Feed a family of 6, four times with one rump!

[@rowboat1972]

Future KZbinrs take note. THIS is how to do a video. No 2 min intro. No intro music, no flying logos. Zero junk. Just great content.

[@andy_cooks]

🙏

[@shanecastillo9313]

Agree i Just Sit down And Watch The Whole Video and understand Every Thing

[@jameslast3192]

Yeah I agree. It’s refreshing. Almost like a real person is at work!

[@randomyoutubebrowser5217]

@@andy_cooks An Australian (am I picking up a Kiwi twang?) butcher doing a single take video with maybe muck ups along the way? Liked and subscribed.

[@yullrichcloete7329]

Talk talk talk, no thanks, he never stop talking.

[@StrikertheEchidna]

As a butcher I must say you really could of fooled me that you weren’t a butcher. The way you broke down that Rump is exactly how I’ve been taught to break it down. And as for the Kilroy Rumps I have cut one up for our rumps steaks and I must say they are one of the best rumps I’ve ever cut up. Cheers for showing the world that you don’t have to buy a expensive meat to have a great meal.

[@fussyrenovator7551]

I asked my local butcher if he would sell me a picanha last week and he wouldn’t. Said it would ruin the rump. I’d prefer to do it myself anyway.

[@mickboyce386]

A few days ago my butcher had it as a cap steak

[@Flexxinchad]

I loved the Fabrication and butchery classes in Culinary school.

[@zerocool7772]

What sort of knife would you recommend?

[@StrikertheEchidna]

@@zerocool7772 I use the Swiss brand Victorinox and I find their knives are amazing. Once you have an sharp edge on the knife depending on how often you use it it could last you a couple of months before applying your knife to a stone.

[@opietheshell]

I’ve taught myself many things about home cooking from watching videos on KZbin. The way Andy explains things and shows us is literally on the next level. He explains things so easily and showcases his culinary skills flawlessly. Good on ya mate.

[@Watchingin09]

I’ve been a butcher for 40 years and have been training new apprentices for 20 and I’m glad to see a piece of meat properly cut, and portioned. I’ve trained many meat cutters on merchandising for maximum profit as well. Great job!!!

[@bradkneale7580]

ok question, the bistro fillet was not cut out separately ? , so that silverskin where it separates is that in the tied roast now ?

[@ayeshak90]

Andy's KZbin evolution is effing AMAZING! From the quick shorts to food requests to breaking down a whole rump home tutorial 🎉👏🙌 Simple, easy, quick, straight to the point content 👌 wholesome stuff. Got me wanting to buy new knives and a whole rump at 2am 😅 Keep up the great work Andy and congratulations on the cookbook!!! 🎉😀👏

[@Morgan12345ism]

My dad was a butcher and it’s wonderful to see you cutting the meat and explaining. Another basic one would be to cut a chicken into pieces. I know it’s nothing for you but would be basic for others. Thanks! Also a show on marinates for chicken ( outside of Italian dressing and bbq)

[@tishw4576]

I grew up in a family of 10. We raised our own cattle and this video is spot on. I always check for butcher deals, purchase the best portions of meat. My butcher loves it when I come in because I ask him to break down the cuts the way he would. He has never led me wrong.

[@danielbroomhall8882]

he loves it cuz you r spending money

[@michaelhull7873]

LOVE this format of instructional video intermixed with your 'traditional style'! Once you get through all of the primals & sub-primals of a whole cow you could move on to lamb and then pork. That would be great. The care and concise instructions for this sub-primal were easy to follow compared to other channels who tend to do whole quarters all in one and it's hard to 'keep up'. Great video - look forward to more but don't stop the dailly cook stuff either. Great channel! Thank you!

[@andy_cooks]

🙏

[@arcadebit1551]

If you dont want as much strips for flash fry, cut some cubes and make a goulash. You can also use all the silver skin to make a sauce or a stock. What I would love to see are small playlists, make a recipe and cooking advice to each of these cuts and put it all in a playlist.

[@johnyoung8727]

Sir, I forward this from Essex England, fantastic presentation and straight talking. I've been in involved in the production of beef for many years, not a Butcher , not a Chef. I found your delivery brilliant. Thank you

[@Blargishyer]

Kiwi here! Awesome video mate, I always see really cheap full rumps at the supermarket but have never known how to break them down. This is exactly what I needed! I'd definitely be keen to see more stuff like this. Stuff like sirloin and scotch seems pretty simple but other interesting ones to see would be stuff like lamb leg, lamb rump, and just kind of the bigger 3-4kg pieces of meat you can. There's heaps out there from the American perspective but not so much with the cuts we're more familiar with in NZ.

[@tahimaru249]

Back this guys korero hard

[@sparkcommunications2499]

Good work Chef! I was a butcher for 2 years whilst i was training as a Professional Chef. It was one of the BEST jobs i ever had. This is a superb video. Your breakdown, as well as your inclusion of different International names for the cuts is tremendous.

[@chrisvance6400]

This BY FAR my favorite food/cooking channel. Thanks Andy.

[@judithegli1345]

Yes I like that you have done an Australian American conversion eg Rump to Sirloin. I am Australian but most of the KZbin I watch is either American or Canadian and a lot of the cuts are different. I looked up a beef chart to look at different cuts of meat, these seem to only come in the American version. My suggestion is a video that looks at the difference between, compares and names the American and Australian cuts of beef. I do understand that how large an undertaking that might be. Thanks for your videos

[@winkytwinky691]

Top notch content you guys...I absolutely LOVE the variety of educational stuff you guys share.

[@dwaynehogan8874]

Hi Andy, I just gave my first rump a go and couldn’t be happier, I didn’t end up getting the roast piece out but did keep the cap in one piece to roast later and the pillow steak was delicious. Your clip are so informative, thanks you. I also nailed my first good gravy a few weeks ago.

[@ian3314]

This was very interesting/educational and satisfying to watch. Thanks for the video Andy.

[@KaarlWaldrop]

I have worked with this guy. Super cool and he knows his stuff. Glad to see him sharing his knowledge for us non chefs to try at home. All you haters don’t hate … congratulate! Keep cooking Andy 🤓

[@gsmith8098]

Never butchered meat before. After watching this, I'm up for the challenge 😊 Worst case scenario, I end up with 5 kilo's of mince 😂

[@andy_cooks]

😆 let me know how you go!

[@nigelnigel.]

Are two fingers 😂

[@ZeliardFTW]

Thats a lot of spag ball meals anyhow, my son would be hoping I mess it up and have 5kg of minced meat haha.

[@jamesbael6255]

This is meat cuttery, not butchery

[@MrStone125]

@James Bael still butchering meat, who cares if he ain't doing a whole animal.

[@ruudwestendorp3761]

I watch a lot of your videos but this "new" format is really nice! It also give a perspective on how much time somethings take in real-time. Would love some of these uncut videos on cooking various recipes. Love it and keep it up!

[@kevinoneill41]

Good job. To the point no messing around. But it will take me running through the video a few times while I make an attempt. Thanks I love it. Would love to see you do a t tenderloin of beef and cut it all up into it's best pieces.

[@benistoneman9737]

I’m a butcher. And I think you did a mighty fine job. That is an awesome primal with very good steaks and roasts as you have shown. Good work

[@RachelShortyRRees]

This was an awesome video Andy! Thanks for demistifying the cuts of meat. I love being able to get one piece of meat and breaking it down into many different meals. Yes please for more vids like this!

[@paulmmurray3733]

Thanks Andy I've been breaking down whole rump for years but your tutorial have given me a whole new perspective on how to get the most out it.

[@johnpnj]

Chef Andy has literally become my favorite KZbin channel. Always enjoy watching his videos.

[@jameslast3192]

This is perfect mate. I’ve just started buying rumps as meat prices are so high in NZ now and it’s REALLY economical. I’ve been doing it kinda blind in separating it just for stakes but this is really handy, and also proof that our devices listen to everything as I was talking about this yesterday and hey presto, today the first ever meat thing which just happens to be separating a beef rump pops up first on you tube. Anyway, thanks. Really helpful.

[@kathyadair7367]

Very informative. Grew up on a farm and saw this a few times but never paid much attention. Your videos are always excellent.

[@michaela.barnes9972]

Great knife work, Andy! Thank you for sharing. One tip I learned from a Brazilian friend: The Picanha is only the part on that top muscle from the tip of the "triangle" to the 3rd vein "up" toward the primal cut, beyond that vein it's called the Coxão Duro, which as the name suggests is a tougher cut so cut and cooked differently (as a chef I'm sure you know the drill). Anybody PLEASE feel free to correct me here, I haven't butchered a whole rump primal myself ... yet! Always glad to learn more details.

[@KenFullman]

I had to laugh at " Coxão Duro, which as the name suggests" The only thing that suggests to me is maybe something mysterious from an ancient south American culture. I'm not good with languages but that doesn't even look Spanish. Is that maybe Portuguese?

[@michaela.barnes9972]

@@KenFullman LOL yeah, it's Brazilian Portuguese alright ... my best friend explained it all to me (and then we ATE IT yum). It means "hard cushion" ... funny thing is I see lots of butchery videos where they don't know this (!) and don't cut off the part past the third vein. It's called the sirloin cap or rump cap depending where you are (in English-speaking world, that is)...

[@mateusssssss567]

Hey Andy, just a little tip: the way you mentioned picanha is made on a skewer (and also the picanha cut itself) is actually from Brazil. I'm not sure it's a popular meat on Argentina, and they tipically cook the meat on a grill over charcoal.

[@CS-jo4qy]

i think the same

[@JohnTheRevelat0r]

Andy, the traditional Brazilian barbecue (churrasco) way of preparing the picanha is to seal it on a really hot charcoal fire and then slow roast it whole with the fat down for 2+ hours (until the fat is rendered). The heat that goes through the fat cap will cook the meat inside. Cutting it into medallions is an alternative way that was developed to speed up the process for restaurants. It works, but it does not produce the same results because the fat from the cap does not seep into the meat as it cooks slowly, so you get less flavor and tougher steaks when you cut it into medallions. Roasting it whole to a medium rare point is something that only skilled churrasqueiros can do consistently. Also, you should not worry about the fat cap because it can be trimmed later, to the client's desire, when it's properly rendered. If you trim it you risk missing out on the flavor that comes from rendering that fat into the meat. Remember, never cook it sideways. Seal it and then cook with the fat down, and it's done.

[@juliancapurrorobles5218]

plus in argentina we dont do it like this, we cook all our meat in whole pieces. It is as you say, in brasil they do espeto, and twist it as he said.

[@JohnTheRevelat0r]

@@juliancapurrorobles5218 the picanha medallions are only done in non-traditional restaurants that are not in Southern Brazil. The gauchos in the South cook meat the same as Argentinians.

[@craig5902]

When I lived in Nunavut I always bought whole chickens and cut them up but since I moved back to Newfoundland I've gotten lazy. BUT I think I will go buy a whole sirloin next week. Thank you for the VERY informative and motivating video There is nothing like seeing someone do a thing to give you the confidence to try it as well Love from Canada

[@thegreenroom338]

I'm soo glad that KZbin suggested your video. I'm a fairly decent home cook and I've bought many of these rumps and broken them down before and I've mostly learned on my own from trial and error and have managed to figure out 80% of this on my own. You've just taught me the missing 20% which is all the actual cuts to aim for. Thank you for your great video. You explained everything soo nicely

[@Helvetorment]

As a Brazilian, I can confirm you did a very good job with all the cuts. In brazil, there are several cuts you can get from the rump, such as : Picanha, Baby beef(the steaks you cut after the picanha with fat ressembling a new york strip steak), Bife do Açougueiro (the small beef you cut), and Maminha (Tri-Tip). Those are the main cuts of the rump and are a big part in the life of Brazilians. All the best!

[@xSCHEF]

Brazil and Argentina have 💯💯 beef culture 🤝

[@gilmacarico]

Mas jogar para panela a ponta da picanha!? É o pedaço mais macio e fica bom demais grelhado com sal na chapa!!!

[@hefeibao]

This is why I love your channel so much. You don't just cover cooking. Man, wish I had known this younger in life. You're the best, thanks so much for sharing. :)

[@brettjuhasz9910]

Great video Andy its good your giving home cooks insight into how to butcher their own meat which could save them alot of money at the register. keep them coming mate thoroughly enjoy watching this style of video whilst i'm at work.

[@jordanpaine]

Yooooo please make more of these! Very informative and easy to follow. Keep doing what you doing andyyy👍

[@imari2305]

This was so informative and very easy to follow. My first time visiting your channel and I enjoyed watching. Thanks so much for taking the time to show us how we can get extra meals that can even last a bit longer.

[@stevetindall3766]

Excellent video Andy. One of the better, actually probably the best, example I have seen of this type. Please keep them coming.

[@lay6them3to10waste]

Andy, my preferred way of prepping picahna is to make the steaks along the grain. So when it comes time to eat, you would slice your peices of steak against the grain and have much shorter fibers.

[@johnmorphy5435]

Yes inhave seen Guga foods on YT talk about that all the time

[@lay6them3to10waste]

@@johnmorphy5435 thats where I heard it from. Tried and true.

[@cazbailey09]

You seriously are my fav to watch! Love this please do more like this for families ❤

[@topcat94523]

Thank you. I buy several rumps and pork legs. This was a great video for me to hopefully be able to butcher.

[@dianac52176]

Excellent video sir. We bought a large sirloin primal from our local Costco, and your video has given us a bit more confidence to make some lovely steaks. Thanks so much. Watching this in Mexico City.

[@Fleaofficial-id]

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.

[@zPabloZB]

Great video mate! Just one lil thing, not so little. Picanha isn't an argentinian cut , it's Brazilian. Also I saw that you cut the picanha steaks against the grain for cooking but they MUST be cut along the grain prior to grilling so when you slice for a bite it's against the grain and super tender. Cheers! 😊

[@lovethesouthcoast]

Argentina made it famous

[@RoKPH]

Yep the cut should be cut how you said it so when it's cooked you can cut it against the grain

[@chrispopp2713]

I said the same thing

[@garys6135]

But if you cut it against the grain before cooking you can cut it with your teeth. 😁

[@chrispopp2713]

@@garys6135 that's literally the definition of chewy. Just like steak tacos. U cut with. Then against to dice

[@debstone4062]

F@#&, one of the most comprehensive videos I've ever seen. Thank you keep these coming ❤🇦🇺❤️

[@SirDominic]

This is fantastic - I used to work for a supermarket in the UK on the butchery counter briefly by my training was rather limited - a whole series of this with different meats/cuts/techniques I would find very valuable. I would also be interested to see this again but with alternative ways you could butcher this. I'm sure there are more than one way to skin a cat, as it were, and I think it would be interesting to see what different options are available when butchering. I'm also curious as to the costings/savings for this - what is the cost of the whole rump and roughly the equivalent costs if you were to buy individually. I dont think it necessarily matters what currency you use but I think it is useful to know roughly what the savings are by doing it yourself. Either way - keep up the good work I'm really enjoying this. Thank you VERY much

[@YaNKeeR_]

I hope Andy doesn't do a video on cat

[@jarredwarneminde7214]

Probably get 3-4 steaks if you're lucky buying it individually.

[@Zan823]

Just trying to teach myself as a woman who has now gone carnivore, and lives in a place surrounded by farms. My aim is to support our farmers here and buy directly from them as apposed to supermarkets. I see from some of the veteran butchers in the comments that this is the way you do it. Your perfectly clear explanation is the one i will be following ...after makinv a few cock ups myself 😂!! Thanks for the middle of the uk 🇬🇧 ❤

[@francoisleroux3165]

I break a whole rump down slightly differently. There is a great tender muscle called the Bistro Fillet that is similar to tenderloin but with more flavour. Also when cutting a Picanha into steaks like that and you don't intend to skewer them, you should cut with the grain, not against so that the final cut is across the grain when eating for a more tender bite.

[@cubonecancraft]

Great video and very useful for any home cook. My husband and I used to eat only meat we harvested ourselves. I generally processed 3-4 deer every year. Did a few elk as well. Geese, ducks, and small game birds. Made sausages with boar added as well. It was never perfect but it was decent. Only animal I didn’t do was moose as they were just too big lol. We gave lots to friends as well. Nothing better than not having to rely on the supermarket.😊

[@sean78745]

Its insane how much cooking knowledge this guy has

[@KezzaTianzun]

Wrong knowledge, because he cut those steaks against the grain. That isn't how you prepare the steaks. The cutting against the grain only is done when cooked and serving them, otherwise doing it now means when you go to serve it will be *with* the grain and tougher.

[@TheBeaker59]

I have been doing this for 50 yrs its really easy, when you are at the supermarket and you see those whole rumps for 12 bucks a Kg (as in last week at our local Pak n Sav) buy one and have a go its as easy as you just saw. They come out at between 70 and 100 bucks depending on size) I go for the ones with thickish fat caps as they will be the tastiest steaks, if you are fatphobic go for the leaner ones which are still good enough. It can be as simple as no trimming just cut into roasts. Leave the fat on for those, or for pieces that don't have a cap like his lay trim fat on the meat before tying it basically self bastes. you don't have to eat the fat. Steaks are great I also have a mincer so mince anything odd shaped etc rather than dice like he did. If its a really fatty one then I render the fat down and save it for cooking the steaks in :) I invested in a vacuum packer a while back which means the meals last much better and longer in the freezer. Give it a go it saves allot of money. I average meals at $10 each for our family doing this. I started doing this back in the day when you could buy really cheap sides of mutton, wish you could still buy those.

[@adriennelopez5976]

Thank you Andy-my family are avid hunters so videos like this one are important!

[@reganedwards1375]

Best breakdown video I've seen.

[@cmenowOn]

I see these intimidating pieces of meat all the time. Thanks for making it easy, gonna buy one soon for the fam!

[@franciswynn1929]

Enjoyed that, I’d happily watch and learn from you breaking down the rest of a beef and lamb and pork

[@mimimii5874]

wow :D amazing , looks great!

[@MrSwandog1982]

On ya Andy ! With the help I'm getting from your content I'm in the next level of home cooking for my family. My first break down of top sirloin was a bit different to yours, I'll nail it after watching this now. Thanks !

[@kenpool8507]

Don’t throw out the silver skin. I wrap it up in cheesecloth and throw it in the pot when I make beef stock or soups

[@judithburke1539]

That's what I was thinking too!

[@shannonkatereadsstuff]

Definitely love this style and content- please break down more cuts coz there’s on American cuts on KZbin and they don’t translate for us!

[@nilabakery]

I can tell that you've done a great job explaining the steps 👌👌

[@andy_cooks]

Thank you!

[@hannotn]

Loved it. I broke down a half rump a few weeks ago and not sure I did it 100% correctly, but major thing for me was whatever parts I had I focused on cutting across the grain. Only previous bit of butchery was a few months back with a scotch fillet, which I just carved up into thick steaks, either to be used for steaks or to cut down further and use for stir fries, but hadn't realised there's a big strip of fat runs through it, so the stir fry idea didn't work out so great. Rump is a great thing to butcher and so versatile... steaks, roast, stiry fry meat..... think that's what I'll play around with for butchering in future.

[@xxDADDYDAYCARExx]

How about the same concept but using a full beef brisket?? ❤️👍❤️👍❤️👍❤️👍❤️👍

[@ocainesalisbury3176]

More like this 😊all of ur vids is amazing 👏 keep them coming

[@metagaminguniversemgu2240]

The man professes to not be a butcher, and shows a degree of skill, finesse, and knowledge that I could only dream of. Good job!

[@ameliafrost5836]

Yes! Really want to try this x Make a series! I would totally watch xx Thank you for your videos!!

[@Fleaofficial-id]

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.

[@martintruong6037]

Love the video! A home butchery series in this format would be fantastic and really helpful for a budding cook like myself. Would be really interested to see other the other primals and lamb/pork/chicken/fish

[@matthewm8447]

Found this video bloody fantastic for a basic break down. I’m currently growing out some lambs, and would love some of your insight into how you would best make use out of the individual quarters and other portions. Big fan. Cheers.

[@ncc1709]

Would love a short that shows the fat rendering process

[@spencerdevane7314]

Love this. Exactly what I was looking for!! Definitely hope there's more long form one takes to come.

[@StrongFlatWhite]

Love this style of video. You’re a great educator. Very informative and practical 🙏🏻💗😎

[@tylercousins7779]

I saw yours and other videos about home butchering about 6 months ago. I had not bee eating a lot of beef because of the high costs here in Canada. For a decent single steak its about $17-$25 each right now. About $35Kg for a Sirloin and $60Kg for Ribeye. So i bought a sirloin cap similar to what you're doing here. My steaks are now about $6-$7 each, nice and thick and i have leftover chunks for other types of meals. Thank you for showing this awesome way to save money. It was so much easier than i though and i quite enjoy it.

[@ndc216]

You sure you're not a butcher bud? Cuz those knife skills are top notch! Cheers, Chef!

[@andy_cooks]

Thanks legend!

[@LunaWolf6891]

This is brilliant, I do this with all large cuts, this week we broke down a $28 leg of lamb into 5 meals a small batch of mince and a bone broth. This feeds three people 6 meals that's $4.60 per meal, that's $1.50 per person per meal. We also do it with Pork, Beef and Chicken and we always aim for $5 per meal. It is so rewarding learning how to butcher the meat.

[@realcbro4256]

I am in a family of six and this is useful.

[@andy_cooks]

Glad you enjoyed it and found it helpful!

[@ev6558]

Hopefully a family of 6 mice if you really expect to get 24 portions out of a single one of these.

[@patrickhanson8814]

I live in the states. Please have more lamb and mutton videos. I appreciate your work

[@goldensperm9667]

Bro cut the picanha against the grain💀💀

[@glockenrein]

Yeah okay. I need to get my knives sharpened. Taking off silver skin always takes me absolute ages and only works half the time.

[@YaNKeeR_]

PLEASE PLEASE do more of these videos where you break down large cuts of meat! This is fantastic. For some suggestions, how about a whole beef loin, or pork loin? Any larger cut of meat would be greatly appreciated! Thank you for this!

[@Stillmorning]

Be great to see how you cut up half a lamb

[@KorthalMaiyn]

Used to work for Teys and loved bringing home the full cuts to break up myself! Fantastic breakdown vid!

[@ronwillmot3907]

Great explanations of breaking down a whole rump. I have in the past from time to time bought whole rumps but have never realised you could do so much. Thanks for the detailed explanations and demonstration of breaking down a rump. It would be good if you could demonstrate the same with other meats. Thanks Andy

[@kenweiss7913]

Great video, it has been out for a year by the time I have found it. I love the no nonsense approach filled with great info. I would like to see much more of this type of video. Especially since post covid the prices have gone nuts and home cooking is the plan of the future!

[@haam8741]

Fantastic video for people like me starting to butcher my own cuts. I can completely agree that it saves you a bunch of money for just a few minutes of work with a decently sharp blade! Good video man!

[@antoinettefrancis5036]

This is fabulous I just brought one of these yesterday in NZ. I had no idea until your video, thank you 😅

[@Fleaofficial-id]

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.

[@stuartlynch2773]

Awesome video, Andy. I've done a decent amount of my own butchery at home, and have broken down a few rumps, always separating the rump cap first, but I just learnt heaps from this video about making the most of the rest of it. I never knew about the pillow muscle. Sounds like a perfect chef's treat!

[@FloridaManMatty]

I always save and render the fat. Filter it through cheese cloth when it’s still liquid and put it in the fridge. Pure beef tallow. Use it like you would oil. I also make suet every autumn for our migratory birds. That beef tallow and small nuts and seeds, maybe some raisins if there are any laying around. The birds and squirrels LOVE it. Tallow is also excellent for making soap and makes really good candles if one is so inclined. I even use it to keep some of my metal tools rust free and clean.

[@gatekeeper88]

Chef would you consider doing some video's showing you cooking those cuts in various ways?, especially Argentinian bbq?

[@Von1966]

Really informative, well presented and easy to follow. Many thank from Wales UK x

[@YeaaaSweeet]

This is brilliant! Would love more of this type of stuff! Inspired to get into it!

[@M40A5]

Thanks from Canada! This is a great demonstration!

[@dbwinters]

Great format Andy and team- love the shorts, love the longer vids, this "one take" vid was awesome. Can't wait to try this out after my next trip to Costco! I dunno if you've done it yet- so please excuse if I've missed it- but I'd love to see your take on the standing rib roast! Cheers.

[@jackmertz1954]

Thanks, this is great to watch and learn. I live in Western Nebraska, USA . I'm glad I found your channel.

[@jaredwalpole3148]

I am a chef and I always have friends that ask how I am able to feed my family with the rising costs of food, this is how. Learn how to break down large pieces of meat. I use everything, smaller bits for soups, stews or ground. Fat for tallow. You can buy a cheap meat grinder or attachment for a mixer at home and make your own ground meat. I am in Canada and they have wholesale food suppliers that home shoppers can go into and buy these rumps. It is so nice.

[@andreasm1317]

That was great, Andy. Easy to follow and appetizing cuts. I have been wanting to get into breaking down a sub primal and will probably start with this one when I get back home to cover the Christmas/NY period. Can't eat only turkey and ham. Peace.

[@brianoakley3636]

I make more roasts and cube more for stews and soups ,and meat slices for stir fry’s,which can go a long way with a family . Thank you for showing me more different cuts that I wasn’t doing.GREAT CUTTING.

[@juanitavandeweerd699]

Thank you so much for sharing your knowledge. Hubby and I are doing the carnivore diet and want to save money where we can, so I bought a piece like this, but I think I would have been better off to watch a few videos first, it feels quite intimidating. Thanks for explaining so well, really appreciate you making the effort to help others to help themselves!

[@andygrontkowski5447]

Loved this format. Very informative!

[@tinalowell3045]

Love watching this thank you for the time you've spent

[@Fleaofficial-id]

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.

[@Tom-yc8jv]

You can cut the silver skin into small bite size pieces and throw them in the fat when you render it. It puts a beefier flavor in the tallow and when they turn crispy, your pet can eat them mixed into their regular dog food as a treat for them

[@paulp57]

Excellent video. I’ve butchered a few top sirloins as an amateur using KZbin as a guide, but this is the best example I’ve seen. Perhaps you could do a quick demonstration of rendering the fat and how best to use it?

[@DavidBusby]

Wish I'd seen this video earlier, I've purchased 2 whole rump primals from local butchers at this point and done nothing but make large simple steaks from both, now I know what I could be doing with them, I'll order another and give it a go, thank you!