Processing a Beef Hind Quarter into Retail Cuts - Episode 1

[@WellingtonMahiya]

Nice job how can I leny this

[@chefbo297]

What brand of knife and steel do you use?

[@othmarvohringer]

Knives are from Victory Knives, New Zealand and steel is from Isler Stahl, Switzerland.

[@mikeburns2297]

I use to go right down with the handsaw to the t-bone bone when taking out the flank., skiped using the knife,when i learned it was mostly western grain feed steers out of the western u.s.a.

[@Butcher24.7]

Oddly enough I was trained by a left handed butcher and found myself working with left handed butchers most of my career. I am right handed so I would have to do some mental gymnastics to process the lessons. Try tying a butchers knot with your left hand. It's a great exercise for hand /brain .

[@theflyingguillotine3788]

I caught so much flack for being left handed. Its all in good fun though.

[@davidspeaks9259]

I'm a lefty. It throws guys off till they notice especially using the bandsaw

[@mikeburns2297]

I always took the knuckkle off first so to get the angel for the sirloin

[@DavidPerkins-n6g]

I use a 5 inch full flexi for fillets at jbs beef city Australia. They come out much cleaner

[@ceddyspaghetti7905]

I love watching the different ways of fabricating a hind quarter of beef into their sub primals 😎👍🇳🇿

[@MichaelGawesebmainone]

I’m watching with my right hand and surprised how efficient his left hand is cause mine is scared of the knife

[@keaka560]

Dried age. i'd say 3-4 weeks 40 degrees F?

[@othmarvohringer]

Yes.

[@mikeburns2297]

We use to age hind 1/4's 4 doctors n lawyers keep all the fat and mixed later wih bull hind's and made frozen beef patties ,by hand wih a stainless steel cycindel with a band arond it , froze it then sawed on the bandsaw into patties

[@dannypalmer7701]

Why throw away them pieces?

[@othmarvohringer]

The carcass has been aged for 4 weeks in the hanging cooler. Besides the usual waste of tendons and connecting tissue there is the waste of the dried up outer layer of the carcass. While dry aged meat tastes absolutely superior there is more waste as a downside.

[@threeqtrthrottle]

So all the fat and trim that went to trash...there's nothing that can be done with it? It seems like there ought to be something to do with it.

[@othmarvohringer]

As I explained in the video, this is a 4 week dry aged beef carcass. All the fat and trim is the dry outer layers and there is noting that can be done with. The downside of dry aged beef is that there is a considerable amount of waste, hence why dry aged beef is more expensive that regular beef.

[@threeqtrthrottle]

@@othmarvohringer Yes, it's unfortunate. I butcher for my own personal consumption, and try to make the best use and least waste. I wonder if it would be viable for animal feed, if nothing else?

[@othmarvohringer]

@@threeqtrthrottle I do make dog food from the waste but at that time I was stocked up with it.

[@AmySmith-v2o]

We have a small homestead in Maine and we dry age our beef in a very cold garage for several weeks. All the dry edges and excess fat get run through a course plate on our grinder and bagged up, then frozen for dog, cat and chicken feed.

[@dannypalmer7701]

Experience😊

[@sarwankhan6687]

It's wark easy for me

[@DiegoRamos-bp9hh]

Caldo De Res Quesoburguesa Con Ajonjoli Pepian De Res Casa Típica Restaurante Carne Para Hilachas Casa Típica Restaurante

[@DiegoRamos-bp9hh]

Carnicería De Res Costilla De Res Consome De Res Malher

[@mwells219]

Damn that meat is almost purple.

[@keaka560]

This is grain fed

[@othmarvohringer]

Yes, all our beef id grain fed.

[@melvynboon1108]

what a lot of wastful cutting