Learn the Art of Butchery - Beef Round with Professor Phil Bass

FARE Idaho joined Professor Phil Bass at the Vandal Brand Meat Lab at the University of Idaho in Moscow as he guided us through a step-by-step process of breaking down a whole beef into subprimal and retail cuts.

[@pinkypunky2643]

Phil made hard work of this. In the UK the order of removal is different and much easier. First remove the Leg at the joint. 2. Remove the Oyster and then the Aitch bone. 3. Remove the Sirloin tip or as we call it the Thick Flank. 4. Remove the femur. 5. Seam between the Topside and the Silverside. 6. Separate the Eye Round or as we call it in the UK, the Salmon Cut

[@thatexastoneado8998]

Amazing how all butchers are different with their style of start to end sperations

[@JeffBlagden]

hey Phil glad to see you still loving what you do chef Jeff Winnipeg

[@jlawrence0181]

Two comments: 1) In removing the femur from the round, you are pulling the knife toward your torso. Are you wearing something to protect your chest while making those cuts. 2) The digital flexor muscle is quite often marketed in Canada and is sought by certain Asian chefs for stews. In some Mexican carnecerias in the SW USA, the heal of round is cut like the shank and is sold as a whole shank. Interesting video and it is one of the few that address the heal of the round and the shank.

[@johnhoward3271]

GREAT VIDEO , thanks I learned a lot !

[@tammysexton4741]

Fantastic video

[@jeffgreen2448]

Never realized butchery required a hard hat! Must be for them unexpected flying drop kicks from the hind!

[@jhosk]

It's a bump cap.

[@martinwoodworking]

That’s because when in full production, these hinds are hanging by hooks from tracts in the ceiling. It’s not uncommon for those hooks to fall

[@guadalupesalinas1299]

Thanks Phil.

[@JuanPabloDj88]

If you guys liked this video go check out the bearded butcher amazing channel about all of this

[@bradleyebling1464]

I like their videos also

[@jyang3034]

An honest question: how come there isn't blood dripping off of it?

[@ottomeijer5563]

There is no blood in cow a😅nd meat after the cow is killed

[@louissavarese2243]

Hey Phil, I love your instructive videos. Our family had a retail Prime shop in Brooklyn NY for 80 years and I worked there 50. It is great to hear the names of cuts that I knew how to fabricate but didn’t actually know the correct name. In our little 900 sf shop we used only hanging Prime yield 2-3. At my hay day I was doing 45 chucks and two Hinds with an additional dozen rounds. Instead of gettin a business degree I should have followed your path. In any event, Bravo for your instructional videos. You can see some of mine on KZbin at Lousav1412 and Meats1412👍

[@ForgetU]

Sub'd Nice breakdown.

[@ottomeijer5563]

You oke??😂

[@martinwoodworking]

There is a huge artery underneath that you should remove before fabricating any cuts

[@martinwoodworking]

It’s much easier to do this when it’s hanging, let gravity help you as much as possible

[@fres910]

Spot between ur knife set.

[@jimcathcart5116]

Sell eye strakes as Swiss steak after running thru Sir Swiss machine

[@chadramsey8047]

Why are you cutting everything by hand did you get inspired by my buddy's at breaded butcher is that way your doing this cause I've never seen you before

[@allen4641]

This gentleman needs to take lessons from "The Bearded Butchers". I learned more in 1 video in meat cuts and they broke down a 1/2 a beef. Not tp be negative , but he is a fool for NOT wearing "Chain Mail" to protect himself. The way he holds his knife, 1 day it's going to slip and thing will go bad in a hurry. He NEEDS to inform the public about that safety point!!! Although he is working on a table, I would expect him to properly teach, he should be working from a "True" butchering enviroment.

[@jhosk]

Something to consider, customers on a keto or carnivore diet will want more fat

[@ottomeijer5563]

It's so stupid to see he is using only his boning knive to deboning and trim 😢

[@jimcathcart5116]

Your not fabricating anything fabricating is to build or assemble your cutting meat the cuts are there whether you cut them or not so your not fabricating them

[@mbernard2662]

💖 p̶r̶o̶m̶o̶s̶m̶

[@wakal30]

it's not butchery, it's anatomology

[@stuartbrock7586]

Please stop rubbing your nose on your gloves.

[@ottomeijer5563]

He to close to cutting his nose off

[@ottomeijer5563]

This is not art,this is poor 😂he looks like the mummy cutting meat for the whole sale or retail show your skills on front not inn the back??