Jason Yang, butcher at Fleishers Craft Butchery, breaks down half a cow into all the cuts you would see at your local butcher shop. There are four sections Yang moves through:
1. ROUND: bottom round roast beef, eye round roast beef, sirloin tip steak, london broil steak, shank (osso buco)
2. LOIN: sirloin steak, tenderloin steak, flank steak, filet mignon, New York strip steak
3. RIB: skirt steak, ribeye steak
4. CHUCK: brisket, ranch steak, denver steak, chuck steak or roast, flat iron steak
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How To Butcher An Entire Cow: Every Cut Of Meat Explained | Bon Appetit
Special thanks to Fleishers Craft Butchery.
This is awesome. Sheer poetry in motion. What a first class tradesman
Amazing presentation!!!!
A better way to show this would of been the top down view for perspective, idk why you guys kept doing angles on the butcher smh.
I bought a 1/4 cow and didn't get nearly these types of cuts, half of it was ground
Wow, it looks so easy watching he is working. I know it’s not easy. Beautiful job❤
As an aspiring butcher this is highly intimidating 😂 how is someone suppose to remember all that? Haha
So question do you still call yourself a butcher or would you rather be something else
Maybe a side-show of the best cooking technique for each cut?
Monday is my first day as a butcher.
Done every trait and labor job out there.
I’m excited
what did brother need the chainmail for it aint like the cows gonna get up and fight back