How to Butcher a Lamb Using Only Traditional Tools | The Bearded Butchers

I want to propose a challenge I'm going to attempt to split it down the back with the cleaver Cleaver lamb Seth and Scott are each gonna split their own I think I just bought a lamb today we're taking Seth out of this element check it out my girl after 30 years of bandsaw Butchery sup does not get to use the bandsaw today so we have the tools of the trade right here in front of us and throughout this conversation we kept talking about how we really don't incorporate a Cleaver taking stuff out of his comfort zone today three Lambs gonna work through them today with just the tools of the trade that you see on the back of the shirt couple Cleavers on Deck there's your tools bro it's kind of like your competition out in Hollywood where you were given a flint knife but nothing Flint here I thought I had my if I'd had my druthers I would have put a band saw on the back of this shirt um everybody has access it'll be it'll be fine I'm not too concerned uh Lambs these all range from 58 pounds down to 55 pounds so it's not like breaking down a beef or something like that um yeah let's have fun with it we have two different Cleavers we're going to use this one just happened to be given to me by none other than Brock Lesnar himself so this one came from Brock Lesnar I'm going to be using this one and I'm also going to be using this NSF rated Cleaver just see which one we like better obviously you can see a difference in size big weight difference uh I sharpened this one a little bit on our Stone this morning so how much Cleaver Butchery have you done to date so you get to see Master butcher that's a lie Amazon's cheapest knives I'm not really a meat cleaver guys normally I would use my saw but let's give the old meat clear a test little chop chop action so he's used a cheek so you get to see Seth outside of his comfort zone doing something he's virtually done zero of in his Butchery Journey so far should be a fun one so something we didn't have on our tools with a trade shirt was a meat hook um we wanted to put it on there but it just didn't look right in the format on the shirt so I guess I'm going to be ditching this today too let's just get started [Music] so a honing rod in a six inch boning knife those made to the back of the shirt which I'm super thankful for because that's a fantastic combination so I'm just going to start the process by moving these flanks back a little bit we want to find that bone right at the base of that sirloin and that hip I'm just gonna make my first cut right to the meat now what I am allowed to use is my hand saw because it made it to the shirt so I'm going to start with just breaking these two legs off of that loin just like that no remove the flank so during this process I'm going to be putting the trimmings over on voting table which Sean will be working over there teams all over the place we got a team over here we've got a team over there we've got a team over there one big team yeah hmm what are you doing in there Scott's running Instagram story so if you don't follow us on Instagram go follow the bearded butchers on Instagram Facebook Tick Tock Twitter over 4 million followers now on social media so and almost 2 million right here on YouTube so I've got the leg both leg portions off and I'm gonna break this down into the Primal sections and then from there we're going to go through each Primal section and we'll break it down even further so the next step I want to do I'm just going to reach inside this cavity I'm going to count um one two three four five ribs over and I'm gonna break this down between the fifth and sixth rib on the shoulder so I just want to make a make a mark and then I'm going to grab my hand saw we're going to separate the shoulder from this loin and here I'm going to go in with a eight inch breaking knife a little bit more handsaw action so if you are breaking down any carcasses like this at home we're going to show you that you can do this process with just those tools on the back of our shirt and oh by the way we think every butcher whether you're in America or not and every fan of butchering if you're a carnivore and you're meat Enthusiast barbecue whatever it is you've got to have one of these shirts so shoulder that's the saddle that loin portion and there's the legs I'm going to start with the legs and we're going to go this direction so next step I'm just going to break right between these legs down through that bone once we get through that bone pretty simple process now we have two legs trim this up a little bit now I'm going to remove the shank there's the shank now what I want to do is I want to remove this h-bone in this sirloin I could cut the sirloin off as a whole piece and do it that way if I wanted but I'm just going to leave this bone hole and then I'll cut the just the Boneless portion off once I get this piece out sort of like doing a a deer basically so normally I would have put this up on the bandsaw and I would have made a cut I would have square this up and then I would have cut my sirloin chops but since I'm not committed to using bandsaw today this is how we're going to do it so now that I got that bone removed leave it like that for a second now I'm going to grab my eight inch knife and I'm going to cut the sirloin off of this leg so there you have a beautiful lamb sirloin you can leave this as a roast you can cut it into some steaks today I'm going to cut that into some steaks we'll get to that in a second so now let's just make this uh boneless leg of lamb just remove this femur get that femur out of there and there is a gland right here so I want to get that gland out of there and I think today what we're going to do is we're going to roll this and we're going to tie it and make some nice boneless rolled leg of lamb I do want to get this USDA stamp off completely edible and safe for human consumption but we're going to remove it so there we have the leg all prepped up and I can roll it and then I will tie it leg number two we're going to repeat the process that we did on the first one and then once I get it all broke down we're going to go back through and we'll cut and we'll roll and tie on all the individual Cuts so leg number two [Music] [Music] all right we've got our two legs all broke down now we want to move through each individual piece and let's process it just a little bit further so normally I would set these up on my bandsaw and just bust this little end of this Hawk off there but I gotta use the hand saw today and I wouldn't be able to get through this bone with that Cleaver so I gotta use the hand saw there's the lamb shanks you want some asabuko these are going to be for you so there we have two Hind lamb shanks keep in mind we are saving all the bones make some great lamb soup so this is that sirloin these are boneless so I will not be needing the cleaver to go down through here uh there's no bone in it Cleaver is going to be more for chopping through that bone so what I'm going to do is I'm just going to cut these into some beautiful boneless lamb sirloin chops and like I mentioned you can leave these as a roast if you wish but today we're cutting them into sirloin chops for our retail store so just a nice one inch thick slice with that eight inch Victorinox breaking knife boy don't those look delicious so there you have six beautiful lamb boneless sirloin chops okay now what we want to do is we're just going to take some of our butcher twine and we're going to roll and tie these legs makes a great way to present these legs for the consumer we're just going to get these all tied up and of course you could have left the bone in this if you wanted and we will do some that way today but for these we're making a boneless a lot of people have different techniques for tying butcher string this is mine I've been doing it for nearly 30 years this way and it works great for me so if you have a different style that you like by all means go for it but for me this is what I do I Cross My string just like you're going to be tying a knot and then I I just do this little twist here so sometimes I don't even think about it when I'm doing it and then I keep it loose and as you pull it it tightens up like that and then you double knot it Trim It Off so there you have a nice rolled and tied labeling [Music] thank you just wrapping up this second leg nice beautifully tied rolled rolled and tied leg lamp so there's your hind leg portion next it's that saddle this is where they where the cleaver is going to come into action so first thing I want to do grab my hand saw cut that breast bone in half now what I want to do is I'm going to split this entire section [Music] there we go so maybe on the next one we'll maybe on the next one we'll use uh we'll use a Cleaver precision so we've got just a little bit more I wanted to save it for some Cleaver action I do want to be careful on my tables now I don't put big chunks in my tables would have thought a bandsaw did that did I get it pretty close pretty good kind of breathing a little heavy I want to propose a challenge on this lamb I'm actually going to challenge myself if you're comfortable with it I'm going to attempt to split it down the back with the cleaver I've got a bigger challenge I got to do with my eyes closed there's two Lambs who can do the better job you're gonna do one and I'm gonna do one with your Cleaver of choice you want to do it right now no let's wait we'll get this done we're gonna make the audience wait we're gonna finish breaking down this lamb and then at the end of this video it's going to be a challenge we're gonna do some French chops today I'm gonna start by cutting through that bone there cutting through the rib bones here so now I can break these down even further one two three four five six seven eight that's how long you want your section to be I'm gonna give the cleaver a whirl now that I cut through that meat there we go I'm gonna trim the loin portion up we're gonna cut some loin chops out of this I'm just going to prep these and then I'll go into cutting some chops each now that I have the both loins ready to go I'm gonna cut some chops so I already know with this Cleaver it's going to be easier if I tried to shoot for each of these you know where these cartilages where the where that break is but that might be a little bit too thick so I'm just going to see how it does driving it down through the bone um at whatever thickness chop that I want so I'm going to start by just cutting a nice you know inch or so thick chop and I want to cut through that meat first like that so I'm just going to go down through and make my cuts with my knife first and now I wonder some of this I might not have to chop as much as just like we'll see I know aim aim is going to be important this is where I feel like you could really butcher things up how you feeling bro the first shop went really good the second one was a little bit harder because I hit one of those rib bones and I think I'm mostly worried about the table damaging my table I know it's killing it's killing Seth's OCD isn't it to do this because he's got he's going to be looking at this and he'd be like ah if I had my soul I could just zip Zoom he's probably gonna he's probably gonna eat one two three four five six seven eight lamb chops for dinner tonight so that way they don't go out in the meat case and you have to understand when he was in competition they were literally taking a ruler and measuring one Edge to the other Edge so that sticks with you doesn't it absolutely I think I think you did a great job thank you I've got one I've got one more to go through I think that uh knack for it would definitely as you as you used more of it and the other thing is is if I had a wooden wood wooden block that I didn't have to worry about damaging because right now my biggest fear is is damaging this table [Music] so there's my loin chops like Scott mentioned I'm it went okay but obviously with a bandsaw you're going to get it a little bit more precise and there's probably butchers all over the world that are gonna be like that's not how you use a Cleaver well it's probably not because I'm not here to claim I know how to effectively use one but got the job accomplished with those all right so the next thing to do I feel like I need to jump in somewhere is there anywhere I can help you if you want to sing to me you're doing a great job on your first day with the meat cleaver I'm sure on day 10 061 it will seem like second nature but today on your first day you're doing a wonderful job with the meat cleaver you can stop I had a whole nother reverse so here I'm just removing that top of that vertebrae oh dang I can't use my meat hook this is where I always use my meat hook it's not on the shirt nope we're gonna have to put it on the shirt I suggested it but it didn't look right on the format so we'll get her there's one so making these French racks I am gonna get my hands all out and go through that little piece of that shoulder blade bone right there and let's just get these trimmed up we're going to French these ribs and this will be a frenched rack of lamb let's remove this little bone that's that bottom end of that shoulder blade just take the rest of those bones out and this a little paddy whack so once we get that off I can I always start right here at the bottom of these ribs where it meets that loin and I just make a cut horizontally through that meat and then I can go down through in between each of the bones trimming that meat out in from in between the bones okay there's one French rack let's get on with number two foreign number two French racks onto that lamb shoulder we just finished up those beautiful or without our trusty assistant today and guess what as Mike fell down probably happened when I was vigorously cutting through that apologies apologies if there's any poor audio Yeah but rather than reshoot it now you know what happened it was probably when I was hand sawing through those through that saddle butchering and spices have gone together for centuries and for over a decade the bearded butchers have sold spices fact spices came out before our media came out it began with our original blend then Chipotle Cajun hot Hollywood black butter Brock zesty and cinnamon swirl 10 different flavors that we've expanded to now they make meat better were online at bearded butchers.com we're also expanding into over 500 retailers some of our bigger stores are Rural King Cow Ranch and all your Great Lakes a stores so look for it on the Shelf at a retailer near you or go to bearded butchers.com and get some of our spice now what we want to do is we want to take our hand saw and I'm going to cut right down through this shoulder the neck you can certainly you know what maybe we should do some Cleaver action on the neck a little test piece yeah a lot of people use neck for all different sorts of stuff this will make some nice Cleaver action I do know for a fact it'll always be easier to use a Cleaver by cutting through the meat first I know that for certain so I think I need to work on my the biggest thing I need to work on is my aim foreign we're getting somewhere it's going into a pot of soup probably aren't going to care that it's a little uneven I have a feeling that this is where the term butchered came from because I feel like I'm butchering this boy down there by the base of that neck that's Bone's pretty sturdy but hey we achieved four lamb neck slices let's make sure we don't lose our lose my mic this time oh man near Precision accuracy if I don't say so myself just remove this spinal cord I'm just doing this so it doesn't get smeared all over my table I'm going to remove these bones so this isn't going to be in a cut anyway but I don't want it getting all smeary there's your two lamb shoulders I'm going to start cut right through the shank and the where the arm roast is just like that now we have two front shanks that we can add to our stash looks like I need to slide things down a little bit I'm going to run out of room on my table so there's the two front Shanks now let's make a couple ropes so a couple different options here you could take your handsaw and you can chop it off right here on both sides just some angles a little bit different but um so you could do arm roasts or you could do like a whole boneless lamb shoulder roast I think that's what I'm gonna do I'm going to make these I'm going to leave them whole and just make them boneless and then maybe I'll roll them and tie them like I did the the legs so I gotta start by just taking this all this bone out sort of like d-bone and uh pork shoulder so let's go all the way down remove that bone let's get the yellow cord out so normally on the band saw I would cut these into some shorter chops but since I can't use the bandsaw obviously we're not doing that today so let's just make the sucker bones and then we'll roll it and tie it so we're out of our element in more ways than one on this lamb okay okay that bone removed let's get this shoulder blade out of here if you've ever boned out a lamb shoulder a little bit harder than a pork shoulder before I roll and tie this I want to get this little gland out of the shoulder right here I don't want to leave that in there and have somebody run into that while they're eating it so I just wanted to get that clean but I could back land out of there that one's ready to be rolled and tied on to the next [Music] [Music] foreign [Music] action on these shoulders it's gonna be a really nice boneless rolled and tied shoulder throw this into your slow cooker your roaster and just let it go all day adding your favorite veggies in there maybe sprinkle some beer to butcher blend seasoning on it and if these depending on the size of your family or how many people you're going to feed at your dinners you can always cut these down into smaller maybe cut them in half so they're smaller roasts this is probably a three and a half four pound roast as it is [Music] all right that is pretty much wrapping up the lamb cut you can't wait you can't negate the work of the peon Seth remember we talk about the peons I'm going to throw your trimmings over here Shawn and uh Brady were working on trimming so if you got a little room for a trimmings pile put it right there okay I can't spin it what do you think Scott that looks great I'm gonna put this absolutely fantastic your head down there it was stable terrifying watching roll the clip back watching your thumb as that Cleaver came down [Music] and I was like I actually took a video on my phone I was like I ain't posting this till he's done you know what I was gonna do if I took my thumb off I was gonna text it to Brock here's here's the here's your Cleaver back and my thumb terrifying looks fantastic I'm a little bit you know obviously a little bit like this this one's like near perfect but um you got to remember in the end you're just you're just eating it so you're not eating the bone either you're not eating the bone as long as it Cooks evenly this process right here can be done um you know at home without the use of power tools like we just did you know if you're a prepper and you think about well you have to have a lamb you do have to have a lamb but I'm talking about electricity in a power saw and and Etc you don't necessarily have to have all that to be able to produce something like this so This was done without power tools and it was all done with what you see right there on the tools of the trade t-shirt now since we did that lamb we got a process we do have two more Lambs to process um we're gonna do them the same way because we're not getting the bandsaw dirty today but Scott and I are getting a little bit of a challenge we're gonna split these I've already called the Brock Lesnar Cleaver so you can choose whether you want to use this one if we're using the same or you want to use it since you're using that one I'm gonna I'm gonna use the other one and I will be I will go first if you want since you knocked it out of the park on that since neither of us has ever split an animal with a cleaver we got you know as you know too we run a full authentic butcher shop we have to have a sailable sellable sailable we have to have a product that we can sell at the end of the day so as we go down through this moin I can't screw up the loin chops the saddle where we get the French chop down here it doesn't matter as much well so I do have a proposal depending on how bad you screw up the lamb or I screw up the lamb the person that screws it up is responsible for cutting it oh boy because the end result we have to have a good product to sell fair enough all right let me get started here Cleaver lamb Seth and Scott are each gonna split their own try to get myself a Mark here to get going I think nature gives you a little bit of a guide right there that I can't hit we're just blunt force butchers that's how we do everything I think I got to get it started this way right here [Applause] well we're gonna get something at the end of the day here Seth [Music] some are there's a butcher watching this is like oh my gosh I think I just bought a lamb [Applause] it just skipped right off right into that loin it's over poopy we're gonna have a special on ground lamb this is truly taking us out of our element everybody's like man you guys are Masters look at how awful look at that laugh it up internet just remember I got a Cleaver and you don't so I'll come find you we always tell our trainees it can always be made into ground meat so ground lamb it is I can't you should be frightened because you gotta [Music] maybe I gotta go like slow and smooth this is the worst boy I think I got a I think one side you can save one side just not the other get the struggle get the struggle don't get it oh that's so I feel like I need to apologize to the lamb Seth I'm not even sure if you're going to want to try this on the next lamb we're committed now we do have some parts that are sold hey Brady can you call your mother and tell her we're having lamb tonight watch out Spencer I'm ready to be done with this thing hey it is what it is you saw me try to split a lamb with the cleaver for the first time everybody Stacy didn't you raise the slam I am so sorry I hurt your soul so uh my nephew just went in the office because this was a lamb that he raised I wonder if it would help if they were you know right off the kill floor and they were still warm I bet you that helped a lot these have been in the cooler for a little bit uh so I'm gonna go bone this at half out for you can save the leg for ground you can save you can save the leg let me let me help you out okay so you did a phenomenal job actually actually you did such a nice job on that that I just with the chopping and the thumbs and the lamb let's just go let's just use the bandsaw to split this one however you want you can use the bandsaw you can use that however you want to do I gotta use a bandsaw because we said we weren't in the front of this video but I since Scott is is basically admitting to we were going to do our outro with uh with the these hanging here in the background all nicely we show that side that doesn't look bad like that um since Scott basically just handed me the hand saw and said do it this way that's what I'll do um so I get I guess I get the easy easy which way you want me to turn Spencer rather have you rather have me like that whatever you want to do okay maybe it's a combination of the Cleaver and the hand saw Scott I don't know if I'm qualified to touch that Cleaver again [Music] [Music] look at that he's quite the gentleman because he even came over to help that's the problem you weren't holding the other one laughs see the little trick I'm doing with the saw blade yeah okay I think I lost my mic again look look at the Precision they're evenly balanced well I concede the crown give me give me my lamp okay I'll have to do our outro you don't want to hang it up it's going to fall off it won't be it's kind of like the balance does it get out some get out some string Spencer's shaking the camera because he's laughing so took the butchers out of their element I did a terrible job I just have to own it it bounced I I personally am glad I didn't attempt it because I I truly believe that on the on the slaughter floor when this animal is warm it would be a lot easier than it's hung in the car let's just put it this way this tool in my hand is not a whole lot different than this tool and a non-butcher's hand because I am just not familiar with this tool whatsoever so you get the result of course the hand saw did an amazing job I think Seth did amazing job of cutting all of this incorporating the cleaver even though he hasn't used before it was terrifying seeing his thumb so close to that glad it turned out okay hope it was a little bit entertaining got to thank Brock Lesnar I liked it yeah it uh and whoever the gentleman was that made it crafted this tool um yeah I put it on the stone this morning gave it a little Edge and uh May Incorporated it into some of my butchering in the future so thanks Brock there you have it hope you enjoyed the video we're going to finish up packing up everything and we will see you next time and bearded butchers.com go get you a tools that are trade t-shirt before we take the cleaver off yeah see you [Music]

Channel: The Bearded Butchers

Views: 220,202

Keywords: The Bearded Butchers, Butchering, BBQ, Butcher, Meat, Food, Lamb, butchering lambs, traditional butchering tools, boning knife, breaking knife, honing rod, handsaw, cleaver, the bearded butchers, tools of the trade shirt, butchering challenge, creative butchery, learn to butcher

Id: v18hxte8_nc

Length: 44min 4sec (2644 seconds)

Published: Tue Jul 11 2023