This is just how i remember how meat looked when I first started work in a butcher’s about 1971. I was 15 and had just left school. Bob the butcher used to carry these pieces of beef on his shoulder every week when it was delivered. The other side of the room was where Ken worked his job was to debone the sides of bacon and slice it, my job was to sell it. Happy memories of when meat and bacon tasted so much better. Happy new year Scott.
@@justdonis1891 no they don't. It's stored in a humidity controlled environment and left for as long as you want to age it. Nothing added, moisture is lost but it just means with that moisture loss it intensifies the beef flavour and its also more tender as the enzymes break down
@@justdonis1891 I used to work in a restaurant where the owners owned a major meat manufacturing company who used to supply supermarkets and restaurant chains. In our restaurant we used to get the primal cuts and we would put them straight into the dry aging room. Our aging room was equipped with fans, Himalayan salt bricks and was temperature and humidity controlled. I would have a word with your farmer as to what he gave you to make you have a sore throat because it doesn't sound safe
Those steaks you cut off the rump happen to be my favorite cut. I harvested my yearly Angus in November and couldn't wait to get at those steaks! As you said...like butter. Thanks for showing us how to get it done properly.
I have been a butcher for 26 yrs and I still do these same cuts every single day on hanging beef. We also process all exotics, which are a huge market here in Texas and bison as well. The older I get, the more the carcass beef is harder to do.
Absolutely beautiful, from beginning to end! I would give my eye-teeth not only for the steaks and roast, but also for those bones for stock and bone broth... you're amazing. If it weren't Friday, I'd be grilling a steak for supper tonight... there's always tomorrow...
Nice work Scott. We just need to teach you how to remove the Rump from the Sirloin correctly.No sawng required, just running your knife down the side of the hip bone.
Fantastic job not my job really but I did it many a time ha ing a restaurant I always bought that whole loin it was much cheaper that way and preper it myself happy new year my friend keep it up I like your videos MALTA EU here bye bye
Spot on Scott,love my meat and learning a ton from you ,about what is actually on display in the shops and hopefully avoid buying the bum end of cuts that curry the same price tag Happy New Year to you and your Family .
That was first class. I love food, always have done but as I've got older I've started buying the best quality my wages can get me and I'm desperate to get ahold of a sirloin and butcher it myself. This will be my go to guide.
Happy New Year's to you and family from Southeast Texas and such a beautiful work. I don't think this is a job for you as you actually love doing what you do, there's so much pride in your work and the presentation. It's just beautiful to watch.
Nice video as always Scott. Only recently found your channel via the Chicken deboning video. Tried it next day and it worked well. Tried again a week later, and it was better. Ordered a Victorinox semi flex 12cm deboning knife and did the Turkey for Xmas day. Everyone loved it, so thanks.
I'm lucky that Cardiff Market still has a row of "old school" butchers, who know how to breakdown a whole carcass. There's one who sells dry aged steaks like these, and to watch him work, it's beautiful. I sometimes just go in to watch him work. The only problem is that there's not one man under 55.
Back in the late 50's my first after school job was 2 hours each day and all day Saturday in a locker plant. I remember we hung the beef halfs or quarters for a minimum of two weeks. By leaving the beef in quarters or sides there would be less waste. By hangIng the box cuts a lot more ends are exposed resulting in more dried ends that are trimmed resulting in more waste. For those not familiar with locker plants they had a slaughter house, coolers, quick freezer (minus 10F) and about 300 lockers. A locker was big enough to hold a whole beef. We also had a curing cooler where the pork was cured, hams spent 30 days in a salt brine and the side bacon days. After the cure it was smoked over night. These plants were all across the prairies in all the towns and villages. It was the time between ice boxes and home deep freezes. The government decided that all meat had to be government inspected. A small town plant could not afford to pay a government inspector so they all went out of business. This was in Alberta, Canada. Now we only have two monster packing plants, one owned by Amercians and the other owned by Brazilians.
Those big outfits then economized by feeding mad cow brains to other cows. Now we can't have meat any older than 3 years, all that tasty older dark beef has been cancelled. Let government seize control, and then, wait for it, that control is sold to the highest bidder.
I enjoyed watching this. In my opinion a tender rump steak is the best cut of all and I agree the first few slices are the prime ones. Your knives are sharper than mine!😂
Happy new year Scott! I have a question. What percentage of weight do you lose by aging the meat for 45 days as is the case for the meat you are processing?
Hi Scott…great video mate…you’re so right about the beef being firmer when dry aged, when u see the demos on here with fresh lean beef and it just peels off the bone, it’s nowhere near the same “animal” as dry aged…I bone out 40 day old Angus shell loins, carrying a nice bit of fat cover to protect the meat…it’s like a workout after 3-4 of them 😂
Hamburger or Sausage. If you're brave you can put up to 50% of the dried bits in with normal meat and grind it. Strongest beef flavor you'll ever have in a burger.
I just wish that I had the confidence to be able to learn all of this trade it intrigues me I enjoy it I actually wish that I could do this for a living but I need more schooling on this I only trust you I’m trying to learn
Scott, another fantastic film, you may be able to help me, I have the same saw that you used for my DIY venison butchery but I cannot find any blades for it, could you point me in the right direction
First of all you videos are very informative and interesting. Thks for doing them. Can anyone Dry Age Beef at home? If in the affermative can you show how?? Regards from Malta
Happy New Year Scott Rea! A good start to 2022, the stripping and de boning process on beef. always a fan that enjoys your skills and experiences, looking forward to more videos this year. Always a pleasure to watch and learn ,proper techniques. Thank you for sharing, good luck!
Q: for comparison, what do you reckon the approximate retail would be for the sirloin cut into steaks? The price of beef around here (Midwest USA) has recently gone way, way up. Wild ass guess is that prime 45 day aged would be north of $40/lb retail.
First time watching this guy boy did he make it seem painfully hard ! the bearded butchers got me spoiled, different styles I guess he needs that big bandsaw thing they have
Your videos are great. Always learn a lot from them. Have been processing chickens for personal use and am getting ready to raise some meat rabbits and eventually lamb. Can you recommend a good brand of butchering knives and the mains sizes I would need. Thanks
Like you Scott, I’m not a fan of fillet, but I do have a question about its presentation. I presume that the inky colour (also seen on the whole hip and loin at the beginning of the video) is a normal result of the ageing process. Would a butcher present it like that, and/or is it advisable to trim that outer layer off before cooking? Also, does the same apply to the end of the sirloin where it’s dry and fairly brown in colour?
I asked a guy today, "Do you watch Scott Rea?" He said, "Yes I do." I said, "What do you think of him?" He said, "HE"S A BUTCHER!" I said, "I KNOW, RIGHT! BEST I'VE EVER SEEN!"
Never had dry aged beef ,is it that different,looks lot harder to break down ,end result looks lovely ,are they dry aged just by hanging or do they have to have special treatment ,or hung in cabinet Nice work
A nice marbled dry aged strip sirloin, my absolute favorite cut, ribeye/Delmonico or Filet doesn't hold a candle to it flavor-wise, especially grilled. Scott, saw you squaring up those ends, feel free the send the completely worthless and disgusting end-cuts my way, I'll properly dispose of those for you :)
Ive never seen a butcher with so much bling on, lol... Just pulling your chain Scott. I hope you and yours had an awesome holiday season and a great 2022. Stay well & be safe buddy!
Great video, curious to know what breed of cattle this is from. Always been a Hereford guy myself. I found a lovely Aberdeen angus striploin that I just couldn't refuse. Dare I say I think I preferred it to the Hereford
Its been aged so hung in a chiller for a month it dries out the outside meat which turns near black he cuts off the rind that forms what's left is far more tender and flavourful than the rubbish you will buy at the supermarket.
It is my lifestream to learn how to do all of this I just wish that I could learn from how the finances to be able to be comfortable while I’m being taught and for all of the products that I will need I want to figure this out somehow
Another question is (and so far the internet hasn’t helped). I bought today from a Montpellier market some “araignée de porc marinated in herbs”. The vendors sold it to me. It was reasonably priced. As I for the first time had found parsnips in the market I took the pork home made a mash with parsnips and some potatoes (lots of butter). Pan fried the pork. It was delicious but what the hell is araignée de porc? The market “butcher” didn’t know. Please let me know. I’d love to tell her.
L'araignée de porc est un morceau qui se trouve à l'arrière du cochon, plus précisément dans le jambon. Issu de la découpe du cochon appelé aussi cigaline, elle se situe sur l'os du coxal dans le jambon. Méconnue, c'est une viande rare car seul deux morceaux sont présents par cochons.
It was the rump on my ex wife that attracted me to her. I wished I had gone to the butchers and bought a full rump, it would have been a cheaper night out!
It strikes me that there are substantial losses in drying beef to this extent. The blackened trimmings, and there is a lot, can’t even go to mince. This along with the weight loss in drying greatly reduces profits.
Never get tired of seeing a true master at work.
This is just how i remember how meat looked when I first started work in a butcher’s about 1971. I was 15 and had just left school. Bob the butcher used to carry these pieces of beef on his shoulder every week when it was delivered. The other side of the room was where Ken worked his job was to debone the sides of bacon and slice it, my job was to sell it. Happy memories of when meat and bacon tasted so much better. Happy new year Scott.
How is Bob these days
but in dry aged they add chemical's
@@justdonis1891 no they don't. It's stored in a humidity controlled environment and left for as long as you want to age it. Nothing added, moisture is lost but it just means with that moisture loss it intensifies the beef flavour and its also more tender as the enzymes break down
@@thepriceisright3476 no way .My farmer add shit even i get sore throat
@@justdonis1891 I used to work in a restaurant where the owners owned a major meat manufacturing company who used to supply supermarkets and restaurant chains. In our restaurant we used to get the primal cuts and we would put them straight into the dry aging room. Our aging room was equipped with fans, Himalayan salt bricks and was temperature and humidity controlled. I would have a word with your farmer as to what he gave you to make you have a sore throat because it doesn't sound safe
Just received 3 of your books the week before Christmas. Understandably long delivery to Texas. WELL worth the wait. Thank you Mr. Rea
Great work Scot, we can see how difficult it was not standing where you would normally stand.
This shows your dedication to your audience 👏👏👏
Thank you!!! I just bought a house and im putting in a chefs kitchen!!! There will be an outside kitchen too. You have given me so many ideas!
I miss being a butcher. I’ve been watching your work for years now. You are such an inspiration and artist.
Making my mouth water scott!! Always a pleasure watching your butcher master classes.
Are you wearing a ring? Smell under ur ring!
Those steaks you cut off the rump happen to be my favorite cut. I harvested my yearly Angus in November and couldn't wait to get at those steaks! As you said...like butter. Thanks for showing us how to get it done properly.
Hey Scott, happy new year. I'm really excited to see you making more videos again. Greetings from Germany
Scott has a passion for his work. Amazing times
Really? I would never of guessed.
Great video. The rump would be my pick. Inch thick rump steak pink inside. Drooling good.
I have been a butcher for 26 yrs and I still do these same cuts every single day on hanging beef. We also process all exotics, which are a huge market here in Texas and bison as well. The older I get, the more the carcass beef is harder to do.
Absolutely beautiful, from beginning to end! I would give my eye-teeth not only for the steaks and roast, but also for those bones for stock and bone broth... you're amazing. If it weren't Friday, I'd be grilling a steak for supper tonight... there's always tomorrow...
Perfection a great tutorial Scott many thanks. However, I wouldn't necessarily wear my jewelry though; when cutting up a carcass!
Nice work Scott. We just need to teach you how to remove the Rump from the Sirloin correctly.No sawng required, just running your knife down the side of the hip bone.
Great information Scott, love the detailed groups of portioning. You make it soo easy.!
Fantastic job not my job really but I did it many a time ha ing a restaurant I always bought that whole loin it was much cheaper that way and preper it myself happy new year my friend keep it up I like your videos MALTA EU here bye bye
Amazing 45 days and great instruction
Spot on Scott,love my meat and learning a ton from you ,about what is actually on display in the shops and hopefully avoid buying the bum end of cuts that curry the same price tag Happy New Year to you and your Family .
That was first class. I love food, always have done but as I've got older I've started buying the best quality my wages can get me and I'm desperate to get ahold of a sirloin and butcher it myself. This will be my go to guide.
Well do it then. What are you waiting for.?🙂
Happy New Year's to you and family from Southeast Texas and such a beautiful work. I don't think this is a job for you as you actually love doing what you do, there's so much pride in your work and the presentation. It's just beautiful to watch.
Nice video as always Scott. Only recently found your channel via the Chicken deboning video. Tried it next day and it worked well. Tried again a week later, and it was better. Ordered a Victorinox semi flex 12cm deboning knife and did the Turkey for Xmas day. Everyone loved it, so thanks.
Great Stuff Scott ! , Hey remember this one ? Now Im in a RocknRoll Outfit Everythings Alright !! Dont YouKnow !!! All The Best Scott !!!!!!
Awesome job!!. Watching from Philadelphia,.Pa USA
I'm lucky that Cardiff Market still has a row of "old school" butchers, who know how to breakdown a whole carcass. There's one who sells dry aged steaks like these, and to watch him work, it's beautiful. I sometimes just go in to watch him work.
The only problem is that there's not one man under 55.
The fantastic piece of meaty artwork 🤘
Great stuff Scott - Mouth watering
Back in the late 50's my first after school job was 2 hours each day and all day Saturday in a locker plant. I remember we hung the beef halfs or quarters for a minimum of two weeks. By leaving the beef in quarters or sides there would be less waste. By hangIng the box cuts a lot more ends are exposed resulting in more dried ends that are trimmed resulting in more waste.
For those not familiar with locker plants they had a slaughter house, coolers, quick freezer (minus 10F) and about 300 lockers. A locker was big enough to hold a whole beef. We also had a curing cooler where the pork was cured, hams spent 30 days in a salt brine and the side bacon days. After the cure it was smoked over night. These plants were all across the prairies in all the towns and villages. It was the time between ice boxes and home deep freezes. The government decided that all meat had to be government inspected. A small town plant could not afford to pay a government inspector so they all went out of business. This was in Alberta, Canada. Now we only have two monster packing plants, one owned by Amercians and the other owned by Brazilians.
Those big outfits then economized by feeding mad cow brains to other cows. Now we can't have meat any older than 3 years, all that tasty older dark beef has been cancelled. Let government seize control, and then, wait for it, that control is sold to the highest bidder.
Amazing video as always Scott! Happy new year from Italy
Takes me back when I used to work at Ansells butcher shop in Castle bromwich part time after school and weekends
Proper butchers back then
I enjoyed watching this. In my opinion a tender rump steak is the best cut of all and I agree the first few slices are the prime ones. Your knives are sharper than mine!😂
Happy new year Scott!
I have a question. What percentage of weight do you lose by aging the meat for 45 days as is the case for the meat you are processing?
Around 20% moisture loss at 45 days,30 days is more common with a 15% loss.
Art of the Blade. A very Happy New Year to you, Scott!
Hi Scott…great video mate…you’re so right about the beef being firmer when dry aged, when u see the demos on here with fresh lean beef and it just peels off the bone, it’s nowhere near the same “animal” as dry aged…I bone out 40 day old Angus shell loins, carrying a nice bit of fat cover to protect the meat…it’s like a workout after 3-4 of them 😂
Fantastic to be able to view an expert at work. beautifully done. Happy New Year MR. REA.
Happy new year Scott great vid as always, I’m hungry now….
As always great video and happy belated new year
Top job once again, From the Top Man.
I would just love a video of you cutting and triming everything
Another great video Scott, just one question what do you use all the dried bits of off cut for , if it can be used. Thanks for your show , Jim 🤘👍
Hamburger or Sausage. If you're brave you can put up to 50% of the dried bits in with normal meat and grind it. Strongest beef flavor you'll ever have in a burger.
Thanks for your answer , I butcher deer but never had the balls to dry age it , might try with the next carcass though.
What happens to all the very dry shavings? Can they still be made into mince?
Nice job Scott 👏
Andrew camarata uses that intro song haha
Fantastic....thank you Scott....
Hey Scott 🌟 🌟 Happy 2022 to You and Yours 🎆 🎆 🎆 🎆 🎆!!!!! I Love your vids, and your tattoos!!!!! 🌳 🌳 🌳 🌳 🌳🌳 🏡 🌳 🌳 ⛈ ⛈ ☁ ☁ 🌙
Hey Scott, amazing video as always. Just wondered, what do you do with the dry age meat you cut off?
Nicely don Scott and Happy New Year !!🎈
I just wish that I had the confidence to be able to learn all of this trade it intrigues me I enjoy it I actually wish that I could do this for a living but I need more schooling on this I only trust you I’m trying to learn
Why don’t you try doing some weekend volunteer work at a local butchers and ask them to train you as some form of currency?
Great vid Scott god that makes me feel hungry 🤤
What do you do with all the scraps of the dark, air dryed meat?
Hoisting morning cup of coffee toasting you Scott, Cheers. Thanks for posting. Best Wishes to all.
Scott, another fantastic film, you may be able to help me, I have the same saw that you used for my DIY venison butchery but I cannot find any blades for it, could you point me in the right direction
Please keep up the great work. If you would ever like to teach a class in Texas, we'd love to host you.
First of all you videos are very informative and interesting. Thks for doing them. Can anyone Dry Age Beef at home? If in the affermative can you show how?? Regards from Malta
The Master at work.
Happy New Year Scott Rea! A good start to 2022, the stripping and de boning process on beef.
always a fan that enjoys your skills and experiences, looking forward to more videos this year.
Always a pleasure to watch and learn ,proper techniques. Thank you for sharing, good luck!
The choice of music is really cool!:)
Happy New Year too.
Q: for comparison, what do you reckon the approximate retail would be for the sirloin cut into steaks? The price of beef around here (Midwest USA) has recently gone way, way up. Wild ass guess is that prime 45 day aged would be north of $40/lb retail.
Beautiful, thank-you!
Absolutely amazingly delish.
Looks delicious just hanging there.
My mouths a watering…………superb colour
What do you do with all the scraps? Hamburger?
Or Sausage
Looks great Scot, where does the beef come from
First time watching this guy boy did he make it seem painfully hard ! the bearded butchers got me spoiled, different styles I guess he needs that big bandsaw thing they have
What make of knives do you use?
Very informative. Kudos!!
Your videos are great. Always learn a lot from them. Have been processing chickens for personal use and am getting ready to raise some meat rabbits and eventually lamb. Can you recommend a good brand of butchering knives and the mains sizes I would need. Thanks
Happy new year Scott!
Excellent 👍
Absolutely beautiful👍👌👏🤠
Like you Scott, I’m not a fan of fillet, but I do have a question about its presentation. I presume that the inky colour (also seen on the whole hip and loin at the beginning of the video) is a normal result of the ageing process. Would a butcher present it like that, and/or is it advisable to trim that outer layer off before cooking? Also, does the same apply to the end of the sirloin where it’s dry and fairly brown in colour?
You remove the black it oxidation of the meat over time in a cold environment.
I asked a guy today, "Do you watch Scott Rea?" He said, "Yes I do." I said, "What do you think of him?" He said, "HE"S A BUTCHER!" I said, "I KNOW, RIGHT! BEST I'VE EVER SEEN!"
How many butchers have you seen?
@@paulbright5081 more than I've fingers and toes and eyebrows
@@markbeasley5322 so…three?
Just looks so amazing I would love to taste it.
Never had dry aged beef ,is it that different,looks lot harder to break down ,end result looks lovely ,are they dry aged just by hanging or do they have to have special treatment ,or hung in cabinet
Nice work
Nice 👍
Before cooking the fillet, would the dark brown outer layer have to be trimmed off?
Yes the black comes off.
Can bacon be frozen and still be good.
Quality video as always and quality beef to match, PJ King abbatoir Gloucester?
Minus the mad cow disease.
Why do you age the beef? (No criticism, I've only ever heard of aging cheese)
A nice marbled dry aged strip sirloin, my absolute favorite cut, ribeye/Delmonico or Filet doesn't hold a candle to it flavor-wise, especially grilled.
Scott, saw you squaring up those ends, feel free the send the completely worthless and disgusting end-cuts my way, I'll properly dispose of those for you :)
What happens to all that crusty, dried trim?
Ive never seen a butcher with so much bling on, lol... Just pulling your chain Scott. I hope you and yours had an awesome holiday season and a great 2022. Stay well & be safe buddy!
I bet that 45 The old steak would taste absolutely the best I’ve always done this for a hobby but I want to do it professionally I’m 55 years of age
an art well done
Great video, curious to know what breed of cattle this is from. Always been a Hereford guy myself. I found a lovely Aberdeen angus striploin that I just couldn't refuse. Dare I say I think I preferred it to the Hereford
Hereford beef is beautiful, also Dexter is very good if well raised and properly aged and butchered
I'm just curious about why the tenderloin was such a dark color? This was a great video. Thanks for making it.
Its been aged so hung in a chiller for a month it dries out the outside meat which turns near black he cuts off the rind that forms what's left is far more tender and flavourful than the rubbish you will buy at the supermarket.
Of course, you've GOT to take a steak home just to try it!
Ensuring quality is like a public service; taking one for the team as it were.
This man knows how to handle his meat.
It is my lifestream to learn how to do all of this I just wish that I could learn from how the finances to be able to be comfortable while I’m being taught and for all of the products that I will need I want to figure this out somehow
7:09 describes my personal problems exactly
love your videos. but why is most of the meat black?
where can i get proper clod fat to cover my beef?
And to actually make a living at this how do I get the confidence
Here I Saskatchewan we cal it strip.
Another question is (and so far the internet hasn’t helped).
I bought today from a Montpellier market some “araignée de porc marinated in herbs”. The vendors sold it to me. It was reasonably priced.
As I for the first time had found parsnips in the market I took the pork home made a mash with parsnips and some potatoes (lots of butter). Pan fried the pork. It was delicious but what the hell is araignée de porc? The market “butcher” didn’t know.
Please let me know. I’d love to tell her.
L'araignée de porc est un morceau qui se trouve à l'arrière du cochon, plus précisément dans le jambon. Issu de la découpe du cochon appelé aussi cigaline, elle se situe sur l'os du coxal dans le jambon. Méconnue, c'est une viande rare car seul deux morceaux sont présents par cochons.
👍👍👍👍👍
It was the rump on my ex wife that attracted me to her. I wished I had gone to the butchers and bought a full rump, it would have been a cheaper night out!
It strikes me that there are substantial losses in drying beef to this extent. The blackened trimmings, and there is a lot, can’t even go to mince.
This along with the weight loss in drying greatly reduces profits.