Beef Chuck

The chuck tender is a cone shaped muscle lying along the top of the scapular bone of the blade (H.A.M.2300). It is removed from the forequarter using a natural seam.

[@jeanninetartanpion9446]

Excellent travail pour détacher l'épaule de la poitrine en suivant le tissu conjonctif. Pour ce qui est de désosser, il eût été plus aisé de suspendre le "primal" horizontalement et de mettre le poids de la viande à contribution. Chapeau l'artiste !

[@TheWhitetailrancher]

Gosh you guys butcher so much differently than we do in the USA. nothing wrong with it at all, just so very different.

[@johncgibson4720]

I am eating a chuck steak and trying to figure out what part I am eating.

[@rosswilliams3111]

Haven’t seen the chuck removed that way. I like it tho. Good work 👍

[@imranali-im9el]

this is great video never see this video before i live this video clear and detail explain vedio

[@muneer24]

Thank you for this!

[@SgtWill-pi2uc]

this is satisfying to watch.

[@KarylWiegand-sq1qp]

very good butchering methods. thank you

[@johnallen7230]

This yank really enjoys watching European style meat processing. Thank you

[@credsisthemoose]

hes australian ya flamin galah

Smh

[@jasonclark950]

Aussie butcher!!

[@jzblue345]

Very nice instructional video.

[@joeoberoi4917]

Wow.. Super stuff!

[@FullThrottleMonty]

You make that look so easy, but I know it's not!

[@puzo333]

Красивое мясо.Профессиональная работа!Класс!

[@manipurimphal6282]

Solomonnnnnnn

[@darrylm3627]

Good Stuff,Great Tips 😃👍🏿

[@ant-1382]

Still not how I would do it! But much closer. those bones are great for soup. Don't give them to your dog, they splinter, and could cause difficulties, even death. Dogs have an amazing ability to reject stuff that they can't digest. Usually on your carpet.The only bones you should give your dog, are knuckles, or femure bones.

[@catherinedocherty7459]

Never seen it done this way before.

[@journeyman6752]

where can I get a glove like that in Australia? Sydney.

[@goodmanmad805]

nice vedio, thanks.

[@thefooditsacreate4908]

Do you think its the best cut to make burger?

[@goto1546]

The scraps could be grinded Grade A

[@mehdisalehi7214]

Thanks...

[@richardbutson6019]

you did not cut one of the gland out

[@WATCHINGthisthing]

Mate you're a good butcher relax and stop looking so nervous ;))

[@AlexanderGonzalez-hl8kx]

How much does an entire cow carcass cost

[@sweetjustice8141]

Alexander Gonzalez 800 bucks I think, the piece that was hanging there Whole is about 250 dollars I think, it’s in the $2.47 a pound. I’d have to look it up but that’s a ballpark

[@TheBottomG_1]

how did i get here?

[@davidsolomon8203]

He’s working without a protective apron:He should be nervous!!!He protects his hand , but not his belly!!!

[@gunman236]

This Guys knife looks like its cutting through paper

[@metinilyasduman8622]

Kasapmısınız

[@goto1546]

Expert

[@alexanderpushkin4691]

Do you use bones? And where, if you do?

[@infin1ty850]

bones are great for making stock

[@stizan24]

Rub them with oil. Throw them in your oven at 350f and brown them off. And throw them in a pot of cold water and bring to a SIMMER. You never boil bones. Simmer gently for several hours. Strain out the bones and skim off the fat. Add some rough chopped carrot, onion, celery, pepper, and herbs you like. Simmer jently for 3 hours MAX. strain off and enjoy. You could also reduce this for more flavor. It's done when it jells when cold. Best stock ever.

[@satriayudhiat6652]

satria mama agung

[@Barlemon]

What about Nusr-et?

[@YASAKGONUL]

fuck the Nusr-et , Im the Best

[@Barlemon]

nusr-et slaps the meat

[@YASAKGONUL]

slap the meat and the idiots paying to eat .. !!! enjoy ..

[@Barlemon]

Yep. and it's like 30$ for per portion of the meat.

[@pepeelsonbernal1427]

Yo lo sé hacer de otra manera

[@MarcusSpetim]

i remove the joints one by one.

[@sandiguns6548]

Mr.barry lyoid,?

[@drd-zm4io]

chuck = neck??

[@shanekirkpatrick3001]

Front shoulder

[@goto1546]

Nothing to waste

[@heliotirana]

Some say Chuck was the name of the guy who left his daughter pregnant.

[@NotToMessWithMeDestiny7]

Heliotirana... Really.. Plz tel us more about it.. But how come is it named after a beef cut

[@mikebeesley3150]

That is one small front quarter.

[@rioguttaful]

Like i said what is chuck

[@goto1546]

Sharp knife 🔪

[@marcinwilczynski1282]

hiehie buchaahh nice hahhaha

[@mrmaslan187]

safty for boning beef

[@sureshsinge4286]

sapi kampung haha cj. in vnbvcbbcvnbxvbmjgv

[@DisruptiveUnicorn98k]

We leave the bone in...but then again we barely ever remove any bone from anything on a cow lamb or pig I just cut chops and t bone steaks and rump and we'll seeing someone else do what I do every day different is kinda interesting because I've been taught to do it one way strictly and forbidden to try anything else or they'll probably butcher me waha

[@oleringnes4922]

[@KhansKitchen]

Waaaaoooo

[@yourboyjake4616]

Ok now do it on a 400# half

[@burakcaliskanman9316]

he is like a doctor perfect video

[@leemartin2978]

Very skilful

[@harristv2502]

He waist so much meat with this technique

[@ared18t]

Did he say excess meat EXCESS MEAT sir you remove meat and call it excess all flesh is edible how dare you call it excess oh my swear sweat meat I would never ask for you to be abandoned

[@codyprice899]

ared18t your sir obviously do not understand what it means to be a butcher

[@sweetjustice8141]

Excess meat gets turned into hamburger or stew or cube steak or anything that’s not what he’s trying to make lol. Been doing it a while, trust me, NOTHING gets wasted

[@allanfreeman2455]

He was only squaring the joint up the excess meat would be used for mince,stew or burgers,. sausage.You obviously don't know anything about the butcher trade.

[@bbur35]

That's a dirty bone.

[@alexanderpushkin4691]

Huh! Interesting! Never seen that butcher slice meat off the ribs in Russia. And it is so causiously...Like!

[@manipurimphal6282]

Whatsokkkkkk

[@yzqpc]

这就是上脑肉 梅花肉

[@yzqpc]

以及翼板肉

[@ayrtonsiccardi8996]

My God, how much good meat are you wasting by cutting in such a rough way ..

[@YASAKGONUL]

very bad Mr. what you doing . where is rendement ???? first learn to clean working.

[@peterren7292]

he is a master butcher

[@sashemalchevski3007]

The bones have to be white like a snow

[@frogg12ifyvagg94]

Much meat in bones noob