How To Butcher A Ram/Tup & Cook Ram Cutlets
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- Опубліковано 28 вер 2024
- Is Ram meat good enough to eat? The answer is... yes.This is a Tup, better known as a Ram (an uncastrated male Sheep).This Ram was surplus to requirements due to the beast being lame. Its often believed that Ram meat is unpalatable due to the hormones, giving the meat a strong tainted smell and taste, so i decided to check it out for my self, and believe me, thou the meat had a bit more texture, which personally i like, it tasted amazing, and cooked perfectly.
Hey scott. Just wanted to thank you. My dad was a butcher, dead a few years ago, and i gotta say. Your videos take me back. Working with him in the kitchen. The passion for the cut, the food. Its absolutely beautiful. Thanks man!
Any fool can hack up a dead animal but having a skill like this minimizes waste saves time while avoids personal injury. Fascinating video.
Little chef's tip... score the fat cap with your knife, or cross hatch it. Rub salt in. Get it into a warm pan and let it render for 5-10 minutes on its end, then whack up the heat and get it crisped up. THEN cook the steak per normal, using the fat that's already in the pan from the cap :) and if you really want to raise it up, add some fabulous grass-fed butter or goose/duck fat to the mix. Scoring the fat also prevents the steak from curling up in the pan.
Was missing this type of your butchery videos! I have watched the other lamb, pork and venison ones many times. Therapy.
As a young girl on the farm we had slaughtering day and butchering day a week later. My father’s philosophy was to use up as much of the animal as possible. On slaughtering day my job was to shave the hide and skin all the fat off the inside of the hide. The lamb skin was used for apparel and accessories. On butchering day I had two giant pots going, one for stock where I added all the bones, and the other to render the fat into lard. Any part of the animal we didn’t use he would return to the forest to feed the wildlife in the area. Your video reminded me of a happy time in my life. You are a very talented butcher and, now living in the city, I can say there aren’t many of those around.
I just had my lunch, but I could go a feed of that Tup Scott, watching you cut and cook it, mouth watering. I could fair smell it and when you cut the cooked pieces and tasted I was right there with you, well I wished I was. Great video Scot as usual.
Thanks Scott,
We have a very bad tempered ram (lamb?) 18 months, was supposed to be a whether but turned in to an incomplete ram but still managed to cover our flock of Shetland ewes, by accident not design. Seven good lambs but he is a danger to life and limb. It would interesting to learn how old the tup was in this video.
Another good video. Thanks Lloyd.
When I kill sheep at work for the freezer as a stud farm we usually kill cull ram hoggetsor two tooths. Always eat well and have good flavour and so much more meat on the carcass than a lamb. We could kill any age animal but that is what is always preferred. Highly underrated and people get put off when you tell them it's a ram until they try it. If a ram has a bit of a smell and is pink on the brisket when its alive then the meat will be tainted and any like that are fed to the dogs. Would be interested to find out from the farmer as to how old this animal was.
Best kept secret of the curry house. Mutton
I love the flavour of older animals
The depth compared to lamb which to my mind is veal
I’m from WV and everyone used to bring me their whitetails to butcher, everyone was happy with what I did but after watching this I’m honestly ashamed of myself.
Those chops looked delicious 👍👍
You are the man Scott. Thumbs Up from Metro Atlanta, Ga. U.S.A.
Good to be back with you
Very surprised how well it butchered, they have always gone to the dogs on the farm, just goes to show how well the hounds have been eating.
Going ram hunting on the Texas Border, thanks for the how-to! You're bad-ass mate!
Old school SRP. Love it!
Nicely done 😎👍
Why is it called a tup? Also what is surplus to requirements?
A tup is a male adult sleep. Surplus to requirement means they didn't need him
Hello Scott , I am from a small town in New Mexico. Love to live old school and your channel on Preparing farm animals is a big help. Was wondering if u had ever rotisseried a lamb before ? THANK U.
great job, never seen anything like this. Regards from Russia
I picked up some goat chops and burger the other week when I went for lamb and buffalo. The goat was great, I actually couldn't tell the difference between that and the lamb. Ram probably would taste just as good
Mesmerising & appetising.
Aside of the lovely primal cuts that you made, I am thinking some flavorful sausages here? Could you do a bit of that?
Always enjoyable!
Some people find an off taste in wool sheep due to the lanolin but have no issue at all with hair sheep which don't have that.
How old was this ram? Was thinking if getting one that's 5 years old and trying it out. Recommendations?
In the tandoor would be the best place for those cutlets, two day marinade
Scott, brilliant vid as always. What's the oil you used on the meat? Looks honey like.
Fantastic! You made me hungry! ;))
Mad skills
Gonna try this this weekend
Is there a reason that pork belly is the only kind that doesn't end up in the mince pile, or is it just always been like that? Looking at that belly flap, I'm wondering how it would turn out with a mushroom duxelles (middle layer in a Beef Wellington) spread on one side and then rolled up.
Ram Wellington sounds delicious to me. You may need your wellingtons on when you go to pick up your sheep haha
Nice
im only here because of that beans greens song 🎵
Can you make sausage's out of ram.
Scott av got 3 wild boar just shot 1 hour ago u can have 2 if u want would u butcher 1 for me mate ?????
Email me Billy thedog6661@gmail.com
As a kid we ate stuffed breast of veal, but if not veal, lamb. Good stuff.
If the apocalypse comes, I want thee with me! I'd starve having to kill and butcher my own food.
at least all the stupid ones would be killed off first
Or you can become vegetarian and let others live.
@@thompoz7114 No fun in that, my good man!
Beauty ⚔️🐏 Ty TyVm
In another life, the lamb shank was just about free. NO MORE!
👍👍👍👍👍👍👍👍👶
What's a tup?
A north country name for a male sheep (ram)
@@georgealderson4424 thank you.
@@brogad7537 You are welcome. In this part of the world that is what the farmers call them. The female sheep are call ewes but here they are called yows (rhymes with cows) and I think thst is because the other spelling of ewe is of course you which could be pronounced yow if you think about it (but I would not waste your time!)
Isso é uma tortura pra quem ver esse vídeo , muito gostoso carne de carneiro ou cabrito .
Inb4 the vegans shit their pants.
Also, wtf man, you work with rings and a watch!
It’s not work, this is for personal use.
Ram butchering
3rd view!!
1st view
Absolutely nothing wrong with this meat, we need to stop being so ungrateful as this animal gave its life to feed us
It didn't give its life - it was taken from it.
Thats life I'm afraid
@N Bog off moron
Cassien de yep, it was taken, but at least the meat isn’t going to the kennels’ to be fed to dogs. As Scott said, It’s going back to it’s owner to be eaten. If you are squeamish on this subject you may be viewing the wrong channel. Scott’s subscribers are definitely into their (our) meats!
@@engineer6250 As I am - but I just don't take the view that animals 'give' their lives. We take them, and I prefer to acknowledge that. Scott's 'head to tail' ethos is one I strongly approve of and the skills he tries to impart are useful ones.
Love the tutorials Scot, keep em coming. Mind doing a goat?
Mind doing a human??
Nasty hum on the audio track there Scott. Sounds like a screening problem to me. Only sayin'
I noticed this too. Might be auto stabilisation on the video? This can sometimes cause video noise.
I appears to be only on the cam where the ram was butchered. The sound was prefect when it cam to the cooking. But as usual, fine a demonstration and testing of outstanding product.
Great to watch a professional. I've got two, two year old wethers hanging in the shed now (only ever made rams into sausages). We much prefer older animal's flavour to that of lamb. Plus two massive sheep will supply the barbecue all summer
I'm pretty sure that if I did the steaks quickly and hot on charcoal and allowing them to rest for 15 minutes in the chaffer they will be fantastic especially if you use a very sharp knife to cut thin slices with a little mint and rosemary
The mince will be good for moussaka
Hi Scott,
I have small farm in Australia, I have used your videos as a guide for me own butchery. So thank you for everything you do, it’s great to see your old school approach. You have taught me a lot, thanks.
Hi, excellent example of a Master Butcher showing a classic dissection. I have farmed Red Deer, Angus Steers,Angora Goats and various sheep breeds here in NZ. I have watched many a butcher doing a “home kill” for us and I only wish they were half as good as you are. As you know we farm 20 different breeds of sheep, but my favourite sheep for the table are Texel 18 month old hoggets, they have the size and maturity to produce the succulent meat that you would want to eat. The big problem you have is getting NZ lambs for the UK market that are just too young to have any taste. Probably the best lamb I have tasted in the UK would have been Welsh hill hoggets. Thanks for the video, I will share it with the other old codgers.
That's interesting.
What do you do with the kidneys?
Those cutlets at the end looked like something I would devour at any time of day and night! Beautiful juicy meat and plenty of crispy fat and flavour! 🤤
first time I have ever seen a ram butchered. on our farm when we do a kill we usually kill hoggets or two tooths usually castrated males and they are delicious and you get way more meat from them. any rams we have to kill which is not very often only injured ones really as rams are expensive but they tend to get chopped up for the working dogs to give them fat and lean protein but each to there own
Thanks a very great heap, man. We were given a couple of rams because they were too aggressive and we put them in small pens for intensive grazing all summer. Here in the winter they needed to head for the table. I only wish I could post a picture here of the results. You are a marvelous instructor. Clear spot on directions.
Tell me.... is there something special to do to Kidneys to cut some of the urine smell when you slaughter?
I’m thinking lamb curry !
I was happy to find a video where I didn’t have to skip the actual killing and skinning of the animal. I love meat but can’t stomach watching it’s death.
How long would you hang a ram for? Would that make a difference? So grateful for folk like you videoing your skill set!
How long do you hang lamb before butchering?
Thanks froom algeria ,good jobs 🇩🇿👍🐏♥
That was so interesting and informative, thank you!
Early in the Morning come to me
And I will show you some Scott Rea
Reminds me of that scene in Snatch.
ua-cam.com/video/u3qy4Zv4snI/v-deo.html
how long do you age a carcass like this before its ready? im reading 90 days some hang for...
All looks good except the kidneys that would go to the dogs never tried ram gonna try it sometime!
I can't get mutton in the States. Sorry I did not get some when I was in GB.
Scott, your meat saw seams to cut realy easy. How many teeth per inch do you use?
Hi scott love to see your videos.the "smell/tint"comes from the 2 glandes in the neck,2 inside the shoulder,2 in the groin 2 inside the legs and 2 on the top sirloim.also if they are males we have to clean all the "meat"or muscle related to the p--enis.as a butcher im sure you know exactly were they are and if you do a old billy goat or ram and clean all of these you wont get any bad taste at all.
What is the brand of that saw, and what is lenght in centimeters
Does anyone here know of a forum or FB page for home butchery?
So satisfying to watch the butchering
If you remove the glands it doesnt stink
Slow cooked or steamed more tasty then lamb
Harikasın şef
Yes, you can smell the 🍖 when you cut it!
my wife who's a chef cooked a mutton curry. it was amazing
Flying Hero I love a good mutton curry, but with apples, pineapple chunks, blanched almonds and freshly squeezed orange juice. Sounds weird? Maybe, but just try it once. I think you may get hooked.
The audio is buzzing !!!!!
Chef Approved
Hmmmmm
good cut 👍👍
very good
Thank you so much! It`s a wonderful video. We can learn a lot & a lot from this video.
Tomorow ill try to put a video on my channel on how to do it.
@Scott Rea.&..Folks\Clan........been followin you for a while 'cause I like your honesty......I think I have a legit.Q....Is there a beast you enjoy/endorse as a Butchers Favorite...?
Hi Scot......wow ...I believe no one should eat lamb without tasting a RAM or a piece of mutton first !!!....we have a home killed Ram every year and I butcher it (thanks to you ish ).. the Rams are free range and organic...and twice the size of the one you have just cut up and I believe half the fat.. (the neck was enormous cut into two and slowcooked in a stew OMG soo good ) for my Birthday tomorrow !!! half a shoulder of Ram (2kg) ...........first course Rognon blanc with a salad vinegrette (testicals sliced rolled in breadcrumb fried in butter and with salad and french dressing ) and the cheeks and tongue....and the liver and heart and ....oh my I Love Ram ....thanks for the tutorial by the way ...Rob in deepest France !!
I know that pork from a mature male pig can have something called 'Boar Taint', a result of the high levels of testosterone in the meat. I used to work for the Meat and Livestock Commission (MLC), where they had weekly taste panels for Boar Taint. The thing with Boar Taint is that only a few people are able to detect it (my father is one), and for those who can, the taste is disgusting. Whilst I was at the MLC work was starting on whether a similar issue plagued mutton from rams. I left before any kind of conclusion was drawn, but it may well be that rams suffer from a similar issue for the same reason. If that is so, then you may not be sensitive to 'Ram Taint', so are unable to detect any off-flavours caused by it.
I’ve broken down quite a few animals (deer, hogs, rabbits, duck, etc.) but I love your videos because I almost always learn something new
Awesome 👍 job. I have been a subscriber for over 4 years now. You are no less then a great UK old school master butcher. Greatings from Arizona.
Great video Scott...one butcher to another...round steel or flat? I find the round easier to master, flat looks good, but I think it needs a lot more accuracy, what do u think?
just looks like a teg eat it plenty of times great flavour great in a curry and great big Barnsley chops low and slow
Hi Scott another butchery master class. Good job it is you that is butchering the ram if it was me i know the end where the food goes in and the crap comes out the the tail which is a mudguard for it's ass lol
Scott, could you make a video on the different fats and there uses on an animal? Suet/back fat ect.
Thanks-Ron
Great Video as usual! Do you have a walk in cooler for aging the beasts- Chris in the USA
It would be awesome if you competed in the new series The Butcher that started this year if they ever do a season 2
Agreed! When you get a good rump steak........ It wins hands down!
I don't see why you couldnt slow roast most of those cuts. The fat will ensure it doesnt dry up.
Nice video. I know in the US if you buy lamb it's actually mutton
Really good video. Would like more like that one. Thanks
excellent, beautiful color. cost an arm and a leg in a restaurant.