I do this butchery business in Uganda, you really have a nice lecture guy, us here in Kampala have the same skills but lack the technology u guys use. And the demand defers from your. Never the less, I love this job, it's earning
@@robbiethompson2778 He went of of his way to say something nice about the content, and you respond by being xenophobic without any provocation. If you're miserable with your life, you're not gonna find solace in youtube comments. Wishing you inner peace.
@@craigyboy4770 special refrigerators, hook setups, band saw, etc....standard in us. Elsewhere a luxury....I suggest you get outside the US and see how difficult it is
Excellent. I am from Algeria and lamb is the local staple as far as meat. The way you processed the lamb is how we do it here too. The French lamb chops were first class. Lots of respect to you. You honor the lamb when you use as much as you can to feed people. Bravo and Merci !!!!
I’m not a butcher nor do I do any of this but... there is something about watching someone in a masterclass showing you their craft that’s so satisfying.
i work at a butchers as a trainee and recently had to break down a lamb and seeing this process of breaking it down makes it alot more easier to understand each cut u make and makes each step alot clearer
A lot of times I questioned someone's experience when they say 20 years but your knife skills shows every bit of the 20 years experience you are second to none. Really enjoy your videos.
When I was about 4 or 5 I was standing at the butcher counter at the local grocery store watching the butcher cutting meat on a band saw, I watched him cut his thumb off. Every time I see or hear a band saw I remember that day, that was 50 years ago. Be safe and thanks for the vids!!!
Thanks guys I'm a Australian butcher you guys better than current people Young ones is Australia are useless I hope u not mind I reposted your video on face book to help farmers in Australia
@@TheBeardedButchers iv. Iiviv iv. iv iv iviv v i viiv iv vi iv iv iv. iviv v i iv i iv iv i ivv ivv i ivv. iv iv iv 9 9iviv iviv9ivv ivv 9 i iv9ivv. Iv 9iviiv iv iv iv 9 ivv iv iv iv iv v iiv99iviv9iv iviiv9iv iv9iv iv iviviv iv iv iv. Iv iiv iv iv iv iv iv iv iv v i iv iv iv iv iviv iviviv9. iv iv iv iv. Iv iviv. Iv
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Seth love to watch how you guys butcher all different ways you cut present all different cut of meat . I’ve been butchering 45 yrs here in Australia and find all your techniques quite interesting and the different names you call some of your steak. But when it all boils down the same break down just different styles different ways, I’ve worked in nearly all aspects of butchering from boning beef ,pork , lamb . And also in small goods ( bacon, ham , sausage, ex) keep up the great work Seth &Scott
I don't do anything but enjoy watching these videos, but I really like that you guys could just as easily not even post and say "bring it to us" or "buy our cuts!" Idk the capabilities of farmers because I never worked on one, but it's great that you guys give a demonstration on how it's done. Not only that, I just enjoy watching the breakdowns and hearing your opinions on the cuts.
I love watching your videos, you don’t treat people like they are stupid. You seem to enjoy sharing your knowledge with people and helping them understand what is going on. Keep up the good work! Learning more every day watching.,
Thank you so much for the kind words, Allen! Yup, we think it's a great opportunity to be able to share what we learned over the past years of butchering to everyone who wants to learn, while doing what we love at the same time. 😁
@@TheBeardedButchers I came to watch Americans butchering meat by way of watching 2nd Amendment films then in turn hunting and butchering. When I was in my last year of compulsory schooling (42 years ago) I worked after school each day cleaning up at a butcher's shop. I can't remember if he bought whole pigs and lamb but the largest beef he bought were half cows. The butcher wasn't young he must have been well into his 60s but the only tools used were knives, cleaver and saw. Not to say any way of butchering is better but have you ever looked at British butchering methods? As this guy says there are variations you can make but this is a guy butchering in a British style. Not trying to use you to promote his channel, I don't know the guy but thought you might be interested in the method of butchering. ua-cam.com/video/_QX7wiCUbNU/v-deo.html
I will be raising barbados sheep in the next year for meat. Obviously you are hanging the carcass so what temp, how long before butchering. I recently processed half a sheep and they don't cut that nicely fresh by any means.
This was fantastic! My wife and I are building a homstead, and we have done chickens, ducks, and pigs so far, and sheep/lamb are next year. You guys are my go to for butchering education keep up the awesome work!
This is brilliant, its hard to find skilled worksmen like this (especially a butcher) on youtube nowadays. People are way too sensitive now and will refuse to see how their meat is cut, and where it comes from.
Naveed Ahmed do you have anyone to recommend on here to watch? i've been wanting to see how it's done by different people. i know it's a dying profession, at least here in the US as far as i know, so i wanted to learn how to do this at some point too.
I appreciate your step by step. I teach an Animal Science class in a high school and we fabricated a pig and are getting ready to do a lamb I raised. The kids stay attentive while watching and I add comment to go along with your instruction.
Thanks for the video. I think everyone should have a chance to process their meat before they can eat it. My dad and granddad had me skinning game with them by the time I was five years old. I really appreciate them passing on that skill. A skill that far too many people have no idea about today. Too bad.
I love your videos. I hunt and process all my own harvests, rather primitively compared to you you’re equipment is amazing. Keep up the amazing content. Cheers!
I’ve watched this before and still find it riveting. I find it amazing to watch him butchering even if I do get nervous when he uses the Butcher Boy. The thing that I love the most is the attitude that as a butchers they don’t want to waste anything. This is why I love butchers like this and wish we could have more like this in the UK
There are plenty in the UK. Just stop buying your meat at the big box chain supermarkets and pay attention to your local butcheries. You and I are the reason they are going out of business.
Deplorable D They don’t grow their own meat and kill and butcher it from scratch like they do. As for buying at supermarkets I don’t have a choice as I don’t have a car to travel There used to be farms with shops beside them that would sell their own produce and sometimes this would be meat. Those are the places that I mean have gone.
@@sodorflubbs5000 That's a shame. Here in Brisbane where I live there are tons of local butchers, many of them selling clean, grass fed meat. We are lucky in Australia.
I thought I was the only guy petrified of that saw, but I see there are others just as scared. You guys are professionals the way how you butcher meat, it looks like artwork.
I've been watching other butchers on youtube and you make it look easy. They tend to end up with a sloppy cutting table, they struggel with a saw and from just looking I can tell their knives are not sharp. Thank you for the clean and understandable presentation.
My man! You were on the History Channels Butchers show. Just wanted to say that you did an amazing job man. Your one hell of a butcher. I thought you had that in the bag. But still nothing but A1 work. I was actually watching your videos on here before I seen you on the show. I tHought you looked very familiar on the show. But great work man and awesome videos. I'm not a butcher but I hunt and fish so I find your videos very informative and great. So keep up the great work buddy! Look forward to the next video!
I 'm a sheep farmer-home butcher from Aus. , exact same lambs as I butcher. Interesting to see same done in another country, many things done very similar, some different. For e.g. I like to bone , roll and season the whole fore-quarter and use it as a roast, this allows me to trim a real lot of fat out of it and season it as well for a bone-less roast. Good video.
Absolutely brilliant! As always, these videos are a breath of fresh air. Most professional and with the utmost respect for the trade. And animal. I would like to ask you a question. If it would be at all possible to tell me if there`s any risk of bone-pieces/fragments embedding in the meat when you saw. And lastly, if you have any special technics that avoids this? Many thanks!
I loved the Butcher Boy band saw the best in the 35 yrs. I put in as a meat cutter, I enjoy your videos...I still have my old Hookeye saw...When splitting a lamb leg or fresh ham we were taught to make a parallel cut to the aitch bone...happy to see you took that gland out...and we always knife cut the lamb loin and rib chops...
Thanks for taking the time to make these tutorials. I’ll never have your experience and skill with a knife, but the things you share are great for shortening the learning curve.
I've worked much larger bandsaws at a small lumbermill. The blades don't have all that much energy when they break. Breaking bands is most common with excess feed rates and dull teeth,(this butchering is a very light feed) a buildup of pitch and dust on the wheels also contributes but that also comes with a lot of noise so you can hear when it needs cleaning, wildly incorrect pretension can have some effect too. Pretty easy to observe feed rate and sharpness by looking at the cut board surface, watching the blade action and listening to the machine. Circular saws now, those can get cha.
When it comes to beef butchery you guys are absolutely amazing, without doubt, creative and brilliant. With lamb however take note from the Newzealand style of breaking a lamb carcase down. Jig the aitch bone, and rack the shoulders, i tell you thise guys have got it sorted👍
This is the 1st time I actually saw how lamb was butchered that's awesome how the butcher does it I'm getting hungry just watching the process, great job sir! Jim Greszczuk
This is the method that I have adopted now. a little different than i have done it for the last couple decades. This method is a heck of a lot easier, and I think yields slightly more product/carcass.
Doing a lamb soon - thanks for the refresher course. But now I am spoiled seeing that incredible grinder-packer. I suppose the hard part is cleaning up after just one animal, better to do 8 hours worth at a time.
I'm not sure what you guys do with the trimmed-off lamb fat but you can sell it to mediterranean or middle-eastern restaurants. They will probably buy it higher than the meat because it can be ground-with/mixed-in to flavor ground beef and make gyros, kofta,....etc. great work, I wish we lived closer to your shop. God bless you all 🇺🇲♥️
I live in Chile, completely different the way they butcher and name cuts of meat, except for filet and ribs. We cook over wood fire with Argentine grill. Terrific pro butcher videos, thanks!
I like these educational videos that you guys make. I would really appreciate it if you could show how to process the lamp as you would do it at home without the factory machines!
Great video. As a woodworker you may want to review your technique at 15:13. If your backstop fails, bye bye fingers. Minimally, I'd reduce the pressure as I slid laterally...or have a nylon push stick...speed is not worth fingers.
Literally the majority of my diet is lamb. I’m heavily restricted by an auto-immune disease and can only eat wild caught fish and grazed red meat. Lamb has so much more flavor than beef, which is also good. I’m shocked how little people eat it or have never tried it.
@@DiarioCarnivoro That’s great! My condition is called “Hydradenitis Suppurativa” which is also a skin condition. I also suffer from eczema and cystic acne, and acne generally. A quality and limited carnivore diet (especially a keto-carnivore diet) has helped prevent all of these. Also, cool channel. :)
When I worked the meat prep In the hotel I worked at, I had no instructions. When it came to the shoulders I just took out the back bone and ribs In one go and tunnel boned the shoulder blade and arm bone, leaving the knuckle attached. Then I just rolled and tied each side to make 2 very large shoulders. I would liked to have known about ripping off the rib membranes.
@@RRaucina meat ain't for everyone. It takes a lot of commitment for both being vegan/vegetarian and butchering your own animals so as to know where your animals come from. I'll respect you so long as you don't make a fuss about people killing animals for meat so long as they raise them correctly and kill them as painlessly as possible
@@vizprave6721 I was not kidding, I do raise and butcher my own meat; Just did a lamb. And I do so with all due respect. I agree with you. But no more gigantic hogs for me.
This is the second time watching your Video.. You Guys are Amazing, I done this many time Rancher style, You guys are truly Pros thanks for sharing, beautiful work
Great work. I've watched it a few times and keep coming back. The neck chops are, in the UK, called the Best End and the Scrag End chops. Very tasty cuts themselves which are traditionally the cuts used for Irish Stew. Neck chops, sliced potatoes and sliced onion in a stock or even just water, plus some seasoning. Nice and simple, and delicious on a cold day. Crusty bread and butter of course to accompany.
Made me feel like becoming butcher, definitely will be doing my own lambs next time instead of my butcher cutting randomly my lambs and just chucking them in box great video mate 👊🏻
Could have also done rolled lamb breast and boneless leg steaks. The loin I usually do a start cut on the bone with the saw and knife cut to finish. No scraping and helps it last longer in a service case or package. Great knife handling and presentation on those cuts
Love your videos. A question. You removed the gland from the bone out roast, but I didn't notice you removing the gland from the bone in roast. Is it still in there? Your hygiene and safety is excellent. Do you think using eye and hearing protection while using the bandsaw would have value? Kind regards, Stephen.
My good friend !!!! First of all i will like to say one big thank you what you show us your an artist and also you like your meat ican see it on your beard👍✌👌👏👏👏
Hi there. Thank you for tutorial! This is easy preparing for for customer satisfaction! I have free range pigs, lambs, bulls, chicken, ducks! All organic feed! With respect from Republic of Belarus! ;)
I do this butchery business in Uganda, you really have a nice lecture guy, us here in Kampala have the same skills but lack the technology u guys use. And the demand defers from your. Never the less, I love this job, it's earning
Lack the technology? They literally use 3 knifes and a bandsaw
There butchering lamb you lot are butchering your family.ffs
@@robbiethompson2778 He went of of his way to say something nice about the content, and you respond by being xenophobic without any provocation. If you're miserable with your life, you're not gonna find solace in youtube comments. Wishing you inner peace.
@@craigyboy4770 maybe he means the walk-in cooler and electric bandsaw.
@@craigyboy4770 special refrigerators, hook setups, band saw, etc....standard in us. Elsewhere a luxury....I suggest you get outside the US and see how difficult it is
Excellent. I am from Algeria and lamb is the local staple as far as meat. The way you processed the lamb is how we do it here too. The French lamb chops were first class. Lots of respect to you. You honor the lamb when you use as much as you can to feed people. Bravo and Merci !!!!
Thank you and cheers from USA!
Niju
Not true, you liar
ua-cam.com/video/_QX7wiCUbNU/v-deo.htmlsi=M4DHIwn9BuV5w_Nw
I’m not a butcher nor do I do any of this but... there is something about watching someone in a masterclass showing you their craft that’s so satisfying.
i work at a butchers as a trainee and recently had to break down a lamb and seeing this process of breaking it down makes it alot more easier to understand each cut u make and makes each step alot clearer
A lot of times I questioned someone's experience when they say 20 years but your knife skills shows every bit of the 20 years experience you are second to none. Really enjoy your videos.
When I was about 4 or 5 I was standing at the butcher counter at the local grocery store watching the butcher cutting meat on a band saw, I watched him cut his thumb off. Every time I see or hear a band saw I remember that day, that was 50 years ago.
Be safe and thanks for the vids!!!
Oof
I appreciate you showing the all the cuts and how much you respect the animals by using everything you can.
Thanks guys I'm a Australian butcher you guys better than current people Young ones is Australia are useless I hope u not mind I reposted your video on face book to help farmers in Australia
I like how you guys always practice and preach safety. It shows real professionalism that many others don't have.
Definitely. Safety above all! 😁
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Seth love to watch how you guys butcher all different ways you cut present all different cut of meat . I’ve been butchering 45 yrs here in Australia and find all your techniques quite interesting and the different names you call some of your steak. But when it all boils down the same break down just different styles different ways, I’ve worked in nearly all aspects of butchering from boning beef ,pork , lamb . And also in small goods ( bacon, ham , sausage, ex) keep up the great work Seth &Scott
I don't do anything but enjoy watching these videos, but I really like that you guys could just as easily not even post and say "bring it to us" or "buy our cuts!" Idk the capabilities of farmers because I never worked on one, but it's great that you guys give a demonstration on how it's done.
Not only that, I just enjoy watching the breakdowns and hearing your opinions on the cuts.
The dislikes are from vegans
Lamb is plant based protein
Vegans and degens
I love watching your videos, you don’t treat people like they are stupid. You seem to enjoy sharing your knowledge with people and helping them understand what is going on. Keep up the good work! Learning more every day watching.,
Thank you so much for the kind words, Allen! Yup, we think it's a great opportunity to be able to share what we learned over the past years of butchering to everyone who wants to learn, while doing what we love at the same time. 😁
@@TheBeardedButchers I came to watch Americans butchering meat by way of watching 2nd Amendment films then in turn hunting and butchering. When I was in my last year of compulsory schooling (42 years ago) I worked after school each day cleaning up at a butcher's shop. I can't remember if he bought whole pigs and lamb but the largest beef he bought were half cows. The butcher wasn't young he must have been well into his 60s but the only tools used were knives, cleaver and saw. Not to say any way of butchering is better but have you ever looked at British butchering methods? As this guy says there are variations you can make but this is a guy butchering in a British style. Not trying to use you to promote his channel, I don't know the guy but thought you might be interested in the method of butchering. ua-cam.com/video/_QX7wiCUbNU/v-deo.html
@@TheBeardedButchers ¹1
I will be raising barbados sheep in the next year for meat. Obviously you are hanging the carcass so what temp, how long before butchering. I recently processed half a sheep and they don't cut that nicely fresh by any means.
@@TheBeardedButchers l.
I'm planning on raising sheep for meat so this video is gonna be saved thanks for the high quality breakdowns
Is it weird that I find it satisfying the way that knife cuts?
Not at all!
This was fantastic! My wife and I are building a homstead, and we have done chickens, ducks, and pigs so far, and sheep/lamb are next year. You guys are my go to for butchering education keep up the awesome work!
This is brilliant, its hard to find skilled worksmen like this (especially a butcher) on youtube nowadays. People are way too sensitive now and will refuse to see how their meat is cut, and where it comes from.
True.. Full respec to him..
Indian Muslim butchers are much more skilled than him. It made me laugh how he is using saw and that machine.
Naveed Ahmed do you have anyone to recommend on here to watch? i've been wanting to see how it's done by different people. i know it's a dying profession, at least here in the US as far as i know, so i wanted to learn how to do this at some point too.
All of these videos have helped me with my meat processing so much more I'm getting way more meat off the animals than before
Love hearing that, Justin!
I appreciate your step by step. I teach an Animal Science class in a high school and we fabricated a pig and are getting ready to do a lamb I raised. The kids stay attentive while watching and I add comment to go along with your instruction.
Pure artistry.
Thanks for the video. I think everyone should have a chance to process their meat before they can eat it. My dad and granddad had me skinning game with them by the time I was five years old. I really appreciate them passing on that skill. A skill that far too many people have no idea about today. Too bad.
Best channel on utube, from an Irish butcher in France
Used to work at a grocery store in a fish department and its really cool to see how to break down other animals as well. Great content guys.
I love how you guys don't waste anything. Great job and keep the videos coming.
I love watching these guys work. So much respect for the animal and so much proficiency at their craft.
I wish I had the words to emphasize on how impressed I am . God bless brother
I love your videos. I hunt and process all my own harvests, rather primitively compared to you you’re equipment is amazing. Keep up the amazing content. Cheers!
Thanks Justin! -Cheers
I’ve watched this before and still find it riveting. I find it amazing to watch him butchering even if I do get nervous when he uses the Butcher Boy. The thing that I love the most is the attitude that as a butchers they don’t want to waste anything. This is why I love butchers like this and wish we could have more like this in the UK
There are plenty in the UK. Just stop buying your meat at the big box chain supermarkets and pay attention to your local butcheries. You and I are the reason they are going out of business.
Deplorable D They don’t grow their own meat and kill and butcher it from scratch like they do. As for buying at supermarkets I don’t have a choice as I don’t have a car to travel
There used to be farms with shops beside them that would sell their own produce and sometimes this would be meat. Those are the places that I mean have gone.
@@sodorflubbs5000 That's a shame. Here in Brisbane where I live there are tons of local butchers, many of them selling clean, grass fed meat. We are lucky in Australia.
I thought I was the only guy petrified of that saw, but I see there are others just as scared. You guys are professionals the way how you butcher meat, it looks like artwork.
Juan Irizarry , hello, when I did refrigeration service, & in the meat room,,when anyone , used the saw I was SILENT,
I've been watching other butchers on youtube and you make it look easy. They tend to end up with a sloppy cutting table, they struggel with a saw and from just looking I can tell their knives are not sharp. Thank you for the clean and understandable presentation.
My man!
You were on the History Channels Butchers show.
Just wanted to say that you did an amazing job man. Your one hell of a butcher. I thought you had that in the bag. But still nothing but A1 work.
I was actually watching your videos on here before I seen you on the show. I tHought you looked very familiar on the show.
But great work man and awesome videos. I'm not a butcher but I hunt and fish so I find your videos very informative and great.
So keep up the great work buddy! Look forward to the next video!
I 'm a sheep farmer-home butcher from Aus. , exact same lambs as I butcher. Interesting to see same done in another country, many things done very similar, some different. For e.g. I like to bone , roll and season the whole fore-quarter and use it as a roast, this allows me to trim a real lot of fat out of it and season it as well for a bone-less roast. Good video.
Absolutely brilliant! As always, these videos are a breath of fresh air. Most professional and with the utmost respect for the trade. And animal.
I would like to ask you a question. If it would be at all possible to tell me if there`s any risk of bone-pieces/fragments embedding in the meat when you saw.
And lastly, if you have any special technics that avoids this? Many thanks!
At one point he uses a little tool to remove the bone dust from the meat, I think that would remove larger fragments as well
@@prehistoricliving Much obliged.
I loved the Butcher Boy band saw the best in the 35 yrs. I put in as a meat cutter, I enjoy your videos...I still have my old Hookeye saw...When splitting a lamb leg or fresh ham we were taught to make a parallel cut to the aitch bone...happy to see you took that gland out...and we always knife cut the lamb loin and rib chops...
Thank you so much for giving our video a watch, Jeff! 😀
Stellar video. Nothing wasted, and that ground forming machine was awesome! As always hello from OHIO!
Hey,wht up fellow Ohioan im from Youngstown
Your the best butcher I have ever seen! It hurts to see people just chuck away at meat without knowing what they are doing
Looking forward to harvesting my own deer and using your video to refer. Excellent stuff
Awesome! Thank you!
Thanks for taking the time to make these tutorials. I’ll never have your experience and skill with a knife, but the things you share are great for shortening the learning curve.
Everytime I watch your videos it makes me hungry.
You have a great family and great work.
Greetings from Australia and New Zealand
Superb skills, respecting the animal with little waste.
Thanks for everything, I love how you explain every single step👏
Always a pleasure, Sergiu!
Lamb/beef burgers are the best! Great learnings taken from all of these videos. I had no idea there are so many cuts in a lamb.
That saw looks like a widow maker ...
I'm a carpenter and that high blade is making me wide eyed
Not to mention what happens when it breaks. And that's not an IF.
I've worked much larger bandsaws at a small lumbermill. The blades don't have all that much energy when they break. Breaking bands is most common with excess feed rates and dull teeth,(this butchering is a very light feed) a buildup of pitch and dust on the wheels also contributes but that also comes with a lot of noise so you can hear when it needs cleaning, wildly incorrect pretension can have some effect too. Pretty easy to observe feed rate and sharpness by looking at the cut board surface, watching the blade action and listening to the machine. Circular saws now, those can get cha.
The difference for me is that it's designed to cut flesh, seems more dangerous...
When it comes to beef butchery you guys are absolutely amazing, without doubt, creative and brilliant. With lamb however take note from the Newzealand style of breaking a lamb carcase down. Jig the aitch bone, and rack the shoulders, i tell you thise guys have got it sorted👍
That is one freakishly sharp knife
Glenn C. ONLY SHARP KNIVES, you get hurt by DULL ONES, Cheers from NJ. 🇺🇸
This is the 1st time I actually saw how lamb was butchered that's awesome how the butcher does it I'm getting hungry just watching the process, great job sir! Jim Greszczuk
Man...you are amazing..it s some kind of art.Here is really passion.
In Australia the lamb rack is also separated into individual pieces and crumbed with bread crumbs as lamb cutlets that can be shallow fried.
Absolutely great, absolutely wonderful, professional, great job.
I personally only eat fish and pork sometimes . Deer meet for dinner is a great page to go by if you wanna know fish.
Great video that really shows how to maximise the value of a lamb. Regards from Scotland.
This is the method that I have adopted now. a little different than i have done it for the last couple decades. This method is a heck of a lot easier, and I think yields slightly more product/carcass.
Doing a lamb soon - thanks for the refresher course. But now I am spoiled seeing that incredible grinder-packer. I suppose the hard part is cleaning up after just one animal, better to do 8 hours worth at a time.
A craftsman at work. Well done.
Love watching these videos
As a chef the ideas for dishes that I get is unreal, inspired by you
I'm not sure what you guys do with the trimmed-off lamb fat but you can sell it to mediterranean or middle-eastern restaurants. They will probably buy it higher than the meat because it can be ground-with/mixed-in to flavor ground beef and make gyros, kofta,....etc. great work, I wish we lived closer to your shop. God bless you all 🇺🇲♥️
Very interesting! Thanks for sharing this life-hack. 😉
So good to see you again,really enjoy watching your videos.Excellent workmanship as usual...looks great!!!
Thank you!
Great Videos, Respect the audience and the meat, not pushing brand sales too much either !! Thanks Guys
I love your videos and i want to be a butcher in the future but can you guys please show us how you do a cow from start to finish
as a starting butcher your vids really helped me, keep up the good work!!
Great video as always. I love the step by step instructions. Keep up the great work.
I live in Chile, completely different the way they butcher and name cuts of meat, except for filet and ribs. We cook over wood fire with Argentine grill. Terrific pro butcher videos, thanks!
I like these educational videos that you guys make. I would really appreciate it if you could show how to process the lamp as you would do it at home without the factory machines!
I was just thinking the same. Meat cutting has become so complex. midway thru this video i was googling the price of the saws
ua-cam.com/video/_QX7wiCUbNU/v-deo.html This video shows a different way of doing it with only a hand saw and kitchen knives.
Great video. As a woodworker you may want to review your technique at 15:13. If your backstop fails, bye bye fingers. Minimally, I'd reduce the pressure as I slid laterally...or have a nylon push stick...speed is not worth fingers.
The cameraman makes it look like a magic video where it zooms in
This is art. Even more impressive that you talk the whole way through
When you love what you're doing, makes things easier!
@@TheBeardedButchers I could tell. Even the way you opened up the ends of the spinal cavity for easy removal. Smooth!
Craftsmanship at its finest!
Love your videos. Keep it up.
I've never had lamb, but I've enjoyed you cutting up the lamb.
I am so happy I waited to the end of the video before I commented, awesome job brother! I save the fat for deer sausage
Best butchering videos on the web by far! I'd Like to come be an unpaid apprentice for a week!
used a leg of lamd bone in cut into inche and ahalf from the butchers for an indian curry. can be done the same from stews as well
I like that you added the trimmings process. I had not seen that yet so it was interesting to watch. Neat grinding and bulking machine too.
Thanks 👍
I'm binge watching your videos and thought, " Wonder if they've cut up a lamb"???.....Question answered👍
Regardless the fact that meat near to bone has better taste so sometimes we can leave it as is. The presentation and the explanation are very useful.
Very interesting video. I can't believe how much meat came off that one lamb! -Respect
This dude knows his stuff! But that band saws a massive plus!
A person sure doesn't get those cuts at any of my local grocery...Looks great!
Thanks! All the way from Kenya. I am so glad to be watching this. When I come back to visit the US, I will be sure to come by and say hi!
Literally the majority of my diet is lamb. I’m heavily restricted by an auto-immune disease and can only eat wild caught fish and grazed red meat. Lamb has so much more flavor than beef, which is also good. I’m shocked how little people eat it or have never tried it.
Are you on a carnivore diet?
@@DiarioCarnivoro Yes.
@@EVROPAEAESTHETICA That's awesome! Me too! It cured my psoriasis 💪
@@DiarioCarnivoro That’s great! My condition is called “Hydradenitis Suppurativa” which is also a skin condition. I also suffer from eczema and cystic acne, and acne generally. A quality and limited carnivore diet (especially a keto-carnivore diet) has helped prevent all of these. Also, cool channel. :)
We raise our own lamb and I have to agree with you...lamb has superior flavor to beef. At least the hair sheep do. Not wool sheep.
When I worked the meat prep In the hotel I worked at, I had no instructions. When it came to the shoulders I just took out the back bone and ribs In one go and tunnel boned the shoulder blade and arm bone, leaving the knuckle attached. Then I just rolled and tied each side to make 2 very large shoulders.
I would liked to have known about ripping off the rib membranes.
Hi, I just want to let everybody know that I am not a Vegan.
That is all.
Thank you for the info ;)
I cut up a 600 pound hog and it made me vegan for at least a week.
@@RRaucina meat ain't for everyone. It takes a lot of commitment for both being vegan/vegetarian and butchering your own animals so as to know where your animals come from. I'll respect you so long as you don't make a fuss about people killing animals for meat so long as they raise them correctly and kill them as painlessly as possible
@@vizprave6721 I was not kidding, I do raise and butcher my own meat; Just did a lamb. And I do so with all due respect. I agree with you. But no more gigantic hogs for me.
I was...
This is the second time watching your Video.. You Guys are Amazing, I done this many time Rancher style, You guys are truly Pros thanks for sharing, beautiful work
here in australia the lamd sirloing steaks would be left whole, no triming at all. this is at 4.43
I was like, why? looked better before it was trimmed. I understand there is more fat than meat there though.
Sir, you are doing a spectacular job of trimming and cutting the
meat.
Very professional. Obviously a labor of love.
Great work. I've watched it a few times and keep coming back. The neck chops are, in the UK, called the Best End and the Scrag End chops. Very tasty cuts themselves which are traditionally the cuts used for Irish Stew. Neck chops, sliced potatoes and sliced onion in a stock or even just water, plus some seasoning. Nice and simple, and delicious on a cold day. Crusty bread and butter of course to accompany.
Guys, loving it, aSHARP KNIFE IS ESSENTIAL, BUT THEN KNOWING HOW TO USE IS, IS POETRY IN MOTION. , THANKS ,, CHEERS FROM NJ🇺🇸🇺🇸🇺🇸🇺🇸
I am in awe of your professional powers!!! Well played from the UK
Made me feel like becoming butcher, definitely will be doing my own lambs next time instead of my butcher cutting randomly my lambs and just chucking them in box great video mate 👊🏻
You can still become a butcher! You got this! 🙏
Could have also done rolled lamb breast and boneless leg steaks. The loin I usually do a start cut on the bone with the saw and knife cut to finish. No scraping and helps it last longer in a service case or package. Great knife handling and presentation on those cuts
Wow, I’m very impressed. Thanks.
I cut meat for a living and I love that he keeps that fillet knife sharp.
Always a necessity! 😉
Fantastic video. Great knowing the work put into preparing our meat. Thanks.
Wow. The machinery itself is BADASS. The knife skills! This is awesome.
Love your videos. A question. You removed the gland from the bone out roast, but I didn't notice you removing the gland from the bone in roast. Is it still in there? Your hygiene and safety is excellent. Do you think using eye and hearing protection while using the bandsaw would have value? Kind regards, Stephen.
Excellent...great to know where each part of the animal ends up on the table..well done!!
My good friend !!!! First of all i will like to say one big thank you what you show us your an artist and also you like your meat ican see it on your beard👍✌👌👏👏👏
Hi there.
Thank you for tutorial! This is easy preparing for for customer satisfaction!
I have free range pigs, lambs, bulls, chicken, ducks! All organic feed!
With respect from Republic of Belarus!
;)
Great technique. How much bone ends up with the meat? I've never processed lamb like this.
Was a butcher for 16 years best job I ever had ! shame it went cold store production line in the UK
Are those supermarket butchers faking it?
@@nikkichockawonga Faking it is a little harsh, they just receive pre-boned beef cuts and pre-cut lamb and pork cuts.
@@terrysmith720 but not offal, apparently.
@@nikkichockawonga very cryptic reply unless I am missing something , please explain ?
@@terrysmith720 Well, if I know how to change brake pads does that make me a mechanic?