Butchery Masterclass with Simon The Butcher: How to prepare a cote de beouf

Simon Taylor is the Captain for Team England Butchery, and is a champion in the world of butchery. Having worked in traditional butchery shops since he was thirteen and with 25 years behind the butchers block, Simon is an absolute expert.
In this online butchery masterclass Simon takes you through a number of different cuts and shows you how he puts a spin on this. In this masterclass you can expect 'Traditional butchery with modern twists'. Learn technique and knife skills as well as how to expertly prepare meat. This tutorial is perfect for anyone passionate about meat and preparing your cuts to get the most out of it when cooking.
In this episode Butcher Simon will show you how to prepare the cote de beouf. Often toted as 'the king of cuts' this is a delicious steak that deserves only the best preparing. Learn more about where your meat comes from too.
Watch the full series: planeteat.com/collections/sim...
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[@pinterestexpress8870]

Great vid-thanks

[@sw01ller]

Brilliant video. I was just thinking that something like this needs doing by a U.K. based butcher/chef as everything online seems to be in American terminology. They cook great food imo but I sometimes get lost when they talk about different cuts. (I’m not as sharp as your knives😂). Would love a more detailed video involving beef ribs, brisket, skirt in/outside, flank, flat iron and hanger too. (I know that’s asking a lot). Great video.

[@joesmith7427]

Excellent !! Im in Tampa, Florida,USA! Not many people know their cuts, they should teach kids in high school about it and teach others to be butchers! Maybe our health care costs would go down!! Great job!!

[@doubletee9000]

There better be a next time! You're a natural at this. Been waiting a long time for it to release

[@planeteat5687]

We're so happy to hear that! We will speak to Simon about a sequel...

[@oliverm8560]

"I've been a butcher for 25 years", unless he's been a butcher since he was in the womb this guy won the genetic lottery.

[@planeteat5687]

I think we'll have to pass on that compliment!

[@simonthebutcher9364]

Im 40, thanks for the compliment,

[@baconofhope1749]

@@simonthebutcher9364 Did you wait a few years before replying to let the compliment dry age?

[@RomanLifeMx]

No había podido ver a Simón en KZbin, genial!

[@josephmcnamara1597]

Well explained, and really useful, thankyou.

[@aaronquinn9175]

Excellent information 👍

[@Aghoas17]

Beautiful work mate, a Butcher myself and found this brilliant and informative

[@benjaminbrewer2569]

Really good information. Thank you.

[@bl_leafkid4322]

have you ever heard of mock duck using pork button ribs?

[@masih24]

The most delicious thing in the world is meat 🍖😋😍😜😄

[@doone5303]

you're not in peaky blinders calm down

[@RelaxAndMeditateChannel]

ok... you're not a comedian. calm down.

[@masaji9397]

noppe.talking ...much

[@zeroxox777]

I pitty the butcher who will have to butcher the butcher. But at the same time, I can't wait. This animal is as innocent, perfect, loving and natural as your child. It is your child, and you are the butcher.