How to prepare a Scotch Beef rump into three primal joints

[@cliffjarman5997]

Had the pleasure of working with you a few years back Viv at Harper Adams for a demonstration, fantastic couple of days, best butcher I have seen.

[@theoriginalchefboyoboy6025]

Nicely done video, a lot clearer and detailed than other vids I've seen. Cheers, mate...
and great knife technique to avoid creating too much waste.

[@jvalentine8376]

Thanks that's a great video . Very well explained .

[@LawGone1]

Really quite nice. What is he using to keep his knives sharp?

[@localbabe23milesaway73]

LawGone1 a knife sharpener

[@alannahrodway6516]

Great vid mate, Im off to buy a whole rump now.

[@Kr0mX85]

More of this thank you

[@Hustemand]

More like this. Like fish, pork, lamb and so on! Great start!!

[@pedroarieu121]

EXCELLENT, REALLY GOOD.

[@joedennehy386]

Rump cap, picanha, excellent

[@honikbalonik]

BRAVO

[@Thestaffcanteen]

honikbalonik glad you enjoyed it

[@allis8379]

Going from five inch to six inch makes 0 sense. This guy knows where to go but has 0 skill or style in doing it. Far younger butchers out there with speed and skill. The man knows though! Props to the elders

[@thesep1967]

Sure, and it tastes a lot better, when the meat has been cut "with speed" ...

[@joedennehy386]

O skill? You muppet it's an instructional video.