Helpful tip on the vacuum bags: roll the top of the bag down a few inches down before filling, that way your sealing surface doesn’t need to be cleaned or dried and you achieve an optimal seal
Been cutting up my own birds every year as long as I can remember. Raise about a hundred every year and the whole family shows up for the day. A few nice tips Scott. Thanks
I've never seen anyone remove the breats from the bottom before. It makes so much sense to do it that way, you can see much more clearly where to cut and do it cleanly. I love the camera angles you used, sometimes it can be hard to see exactly where cuts are being made, but this was very detailed and easy to follow.
Free MasterClass from these Bros. Personally, I’d “kill” to have some hands on lessons with these Bros, and learn all the tricks to be a Master Butcher.
My mom taught me how to butcher a whole chicken decades ago. She said in her day, you could tell what family you were by how the chickens were butchered…everybody had a slightly different method.
I don't remember when my mom stopped buying whole chickens (we use to raise them before she started buying them) and butchering them herself. It was probably around the early 70's. Back then I didn't pay attention to what she did in the kitchen and that's my loss. I tried to correct that later in life but we ran out of time. I'd rather butcher myself than buy parts. My brother-in-law pointed out that the "reason" for selling chicken parts is that sometimes a commercial chicken will have damage (infection, bruise, whatever) and it can't be sold whole. I have no idea if that's true but I think it's plausible. I'm happy to see that that I'm not the only one that has "tested" the vacuum sealer lol
Love the videos. I see so many people struggle to cut up a chicken. The way you remove the breasts is very simple. Always a wealth of knowledge given with every video! Thank you!
Good video! Takes me back to the early 60s (yes, I'm old) with my dad teaching me how to process/butcher ringneck pheasant, Hungarian partridge, sage grouse, and blue grouse, at the ripe young age of 10. I remember asking him how he learned to do this and he replied, "You forget boy, I was raised on a farm and we had chickens for eggs and eating." Thanks for the memories.
Thanks for doing chickens. I've been watching your channel for a couple of years now and love learning about how you do what you do. I just started raising chickens on our small 16 acre farm and butchered our first 10 just a week ago. We just started raising 55 chicks for butchering later this summer and your instruction on how to do this the right way really helped a lot. The first 10 were our practice run (old chickens we got from a man leaving for CA ... we live in IN. Oh, I also purchased a MEAT! chamber vacuum after seeing it on this video. I'd been looking at chamber vacuums and because of your endorsement I went with MEAT!. It worked flawlessly on the 10 birds we packaged up.
Man that knife is amazing! Nice tip about seasoning before you sealnup the bag.The way I learned, this goes back at least 3 generations, to cut up a chicken is: wings, legs, thighs, but, you seperate the front (breast) from the actual back. Then you cut in the the back between the rib & 'hip' area leaving the oysters on the hip area. So two backs. On the breasts, you find the wishbone and carve it out while leaving a good amount of meat on it. So with this you have 10 pieces all ready to fry up. If you have the neck you would flour that up too and that makes 11.
I remember a many of Sundays growing up in the 80’s my dad would cut up a chicken for my mom to fry. Not many dads now a days can do that. Enjoyed the video!
Something I definitely passed on to all my kids and now my grandkids. We have always done all our own raising and butchering. Hard to imagine people have lost these skills.
Hello! Thank you for teaching me how to butcher a chicken! I bought two today and cut them up pretty well! The hardest part for me was trying to find where the end of a bone is so I can cut straight through like you did with the chicken thighs and wings. It was fun!
Thank you, gentlemen, for your willingness to share your knowledge. I turned some of my customers on to your "burnt ends" recipe today. God bless you all and multiply your return on your investment.
Enjoyed this video Bearded butchers. Not many people know hoe to butcher a chicken properly myself included, which is great to know especially when you buy in bulk and deep freeze like i do as im a country boy and live out in the wilds in a small town and our nearest decent butcher is hour n half away. So as you can imagine its a trip i do maybe once a month for beef, pork, chicken etc. especially with the cost of gas lately. Costs me a small fortune for a round trip to my butcher now which exactly why i buy as much as i can.
I was at Costco yesterday. It’s actually cheaper to buy a cooked whole rotisserie chicken then it is to buy a whole raw chicken, at Costco anyway. I was bummed because was thinking the raw bird would have been cheaper.
Id say its because theres more options with the raw chicken, of roasting it you could cut it into primals, etc, with cooked chicken their really isnt anything you can do except eat it, plus the chicken is very fresh so that would also explain where the price would come in
Brilliant. I like how you start the breast dissection from the back of the bird rather than from the ventral side. I will definitely try that. And your process was well explained and well filmed. Thank you.
Thanks for another informative video!! Definitely am going to try that seasoning and vacuum sealing tip. Never thought about seasoning before sealing and putting them in the freezer, Thanks!!
Wanted to say thanks guy! This video helped my cooking get even better. Fresh is always a huge difference on flavor and before this I was doing so much wrong. Helping me reduce waste. Cool. 🤙
@@TheBeardedButchers thank you i found your videos and they were the best I have found online so far. I am the type that always wants to learn. And only notice what I seen and thought needed brought to your attention
Mmmmm chicken , just found me about 120 morels lol, bout to watch this video then clean em all up , freeze some, dehydrate some, and of course eat some also, surprised Scott didn't use the vacuum seal bag trick ....where you fold back the first inch and a half or so then fold back after food is in it ... always clean where it's gonna seal 😎
Little tip, I have this same vacuum sealer (Great Machine). I fold back about a inch to two inches of the bag before inserting product. This tends to help keep sealing area of bag clean.
Your videos really got me into butchering and now I can process a whole beef on my own. Buying 6 pigs this summer and some meat birds as well. This video came at the perfect time!
That’s great to hear you’ve taught yourself how to cut beef and pork up yourself. How long did it take you to learn? And do you buy your pigs live then slaughter yourself, or do you buy the pig Caracas’s already slaughtered?
@@matty6848 I actually went to work for a processing plant for a year where we slaughtered and cut the carcasses down to primals. I buy all my stuff on the hoof so it’s easier to move into the cooler once everything is done
@@MrPoseidon0366 good for you buddy. Like the fact you do your own butchering. It’s a skill that many dont think of in these days of shrink wrapped meat on the shelves. Have you ever thought of doing your own UA-cam channel? Prepping and cutting the met etc?
@@matty6848 I’m not much of a camera person but when I process I put some music on and live stream it from a birds eye view. I figure if someone wants to watch they will
Glad it was made mention to save the carcass for making stock. Somewhat of a forgotten aspect of American cooking today is making stock, something sadly missing from modern cooktops and ranges is a stock-well. I save chicken and vegetable scraps in gallon-size ziploc freezer bags, keep them in the freezer until I fill two bags to boil into stock. Good 20-quart stock pot, simmer about 12 hours, then strain, cool, and freeze into medium Tuppeware cubes.
Fantastic video. Your tutorial is so detailed and easy to follow. I have started following your steps to cut chicken & I find it so easy & very little effort. THANK YOU !!!!!!
This video is fantastic! I have 40 chickens that my husband & I will be butchering in about a month. My side is cleaning insides & packaging- takes a long longer than him butchering & de-feathering. I’m hoping to cut my time down so I can process a lot quicker.
Just got your seasonings last week end Saturday. My boys loved the Brock Lesnar seasoning on there side pork. Ate three pounds and only left me 2 pieces. I will have to show them this video. Great way to start a teens processing journey cutting up a bird
I jus found you guys...Pretty sure im the first South African🇿🇦🇿🇦🇿🇦.. coming from a place where we use meat for every ritual from child birth to getting married... Watchin ur videos make it easier..... Thank you....
Hi Seth and Scott. I'm a bearded butcher from the UK and a huge fan of your channel. I butcher hundreds of chicken a week . I'm not sure why you take the breast off this way. I start from the middle bone and scrap the carcass all the way down. (It's the first time I pretend to do something better than you ). Tks with the good content!
I can Say Scott And Seth are some great teachers. Experience to a T. They know about meat and how to cut it right. Great Job Scott. You was amazing. I love the tips Bearded Butchers give me.
Try Cajun seasoning and lemon pepper seasoning together. Put the Lemon pepper on first, since it is a lighter color than the Cajun seasoning so you can see if you miss a spot. Also, a light coat of mayonnaise will hold the seasoning and make a tasty crust.
@@TheBeardedButchers I do most of my work out at our campground that's the only time we meet on the weekends but I'm learning a lot from you guys I watch a lot of your videos 👍
Vary different then how we did it in the poultry plants but that was large scale stuff for at home this would be vary easy-going. I would have went about it a lil different when it came to the brest meats and pulling the tenders of the carcass
As usual another great video by the Lords of Butcher! Weird contest or commenter challenge idea: have viewers challenge you to butcher something totally different or bizarre! You guys do such healthy meats, how about Ostrich or something exotic (you guys could also tout the nutritional values, challenges, etc)? I know it'd be spendy but heck, you did Wagyu! Lol
I have only bought whole chicken in bulk for years. Taste better too. I would love for you guys to do a video in field with deer (or elk) only using Mora knives. I Started using the Mora knives some years ago, they are hygienic and the steel in the knives are really good and easy to maintain, and they have that plastic sheath that is also easy to clean.
I’ve butchered thousands of chickens over my years as a chef. A couple of tips for the amateur. The way this is done is very well done and I agree with the method, but for amateurs it might be easier to cut breasts off from the top of breast bone at cartilage this way you don’t have to worry about a bit of cartilage to remove after you pull it off the bone. And yes I agree with the person who suggests flipping the cry o vac bag down. I flip it twice over about 1.5 inches to ensure the top stays clean to ensure a good seal.
Great video! I checked your site, looked for links, but was unable to find that knife set you featured. Very interested, though. Keep up the amazing work! You guys are inspiring!
Why do so many people take the wing tips off? Certainly not standard in Australia and I love chewing on the crispy crunchy wing tip! Great job by the way, really clear video. Very helpful
Great video Scott! I really enjoy the content that your family puts out. I always come away learning something new. I have two question about the chamber vacuum sealer. Would this sealer be able to vacuum seal a 6 pound whole broiler? What is a good chamber height to accommodate whole chickens?
Helpful tip on the vacuum bags: roll the top of the bag down a few inches down before filling, that way your sealing surface doesn’t need to be cleaned or dried and you achieve an optimal seal
Great hack, been doing this for a while now
Yes I do the same makes it so much easier
That is a Great tip! Thanks!!
Excellenet suggestion, Lumens 🙏
Does it not seal if it's not clean
I've watched a lot of cooks/chefs breakdown chickens, but seeing a butcher do it is a different experience.
Been cutting up my own birds every year as long as I can remember. Raise about a hundred every year and the whole family shows up for the day. A few nice tips Scott. Thanks
I've never seen anyone remove the breats from the bottom before. It makes so much sense to do it that way, you can see much more clearly where to cut and do it cleanly. I love the camera angles you used, sometimes it can be hard to see exactly where cuts are being made, but this was very detailed and easy to follow.
Same but the result is kind the same though.
Free MasterClass from these Bros.
Personally, I’d “kill” to have some hands on lessons with these Bros, and learn all the tricks to be a Master Butcher.
Fingers crossed in the future 🤞
My mom taught me how to butcher a whole chicken decades ago. She said in her day, you could tell what family you were by how the chickens were butchered…everybody had a slightly different method.
That's exactly right correct, thank you!
I don't remember when my mom stopped buying whole chickens (we use to raise them before she started buying them) and butchering them herself. It was probably around the early 70's. Back then I didn't pay attention to what she did in the kitchen and that's my loss. I tried to correct that later in life but we ran out of time. I'd rather butcher myself than buy parts. My brother-in-law pointed out that the "reason" for selling chicken parts is that sometimes a commercial chicken will have damage (infection, bruise, whatever) and it can't be sold whole. I have no idea if that's true but I think it's plausible. I'm happy to see that that I'm not the only one that has "tested" the vacuum sealer lol
I raise meat birds and always love to see good detailed videos of how the pros do it. Thanks!
Me too!
More to come!
Love the videos. I see so many people struggle to cut up a chicken. The way you remove the breasts is very simple. Always a wealth of knowledge given with every video! Thank you!
Just saw that you added a CANADIAN DISTRIBUTOR. Great job! Now i get to re-order my seasonings without paying 20$ shipping/tax and DUTY. Yay! Thank u!
Good video! Takes me back to the early 60s (yes, I'm old) with my dad teaching me how to process/butcher ringneck pheasant, Hungarian partridge, sage grouse, and blue grouse, at the ripe young age of 10. I remember asking him how he learned to do this and he replied, "You forget boy, I was raised on a farm and we had chickens for eggs and eating." Thanks for the memories.
Thanks for sharing it. We're very happy to hear that!
Thanks for doing chickens. I've been watching your channel for a couple of years now and love learning about how you do what you do. I just started raising chickens on our small 16 acre farm and butchered our first 10 just a week ago. We just started raising 55 chicks for butchering later this summer and your instruction on how to do this the right way really helped a lot. The first 10 were our practice run (old chickens we got from a man leaving for CA ... we live in IN. Oh, I also purchased a MEAT! chamber vacuum after seeing it on this video. I'd been looking at chamber vacuums and because of your endorsement I went with MEAT!. It worked flawlessly on the 10 birds we packaged up.
Man that knife is amazing! Nice tip about seasoning before you sealnup the bag.The way I learned, this goes back at least 3 generations, to cut up a chicken is: wings, legs, thighs, but, you seperate the front (breast) from the actual back. Then you cut in the the back between the rib & 'hip' area leaving the oysters on the hip area. So two backs. On the breasts, you find the wishbone and carve it out while leaving a good amount of meat on it. So with this you have 10 pieces all ready to fry up. If you have the neck you would flour that up too and that makes 11.
That's wonderful; thank you for sharing!
I’ve been cutting chicken for a while for myself. Definitely learned some new things thanks Scott!
Any time!
This is great who you teaching people who to cut their bird right.you late people see, and learn who to do the cuts the ,right way on your chicken 🐔.
I remember a many of Sundays growing up in the 80’s my dad would cut up a chicken for my mom to fry. Not many dads now a days can do that. Enjoyed the video!
Something I definitely passed on to all my kids and now my grandkids. We have always done all our own raising and butchering. Hard to imagine people have lost these skills.
Hello! Thank you for teaching me how to butcher a chicken! I bought two today and cut them up pretty well! The hardest part for me was trying to find where the end of a bone is so I can cut straight through like you did with the chicken thighs and wings. It was fun!
Thank you, gentlemen, for your willingness to share your knowledge. I turned some of my customers on to your "burnt ends" recipe today. God bless you all and multiply your return on your investment.
Always our passion to pass on our knowledge 😉
Enjoyed this video Bearded butchers. Not many people know hoe to butcher a chicken properly myself included, which is great to know especially when you buy in bulk and deep freeze like i do as im a country boy and live out in the wilds in a small town and our nearest decent butcher is hour n half away. So as you can imagine its a trip i do maybe once a month for beef, pork, chicken etc. especially with the cost of gas lately. Costs me a small fortune for a round trip to my butcher now which exactly why i buy as much as i can.
I was at Costco yesterday. It’s actually cheaper to buy a cooked whole rotisserie chicken then it is to buy a whole raw chicken, at Costco anyway. I was bummed because was thinking the raw bird would have been cheaper.
Id say its because theres more options with the raw chicken, of roasting it you could cut it into primals, etc, with cooked chicken their really isnt anything you can do except eat it, plus the chicken is very fresh so that would also explain where the price would come in
As always a great instructional video! Thank you!!
Every video is a teachable moment! Thanks guys.
Thanks for watching, Dyrl!
Brilliant. I like how you start the breast dissection from the back of the bird rather than from the ventral side. I will definitely try that. And your process was well explained and well filmed. Thank you.
Great video with lots of pro tips. 👌
I like the double bag trick. I also like all that woodwork on the ceiling of that room.
MID WEST MOM TAUGHT ME YRS AGO ... DO A CHICKEN IN 2.5 MINS! THX THO! LOVE YOUR STUFF!
Thanks for another informative video!! Definitely am going to try that seasoning and vacuum sealing tip. Never thought about seasoning before sealing and putting them in the freezer, Thanks!!
Any time!
I really enjoyed this segment on vaccum sealing machine and preparing a chicken fantastic job.
Glad it was helpful!
Great job Scott!!! You made that look so easy. This is a great teaching video for me to reference when I buy my next chickens. I will buy them whole.
You got this, Ron! Just pull out our video if you need reference 😉
It is easy, just take your time follow the video closely the first time soon you will be doing sub 4 minute butchering
Perfect time for this video! Looking to take apart some while chickens so I can use the carcass for stock.
Wanted to say thanks guy! This video helped my cooking get even better. Fresh is always a huge difference on flavor and before this I was doing so much wrong. Helping me reduce waste. Cool. 🤙
Your videos are amazing thanks. God bless you all
You guys have the best butcher/fresh meat store I’ve ever seen.
Thank you the close up shots you really get a good view of what as a viewer I was needing to see to learn better
No problem, Robert. Feel free to drop suggestions on what's good to cover next 😉
@@TheBeardedButchers thank you i found your videos and they were the best I have found online so far. I am the type that always wants to learn. And only notice what I seen and thought needed brought to your attention
Mmmmm chicken ,
just found me about 120 morels lol, bout to watch this video then clean em all up , freeze some, dehydrate some, and of course eat some
also, surprised Scott didn't use the vacuum seal bag trick ....where you fold back the first inch and a half or so then fold back after food is in it ... always clean where it's gonna seal 😎
oh Lord You're killing me I would love to have me a big handful of them mushrooms, I knew it was about time for them to come up. 👍😁
@@sandib4234 depending on where you live they are popping!!! I been finding them for about 2 weeks in northwest Missouri
Little tip, I have this same vacuum sealer (Great Machine). I fold back about a inch to two inches of the bag before inserting product. This tends to help keep sealing area of bag clean.
Excellent stuff! Thanks!
Just starting raising chickens, so this is helpful. We've good layers, now just need to find some good fryers.
Dollar to pound ratio the cornish cross are hard to beat. But they arent much for "chickens" they just eat, poo, sleep, repeat.
Great job Scott! Very informative, I will try that method next time I quarter a chicken.
Yes, go for it and keep us posted!
VacMaster has home use chamber vacuum sealers. I’m a home use and just got the VP 320 and it’s amazing.
Your videos really got me into butchering and now I can process a whole beef on my own. Buying 6 pigs this summer and some meat birds as well. This video came at the perfect time!
That’s great to hear you’ve taught yourself how to cut beef and pork up yourself. How long did it take you to learn? And do you buy your pigs live then slaughter yourself, or do you buy the pig Caracas’s already slaughtered?
@@matty6848 I actually went to work for a processing plant for a year where we slaughtered and cut the carcasses down to primals. I buy all my stuff on the hoof so it’s easier to move into the cooler once everything is done
Wow, congratulations and best of luck to you! 💪
@@MrPoseidon0366 good for you buddy. Like the fact you do your own butchering. It’s a skill that many dont think of in these days of shrink wrapped meat on the shelves. Have you ever thought of doing your own UA-cam channel? Prepping and cutting the met etc?
@@matty6848 I’m not much of a camera person but when I process I put some music on and live stream it from a birds eye view. I figure if someone wants to watch they will
Just did all this with a case of chickens. Kept 1/2 of them whole. We love beer can chicken. I even do it in the oven. Use oj in the can!
I was wondering how much better this could be done! Thank you.
Love that Vacuum you’re using! Probably going to order one myself!
Glad it was made mention to save the carcass for making stock. Somewhat of a forgotten aspect of American cooking today is making stock, something sadly missing from modern cooktops and ranges is a stock-well. I save chicken and vegetable scraps in gallon-size ziploc freezer bags, keep them in the freezer until I fill two bags to boil into stock. Good 20-quart stock pot, simmer about 12 hours, then strain, cool, and freeze into medium Tuppeware cubes.
Fantastic video. Your tutorial is so detailed and easy to follow. I have started following your steps to cut chicken & I find it so easy & very little effort. THANK YOU !!!!!!
Wonderful! Glad it was helpful.
Great video Scott! Keep up the great work.
Thanks! Will do!
This video is fantastic! I have 40 chickens that my husband & I will be butchering in about a month. My side is cleaning insides & packaging- takes a long longer than him butchering & de-feathering.
I’m hoping to cut my time down so I can process a lot quicker.
Just got your seasonings last week end Saturday. My boys loved the Brock Lesnar seasoning on there side pork. Ate three pounds and only left me 2 pieces. I will have to show them this video. Great way to start a teens processing journey cutting up a bird
I jus found you guys...Pretty sure im the first South African🇿🇦🇿🇦🇿🇦.. coming from a place where we use meat for every ritual from child birth to getting married... Watchin ur videos make it easier..... Thank you....
Welcome!!
Thank you! I've been doing it all wrong for decades. Now I know what to do thanks to this video.
Glad to have helped, Cuban Mama! 🙏
Hi Seth and Scott. I'm a bearded butcher from the UK and a huge fan of your channel. I butcher hundreds of chicken a week . I'm not sure why you take the breast off this way. I start from the middle bone and scrap the carcass all the way down. (It's the first time I pretend to do something better than you ).
Tks with the good content!
Thanks for this helpful tutorial shout out from Iran
Be safe brother. This is an awesome video
@@clavonjackson5627 yes an awesome video from two awesome families ❤️
I can't stress enough how a sharp, proper knife makes all the difference...plus a little practice.
Fantastic job as usual! Thank you!
Appreciate you tuning in!
Love it!!! Thank you!!
Awesome love it thank you for all the tips that will work perfect 👌❤️
Of course 😉
YEAHHH I LIKE WATCHING YALL SHOWS..😁💪🏽 ONE LOVE FAMS
For absolute craftsmanship this is the channel to be!
Thank you kindly!
You guy's are awesome!
They have a awesome store.They had everything you need for a BBQ
Blessings and blessings and Blessings to you and Thankyou so very much for sharing
Same to you!
Wow that curve knife is nice, the way you handle the bird look clean and no damage to the carcass.
You can see the potential a good knife can do 😉
good step-by-step... good equipment demo, too
Gee, thanks!
Nothing better than chicken.Thanks Scott! BTW you look like Dexter with that leather roll thingy.
Great Information Fella's!
Going to do this step by step. Thanks.
Keep us posted, brother 💪
Love this!!! Took me 2 turkey to remember the joints!!!
Vacuum sealing that sponge is okay, still doesn't top nukin a Peep. Great video, thank you.
I can Say Scott And Seth are some great teachers. Experience to a T. They know about meat and how to cut it right. Great Job Scott. You was amazing. I love the tips Bearded Butchers give me.
I appreciate that!
@@TheBeardedButchers no. No. I appreciate you guys so much. Thank you for this knowledge you give us.
I like the leather knife holder!
Another fantastic upload...
Thanks again!
I had no idea about the chicken breast and have always struggled with that part of the bird.
Thank you for the teaching, and God bless you guys!
Love how you do it many thanks for your tips Joe
Thanks for watching, Joe!
@@TheBeardedButchers always mate I think you and your brother are great hope you’re family are doing well as always.
Try Cajun seasoning and lemon pepper seasoning together. Put the Lemon pepper on first, since it is a lighter color than the Cajun seasoning so you can see if you miss a spot. Also, a light coat of mayonnaise will hold the seasoning and make a tasty crust.
You are an artist
Really like your videos
Thank you for the video.
Thanks for the video
Your carnivore paper is cool, Father's Day present for def.
Kinda a "thing" for our channel, at least 🤷♂️
i find if you turn the egdes of the vac bags over , it will keep the edges clean
That's one sharp knife!
Another great video.
I appreciate that
Damn good knife skills and thanks for the video it was very helpful 👍
Will you be butchering chicken soon, Mike? 🍗
@@TheBeardedButchers I do most of my work out at our campground that's the only time we meet on the weekends but I'm learning a lot from you guys I watch a lot of your videos 👍
Vary different then how we did it in the poultry plants but that was large scale stuff for at home this would be vary easy-going. I would have went about it a lil different when it came to the brest meats and pulling the tenders of the carcass
As usual another great video by the Lords of Butcher! Weird contest or commenter challenge idea: have viewers challenge you to butcher something totally different or bizarre! You guys do such healthy meats, how about Ostrich or something exotic (you guys could also tout the nutritional values, challenges, etc)? I know it'd be spendy but heck, you did Wagyu! Lol
That's a fun idea 💡
I'm sitting here eating some Steak seasoned with The Breaded Butchers Spices Blend. Hehe! Love everything y'all do!!
So good!
@@TheBeardedButchers You got that right!!
Where can we find those knives? I looked on the website and they’re not posted. Great video as always!
I have only bought whole chicken in bulk for years. Taste better too. I would love for you guys to do a video in field with deer (or elk) only using Mora knives. I Started using the Mora knives some years ago, they are hygienic and the steel in the knives are really good and easy to maintain, and they have that plastic sheath that is also easy to clean.
Nice job Scott 👍
Appreciate it, Spiegs! Will you be butchering chicken soon?
@@TheBeardedButchers Absolutely. Plan on trying some Brock Lesnar seasoning on it 🤤
In a former life I was a butcher. Great occupation...Old school here...
I’ve butchered thousands of chickens over my years as a chef.
A couple of tips for the amateur.
The way this is done is very well done and I agree with the method, but for amateurs it might be easier to cut breasts off from the top of breast bone at cartilage this way you don’t have to worry about a bit of cartilage to remove after you pull it off the bone.
And yes I agree with the person who suggests flipping the cry o vac bag down. I flip it twice over about 1.5 inches to ensure the top stays clean to ensure a good seal.
The Bearded Butchers rock
Excellent.
Thank you! Cheers!
Thank you
Thanks
Great video! I checked your site, looked for links, but was unable to find that knife set you featured. Very interested, though. Keep up the amazing work! You guys are inspiring!
Meat your maker is the company that has those knives. They are not for sale yet. Not sure when they will be.
Why do so many people take the wing tips off? Certainly not standard in Australia and I love chewing on the crispy crunchy wing tip!
Great job by the way, really clear video. Very helpful
I FORGOT SOT L'Y LAISSE !!!!! THE MASTER PIECE OF CHICKEN. MOST VALUABLE PART
Great video..ty 👍
No problem 👍
Great video Scott! I really enjoy the content that your family puts out. I always come away learning something new. I have two question about the chamber vacuum sealer. Would this sealer be able to vacuum seal a 6 pound whole broiler? What is a good chamber height to accommodate whole chickens?
Right on!