Venison Barnsley Chops. Double Loin chops. How to prepare Double Loin chops
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- Опубліковано 22 лют 2024
- This is a great way to prepare your saddle of Venison. Cut from the loin end with the tenderloins left in. Each top is cut through the vertebrae, this leaves you with not just equal thickness chops but, aa really clean finish. This is a really old skool method of cutting double loin chops and as you'll see, the end result is stunning, the same principle and technique is used to produce lamb Barnsley chops where the cut first derived from. Enjoy...
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Welcome back Scott you have been missed I'm still making the black pudding and pork pie all the best Phil in Queensland Australia
So glad you are back Scott. Inspired and instructed by you I have become a very average butcher and sausage maker, but family and friends love the results and I enjoy the work. Combined with learning to smoke meats I am indebted to you.
Hi Scott, thank you for this post. I have often wondered where the Lamb Barnsley chop came from relative to an ordinary chop. For our local butcher, David Wilson sells Barnsley chops and cuts them fresh from a seeming middle cut of the animal. A Barnsley chop for my wife and I means it is a better buy than a roasting joint. 6 or 7 minutes a side under a hot grill and it is wonderful, especially with home made Roman jelly - and mash.
Late Cricket umpire Dickie Bird said a Barnsley chop was his favourite meal, and nobody could eat two of them!
Nick from York
He's still alive and kicking is our Dickie. He's 90 years old and probably still loves a Barnsley Chop 👍
Great cut, we have an extended season and I’m going out this evening, if I harvest a doe I’m going to give it a go 👍
I love this video reminds me how my grandfather would prepare venison loin, however he used a bandsaw, but the final product looked similar. I personally am not a big fan of loin cut this way on smaller deer, that one looks like a giant buck whitetail here. I much prefer grilling backstrap whole, or cut in half, like a roast then slicing it after. To each their own though, thank you for the content again!
Glad to see I’m not the only one that hammers on meat;). But, I use a wooden mallet.
Where you been bro, we've missed you..
All the best bro 🙋
Yesterday, Belgian radio had a segment about the UK wanting to increase venison and grey squirrel consumption, because they are become a pest... got me thinking: could I spend a holiday with Scott? That would be amazing and yummy!
Muntjac and grey squirrel stew, I'm in!
@janvanderwegen01 How hard is it to buy a gun in the UK? In the US all you need is an ID and a clean record.
Excellent mate keep them coming cheers
Amazing
This is great, if I weren't in my 30s and had family commitments, I think I'd try my hand at butchery as a career. I've always fancied it but could never find an in road, now I'm older and have responsibilities it seems too late to look for a change, but I might do this at home for a bit of fun when I get a moment, see what I missed out on. I love meat and it seems silly not to be more involved in the prep.
I would as well but worry about my body holding up to the production speed demanded by the industry. As it is, I cut up a homegrown pig, 3-6 sheep, 2-4 deer, a year and the occasional cow. Plenty for me. By all means, buy yourself a half pig, quarter cow (I like the forequarter better) or lamb and go to work. I’ve been watching Scott for a long time and he really has helped me up my game!
Animals per year…
Nice
Hey! You still making videos? Welcome back!
I made venison goulash (pre cut and farm raised) and I was surprised by the full and gamy taste. I paid 6,99 for 500 grams.
I’m not sure I could bring myself to hit my finest Sheffield knifes with a hammer 😫
I use a wooden mallet on a heavy cleaver.
Hi Scott any Chance Of A Goat Break Down,
What can you do with ribs
Where do i get knives like yours?
I tried slicing a rump once. Had nice sharp "kitchen knives. It was very difficult.
1:42 Use a hammer. Singing to it won't work.
why?????? No one would this? I just got dumber for watching this.