squaring these off cuz what you got to realize As you move along this set of ribs there's different muscles different thicknesses as you can see there but you could just about get away with those as short ribs okay then so many things we can do with this now we can continue to go through the ribs singly that give you as you can see beautiful short ribs if we were to cut those in half and I know in the US they go across the ribs just small and then you're left with tiny little rib bones but it's in a long line and you've got all the meat on them which I quite like that idea but what I'm going to do I think keep it traditional is just go through and cut these in half now what I'm going to do is I'm just going to seam this muscle out it's a decent sized piece of meat just like that and then I could continue down the ribs just like that we'll cut those in half and that's our short ribs this here just trimming it up squaring it off a lovely piece of meat you know I'd be tempted to roast that as it was really slow but what I'm going to do in this video I'm just going to take off the fat and that gives us again some prime diced beef again this fat can be minced and rendered down for dripping take that off into our mints and then we'll just again skim in any fat off this would make great kebabs just look at that I'm going to leave that hole so we got our short ribs in half our short ribs hole absolutely fantastic braid slowly we got that great hunk of meat out of there pies stews cassero our diced beef and again our trim for mincing or grinding and then I just want to show you this this is one of these long ribs which I've boned halfway down folded over that makes a fantastic beef lollipop would look absolutely brilliant stood up on a plate on some mashed potato just another way to prepare these you know people eat and buy with their eyes which which one would you rather buy but there is the Jacobs ladder or short ribs so next I want to concentrate on what is one of my favorite pieces the brisket absolutely beloved of the barbecue fraternity and rightly so all I want to do then quickly is to take this inside skirt out a great piece of meat on its own just quickly nip it out trim off any undesirable bits so very quickly can be quite tough that bit there and then all we need to do is just start it off and then we can peel the skin away just like that trim it up maybe take a bit of the fat off and there you have a great piece of meat to put straight on the grill beautiful so on to the brisket itself what we need to do then is just to quickly nip the bone out just going to square off the end and then basically I'm just going to loosen around the outside of the bone very quickly then we're going to stand it up and then we're just going to run our knife close up to the ribs and go all the way along and release it from the meat so just going to trim that up then I will go in between these bones very quickly just to get any usable trim it's all good meat so we've got our brisket we've got our Point end and our Naval end so what I want to do straight through traditionally we would roll this all together but I'm just going to trim off any of the excess fat skimming it out trimming it up so next it's on to the prime piece of brisket always squaring it off skimming out this fat so as you can see this end is looking a bit raggedy so I know it's a bit of the cream I'm just going to trim it off go into mints I will take just a little bit more fat off here not too much and that is ready for rolling on the barbecue in the smoker as it is or we'll just put a few strings round each of those so very quickly then I've tied both of those there's the brisket the point end the naval end I've trimmed in between the bones that's our pile of trim those two inside skirts now I very quickly tied these so excuse the tie in but there it's pretty much our brisket done and like I've said I absolutely love this cut and so do you guys who like to barbecue grill smoke and to my friends at Countrywood smoke UK I should put a link down in the descriptions how would you fancy that my friends right brisket is done so next up then we're on to the Chuck and the blade quite a decent hunk of meat as you can see so the chook Lays beneath the blade bone and obviously the blade on top will give us our Chu tender and our oyster blade where we can get our flat iron staks from so what we need to do is I'm just going to quickly take that end bone out then I'm going to stand it up and same with the brisket I going to go down the rib bones and then Trace down these feather bones sheet boning it out in one piece and then again we will trim the meat from in between the bones years ago we used to do these individually but now it's so much quicker to sheet bone and then just trim your bones that's my opinion anyway and I am sticking to it so we will trim that up and that will go into our trim pile next we will separate the Chuck from the blade very simple tracing down the scapula then you will come to a natural seam as you can see there and that's how we separate the Chuck from the blade now I like to take it all the way there is our Chuck just needs a bit of tidying up so take off that end trim it out then with our Chuck I actually like to take this piece off just to square it up a bit that can go into dice or mints then we turn it over we need to take out this Paddy whac The Paddy whac is the muscle I suppose that allows or keeps the cow's head up tough is anything but I know certain countries they actually make something of that just look at that it's like a Stretch Armstrong taking any of that exposed meat off I'm going to square it off that can go kebabs pies Dice and then Square the front half and there you have your lovely Chuck you could tie it up roast it take some steaks off braze it some steaks you could put on the grill but lovely lovely steaks that's our Chuck now when I said you could put some of these on the grill this end obviously the ribs of beef sit here so your rib ice steak so you could actually take a few of those off there trim them down and you'll have some lovely chuck eye steaks right let's get on with that blade so years ago again this would be boned out in one piece and cut for brazing or rolled as a slow roasting joint just need to sharpen my knife but like I was saying Trends change people just discover new cuts and these are one of the perfect examples of this so I've just loosened each side of that scapula that blade bone and we're looking for the top of that blade bone and we're just tracing either side of it very simple and then just gently take off that oyster blade there which we'll get our flat irons from give that a bit of a trim up in a minute take off that piece of meat there for dice and then we just want to repeat with the opposite side just finding the ridge of the scapula taking off the Chuck tender which is a very very very lean piece of meat used to be called the poor man's fillet and I'll show you for why in a moment just taking it off there ditching that fat knife under just want to take that silver skin gently skim it off going to square that up go into dice and as you can see that Chuck tender is a beautiful lean piece of meat and why is it called the poor man's filp because when it's cut it looks rather a lot like fet steak or tenderloin right that's the Chuck tender so onto this oyster blade then there is a big cartilage senu whatever you want to call it runs through the middle the first thing I want to do is just take it off the fat as you can see just again always like almost skimming the fat off quite a hefty piece of fat there again render it down for dripping then I just want to trim that bit off again with my knife taking the silver skin right underneath it just going to square it again take the silver skin from there and then repeat with this side trimming any fat off so like I was saying then this would traditionally either be rolled or cut into blade steaks very very popular again slow roasted but this is where your flat irons come from and the thing is is that big senu that runs through the middle as you can see you've got to kind of float across the top of it taking as much meat as you can taking your time the beauty of this though is it's quite quite tough so the chances of you going through are quite slim which is good and then once we've got that off squaring both ends just a preliminary check over if we've missed any bits any fat any silver skin and there two flat iron steaks again on the grill on the barbecue stunning so it's just a case of repeating with the other side then now if you're going to cut this in two there's a really really easy way of doing it I'm going to go through but not all the way through because there silver skin and then just travel my blade over it as if you were fill it in a fish and take any excess off again always squaring up finessing it's what US butchers do you can take that off but that ain't going to hurt you little bit of fat won't hurt and then the same with this side grabbing it and then shaking the skin not the meat and you will again get it all off and there we have four flat irons so off that Chuck and blade we have got our pile of trim are diced we got the Chuck tender I've just cut them through so you can see what they're like keep that hole if you want to those beautiful beautiful flat iron steaks and of course our Chuck you can roast it roll it braze it take it off that End Grill it and that is our Chuck and blade done so very quickly I just want to deal with this Shin so like I said there's part of it missing so it would be about that long so what we would do one of the first things I learned to bone out these they're so easy and I know that sounds silly to you lot out there cuz it must all look hard hard but this was simple to do and cuz it's been a bit what a word I'm looking for unloved we'll say I'm just going to take off what I can and that will go to dice beef and mints beef so next I want to concentrate on this LMC this is what we call in the UK LMC stands for leg of mutton cut also known as a Bowa blade again some great Stakes office all we're doing as per usual is just taking off trimming it up any desirable bits now I like to take this muscle half half this muscle off here and use that again diced kebabs and then just going to take this silver skin off the top by getting our knife in doing it a little bit of the time so you get your knife right under as you can see you can see the knife through it and then just angling the blade up as you can see it traveling along the top that gives you nice clean surface and again here and then just check it maybe take a bit of that excess fat off there and then we can get some beautiful steaks off this by all means you could actually tie this up if you wanted to and slow roast it but I prefer to stake it into these beautiful steaks now we're cutting this across the grain which tightens up the fibers makes it more tender take one more off and the rest we can put into our diced beef I think I'll put that one in as well keep them nice and clean so out of that LMC then or bowler we've got a little bit of diced a little bit of trim and six beautiful steaks so on to the star of the show the four ribs now several things we can do with this uh it's a shame I've only got one set to be honest with you cuz I'm half inclined to completely take it off the bone and do some riye staks by removing this cap here the top the rib cap and obviously you're left with just that eye of the meat where your RI eye steaks come from but also makes fantastic ribs of beef on the bone so a Great British beef roasting joint and also coat de Buffs so what to do what to do what I am going to do then I suppose I'm going to keep it traditional I'm just going to nip out the tip of this blade bone here now these ribs or let me say this 44 was cut quite short so it should have had another rib on the end here and that would have been our four ribs but like this was cut short so we've gone a bit long to get as many ribs out of it as possible so what I'm going to do then is very traditional I'm just going to do a two rib roast on the bone so through get my saw you can take out that continuation of the Patty whac if you want by just nipping along it same Principle as the chu and there you have a classic British River beef on the bone now you can do what we call Chin it which is to saw through these bones and that is just allowing the ease of carving because you stand it up you can pull that bone off and bone that bit out pretty much when it's cooked pull it out and then you can obviously carve it there is a double rib roast on the bone beautiful right with these remaining two going to knock up a couple of coke the Buffs one of my favorites so again in half St fruit don't they look good so for a Coke de buff I'm going to just sort the backbone off so through changes pitch you'll hear it once the bone stops and then quickly just nip that bone out taking in the Patty whac I mean that is also a good way of presenting a river beef with the backbone out just like that so I'll repeat with to the side then both sides just taking following the natural seam that cap off now that is begging to be cooked on the grill just simply cut it in half and just lay it on beautiful absolutely beautiful so repeat with the other side and through now the reason I say put that on the grill is you could dice that but it's such a waste of a beautiful tasting cut of meat just fold them maybe put a tough pick through them get them on a Hot Grill very quick very very quick now just left to take some of this fat off and just quickly French trim these ribs very quickly for you for the video cuz this is going to go on forever El same with the other so there's our ribs of beef then just to reiterate a double rib of beef on the bone couldn't get more English a couple of beautiful coat the Buffs like I said that rib cap can be diced or minced but I think that needs to go on a grill it's a beautiful flavor absolutely fantastic and a little bit of trim and that's the four ribs done okay then so we're on to the final Primal the final Primal what a great name for a metal band the neck of be beef now I've been doing this 30 years and I still can't stand doing these necks of beef it's such a complex Primal with all these neck vertebrae six bones in there none of them are the same shape they change shape as they go through the carcass and you were always judged how good a butcher you were on how clean your bones were when they came off but they got some really funny shapes here I mean basically at the end of the day it's going to Stew it's going to mince so you just got to do as good as you can so I'm going to do this pretty quick by loosening round all these bones just riding my knife round and then this first bone here where the neck attaches to the head is the easiest one now your knife is going in it's scooping out just take that first one off it's the easiest just give you a rough idea of how funky that shape is so next we are going to ride round this side to loosen it off and then just start riding over the top of the bones so when I was training then you had to take them out individually and of course you were judged on how clean they came out so you go through each one but what I want to do I just want to get the bone out so I'm going to do it the quick way and pretty much take out in one it's more of a meat processing way of doing it quickly and what I will do I will separate the bones after for you and you can actually see what I mean of all the different shapes sizes and all the directions they go in so just riding in and out of that bone if you can see my hand working backwards and forwards it's all about trying to leave as much meat on as you can and there we have it that is our neck bound out just take any undesirable bits off any blood meat and that purely would be minced or you could get some nice bits of dice out of just going around it trimming it up any of the dry meat that goes there and then this like I said inter mint into dice but I'll just cut into it just to show you what it looks like so this neck bone then I've took it off the quick way but I just want to show you the shape of some of these bones we used to take them out individual you can trim them up when you got them off like this you know your knife has got to travel around all these Contours as you can see all different ways all different sizes all different shapes so I'm going to tidy this up and we're going to put it all together and we can have a good look at what we got off this Fantastic 4 quter mints and dice wow my dear friends there is that 44 all done now if you remember that whole 4 quter it weighed 52.5 kilos now we've totally boned it out trimmed it out I weighed the bones they weighed 8 kilos of course they won't go to weigh stock pets I also weighed the fat that was 8 kilos that just needs to be minced rendered down for dripping no waste there and then we are left with this beautiful selection of meat as you can see now the thing with a four quter is it's normally Dice and mint all your money is in the H quarter or your steaks or your top grade roasting joints so you need to be a bit creative on your four quarter but what we've got here is a beautiful tub of trim ready for mints you know lasang Rago whatever you want to do with that mince so many possibilities meatballs Burgers sausage then we got this lovely tub of diced kebabs casseroles stews then over to these my favorite the briskets then the short ribs the half ones the long ones and of course the beef lollipops beautiful I love them like that we've got that rib cap which I'm going to treat myself to as soon as I get off here get them in the pan four beautiful flat irons those lovely inside skirts off the brisket of course the Chuck which I've just staked a few go all the way through them we've got that lovely couldn't get more British if you tried double rib roast on the bone a couple of cat the Buffs and then those lovely LMC or Bower blade steaks and that my friends is it how to butcher a four quarter and if you've enjoyed what you've seen here today please click subscribe where my face comes up down there remember there's part one to watch click you'll be able to find it on there also find me on my social medias Facebook Scott re and the Scott re project and on my Twitter at the Scott re project so until next time I'm going to get these cheeky little bleeders into a pan cuz I think I deserves me some meat take care all the best thanks for watching

Channel: Scott Rea

Views: 689,873

Keywords: THESCOTTREAPROJECT, HOW TO BUTCHER A COW, BUTCHERING A COW, FOREQUARTER OF BEEF, HINDQUARTER OF BEEF, BUTCHERING BEEF, HOW TO BUTCHER FLATIRON STEAKS, COTE DE BEOUF, SCOTT REA, #SRP, HOW TO BUTCHER A FOREQUARTER, BEEF BREAKDOWN, HOW TO BUTCHER/PROCESS A COW, TRADITIONAL BEEF BUTCHERY, BRISKET OF BEEF, HOW TO BUTCHER A BRISKET OF BEEF, CUTS OF BEEF, BEEF CARCASS, PROCESSING A COW, BREAKING DOWN BEEF, BEEF CHUCK, BEEF BLADE, HOW TO BUTCHER SHORT RIBS, HOW TO BUTCHER BRISKET

Id: 4t4aF7nQ8-M

Length: 42min 1sec (2521 seconds)

Published: Mon Jun 19 2017