How To Butcher A Cow. A Top Of Beef. Beef Butchery. #SRP

hello sit down buckle up because you're in for a beefy treat today I'm going to show you how to bone out beef and what I've got here is a side of a cow what we call over here in the UK atop of beef which is where all your joints are that's where your topside is it's still the side and Australia that would be your outside round you're inside rounds or in America top round bottom rounds this thing we call a flank or a knuckle in America you're still on your tip so what we're going to do we're going to burn all this out and I'm going to show you how we get the joints and we've standing in my butchery it's coming along nicely there's my new butcher's block fantastic so first I'm going to do that we're going to get this on a block and what we need to do is we need to take this [ __ ] off you can leave it on the bone for osso bucco or you can bone it fantastic slow cooking piece of meat and then we'll get on to the money shot yet these lovely joints we're going to trim entire now the beauty of butcher at the top is you don't need a saw you just need you know so I'm going to use my I never know what people ask about my knives that's my 10-inch bitching ox steak knives and kindly bitching ox sent me these absolutely free I've got my new 5 inch flexi blade boning knife and they sent me this fantastic 10 inch boning now that butcher's knife you know I've always used steak knives and I fancied a change I said what she wants and I've got one of them I can't wait to try that so first thing we do is taken you have to excuse a camera was on this because obviously this is a big piece of meat this weighs 35 kilos and it's a hell of a lump so excuse the camera angles until we get a britain down a bit but I think you'll enjoy it anyway so first we're going to do is take the skin off so there's a natural joint there I mean this knife is so sharp so we go through and then excuse my elbow you cut said the joint as you can see severing that droids and that's what your beef will look like nice dark red so done that bit let me get to this the main event right here's the tricky bit the edge bone we're going to do first just going to take this just gets called many things and oyster it's a cut on its own this is and obviously you only get two per beast this is just powell bit bow so just gently seemed as and you could trim that up and you could fry that up we'll do that later let's concentrate on this so what I'm doing if you look in to the bone it's got a hole so I just go right on the tip of the knife then we go take this H bone out man this knife is amazing it's just like going through butter and we're so very in there there's a ball Jewish so if I can do it the other way to show me let's just expose that a bit more so we just centered that ball joint you know to continue just tracing the bone back there you are a relatively clean which will triple blade sir we're just going over the bone I'll see you haven't left too much on will trim that later and then we've got one more thing left to take out here but I'm just gonna take a bit of that fat off so I'm gonna use that when I'm tying up my joints and just peel a bit of that fat and gristle off there and what we do here is expose the natural seams of the animal so obviously you don't need this saw but what we do we split it by using seams you can see there's the seam running there semen in there and that's seen there and that's to see my oh yeah take the top side on some people take it on the bottom one I take that one so it's just pure top size and then we can trim it off the flank first we need to remove that fit flank so that's seen my sure would you just put the knife in you're exposing a natural scene to the actual femur the big bone that runs through a hold of this set of muscle I'll just loosen it around from the bone straight step along the bone you can see in there what I'm gonna do it's gently in nice strokes and you'll see start to expose so if we look face on at this two muscles you'll see those two they're a part of the silver side that's the heel muscle which will take out if you can look just on the top it's just a faint seen let's just start it off the natural scene as you can see which separates those two muscles so I'd like to get my hand in just free it up so very gently then that scene just take your time try and get this on the camera for you and all we're doing is releasing connective tissue as you can see I'm cutting into any of the other muscles I'm just purely tracing those natural see you get down to the bone hey you have beautiful top slides inside round and lovely that is and all that's left to do let's free up this silver side from the main femur we're gonna do try and do it one-handed you want to get away in the camera it's just basic boning out up to the bone you release it there we have our three primals ready to convert into joints breathe in so just a quick recap we took off our H bone our hip bone then we seemed off our flat and we seemed off our top size and then took the silver side of the femur and we're left with these now we've got to turn these into money basically you know you want to keep as much meat on the meat I know that sounds silly you know and be really meticulous when you're trimming because you know you can eat most of this and I should show you when they're finished they will be absolutely stunning joints I've just checked out the camera and I missed the part when I add that flank hanging down you saw an eye that first seemed all I did was cut straight across that natural scene and that gave us our thick flank so first thing we do then is we're going to tidy up this silver side this is big here Malia I mean normally in the UK we just dice it but I know over in the US they make steaks from it so or depending how I feel we'll have a bit of a play with it see what we can get out of it because basically it's all about maximizing the meat you know and if you were to sell this it's all about the money so we're going to do or just gently going wrong just trim any meet self put it in the pot turn it around so you can see what I'm doing because what we do need trim obviously rotate is myself as you can and what's left you go over again any fat you can sort out get some good really good quality minced no horse meat in this and what we're gonna do I mean I would normally be doing this fast step obviously for the camera I'm trying to get it all on there so just bear with me gently sheet him all the fat separating the meat I mean this would be done really quickly at what's your shop I was doing this normally it would be really quick so just gently and as you can see it's starting to take shape so just cut that was that natural seam line to cut the flank off what we gonna do now just gently skim out or sheet out this heel muscle I mean you couldn't roast it I suppose if you're gonna do it slowly but you know there's a big sinew big muscle that runs through it you know we're doing just gently exposing the meat and there's our heal muscle and that obviously it's got a lot of sinew in Buttonwood need cooking slowly what I would do just remove this fat so I can just show you this muscle just skim off so we got here most of them so there's the one which is not going to be a good for Peter now really but mints then you're left with these this is got a natural scene again just expose it if you trim off a bit of that skin turn it over I'm going to just go down that silver skin just gently with the knife and get my knife right under so if you were filling in skinning the fish just gently take away silver skin as you can see underneath there some really really good meat you just gently exposing to good stuff got one on top there pretty much you've got a good to meet there so I'm going to just do that one with that one let's press this baby up so what I'm going to do it's just gently work over it I'm not seen if you see with my knife I'm not digging in I'm just like cutting of it and just gently skipping away I'm leaving all the meat on the meats and just taken away all the bits that you don't to eat you know you get a photostat piece of meat like this the last thing you want when you're eating it just have a big lump of crystal I'm talking of gristle there's a major bit here so just with the tip my knife just gonna go in just under that skin same that way then I'm going to get my knife right in up against it I'm just gently gonna skim it out your left excuse the camera angle so we turned it around to the other side same again silver skin just underneath just gently trimming it I mean I don't want to take too much fat off because you really need the fat to cook it just the bits I know are not edible for instance that piece there get my knife under it again you can see from this way I'm just gently skinning it there's two schools of thought with this cut it's being the silver side the outside round over in the u.s. they call this bits if you look in there there's a natural seam that goes down the I of the rounds we call it the salmon cut now you can take that out and tie that up and you know join sit on its own but what you would do that is you'll leave if you just take that there's a straight line you're gonna leave that muscle just going to waste I mean you can dice it but if you were gonna roll it you want the most money so what I do and what we do in England is you cut straight down through it and you tie that with that on which I'll show you in a bit and that leaves that lovely square joint to tie as well and I think that's a way better way of presenting it and using it and maximizing your profits you know with these joints so I'm just going to work on this a little bit take any more trim off I want and then we're going to tie it up there is a video online if you check up on the link you'll see how to do a butcher's knot this is where we turn it into the finished products so I just spaced them quite wide to start with you'll see what I mean when it comes to the finished product I mean when I was butchering I've said before I was taught by old guys honey called Syd nuts and his favorite joint was this part here this is what we call the eye of the room where the Bronx takes its and that is my favorite joints really is a beautiful useful joint where their rug just tailors off into the silver side so you know you've got a bit of a different texture but that is my piece two muscle groups prepared them that's what I like to do square the ends off that one's nice and square snip that bit off that one obviously I won't cut it off at end if I do just a little bit because obviously that's all good and I'll just give you a rough idea here I mean that so join the beef right we're on to the top side now what we need to do with this is we need to take off these are grisly bits here this is where it sits together see on their muscle I suppose you could call it the Gooch if you want and it's just crystal so just get your knife in just gently sheet it out I chose to trim I mean I just go in with me knife me steak knife underneath just nice strokes spray it off and then same with that I mean like I said again in the butcher shop I'd have been done this in seconds but obviously there's my take me time and show you guys how to do it just take a little bit of all we got to do that we're gonna leave that fat I'm gonna turn it over we're just going to work our way through the fatty crispy bits on this side so gently again peeling away anything we don't need in there that's Lea Elaine runs through which if you see it starts at the top there at the bottom here get your knife right under it hold it and just gently tip your knife take it all the way around and I've start the other end just gently pull and we've loosened it off from the other end so we just got a knife in there's one little bit stuck in there sit we just continue as before shooting off any unsightly bits of fat and gristle any silver skin you know I mean you haven't got to worry too much about some of it it will dissolve some pieces I'll stick it in others but you can see it's exposing that lovely meat underneath top so now just we need to joint it ready for tired now with our top side or top rounds or inside rounds there's several ways you can join this obviously if it's a smaller one thickness straight down the middle of you tires but this is all about getting more manageable joints so what we do in England we take our first one which is the prime cuts of the top side it's one solid muscle there's no sinews anything run through that and we call that the corner cuts and that's the cut everybody wants obviously you look at that it's a solid piece of meat but obviously there's only two of those to each beast so it's quite a prize cut next we take the middle straight down another great piece of meat but I've see you've got natural seams in that but you've tied up it doesn't affect any of the cooking at all then this third cut gets caught all kinds of things to it put Salvage cuts now it's got a few seen user natural scenes in but still is a great roasting joint just take off what we were doing put your shop years ago we would take the fact that you saw me cut off before slice it thinly snuck it out put it on top and tight on but a lot of butchers don't do that anymore they just tighten up and you know now give you the fat to go with it and cook it varies where you go you know you must have you have one or two steals it with a traditional way but I'm just been here as you can see that's that one solid joint in the corner the middle cuts again I just like to tie them up you know it's what we would sort when I started you get lovely finished so I'm just going to nip that point off another see on this salvage cut this very closed in the great joints just take it off and that's priced you in I'll put that over there so actually my later and that gives you those I'm sorry joints and the reason we tie joints obviously is to keep it all uniform when it cooks you know because some of these joints you know they taper off but by putting some swing around and pretty much you tighten them all up and it will all cook at the same time that's the top side down so next we've got to deal with this third primal what we call the thick flank and it's got one of the hardest bones in the carcass this bone here that really is what card I've just cuts Red Cross will trim that up but I mean a lot of people they stake this they do all sorts this the reason why I mean in UK we tie these joints is there's a lot of sinews which you have to sheet out you know there's a lot of seams but just with a little bit of time as you'll see in front of your eyes in the next few minutes they come out brilliant so just following that natural scene now this is a great little cut of meat nice and tender doesn't do a lot of work no just sits joking on the top there it's a case just going round taking any fat just slowly take your time you look on top there just peel that gently back now just get your knife in I don't want to take too much fat like I said I don't throw fat on these so just what I think these come off I mean you convinced all this fat at the end you know there'll be no waste you can make yourself some fantastic beef dripping and you'll see at the end when I put it all together there's aren't any waste just a couple of bits of sinew I'll see the bones but they're not to waste because I should cut those into certain Lance and do some roast marrow bone which is really hip at the moment so I'm just going round first of all taking off any other loose skin see listen silver skin they're so nice just gently underneath you can see it through the top just gently shoot that away I mean you got to take your time on this bit but what you're going to be left with some cracking roasted and joints and if you were obviously son in this you're going to get more money for your roasts and joints and you what if you just diced it so what we do we've peeled that one muscle back and we're just basically gonna cut straight straight down then you can work on these two separate muscles and as you can see once that's been trimmed of all its silver skin and it's bits of fat tighter you've got yourself two nice little joints and the same with this side what I'll do is I'll just show you a few ways of getting the like I said just peel it back your expose any other fatty bits it's really hard doing it wacky I'm did but hey it's worth there to show you guys out there how we get fantastic joints for more great British beef I should just take that bit out altogether now this takes a little bit of that limb you're going to see now I'm going to expose a real hard bit of gristle see my knifes just gently skimming over the surface we're exposing it now you can see the skin.that think nought agree nobody wants to eat I mean over time if you put this long enough it would eventually break down but you know these joints aren't really for slow roasting so I'm happy then we trim that out on what I will do is I should put some strings around that and roll that on to this next one just pretty much the same as before you see again there's another national scene not cutting into the meters you to see just gently settle that away with your knife settle what a weird day is and I'll see that one piece of gristle we had a minute ago it runs through here so get my knife in take it off and that again can be tired now I would be in fines plaintiff at last year I've got a bit of Falchi to put a bit of fat on that just because what I'm going to do so there's that fat I cut off the top to start with got me some nice pieces not too thick not too thin I have a bit of fat Buster so what you do is you get like a fat washer and basically do what it says on the tin this is nice manageable so I'm just gonna take that other piece on there that will sit on top of there I mean it don't look anything special now but once that's tied up fantastic so that's those lovely - flame joints then like I said we took the Sunnis out so call the grits allows past a bit of fat put it over the top again I should just skim the ends off to tidy them up I mean a lot needs to come off these that's meat and I just give you a rough idea so I just take that one in half and what can be quite a scrappy joint ends up looking like that shall think you'll agree there's a lovely looking joint now how I love bone in these is the one of the first things you learn because it's quite easy just make two marks that let's get this camera set up so you can see there you can see the fat bit there just expose that lovely big shin bone just with the one hand gently pull it away see how nice and clean that comes off and like I said bones won't go to waste these will be put into rounds and used for a bone marrow dish which I think it's gonna be one of the first ones I'm gonna cook and this series of this top of beef as you can see pretty much it's a wast there once Lunt really there you are lutely shinbone which I know the dog would love to get hold up nearly as big as it my dog gives a whole new meaning to the same fit as a butcher's dog so with this shin you've got that heel heel muscle on top just going to gently seem this is a continuation of the bit you saw in that silver side I know over in the US you take this out hole so again like I showed you you've got that bit runs through the middle that will go to mince and as you could imagine the quality of mints you're going to get from a proper animal that is gonna knock spots off that rubbish you get in your supermarket no offense the supermarket butchers I've worked in one with some of the mints they're valued stuff I wouldn't give to my dog and my dog me anything so we used up force tubing nice decent human state gonna tidy this up that's what I do this really is a fantastic such a meat and obviously it's one of those joints sorry cuts of meat you have to do slowly over time this is a muscle that works a lot I mean it keeps the be standing up but cook slowly this is an amazing piece of meat I just want to show you some cross sections I mean first you you know just for some vegetables some stock put in the oven leave it forget about it come back three or four hours later and this will mount in your mouth and if you look at all the sinew that all goes gelatinous amounts into the gravy and I'll tell you if you've got time but you want a simple meal you're doing it yourself some Shoob cut it into nice thick dice and just put it in this is the simplest dish in a pot with cold water bring it up to the boil let it boil for a couple of hours you know don't add anything keep an eye on it and then about half hour before the finish you're cooking just had a couple of big spoonfuls of gravy granules and you're one of the best dice steak meal ever it's so simple I know that you haven't got to be flashed just water and just boil it down till it almost breaks in your hands and out those gravely granules and I tell you what for a simple simple meal it can't be beat and that if you let that cool put into a pie dish get a pack of already rolled puff pastry put it over the top and you've got the optimum pie trust me it's a winner it works give it a go well folks we're on the final furlong and this is my trim pile and all my bits and as you can see there's some nice big meaty bits and then some little it's just with bits of fat on which will go into the mince the ground beef so what I'm going to do is slowly work my way through this pile and I shall have a ground beef pile a mince pile and a dice beach pile so I just really work through this and then we'll gather it all up at the end and I'll show you what we've achieved from that lovely top of beef and I think you'll be amazed at how much meat we got up there well here's the finished product and I know that was a long haul and I hope you enjoyed it I mean we've got some fantastic meat here obviously we got our silver side joints our topside joints are thick flank joints that lovelyz shin these marrow bones which I'm going to cook be one of the first recipe I do it's like dogs crack cocaine marrow obviously you slow roast them put that on toast it's out of the ballpark baby it was rock and roll got some nice dice stage and obviously I've done this myself there's no rubbish on there no fat you know that's that's a prime product and again with this brown beef this means there's no horse in that that is just pure pure beef well I hope you enjoyed that thanks for sticking with me thanks to all my subscribers all the best here see you again soon

Channel: Scott Rea

Views: 1,839,666

Rating: 4.7293825 out of 5

Keywords: HOW TO BUTCHER A COW, BUTCHERING A COW, BEEF BUTCHERY, Beef (Food), Butcher (Profession), HOW TO BUTCHER A COW AT HOME, HOME BUTCHERY, BEEF JOINT, BONINB OUT BEEF, THESCOTTREAPROJECT, BEEF JOINTS, TOPSIDE OF BEEF, SHIN OF BEEF, SCOTT REA, HOW TO BUTCHER A PIG, HOW TO BUTCHER A LAMB, CUTS OF BEEF, BEEF CUTS, BEEF RECIPES, BEEF CARCASS, BEEF HIND QUATER, BEEF ROAST, CUTTING BEEF, SIDE OF BEEF, ROAST BEEF, BEEF

Id: DvIxvs39nBQ

Length: 37min 1sec (2221 seconds)

Published: Sat Aug 30 2014

Reddit Comments

[u/McWinSauce]

That is a man who know's his craft. While it didn't trigger any ASMR for me, it was very interesting.