Feed a family of 6, four times with one rump!
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- Опубліковано 31 бер 2023
- Breaking down a rump cap (or ‘Sirloin’ in the US) is a great way to feed a lot of people in a cheap and efficient way, so I’m here to show you how!
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Future UA-camrs take note. THIS is how to do a video.
No 2 min intro. No intro music, no flying logos. Zero junk. Just great content.
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Agree i Just Sit down And Watch The Whole Video and understand Every Thing
Yeah I agree. It’s refreshing. Almost like a real person is at work!
@@andy_cooks An Australian (am I picking up a Kiwi twang?) butcher doing a single take video with maybe muck ups along the way? Liked and subscribed.
Talk talk talk, no thanks, he never stop talking.
As a butcher I must say you really could of fooled me that you weren’t a butcher. The way you broke down that Rump is exactly how I’ve been taught to break it down. And as for the Kilroy Rumps I have cut one up for our rumps steaks and I must say they are one of the best rumps I’ve ever cut up. Cheers for showing the world that you don’t have to buy a expensive meat to have a great meal.
I asked my local butcher if he would sell me a picanha last week and he wouldn’t. Said it would ruin the rump. I’d prefer to do it myself anyway.
A few days ago my butcher had it as a cap steak
I loved the Fabrication and butchery classes in Culinary school.
What sort of knife would you recommend?
@@zerocool7772 I use the Swiss brand Victorinox and I find their knives are amazing. Once you have an sharp edge on the knife depending on how often you use it it could last you a couple of months before applying your knife to a stone.
I’ve taught myself many things about home cooking from watching videos on UA-cam. The way Andy explains things and shows us is literally on the next level. He explains things so easily and showcases his culinary skills flawlessly. Good on ya mate.
I’ve been a butcher for 40 years and have been training new apprentices for 20 and I’m glad to see a piece of meat properly cut, and portioned. I’ve trained many meat cutters on merchandising for maximum profit as well. Great job!!!
ok question, the bistro fillet was not cut out separately ? , so that silverskin where it separates is that in the tied roast now ?
I watch a lot of your videos but this "new" format is really nice! It also give a perspective on how much time somethings take in real-time. Would love some of these uncut videos on cooking various recipes. Love it and keep it up!
Andy's UA-cam evolution is effing AMAZING! From the quick shorts to food requests to breaking down a whole rump home tutorial 🎉👏🙌
Simple, easy, quick, straight to the point content 👌 wholesome stuff.
Got me wanting to buy new knives and a whole rump at 2am 😅
Keep up the great work Andy and congratulations on the cookbook!!! 🎉😀👏
LOVE this format of instructional video intermixed with your 'traditional style'! Once you get through all of the primals & sub-primals of a whole cow you could move on to lamb and then pork. That would be great. The care and concise instructions for this sub-primal were easy to follow compared to other channels who tend to do whole quarters all in one and it's hard to 'keep up'. Great video - look forward to more but don't stop the dailly cook stuff either. Great channel! Thank you!
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Never butchered meat before. After watching this, I'm up for the challenge 😊
Worst case scenario, I end up with 5 kilo's of mince 😂
😆 let me know how you go!
Are two fingers 😂
Thats a lot of spag ball meals anyhow, my son would be hoping I mess it up and have 5kg of minced meat haha.
This is meat cuttery, not butchery
@James Bael still butchering meat, who cares if he ain't doing a whole animal.
My dad was a butcher and it’s wonderful to see you cutting the meat and explaining. Another basic one would be to cut a chicken into pieces. I know it’s nothing for you but would be basic for others. Thanks! Also a show on marinates for chicken ( outside of Italian dressing and bbq)
Top notch content you guys...I absolutely LOVE the variety of educational stuff you guys share.
Kiwi here! Awesome video mate, I always see really cheap full rumps at the supermarket but have never known how to break them down. This is exactly what I needed! I'd definitely be keen to see more stuff like this. Stuff like sirloin and scotch seems pretty simple but other interesting ones to see would be stuff like lamb leg, lamb rump, and just kind of the bigger 3-4kg pieces of meat you can.
There's heaps out there from the American perspective but not so much with the cuts we're more familiar with in NZ.
Back this guys korero hard
Good work Chef! I was a butcher for 2 years whilst i was training as a Professional Chef. It was one of the BEST jobs i ever had. This is a superb video. Your breakdown, as well as your inclusion of different International names for the cuts is tremendous.
This was very interesting/educational and satisfying to watch. Thanks for the video Andy.
Great video Andy! I’ve been doing rumps like that for a few years but this video has really rounded out my knowledge. Perfect cut every one against (across for us Aussie carpenters) the grain. Would LOVE to see as many of these as you can produce! Perfect step by step. Thanks mate!
This BY FAR my favorite food/cooking channel. Thanks Andy.
This was an awesome video Andy! Thanks for demistifying the cuts of meat. I love being able to get one piece of meat and breaking it down into many different meals. Yes please for more vids like this!
If you dont want as much strips for flash fry, cut some cubes and make a goulash. You can also use all the silver skin to make a sauce or a stock. What I would love to see are small playlists, make a recipe and cooking advice to each of these cuts and put it all in a playlist.
Yes! Really want to try this x
Make a series! I would totally watch xx
Thank you for your videos!!
On ya Andy ! With the help I'm getting from your content I'm in the next level of home cooking for my family. My first break down of top sirloin was a bit different to yours, I'll nail it after watching this now. Thanks !
Outstanding, Chef! You are changing the way we view food in terribly important ways. Please continue to show us more techniques, recipes, and cost-effective ideas like this. What you do is way beyond just cooking. Thank you.
I grew up in a family of 10. We raised our own cattle and this video is spot on.
I always check for butcher deals, purchase the best portions of meat. My butcher loves it when I come in because I ask him to break down the cuts the way he would. He has never led me wrong.
he loves it cuz you r spending money
Chef Andy has literally become my favorite UA-cam channel.
Always enjoy watching his videos.
I'm soo glad that UA-cam suggested your video. I'm a fairly decent home cook and I've bought many of these rumps and broken them down before and I've mostly learned on my own from trial and error and have managed to figure out 80% of this on my own. You've just taught me the missing 20% which is all the actual cuts to aim for. Thank you for your great video. You explained everything soo nicely
Yooooo please make more of these! Very informative and easy to follow. Keep doing what you doing andyyy👍
When I lived in Nunavut I always bought whole chickens and cut them up but since I moved back to Newfoundland I've gotten lazy. BUT I think I will go buy a whole sirloin next week.
Thank you for the VERY informative and motivating video
There is nothing like seeing someone do a thing to give you the confidence to try it as well
Love from Canada
Hi Andy, I just gave my first rump a go and couldn’t be happier, I didn’t end up getting the roast piece out but did keep the cap in one piece to roast later and the pillow steak was delicious. Your clip are so informative, thanks you. I also nailed my first good gravy a few weeks ago.
Sir, I forward this from Essex England, fantastic presentation and straight talking. I've been in involved in the production of beef for many years, not a Butcher , not a Chef. I found your delivery brilliant. Thank you
This was so informative and very easy to follow. My first time visiting your channel and I enjoyed watching. Thanks so much for taking the time to show us how we can get extra meals that can even last a bit longer.
How about the same concept but using a full beef brisket??
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Great video Andy its good your giving home cooks insight into how to butcher their own meat which could save them alot of money at the register. keep them coming mate thoroughly enjoy watching this style of video whilst i'm at work.
You seriously are my fav to watch!
Love this please do more like this for families ❤
Excellent video Andy. One of the better, actually probably the best, example I have seen of this type. Please keep them coming.
Very informative. Grew up on a farm and saw this a few times but never paid much attention. Your videos are always excellent.
Great knife work, Andy! Thank you for sharing.
One tip I learned from a Brazilian friend: The Picanha is only the part on that top muscle from the tip of the "triangle" to the 3rd vein "up" toward the primal cut, beyond that vein it's called the Coxão Duro, which as the name suggests is a tougher cut so cut and cooked differently (as a chef I'm sure you know the drill).
Anybody PLEASE feel free to correct me here, I haven't butchered a whole rump primal myself ... yet! Always glad to learn more details.
Great video, it has been out for a year by the time I have found it. I love the no nonsense approach filled with great info. I would like to see much more of this type of video. Especially since post covid the prices have gone nuts and home cooking is the plan of the future!
This is why I love your channel so much. You don't just cover cooking. Man, wish I had known this younger in life. You're the best, thanks so much for sharing. :)
Yes I like that you have done an Australian American conversion eg Rump to Sirloin. I am Australian but most of the UA-cam I watch is either American or Canadian and a lot of the cuts are different. I looked up a beef chart to look at different cuts of meat, these seem to only come in the American version. My suggestion is a video that looks at the difference between, compares and names the American and Australian cuts of beef. I do understand that how large an undertaking that might be. Thanks for your videos
Andy, the traditional Brazilian barbecue (churrasco) way of preparing the picanha is to seal it on a really hot charcoal fire and then slow roast it whole with the fat down for 2+ hours (until the fat is rendered). The heat that goes through the fat cap will cook the meat inside. Cutting it into medallions is an alternative way that was developed to speed up the process for restaurants. It works, but it does not produce the same results because the fat from the cap does not seep into the meat as it cooks slowly, so you get less flavor and tougher steaks when you cut it into medallions. Roasting it whole to a medium rare point is something that only skilled churrasqueiros can do consistently. Also, you should not worry about the fat cap because it can be trimmed later, to the client's desire, when it's properly rendered. If you trim it you risk missing out on the flavor that comes from rendering that fat into the meat. Remember, never cook it sideways. Seal it and then cook with the fat down, and it's done.
plus in argentina we dont do it like this, we cook all our meat in whole pieces. It is as you say, in brasil they do espeto, and twist it as he said.
@@juliancapurrorobles5218 the picanha medallions are only done in non-traditional restaurants that are not in Southern Brazil. The gauchos in the South cook meat the same as Argentinians.
Great to see another educational video Chef!!! Ive been sort of getting serious in the kitchen lately, really getting my foodie on and cooking things I would never attempt so thanks mate 👍🏻👍🏻👍🏻
Really informative, well presented and easy to follow. Many thank from Wales UK x
Thanks Andy
I've been breaking down whole rump for years but your tutorial have given me a whole new perspective on how to get the most out it.
Love the video! A home butchery series in this format would be fantastic and really helpful for a budding cook like myself. Would be really interested to see other the other primals and lamb/pork/chicken/fish
F@#&, one of the most comprehensive videos I've ever seen. Thank you keep these coming ❤🇦🇺❤️
Brilliant video - thank you. Thoroughly enjoyed watching your skills in action :).
I have been doing this for 50 yrs its really easy, when you are at the supermarket and you see those whole rumps for 12 bucks a Kg (as in last week at our local Pak n Sav) buy one and have a go its as easy as you just saw. They come out at between 70 and 100 bucks depending on size) I go for the ones with thickish fat caps as they will be the tastiest steaks, if you are fatphobic go for the leaner ones which are still good enough. It can be as simple as no trimming just cut into roasts. Leave the fat on for those, or for pieces that don't have a cap like his lay trim fat on the meat before tying it basically self bastes. you don't have to eat the fat.
Steaks are great I also have a mincer so mince anything odd shaped etc rather than dice like he did.
If its a really fatty one then I render the fat down and save it for cooking the steaks in :)
I invested in a vacuum packer a while back which means the meals last much better and longer in the freezer.
Give it a go it saves allot of money. I average meals at $10 each for our family doing this.
I started doing this back in the day when you could buy really cheap sides of mutton, wish you could still buy those.
glad to see a more technical video, love your stuff. keep it up andy
Thanks legend!
Awesome stuff! i love technique videos. Thanks and keep it up!
Love watching this thank you for the time you've spent
I’m a butcher. And I think you did a mighty fine job. That is an awesome primal with very good steaks and roasts as you have shown. Good work
Great video Andy, very valuable info as prices go through the roof. I used to live off Rib Eye but at $50/kg, I'm starting to look at rump as an alternative.
Love this. Exactly what I was looking for!! Definitely hope there's more long form one takes to come.
Excellent video. Thanks so much. Great money saving instructions on cutting your own meats. Keep vids like this coming.
Love this! Bring me more like this one!❤😊
Love this style of video. You’re a great educator. Very informative and practical 🙏🏻💗😎
Ive been following for a while now and love your videos Andy, no nonsense,clear and easy to follow and as always great looking food. Greetings from the UK🎉
More like this 😊all of ur vids is amazing 👏 keep them coming
I enjoy all your video styles ❣️
Bro cut the picanha against the grain💀💀
Awesome video, Andy.
I've done a decent amount of my own butchery at home, and have broken down a few rumps, always separating the rump cap first, but I just learnt heaps from this video about making the most of the rest of it.
I never knew about the pillow muscle. Sounds like a perfect chef's treat!
Great video mate! IReally appreciate what I've learned here. Can't wait to give it a go and I wish you and the channel all the best!
wow :D amazing , looks great!
Cheers mate, would love to see more vid's like this.
Brilliant. I love this format. You have the feel for what works to teach kitchen magic.
Great format Andy and team- love the shorts, love the longer vids, this "one take" vid was awesome. Can't wait to try this out after my next trip to Costco!
I dunno if you've done it yet- so please excuse if I've missed it- but I'd love to see your take on the standing rib roast! Cheers.
Thank you Andy-my family are avid hunters so videos like this one are important!
I can tell that you've done a great job explaining the steps 👌👌
Thank you!
That was awesome!!! Going out right now to buy that cut of meat right now!! I was looking at Pichña and now see I can cut it from the less expensive rump .
Thanks for the education!
I make more roasts and cube more for stews and soups ,and meat slices for stir fry’s,which can go a long way with a family . Thank you for showing me more different cuts that I wasn’t doing.GREAT CUTTING.
Awesome information Andy. Thanks a bunch.😊
Glad you enjoyed it!
Thank you. I buy several rumps and pork legs. This was a great video for me to hopefully be able to butcher.
Great explanations of breaking down a whole rump. I have in the past from time to time bought whole rumps but have never realised you could do so much. Thanks for the detailed explanations and demonstration of breaking down a rump. It would be good if you could demonstrate the same with other meats. Thanks Andy
This is perfect mate. I’ve just started buying rumps as meat prices are so high in NZ now and it’s REALLY economical. I’ve been doing it kinda blind in separating it just for stakes but this is really handy, and also proof that our devices listen to everything as I was talking about this yesterday and hey presto, today the first ever meat thing which just happens to be separating a beef rump pops up first on you tube. Anyway, thanks. Really helpful.
Great video mate! Just one lil thing, not so little. Picanha isn't an argentinian cut , it's Brazilian. Also I saw that you cut the picanha steaks against the grain for cooking but they MUST be cut along the grain prior to grilling so when you slice for a bite it's against the grain and super tender. Cheers! 😊
Argentina made it famous
Yep the cut should be cut how you said it so when it's cooked you can cut it against the grain
I said the same thing
But if you cut it against the grain before cooking you can cut it with your teeth. 😁
@@garys6135 that's literally the definition of chewy. Just like steak tacos. U cut with. Then against to dice
Hey Andy, just a little tip: the way you mentioned picanha is made on a skewer (and also the picanha cut itself) is actually from Brazil. I'm not sure it's a popular meat on Argentina, and they tipically cook the meat on a grill over charcoal.
i think the same
I absolutely loved this video! You showed me something new and I really appreciate it 👊👊
Excellent information and suggestions for meals! Thank you.
brilliant and useful.. love your cooking vids and really into this kind of instruction on butchering at home.. thanks!
Glad you enjoyed this one!
I love it and would want to see more!
Great video. Super informative and easy to follow. Thanks Andy..
Thank you. I've been waiting for this since you posted the short 🙌🏽
As a Brazilian, I can confirm you did a very good job with all the cuts. In brazil, there are several cuts you can get from the rump, such as : Picanha, Baby beef(the steaks you cut after the picanha with fat ressembling a new york strip steak), Bife do Açougueiro (the small beef you cut), and Maminha (Tri-Tip). Those are the main cuts of the rump and are a big part in the life of Brazilians. All the best!
Brazil and Argentina have 💯💯 beef culture 🤝
Mas jogar para panela a ponta da picanha!?
É o pedaço mais macio e fica bom demais grelhado com sal na chapa!!!
I see these intimidating pieces of meat all the time. Thanks for making it easy, gonna buy one soon for the fam!
Thanks so much, Andy. Very helpful !
As a very amateur butcher that was excellent. So very helpful,I will try a rump next. Usually trim up beef fillet to roast on charcoal grill. Regularly serve it to friends and wife loves it. Would like to see other meat break downs. Thanks from Adelaide
Andy, my preferred way of prepping picahna is to make the steaks along the grain. So when it comes time to eat, you would slice your peices of steak against the grain and have much shorter fibers.
Yes inhave seen Guga foods on YT talk about that all the time
@@johnmorphy5435 thats where I heard it from. Tried and true.
This is fantastic - I used to work for a supermarket in the UK on the butchery counter briefly by my training was rather limited - a whole series of this with different meats/cuts/techniques I would find very valuable.
I would also be interested to see this again but with alternative ways you could butcher this. I'm sure there are more than one way to skin a cat, as it were, and I think it would be interesting to see what different options are available when butchering.
I'm also curious as to the costings/savings for this - what is the cost of the whole rump and roughly the equivalent costs if you were to buy individually.
I dont think it necessarily matters what currency you use but I think it is useful to know roughly what the savings are by doing it yourself.
Either way - keep up the good work I'm really enjoying this. Thank you VERY much
I hope Andy doesn't do a video on cat
Thanks, this is great to watch and learn. I live in Western Nebraska, USA . I'm glad I found your channel.
Awesome video!! This is the most valuable video I have seen in a very long time!
More of these please!
The man professes to not be a butcher, and shows a degree of skill, finesse, and knowledge that I could only dream of. Good job!
I’d love to see more breakdowns of other primals Chef! Great video, very informative.
Awesome tutorial! I've seen your shorts and clips on other social platforms, first full video I've watched of yours! Would love to see more subprimal breakdowns like you mentioned! Cant wait to see what you've got in store next!
You sure you're not a butcher bud? Cuz those knife skills are top notch! Cheers, Chef!
Thanks legend!
Would love a short that shows the fat rendering process
Thanks Andy, this was a really helpful video for me. I now have the confidence to so this myself. 🙏
This was a great video, loved the whole thing. Keep them coming.
This was great! This isn't just handy for a family of 4, it works even better for a family of 3, or a couple of empty nesters. These are knife skills that I have (my ex worked for a butcher for a bit), but chopping skills are the knife skills I need to learn. Could you please do a video teaching us how to chop veg expediently? Please?!?!
Ive also seen the pichania steaks cut with the grain so youre cutting your bites against the grain
Was looking for this comment! Guga always says with the grain so final cut is against the grain
Love the demo- I’m retiring in 2 weeks and looking forward to increasing my limited skills. Excellent video. Thank you
Love it. Great video. Chef. What I love about butchery, is that you "only" have to follow the guide lines. More often than you think you can just tear apart the different parts, if you look at the creeks and crevices in the meat!