Very nicely explained. Thank you

is thi available

beat neat clean

Chef you did great . Very talented. You sure know your meat. Excellent I have to watch it again to learn all the name parts of the 109. Your very smart

Thank you, I'm 17 and starting my internship in Italy tommorow, should have done this earlier but well, laziness will be my downfall

Fantastic! Love it😊

Smart chef

This is an extreme case of OCD, I used to be this bad when I was a CDC in a kitchen, I would dismiss my chefs from work if they did not have a clean start bed and ironed jacket! I would lose my shit if I seen things not folded properly or clean. One of the best things to ever happen to me was leaving that line of work! I found that my severe OCD over then next 10 years tamed itself out of me.

I decided after countless Fups that I would seek help elsewhere.

Are you using starch?

Is that a lardon or are you just pleased to see me lol

Don't even need to cube it to grind it. Cut into strips that you know will fit the grinder. Purchased two huge pork butts, on sale, and what a deal! ended up with five pork steaks, over three pounds of ground pork, five pork medallions, and over three pounds of cubed pork. When you see meat on sale, and it is whole, get it. Videos like this will help make a few meals for people.

Fabrication is the construction of items from different parts using at least one of a range of processes and materials such as metal, laminates, wood and other solid surface materials.

Perfetto numero uno 🐑 I’m gunna give it a go 👍🇦🇺🇮🇹❤️

Thanks for a great, concise lesson I need better knives

Only 1 year experience as a butcher and this is sloppy. Knives are dull, poor techniques and processes here and lots of wasted meat while leaving unpleasant sections of the beef for your customer to eat i wouldnt be satisfied with this product

Too much BS

You tide it on backwards. Duh?

Great video. Not gonna lie, the squeaking was a bit much at first, but I learned alot.

Nice video Chef..

C'è qualcuno che può spiegarmi perché mi si rompe il budello?

Great explanation. One thing that I learned that helped me when twisting the sausage is to NOT twist one and and then the opposite way, alternating but instead twist one, get the next one to length but skip twisting that one, pinch it to secure that untwisted link while you get your next link and then twist the one you skipped by holding the links on either side of it and twisting. I hope that makes sense. That way you don’t have to keep alternating, you just basically just twist on every other link, doing it in the same direction.

That was fun to watch but now I need to do it in class and that’s gonna be interesting🙃

Please tell me the brand, the price and size of the stuffing machine,,, I want to buy one from Amazon

I worked as a butcher in my grandfather's shop. He came from Sicily. I used the same knot and fat cap. This was in the 70's.

Bleach will eventually yellow clothes. Go to the beauty supply store get 40 volume peroxide. Use a cup per load. You will see the whitest of white. Peroxide is also environmental. To get out spots use regular hydrogen peroxide from the grocery store. Will get out ANY stain, even blood.

That was excellent. Very informative.

How to cross-contaminate after touching the sausage.

It’s like watching a master Surgeon, amazing knowledge! 🤔🥇🤔

This vid is a professional resource.

My meat cutting instructor in Culinary School, no can fabricate meat like Chef Malcolm #JWU2013

Does anyone know where to hold for the back tee since it was off camera?

Is this a stupid joke??? You are ruining the blade and the stone entirely wtf !!! I hope nobody takes this video as a sharpening advice !!!!

Blunt ! 🤦🏽‍♂️😂😂😂

Dear Mr Malcolm, I was butcher in the 1970s and learned in a small shop taught by my friend's father. Ethnically the town was of Czech origin so I served an old school apprenticeship. In watching you try to remove the meat from the fat on the flap I noticed your technique was not very good. Your knife angle was all wrong leaving way too much flesh on the flap. My boss, or his father, would have chastised me severely if I did what you did. I also worked in restaurant supply and prepped more 109 and 103 ribs than you can imagine.

This was the type of prime ribs I would pull out of the cooler on Friday afternoon and prep for dinner at the old Busch Groves. We would pull anywhere from 20-50 per weekend.

2:22 Now we know how the tip got broken.

Brilliant! I wish I could find whole fresh chickens in the store (supply chain problems). I wonder how many times I would have to do this to be able to do it well, ingrain it into my memory. Thank you.

Get a wind shield. Too much wind noise.

Too much movement !!

Funny guy !!

I've been a butcher for 20+ years and that's the worst standing rib I've seen. Your strings are brutally sloppy and the bones were tied on backwards. I guess there's a huge difference between a chef and a butcher

nice informative video, all the sexy talk was kind of weird tho

what is the number of this sausage case? I can't find this thin gut!

This has to be a troll video, the edge on that knife goes all over the place if he stones a knife like that XD

Aren't rabbit kidneys supposed to be offset and not inline?

No gloves at all, in my life eat that.

When can I buy o ring of sttoper

Here before a practical lmao

Brutal