Fascinated by the brisket removal! Never saw brisket removed from the carcass so completely!!! Bravo!!!
@davidsolomon8203
5 жыл бұрын
How wonderful to see a master at work!!! Never saw anyone remove internal fat so effortlessly!!! Bravo!!!
@davidsolomon8203
5 жыл бұрын
He is a master butcher! How good to see a master at work!
@kevinparker461
Жыл бұрын
A chain mail glove would of saved me from a few stitches when i was a butcher, over 40 years ago now, but i remember the cuts ... ouch!!
@bigdav123456
13 жыл бұрын
great to see a professional at work.;) nice one
@isakgomez552
4 жыл бұрын
Saludos .aca en mexico lo hacemos diferente .saludos eres un profesional me recuerdas a mi padre
@TheLabrat67
11 жыл бұрын
oh also at 220 the brisket would be cut front to back down centre then the part with ribs are called jacobs ladder or can be sold on bone as flat rib
@TheLabrat67
11 жыл бұрын
bone in brisket /brisket on the bone ,front part is the point end of brisket to roughly 1/4 way back from point /front
@orings220351H8
11 жыл бұрын
in the states the brisket is mostly used for corned beef or smoked meat
@TheLabrat67
11 жыл бұрын
nice to see u do the same knot as i did.
@amelkeraz3697
4 жыл бұрын
Good job
@TARINTAN44
5 жыл бұрын
AQUI EN ARGENTINA ES UN SACRILEGIO SACARLE ASI LA CARNE A LAS COSTILLLAS
@SpLiC3
6 жыл бұрын
Sadly i love doing American style bbq and our butchery lends it's self to more of a pot roast style everywhere. That said i do enjoy watching butchers work, it is one of the real working art forms in my opinion in the same breathe as glass blowing, wood workers and so on.
@muratkad1520
5 жыл бұрын
0
@konstantin14160
9 жыл бұрын
в америке ребро спросом не пользуется, сколько видео не смотрел, все вырезают ребро почти без мяса.
@morgankitty1
11 жыл бұрын
if this is called a rolled brisket.....what is a regular brisket called ? i have never seen this cut in the usa
@SpLiC3
6 жыл бұрын
Nor will you, this is a very English style of butchery and it is the bain of my life. I love low n slow since i went to live in Austin, since my return i love doing it properly alas out butchers always do this and leave me having to call my butcher to leave it as a primal cut/whole packer. Here in the uk a rolled brisket sadly is the regular cut. I smoked one and had to sacrifice the outside meat as it smoked to a hard skin and impossible to keep moist. Injections do not work and nor does brining help much when cut like this. In the UK butchers work the meat down to steaks and roasts with primal cuts on request essentially. We have many local butchers still though and this is usually accommodated for, indeed our butchers tend to know a lot of their customers very well and what they like. We also do not have grading like you do with choice v prime etc. For cheaper produced meat we would go to a supermarket and get the budget option, for top stuff we go to our local butcher or a high end supermarket/grocery store. For example here you get "Tesco's finest ribeye" for example and that would be pretty decent, same as a randals top level steak. I will shut up now :-)
@paladinknightx4567
10 жыл бұрын
excellent job, that's how its done...old school Aussie butcher
@daveharris6047
10 жыл бұрын
Aussie? He's English working in Scotland.
@jeffmurphy2809
7 жыл бұрын
Paladin knightX that's not how it is done, where is his needed to double thread?
@milanoitalia888
4 жыл бұрын
In Italy if a freshman butcher is seen doing what you do is fired at the moment and negleted to step in a meat store for the rest of his life. Approximation and insapient meat separation here are what is expected from a cavern primordial attitude belonging to Neandertal populations. But, what do you expect from English food processing .......
@pinkypunky2643
Ай бұрын
I didnt realise Italy had butchers. I thought all Italian meat processers did was make sausage and were specialists at curing bacon.
@milanoitalia888
Ай бұрын
@@pinkypunky2643 Falsh, my friend. In Italy we have 8,000 between towns and cities, each one of that has at least 3 typical beef recipe different one from the other (come to see ...). In England you have 3 maybe 4 recipes all over the nation ....... Fast and furious is not the way to operate ....It is not a value in cooking attitude ....
@stormyakas3372
11 жыл бұрын
brisket all ways tast better with more fat left on maori styles new zealand
@TheLabrat67
11 жыл бұрын
your knife sounds very blunt mate
@daleoverly4401
Жыл бұрын
Time is money, and this is slow. Perhaps using a steel on your knife might allow longer strokes, reducing the hack job. People in my shop would make fun of you and call you "Short Stroke". I also see a gauntlet being worn, showing a lack of knife control and sharpening ability. "A dull knife is more dangerous than a sharp one".
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