(HACCP ver) HOW TO BUTCHER AN ENTIRE COW - The process by which beef is made / 소발골,발골교육,신부축산

We arrived at the strictly certified cattle bone formation site in Seoul at 2:30 a.m. from 2:50 to 4 minutes to shoot a carcass (one cow divided into quarters) cow dismantling work. Please enjoy watching the process of commercializing beef that we often encounter.
서울에서 엄격하게 인증받은( HACCP)소 발골 현장을 새벽 2시 30분에 도착하여 2시 50분부터 4분 도체 된(1 마리의 소를 4등분) 소 해체작업을 촬영하게 되었습니다. 우리가 자주 접하는 소고기가 상품화되는 과정을 즐겁게 시청하여주세요.
*HACCP : Hazard Analysis and Critical Control Points / 식품안전관리인증
15:25 등심 Sirloin
16:36 앞다리 Blade
17:12 사태 Shin & Shank
17:51 업진살 plate
18:27 짝갈비 Rib
19:06 설도 Butt & Rump
19:31 앞다리(전각) Foreshank
20:27 윗등심 Top Sirloin
23:15 잡육 Beef Cut
23:25 아랫등심 porterhouse
25:47 설도 bottom round
27:46 목심 Chuck Roll
28:23 사태 shin shank
28:56 차돌박이 brisket point
29:23 안심 Tenderloin?
29:56 삼각살 tri tip
30:34 차돌양지 brisket point
30:44 제비추리 neck chain
31:55 우둔살 inside round
32:30 차돌양지 flank
33:00 설깃 top sirloin cap
38:12 홍두깨 eye of round
이 영상은 명절에 한국인이 좋아하는 소를 각 부위별 해체하여 스테이크 사용부위, 등심, 안심, 갈빗살 등으로 분류하여 판매되는 전의 과정을 기록한 교육용 영상이며 이것은 한국문화입니다.
This video is an educational video recording the pre-sale process by disassembling each part of the beef that Koreans like for a holiday, and categorizing it into steak use, sirloin, tenderloin, ribs, etc. This is Korean culture.
यह वीडियो एक शैक्षिक वीडियो है जो बीफ़ के प्रत्येक भाग को बेचकर प्री-सेल प्रक्रिया को रिकॉर्ड करता है, जो कि कोरियाई लोगों को छुट्टी के लिए पसंद है, और इसे स्टीक उपयोग, सिरोलिन, टेंडरलॉइन, पसलियों आदि में वर्गीकृत किया जाता है। यह कोरियाई संस्कृति है।
신부축산/마장동 , 마장동축산물시장내
Thank you so much for watching.
I will continue to work hard for delicious and interesting videos.
My Camera & Gimbal / SONY A7C, a6400, Crane M2,feiyu g6 max
CookingBoy contact E-mail / [e-mail]
Channel (SUBSCRIPTION & LIKE) are great powers for the CookingBoy.
Thanks again !
#Chuck Roll #educational #flank #Sirloin #HACCP
#round #loin #steak #oyster steak #sirloin steak #rib #chuck #flank steak
#fastcuttingskills # Cutting Skills # Cow Cutting #소발골 #Beef Cut #발골
#beef #Learning #bovine dismantling #신부축산

[@cookingboy2304]

Channel "SUBSCRIPTION & LIKE" are great powers for the CookingBoy.If you want to watch in high definition, please select ("1080p) in the setting. 시청하실때에는 상단설정에서 "화질을 1080로" 선택하시면 선명한 화질로 시청 가능합니다.영상이 맘에 드셨다면 (구독 & 좋아요) 부탁합니다 .^^``

[@user-eu4zf7jn9f]

Что они делают с жиром, который срезают с туши?????

[@user-dz1xi9bz6p]

บ, '

[@fabianusjuwanaganis5898]

Enak

[@user-pd2gx8es3c]

@@user-dz1xi9bz6p ย

[@asensavov494]

..

[@user-el7gk6il4e]

#겸겸이 에요 늘 고마운 쿠킹보이님 감사합니다 늘 뒤에서 열심히 응원할께요 ^^포에버 응원입니다

[@user-qi3st7vv2x]

우와~~😎👏 훌륭한 요리 스킬이었습니다! 나는 쇠고기를 먹는 걸 좋아합니다🥰 Thank you for sharing the great video! My dear friend💓

[@cookingboy2304]

Thank you my friend who is always helpful.^^~`~

[@user-we8fr7nt1e]

설명감사합니다

[@user-kx2yf1ee7w]

#겸겸이 에요 갑자기 육회에 노른자 가 머릿속에서 빙빙돌아요 쿠킹보이님 소발골 영상은 늘 봐도 몰입되용

[@cookingboy2304]

제가 신선한 육회 대접하고 싶네요^^ 감사합니다*

[@dkr2055]

이렇게 많은 칼질을 거쳐야 먹을 수 있는 고기한덩이가 되다니... 발골작업하시는 분들 너무 대단하십니다. 영상 너무 잘봤구요. 감사합니다~

[@cookingboy2304]

감사합니다^^

[@user-ye1wy1hn2e]

Зачем так откармливают животных? Ведь в итоге много срезают и выкидывают.

[@1230mkelly]

@@user-ye1wy1hn2e Nope! Fat=beef tallow. Trust me when I say this: NOTHING GOES TO WASTE.

[@Krimgh]

Greetings admin. Which country do these cows belong to? They have a lot of fat...??🤔🤔

[@julioferrari7382]

Excelente video están escritos los difrentes tipos de cortes de carnes en la introducción: 15:25 Solomillo Solomillo 16:36 Hoja de patas delanteras 17:12 Incidente Shin & Shank 17:51 Plato Upjinsal 18:27 Costilla Costilla 19:06 Seoldo trasero y trasero 19:31 Piernas delanteras (longitud completa) Tronco 20:27 Solomillo superior 23:15 Varios Cortes de Carne 23:25 porterhouse de lomo inferior 25:47 Ronda inferior de leyenda 27:46 Moksim Chuck Roll 28:23 Avalancha Shin Shank 28:56 Punto de pecho veteado 29:23 ¿Solomillo a gusto? 29:56 Tri tip 30:34 Punto de pechuga Chadolyangji 30:44 cadena de cuello de golondrina 31:55 grupa interior redonda 32:30 flanco de Chadolyangji 33:00 Gorro de solomillo superior Sulgit 38:12 ojo pelirrojo de ronda

[@1230mkelly]

Brisket?

[@user-wg3ul8tl4q]

❤❤❤ 쿠킹보이님 😮😮 반갑습니다 🐏 🏡 😁 😄 😊 💕 🐏

[@vangieabianvlogs3619]

Wowgreat the way u cut it the meat.. Goodjob dear.. Thanks for sharing this video.. Take care and Godbless

[@cookingboy2304]

Thank you for watching

[@andunkundun295]

Buy wuhan

[@vesvandas1020]

Great job 👌

[@sewmoylim6111]

Very hard work n skillful

[@kirstiewilliams7837]

Very good butchering lovely and clean I c a lot of marbling on this beef

[@cookingboy2304]

Thanks for watching ** have a wonderful day^^~~

[@tv8731]

안녕하세요^^~ 군포김TV 입니다... 쇠괴기 보니께 와인 한잔 마시고 싶네요~ㅎ 새해 복"많이 받으시구요^^ 건강 하시구요.. 감사합니다~

[@cookingboy2304]

감사합니다 즐거운 주말되셔요^^

[@abderrahimelkhalfi5490]

@@cookingboy2304 Les abats contiennent beaucoup de graisses . qu' est ce que vous donner a' manger au boeufs comme aliments?.

[@ssound6540]

Wow!!! Clean and perfect

[@cookingboy2304]

Thank you**~~

[@jameshohimer2542]

Clean? HE LET IT FALL ON THE FLOOR! WOW!

[@user-oq3bw1te7t]

와우 기술도 대단하시고 엄청 힘든 작업으로 식탁위에 고기가 오르네요. 감사한 맘으로 먹습니다. 꾸벅

[@user-wm3lh5qp6w]

👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻 عمل احترافي مع الجودة

[@davidsolomon8203]

They butcher and trim with amazing skill!!! I sit here transfixed by their knife skills!!!

[@1230mkelly]

Talk about the physical and mental toll it takes for them to do this 8 hours a day, 40 hours a week. I bet there grip is strong as all our doors.

[@519channel]

Wow what amazing video

[@cookingboy2304]

Thank you^^

[@_dsp5638]

비개를 추출하는 모습에 속이 시원해 지내요ㅋ 좋아요503 , 응근히 반복적으로 끌리는 영상입니다~

[@sigifredoquinteroargote5846]

Excelente, tratan bien los cortes.

[@severinobasso4]

da dove arriva?..

[@banglaoitijjo]

Great video. Thanks from Bangladesh

[@aiystelada3651]

Good job

[@youmisriwahyuni5329]

Korea country it's the best place for everithing 👍👍👍👍👍👍👍👍

[@lampoonluapon7786]

Verygood

[@user-dv4sd7kd6j]

와 칼과 손이 레이져입니다 이런분을 박사로 인정해야합니다

[@carlosgamboa9254]

Que buen ofisio despostador yo e trabajado como despostador de mediares completa asia 100 por dias de 8 horas

[@luismanueldorivalbarsallo4621]

Muy necesario he importante para la comercialización de carnes,y arte culinario

[@cepIwan69]

Amazing

[@achraf5928]

تنارك الله على نعم الله 👍🏼👍🏼👍🏼

[@MeetTheSmythes]

The Butchering Skills are “A One - Number One” - They cut the meat with trained butcher precision ! - Random Fact about Steak with Fat: ( or something that every one knows ) - The taste of a good steak is all in the fat ! A Fatty Steak is a good steak ! Steak with Fat roasted on the fire always tastes good !

[@user-xk9wn2nw2w]

Вот это я понимаю камера мясная ,нравятся ваши видео в России смотрю вас))

[@cookingboy2304]

Спасибо за просмотр видео ^^

[@nuriyusuf1535]

U

[@josecarloslopes2380]

Meu parabéns belo ttabalho

[@user-mw5ni2zw9o]

Интересно чем они откармливают сливочным маслом я бы хотел научиться уних

[@melissadavies9178]

Any chance u could do English subtitles so we knew what u were doing?? Great skill tho! Thanks from Australia

[@hounslowmeatstoreltd49]

Very nice 👍🏽

[@mikeadams9712]

Everything hits the floor and you can cut on the floor that's crazy

[@Doo_gun_bok_dang_e]

우와

[@carnepadrao]

Muito top

[@user-di6gg2tn2m]

Хули там крутого.

[@edmirsonsilva1295]

nice

[@cookingboy2304]

Thank you^^

[@rolandz.6778]

Skutečně profesionální práce, 👍,

[@akhmadmundofar5361]

Mantap

[@Alexxn68]

Теперь понятно, почему мраморная говядина дорогая : слишком много отходов. Туша большая, а есть нечего.

[@aureliosilvaguerrero]

❤😂❤❤❤❤ e

[@wemcal]

Great video ... that’s really trimming the fat! I’m curious about the knife used.. what kind, dimensions and grit used for sharpening

[@eufemiahaning530]

does they place carcasses in a freezer ? storage when video was start is it a freezer ? the meat doent look like freezed, i dont see any ice crytals around the carcass.

[@edmatthews4640]

Ya'll need to watch some of the video's from "The Bearded Butchers"...

[@tinodelatonga6505]

I know also how to segregates parts of the beefcarcass.. sadly Im not employed in any meat plantation. Hope someone help me.

[@achmatyusup3301]

wow

[@terribleterrible5595]

ولله فنان انتا ومبدع

[@cookingboy2304]

شكرا لمشاهدتك.

[@Natalia-kh1ce]

Какая ювелирная работа! И знание анатомии животного. Восхитительно!

[@sergioacostanegrete41]

Alguien sabe porque meten la carne al agua después de empacarse al alto vacío?

[@diego.fernandoamado.garcia8355]

Bonito esa. Profesion

[@klarabalogh2414]

Ennyi faggyút hova tesznek? Ebből készítik a gyertyát? Vagy mire használják? Ez így már nem szimpatikus. Mit csinálnak azzal a jószággal? Szinte nincs hús benne.

[@trendingfarmus]

What safety protocols are followed in the processing factory?

[@cookingboy2304]

I don't know because I'm not an employee.

[@liesteven1272]

Harum sekali aroma nya

[@robbiewu1123]

专业

[@luizferreira2261]

Gostei do tratamento de fazer canrde, nao aqui na paraiba. Luiz aguiar

[@fabio2747171]

Beau travail, après desossage et dégraissage, combien perdez vous en poids!!!!

[@denismeckic838]

Thats some nice beef

[@cookingboy2304]

sympathy~~

[@trangtruong9861]

thịt bò làm lạnh ở nhiệt độ phòng bao nhiêu độ vậy ? thịt có ngon như thịt bò nóng không?

[@user-iy1hc2to8i]

Зачем так откармливать, чтобы потом выбрасывать тонны, жира?

[@mauroferrando7302]

Carne indubbiamente di altissima qualità, magnifica marezzatura, vorrei solo sapere quanto grasso in percentuale hanno questi manzi. Penso saremo intorno al 25 - 30 per cento!!

[@bigfish25]

Skilled fisherman 😏 Expeditious cuts 🐟🔪👏 Still hungry 💙

[@cookingboy2304]

Thank you for watching the video.

[@aditiyakusumayanti6901]

Bikin IGA BAKAR......TIA SASA.......pasti banyak yang beli....sambal pedas....tumis sayur.....di jamin enak.....daging nya empuk alami buatan saya sendiri tidak pake mesin....

[@youmisriwahyuni5329]

0h man you are a amazing so smart edia catting beef meat 👍👍👍👍👍👍👍👍👍👍👍🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩

[@user-ot6vb4du2i]

Отлично голямо Браво на екипа.❤

[@ask.74]

이 영상은 발골 교육자료로 써야 됨

[@user-rc4pu6tb4d]

Мраморная мясо, обвалка профессиональный опыт Салам с Казахстана ❤😊

[@cookingboy2304]

Спасибо

[@tifalpangestu6032]

👍👍👍suru

[@fikrettoprak683]

İyi akşamlar. Ülke neresidir

[@charlesv3962]

Is that Kobe beef? Or USDA prime? Beautiful marbling

[@cookingboy2304]

Yes, it is beef. In Korea, meat is broken down and sold.

[@Ustadz_Khairil_Anwar]

😘😘😘😘

[@zalishalexsania9157]

😘😘😘❤️👍👍

[@cookingboy2304]

Thank you for visiting and watching.

[@user-ez2dt3dw5b]

야스리하고 칼은 안 닦나요? 경력이 지나니 기본도 ㄱ냥 지나가나요?

[@robertocruzjoaquin4999]

No hay mejor trabajo y carne que los mexicanos,calidad de carne y calidad de trabajo.

[@gabysasu9026]

O

[@ninoprieto753]

hoy novillo en mexico??

[@charleskung4803]

非常好的视频，请问这是什么品种的牛，肉的纹理非常漂亮

[@cookingboy2304]

Thank you for watching the video and visiting the channel.

[@user-rq7zu4xs5u]

Қазақтың етіне соғымына жетпейді👌🏻👍🏻💯✅

[@peterward8349]

Am from Aus never seen a carcass with so much fat on it what breed of beast was it from?

[@cookingboy2304]

Thank you for watching the video.

[@aditiyakusumayanti6901]

Merawat daging sapi.....?lumuri dulu dengan Garam dan jeruk purut kalau mau di masak cuci yang bersih........Daging awet tidak bau tetap segar ........silahkan coba........

[@user-ep1ml2tm6t]

This is beautiful, but it does not fully benefit from all layers of meat. "In Egypt, we eat from all layers, from the bottom of the skin to the bone

[@martinschumacher3252]

das liegt daran das Ihr einfach nur Dumm seit.

[@user-ep1ml2tm6t]

@@martinschumacher3252 This is not a way to express an opinion

[@user-eu5st3oj5e]

А куда используется жир?

[@user-yg9wb6sc2c]

등심 발골 하실때 쓰는칼 어디건가여 ㅜㅜ

[@epimaths]

Cách sấy thịt.

[@watrgrl2]

Must be wagyu the way it’s so highly marbled. It’s gorgeous looking beef but what an odd way to butcher a whole beef than is done in the US. Must be the way Koreans like their beef. But I can’t believe they are letting it touch the floor and other surfaces in the room like the outside of the meat locker door and the pipes like structures Just outside the locker. Then again, the way they cut off every speck of surface fat they likely cut away any part that hit the floor. A butcher in the US quarters the hung half beef and gets it right to the table to part it out and doesn’t let it fall on the floor or touch any other surfaces that can’t be sterilized.

[@jaepark5411]

Meat on the floor?

[@thomaskeinz8190]

In wkdove that an her if she is pretty well put together and a scene ofbm Hum I rband read for what ever comes up.

[@robertllubnrut]

never seen a beef carcus with so much fat on it, plus more care should be taken so the meat dosent drop on the dirty floor.

[@aeciocarlossantos4184]

Brasileiro tira onda nisso

[@muratcatalbas4968]

Ben Türkiye daha iyisini yaparım usta lazımsa gelebilirim 👌

[@marisolaflor]

Dónde se compra esa carne!!! madre mia!!! esto no se hace

[@arnaudrichard1012]

la viande qui touche le sol , bravo pour l'hygiène , cela parait normal pour les asiatiques mais en france cela ne se fait pas !!!!

[@youvang8227]

5

[@keneagle7684]

I just wish that we got to see one butcher do one piece of meat at a time, not going from one to another. And how many times do we need to see the meat sealed. :(

[@silone20101]

Not good, WHY? Because sharp nite has a thinny ships in There?

[@user-yt4mc6tp7n]

Сплошной жир и сало, а мясо где? зачем вообще разводить такую корову, если в ней сала больше чем мяса?

[@saijaicheunarom5388]

Hou good people allemaal

[@tobyihli9470]

Is this Korea? I have never seen beef broken down like this. Very different.

[@cookingboy2304]

Yes, it is Korea. In Korea, meat is broken down and sold.

[@luisalejandromillan2806]

De que raza de vacuno, se ve bien inflictrada en grasa blanca

[@user-dj9uu2ve3b]

,,,,👍🔥👏

[@rubensanchez1797]

now the prices in super market were so expensive... beef steaks prices way over $25, just small piece...........

[@rudyortiz2297]

Eso es arte y que lujo de carne puro marmoleo