How To Butcher A Cow. A Hindquarter, Hip And Loin. Where Do Steaks Come From? #SRP #beefbutchery

[Music] well hello there my dear friends welcome back to the scott reed project now today i'm going to show you where all your steaks come from so basically we've got a hindquarter we've cut off the top where all your roasting joints are and we're left with the hip and loin where all the gold is the rump steaks the sirloins and the philips so i recorded this at work i've narrated it just watch the magic happen enjoy okay then my friends so this is called the hip and loin this is off the hindquarter of the cow basically a hindquarter is where we get all our roasting joints all our steaks the main part the top of beef i've already got a video for that i will put it in the description but this is the bottom half of that hindquarter where we get all our steaks all the gold basically this is the kind of thing that when you're learning to be a butcher it's not until you've got a little bit of experience well they let you loose on this basically you've got your rum steak you fill it and your sirloin so what i'm doing now is taking off the flank now the flank consists of three skirts uh one's called the goose skirt it's a cracking piece of meat obviously made trendy now by and be called by being called bavette but it's lovely loose textured and it's got a real rich deep beefy flavor so all i'm doing then is i've traced along the end of the rump and i'm cutting across keeping that sirloin nice and straight two ways you can do this you can cut it short as i have there because we're going to be using it for steaks if we were doing it to roll as roasting joints we'd leave it a little bit longer so what i'm going to do now is i'm going to begin to take out the fillet the filet mignon whatever you want to call it now it's trying to get this on cameras a bit tricky so you might miss a little bit this but basically all i'm doing is i'm going round every little bone so this cut is actually inside the cowl does absolutely no work hence why it's super super lean but to me i'm not a fan of philip never have been to me it's tasteless uh and you pay a lot of money for it i'd rather have a piece of rump any day anyhow so what i'm doing then is i'm just going down the ribs uh well not the ribs the the feather bones it's really simple actually just to take this off the loin and you'll see as i spin it round in a minute what i mean if this was on a lamb you could pretty much pull that off it's that simple but obviously the trick is not to cut into that lovely fill it because your gaffer will not be very impressed trust me it takes ages for him to let you loose on that it takes me about this does watching this so as you can see then it's just hanging on on the rump there we're just going over i think you guys in the us call it the tri-tip so that's the philip gone next we need to separate the loin or the sirloin from the rump now what we need to do with the point of the knife we need to find out where the rump ends just there and it's all about cutting straight we want straight lines here so once you've found where the rum pens by using the tip of your knife come up through it and then go down and you will see in a moment what i mean now you can if you want to saw through that but i'm a bit old school so i always go through the vertebrae always can be a bit tricky just loosening it off and then what i'll do is i will spin it round over the edge of the block and using gravity just allow that rump to basically just pull away from the other bone so just loosen it as much as i can and it's just hanging on now by a single bone in there so over the end of the block you can give it a shove with your arm give it a helping hand and once it's disconnected from that bone you can just finish off the cut as you can see there such a simple way i mean this is a really old-school technique you can you can sort through this if you want to by going up to that next vertebrae up and cutting straight down and then sawing it off but this is just the old school way the way i was taught and obviously the rubs left on the rump sirloins left on the sirloin so now onto the rump which consists of some of the pelvic bone always a bit of a tricky bone this but obviously you get used to it so just using the point on the point of the knife i'm starting off just loosening as you can see and as i cut here you can see i'm letting again gravity is doing its thing so as i cut the meat's falling away the knife is always facing towards the bone so there's no chance of cutting into the meat and then just gently working our way down loosen it off the bone and you'll see if you've done a good job real close when you take the bone off in a minute and it's nice and clean and that's what you want i mean next we're going to trim this rump up there's several ways you can do this i mean you can take it apart if you want to so all i'm going to do is trim off the fat and trim off any extra meat i don't want so here we go then over the top of the tri-tip just taking off the fat now you can if you like cut that part away from the rump so you get what we call a d-shaped rump but it's just a case of like anything with the butchery it's just having a look over it taking any fat off taking any silver skin off you know just trimming it ready to cut now obviously i'm at work here so you'll see my man shane coming backwards and forwards of me stopping and talking i'd love to put the original narration on but obviously i can't because there's all sorts get talked about in a butcher's shop so anyway then straight onto this fillet a real simple job we're not going to cut these steaks off this we're just getting it ready i think i just told shane to do one then he bought them legs alarm so yeah we are just getting this ready we're going to keep this hole we'll backpack this and use it as we need it so just taking off the fat that method there i've got the knife almost like a razor if you've got a sharp knife it's a great great way of just skinning back that fat so just taking that fat off there into the chateaubriand which is the rum pen the thick end it's a bit that was on the rum steak and obviously the thin end is where the fillet just ends naturally next after we trim this i want to take off the chain the chain is no good for any steak it needs to be you know diced or minced or it could go into pastas or if you want to skin it out into stir fry uh it's still a part of the fillets but it kind of ruins the aesthetic of the the fillet i mean a lot of people kind of leave it on i've never left it on i think you get a cleaner finished product but yeah just continuing to tidy up this fillet i mean when you look at what we start with this is the skill of the butter it's the finesse part it's getting everything looking absolutely tip-top and when i've trained people or when i'm working with people i'm quite a stickler everything has to be perfect everything has to look good but basically there's our fill it we'll leave that as it is now because we're going to backpack that we can use it another day so we can always just take it that little bit further it stays fresher so next we're on to the sirloin we got these three bones here i'm gonna sheet bone out now you could cut those three bones off obviously leave it on the bone that's your wing rib another very old-fashioned roasting joint used to be very very popular obviously those ribs join the four ribs as we know river beef so as it joins the sirloin joins the the ribs basically you've got some serious gold you know that's a cracking cracking piece of meat but of course you will be paying extra because you've got the sirloin end but all i'm doing is burning this out for sirloin steaks now here's a trick i got taught by my mentor sid nut years ago instead of trying to manhandle through this joint or or try and bone it out with those bones in the way i get my chopper in i'll get shane to give me an old in this ear and if you just wiggle your chopper it dislocates that bone as you can see just there and then the ease of which you can burn this out now because you've loosened it off is so much easier instead of trying to cut through the bone you know and manhandle the the knife around the bones just loosen it and you'll see all the hard work's been done that will pretty much just fold out the way now perfect so all those bones will be trimmed for mints burgers sausages and obviously the bones go for your woofer so i'm just taking off those three ribs now i'm left with these feather bones all i need to do is sheet bone these out uh when i first started we didn't do a lot of sheet bone and we would have to do these individual by that i mean we go around in each individual bone and take them out separate but now we tend to sheet bone for convenience and then you just clean off all the bones at the end but the sirloin is made up of three dorsal vertebrae that's those three wing rib bones and then six lumbar vertebrae which is what i'm doing now just going down the back of it just loosen it in half again importing keeping that knife angled towards the bone so we're not going into any of the meat and just gently work your way down until it's just hanging on again so i'm nearly there now just as you can see i'm doing one half first and the other half again so work one half work the other half and now we're just getting to the bottom it's got a natural rib uh ridge of the bones so once we go over that as you can see now i'm just gently going in between them get that little bit of meat off and then what i'll do is using my steak knife i will show you how to loosen it off now you can use your bony knife but with your steak knife if you put it horizontal and just using the point and push it along keeping it the edge of the knife close to the bone you will cut through that again is the chain really easily so here we go then i'm gonna get my steak knife and as you can see nice and gentle and it's coming away from them bones again working one side working the other side nice and clean look at that perfect so those bones again will be trimmed for mints but now we are going to work on obviously the sirloin i think you guys in the u.s call it the new york strip uh as we look at it now the left-hand side would be your porterhouse going into your t-bones and then your new york strip all i'm doing again is taking that chain off some butchers will leave that on but it's just grisly bit of meat so you can actually lay that flat and you can skin that as you would a fist fill it i suppose and some people roll it up but us it's in mints or burgers you know it's a good piece of meat just a little bit too sinewy so with anything then we're just fettling that's my thing i can't stop fettling everything has to be perfect i don't know if it's ocd it's just the way i was taught by my mentor sydnot when i was 17 or 18 and he was 70. i think one of the last generation of the classic traditional british butchers uh which you don't see a lot of anymore and in fact you don't see a lot of people cutting off the bone anymore so this is you know quite a rarity although where i help out here we luckily still have it on the bone keeps your skills sharp so yeah just going over it just taken off any fat any sinew that that i cut off into the mints now we're on to the flank the flank like i said earlier then this is predominantly all for mints or burgers but you have got those three uh skirts in there obviously like i said trendily called bavette as we work our way through this i will talk a bit more about it but what i'm doing here i'm just taking off the meat off the cod fat now this cod fat is what we use to fatten our joints basically bash it out cut it thin and put it on our roasting joints a classic typical british butchery maneuver that is when you go into your butchers you see those lovely joints of beef with that creamy white fat we put that on there but the beauty is that fat comes from that part of the cow so basically it's a slash job here i mean when i was a kid no one liked doing these because they could take so long but this is one of them ones where you were training they would give you one of these because they knew that you could do a lot of damage you just went for it and you'd be there for hours and hours but once you get the hang of it you're away so you start by just taking off this bit of meat on the outside and then we're going to flip it over remove those skirts or flank steak whatever you want to call it and then the rest will be trimmed out ready for the minter so that's that done we now turn it over so looking at this scent i'm just going to nip that bit of fat off now there is a very very thin membrane that covers these skirts and another good tip i was taught as a young man is you can just get your nail under and once you start it it's the butcher's rag his best friend not only do you use it to wipe your knives your block but it's a great way of getting purchase on something which you could never hold i mean if you've been working the beef for hours and hours you know your hands get greasy you know it's hard to uh get a grip on anything and you'll be surprised how hard that is on there i mean i've been doing it a long time it looks easy but when you first start you're like oh i'm never going to get this off here and they'd be like pull it will you pull it so i'm just going to take off that top skirt now this one is the thin one again you could fry this pan fry this and i mean it would literally be show it the pan each side it's that thin so you want to be really careful if not you could put it into pasties or absolutely brilliant tacos stir fries uh just another great piece of meat again years ago we would we would have put this in the mincer you know as times and trends change uh and different cuts become trendy well you know we're always learning in this trade where i would years ago just put that straight in the mints now we trim it out we sell it as bavette flank steak skirt steak so again i'm just going to get my rag under this under here and pull now what i'm going to be doing here is freeing up the goose skirt now this is the real real popular one this is the genuine i suppose the vet it's a beautiful beautiful piece of meat and i just love how simple it comes off as you'll see in a minute once i get that uh skin off we'll just gently cut round it and it almost falls off that's what i love about this it's very therapeutic now again when i was a young man i worked for a guy called henry deus another just amazing butcher and this is what he would have for his pies he wouldn't use anything else so you know he was starting off with an amazing product and obviously making an even better product but just watch how this comes out so so easy and this is quite a decent thickness this so you could trim this up square it off and get a few good portions out of this and again it'll have to be one of those that is cooked really fast or really slow but it seems a shame now to put things like that in stews and pies because it does taste so good quick but as you'll see forever just tidy it up and that's my thing i can't help it i've got issues i gotta get out more so yeah that's that skirt done now there's one more skirt in there it's quite a big one this one quite a thick one again just starting off by shaving the fat off i think it's better calling that then skipping it off and then underneath through the natural seam and just work my way along and take that off now what you're left with there is just three ribs and the rest of the flank now it's not very thick so what we do we sheet those three ribs out cut through in long strips take off the excess fat and that goes into the mints again sausages mints burgers and obviously if you want to leave a bit of extra fat in you can it all depends how lean you like your mints we tend to have it about 80 or 90 to 10 percent fat obviously if you wanted to make a cheaper mince higher fat content you just slice through that and put it in anywho just finishing off these skirts now these flank steaks pavettes whatever you want to call them there's that thin flank as you can see it's really thin compared to the other really we'll do in minutes but obviously better for tacos whatever beautiful tiding as we go and then we are left just to fill up one more time that goose skirt and then you have three beautiful pieces of meat our rump cracking my favorite are tenderloin or filet filet mignon and of course those wonderful sirloins so that my friends is where your steak comes from okay my friends i hope you enjoyed that little tour around the stakes oh man it brings back so many memories 33 years i've been doing this and it seems like yesterday when i walked into that butcher shop in the town in worcester and my mentor put one of them on the block and he went i'm going to show you once oh are you meant to learn anywho if you like what you said here today please click subscribe when my face comes up somewhere down ah also check me out on my social media and share this on your social media you can find me on my facebook twitter and instagram at the scott reed project and if you want to help the channel along please do check out my patreon page but until next time if you get the chance to get some of that bavette flank steak or skirt steak do it it's absolutely gorgeous take care all the best you

Channel: Scott Rea

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Rating: 4.8117647 out of 5

Keywords: THESCOTTREAPROJECT, #SRP, SCOTT REA, BEEF BUTCHERY, HOW TO BUTCHER A COW, BEEF HINDQUATER, CUTS OF STEAK, HOW TO BUTCHER A COW BEARDED BUTCHERS, WHERE DO STEAKS COME FROM, CUTS OF BEEF, STEAKS EXPLAINED, BEEF BUTCHERY SCOTT REA, BUTCHERING A COW COMPLETE BREAKDOWN, BUTCHER COW, CUTTING UP BEEF, WHERE ON A COW DO STEAKS COME FROM, HOW TO BUTCHER AN ENTIRE COW, HOW TO BUTCHER A HIND QUARTER, how to butcher a cow scott rea, bearded butchers, sirloin steak, rump steak

Id: JF4mBhYWBCk

Length: 23min 26sec (1406 seconds)

Published: Tue Aug 18 2020