It's amazing how all those muscles in the cow work together to be a beast. Really great the way animals work, and they're so tasty too. Great work guys.
Je suis boucher avec 20 ans d’expérience et je fait 20 original par année et je trouve ça cool de vous voir travailler! Pcq on voit un peut n’importe quoi sur UA-cam !👏👏👏👏👏👍🤟
I love watching butchers from around the world do their different things with a beef carcass. As a confirmed "traditional" butcher here in the UK, I often find myself rolling my eyes when the bandsaw comes in to play, but I understand the need for speed when trying to earn a living out of butchery. That said, I am in awe of how sharp your knives are.
Thank u for this video I was amazed throughout the whole video but Eddie with that grinder was awesome! I never knew how Hamburger was made especially how it came squared out! So cool! Love all ur guys vibes I can tell that u all show pride in ur work and that u all are what I call Good people!
35 years in the meat business. Used to do all this stuff. Cant do it anymore. Nice to see there are professionals that are still doing it. But hey now I manage a company that makes dog treats, way layed back, no hurry.
Just a comment: Nice to see a man that can use a boning knife. And that can work clean with speed. I butchered for the White Stores in Knoxville, Tn until they closed.
Oooh the die-versity and inclusion is so great for his woke customers. Maybe they could execute a live White cow in their next video. Oh the symbolism would be great.
Totally different to how we do it in Australia . Different names too. I do it whilst it’s hanging by the hock. T bone then Rump then take off the bone then the Round then Topside the Silverside and the bone is clean if done right. I’m only a bush butcher though.
Watched both front and hind quarter vids, good stuff. I have been around a few meat cutting facilities and always try to pay attention to how the processing is done differently.
Wow what type of knives are you guys using? I have shivers down my spine. The speed and precision at which you cut pieces of beef amazing, wish i could join you from South Africa 🇿🇦 Joburg South
Different strokes for different folks. I'm an Aussie butcher breaking so many bodies of beef it would make a person giddy. Always breaking them down off the rail. Make gravity your friend. Super fast too🤙
@@wcmeats good video! ALOT of memories are coming back to me! Interesting that he broke the loin correctly from the round! But he didn't show us the quarter from the knuckle! 40 years ago, I made a necklace with them! Just peel the cap off of that tip roast, saves a little time and a much better appearance! Remember, it's what the woman cooking it wants, eye appeal! GREAT job! Gone are the days of swinging meat at the grocery stores, but I can still remember them!
Slow down, yes safety first especially if there are two guys. This bring back memories. Saw the front quarter video. Usually I had help cutting out what you refer to as knuckle. I would have have stood up and I would slide the knife along the bone. Interesting splitting the hind. Usually I know if I was on the mark, if what is left is a half dollar size of the hip bone
very interesting video...my grandfather had a butcher store...and as a very young child loved to be there...to this day i love to cut my own meat...sadly he never let me use the knives nor trainned me...skills and knowledge lost As a kid i went several times to the "rastro" where the cows where killed...and in those days the small town did not have electricity...nor cars...so we went in a carreta (carriage) pulled by two bulls...what a treat that was...at least for me...
Damn thing. I did NOT want to watch this video, but UA-cam has been VERY insistent, and finally I fell asleep at the keyboard and it slipped past. What a lousy algorithm. IF I DON'T CLICK IT THE FIRST TIME YOU FLASH IT AT ME I DON'T WANT IT, UA-cam.
You guys are artists. I was a butcher for 30 years. I always broke down quarter beef while it was hanging on the rail, not on the block.
Here is an updated process, we love the butcher support! ua-cam.com/video/G35zMn8m3F4/v-deo.htmlsi=OuvlB4aH5Lbfen0S
Butchering is an art in itself, and Kurt is the artist. That beef looks good!
Yes kirk is, here is an up to date beef slaughter video with Kirk: ua-cam.com/video/G35zMn8m3F4/v-deo.htmlsi=OuvlB4aH5Lbfen0S
I'm no butcher, but I've been cutting my own venison for 50 years. We always called that sirloin tip "the football". LOL
Telling Kirk to slow down is like asking a hurricane to "hold on a second, I'll be ready in a minute", truly professional!
Literally! lol
I started in the retail meat market as a 14 year old kid. One of the hardest jobs I ever performed. Much respect for these guys. Great teamwork!!
🤝🏼 Awesome
Started watching the videos, great job. Been a butcher over 35 yrs,started breaking beef. Curt is awesome. Great job explaining each cut.
Thank you! This new video really shows off the art without explanations: ua-cam.com/video/G35zMn8m3F4/v-deo.htmlsi=OuvlB4aH5Lbfen0S
I worked on a meat packing plant in Utah. Much respect for a man so skilled with a knife
It's amazing how all those muscles in the cow work together to be a beast. Really great the way animals work, and they're so tasty too. Great work guys.
Great hind quarters! I applied to a meat cutting position because of you! You changed my life!
Awesome!
Curt is a machine love to watch someone do what they’re good at..
Yes he is, watch kirk now @ ua-cam.com/video/G35zMn8m3F4/v-deo.htmlsi=OuvlB4aH5Lbfen0S
Gotta appreciate these guys. They have a good skill
It’s absolutely fascinating watching these professionals work. I could watch them all day. 👍👍
You are awesome! Here is an updated video: ua-cam.com/video/G35zMn8m3F4/v-deo.htmlsi=OuvlB4aH5Lbfen0S
I love seeing good knife men plying their trade, doing what they love.
Appreciate ya!
I'm a meat eater but had never seen this process. Thanks for the look.
It doesn't matter to me if it's a master violinist, snooker player, darts player.... I can watch a master ply his craft all day.
you guys are awesome together . . thank you for the insight on butchery . . kirk is the man . . lol masterfull .
Appreciate you Joe!
Je suis boucher avec 20 ans d’expérience et je fait 20 original par année et je trouve ça cool de vous voir travailler! Pcq on voit un peut n’importe quoi sur UA-cam !👏👏👏👏👏👍🤟
Kurt's a professional he held himself real well around a knife
From the island 🏝 of Jamaica 🇯🇲!! Calm and cool personality! That's what I am talking about! Yah mon!
Kirk is the man!
I watched this all the way through based on customer instructions 😁
I have been a butcher for 37 yrs, watching him break it all down is just dancing the same old dance every day
lol, no joke
I love watching butchers from around the world do their different things with a beef carcass. As a confirmed "traditional" butcher here in the UK, I often find myself rolling my eyes when the bandsaw comes in to play, but I understand the need for speed when trying to earn a living out of butchery. That said, I am in awe of how sharp your knives are.
In California and I'm obsessed with any Smithfield's video.
The band saw drives me mad it's they lazy way
@@patterdale4332 Lets see you do 24 sides a day without one. Post a video.
Thank u for this video I was amazed throughout the whole video but Eddie with that grinder was awesome! I never knew how Hamburger was made especially how it came squared out! So cool! Love all ur guys vibes I can tell that u all show pride in ur work and that u all are what I call Good people!
Thank you!
After 20+ years, I really hope Curt has a stake in the company
no pun intended? 😏
@@ninja.saywhat 👍🏾😬🤫🤫
He has a good paying job to go to, that he seems to enjoy. That's all he's owed. He and the owner get square every Friday.
Of course he does ,he's got the butchers cut!
The way he butchered that meat I wouldn't order any of it from y'all. The only thing that looked right was the hamburger meat.
Love Kurt thanks for giving him some air time. He deserves it.
😂😂, bro started awesome. Then it went down hill real quick
Excellent stuff really enjoyed this
Kurt is really talented.
Nice instructions and the pace was perfect and not too fast…
35 years in the meat business. Used to do all this stuff. Cant do it anymore. Nice to see there are professionals that are still doing it. But hey now I manage a company that makes dog treats, way layed back, no hurry.
That is awesome!
Excellent job guys. Love your video. Wonderful skills!
Thank you!
Just a comment: Nice to see a man that can use a boning knife. And that can work clean with speed. I butchered for the White Stores in Knoxville, Tn until they closed.
Great work Kirk!
Kurt doesn't play around with the meat, he's a pro!
Kirk is the man, definitely beyond pro!
I am from Australia , we do everything hanging of the rail .
We have a few different names for the Primal's .
I used to do that hanging let gravity work for me. Brings back memories. My grandfather sold.meat on the lower east side NYC.
Nice processing. I used to be a butcher WAAAAAAAYYYYYY back when, and the new techniques are so much nicer now and less work.
Absolutely a professional operation!
You guys are awesome and smooth for work look professional, thank you for sharing your time together
Glad you enjoyed it!
Great team work and super informative!
Oooh the die-versity and inclusion is so great for his woke customers. Maybe they could execute a live White cow in their next video. Oh the symbolism would be great.
Totally different to how we do it in Australia . Different names too. I do it whilst it’s hanging by the hock. T bone then Rump then take off the bone then the Round then Topside the Silverside and the bone is clean if done right. I’m only a bush butcher though.
That's good to know!
Watched both front and hind quarter vids, good stuff. I have been around a few meat cutting facilities and always try to pay attention to how the processing is done differently.
We appreciate you! Hopefully you enjoyed our process!
Nice job guys , this is a skill .thanks for sharing, something new to watch , thanks again.
Kirk is my HERO !!!!
Super cool. Love the teamwork.👍🏾👍🏾👍🏾
Have you ever processed a beef hindquarter by rail boning v bench boning. Much quicker and tidier with the use a beef hook and gravity.
Wow what knife skills that Kirk`s got!
Hes the man and a legend!
Wow what type of knives are you guys using? I have shivers down my spine. The speed and precision at which you cut pieces of beef amazing, wish i could join you from South Africa 🇿🇦 Joburg South
Nice job guys
In the boing room in Melbourne, we’d bone out 150 quarters a day , 75 four quarter , 75 hind quarter , per man
That fella from Jamaica would be last person I would want to get in a knife fight with. 😂😂😆😆🤣🤣😆 Nice video I really enjoyed it.
Awesome video. Love learning the process. Hypnotic!
Is that a Hollymatic Bulker? If so how do you like it?
Curt is a beast with the knife.
Good Job Guys
The grinder is awesome! I do feel bad for the tall guy having to work at that low level.
Wow ! I want to see a grilled beef ! Congratulation man, you are fantastic !
Wow, My best friend, It's so beautiful video !!! enjoyed watching your video !!!
Kidney suet is very useful to tie onto roasts for more flavour and moisture
I thought the same thing. Lots of uses for suet. Maybe he meant his customer didn’t have a use for it. Can’t imagine they threw it away.
My In-laws always bought half a cow and pig and would share .Can't get that quality in a grocery store. Great video : )
That bulker machine is pretty neat machine.
You cut like my daddy he cut for 40 years first in the stores then had his own meat place in Mississippi
Different strokes for different folks. I'm an Aussie butcher breaking so many bodies of beef it would make a person giddy. Always breaking them down off the rail. Make gravity your friend. Super fast too🤙
Love it guys, reminds of when i was a butcher in London 🙂
Love and respects from Pakistan to MEAT $ AND KNIFE artists. 😍
I stand corrected, Kirk did it right on the money after he turned the round
My old boss at Publix would have a heart attack watching you guys trimming all the fat off and cutting into the lean !!!!!!!!!😳💀
My goodness, what an incredibly sharp knife, Sheesh!!
Amazing skills guys, proper art watching you guys do your stuff, made me want some steak and ribs
Me too,instantly starving watching these guys at work..
That was brill we do it different in scotland but it was great watching how you do it
Great video I like butchering my own wild game love to see these videos make a video of butcher knives steels how to keep them sharp have a great day
Can someone count how many times he said hamburger lol
- We will get back to you with a number count, haha!
@@wcmeats good video! ALOT of memories are coming back to me! Interesting that he broke the loin correctly from the round! But he didn't show us the quarter from the knuckle! 40 years ago, I made a necklace with them! Just peel the cap off of that tip roast, saves a little time and a much better appearance! Remember, it's what the woman cooking it wants, eye appeal! GREAT job! Gone are the days of swinging meat at the grocery stores, but I can still remember them!
Shots shots shots...when he says handburger...easiest way to count
Kkk roddy it was hamburger 🍔 all the way kkkkk
If I took a shot every time he said hamburger I would be dead of alcohol poisoning.
Kirk's so fast, he could have broken down TWO hinds in the space of this video!
Slow down, yes safety first especially if there are two guys. This bring back memories. Saw the front quarter video. Usually I had help cutting out what you refer to as knuckle. I would have have stood up and I would slide the knife along the bone. Interesting splitting the hind. Usually I know if I was on the mark, if what is left is a half dollar size of the hip bone
Man muss die Anatomie beherrschen,großartig!
Those are really sharp knives 👍
Impressed Garth Brooks still has a day job
Good video, very informative. Thank you.
Great episode !
Those guys are a great team..
Awesome job guys
that’s so cool
very interesting video...my grandfather had a butcher store...and as a very young child loved to be there...to this day i love to cut my own meat...sadly he never let me use the knives nor trainned me...skills and knowledge lost As a kid i went several times to the "rastro" where the cows where killed...and in those days the small town did not have electricity...nor cars...so we went in a carreta (carriage) pulled by two bulls...what a treat that was...at least for me...
Glad you enjoyed it! We have several educational videos and a short that explains the knifes that we use, hopefully you are able to cut soon!!
Man thats awesome! With i had a freezer full of that.
Beautiful cuts of prime beef,grass 👌 fed I assume no feed supplements..that dark red colour screams eat me..
I love these meat cutting videos
Squaring up in Australia is called the butchers cut, ie, we're ripping you off!
That grinder is slick
These men are amazing 😮
Surely like to watch a man who knows what he's doing.
Awesome job men.
Damn thing. I did NOT want to watch this video, but UA-cam has been VERY insistent, and finally I fell asleep at the keyboard and it slipped past. What a lousy algorithm. IF I DON'T CLICK IT THE FIRST TIME YOU FLASH IT AT ME I DON'T WANT IT, UA-cam.
lol! UA-cam must want you to see the vid
You are very cool, I am waiting for your videos
Enjoyed watching
Wondering how much bone weight would be in a bull dressing out at eight hundred lb
Hamburger with beef truly amazing 😊
Butchery at it 's best .Bravo !
NOTE TO SELF....never watch this hungry!
Smart thinking!
Dang he’s fast. Awesome.
The cut in Europe is completely different but what's more important is we throw away much less meat.