Sheep Fabrication - Retail Cuts

[@Brushprairiefarms]

Thank you so much for the video. What a great speaker and teacher! Subscribed! Thanks for explaining everything and all the little teaching moments. A great help to me as a farmer raising lamb

[@jarozita2715]

How are there 79 people on this planet, that gave this video a thumbs down?! This is such an informative video! Well done, UK!

[@daithipol]

Vegans perhaps.

[@mrjuno1]

Very interesting and educational for an ordinary consumer. I previously watched your similar beef fabrication video and appreciated that as well.

[@stuart1648]

This man is such an expert.Its a pleasure to see such a knowledgable person at work

[@andersonayaan133]

i guess Im randomly asking but does someone know of a tool to get back into an instagram account?? I somehow forgot the account password. I would appreciate any help you can offer me!

[@zionconnor7090]

@Anderson Ayaan Instablaster :)

[@andersonayaan133]

@Zion Connor Thanks for your reply. I found the site on google and Im in the hacking process now. I see it takes quite some time so I will reply here later with my results.

[@andersonayaan133]

@Zion Connor It worked and I finally got access to my account again. Im so happy:D Thank you so much you saved my ass!

[@zionconnor7090]

@Anderson Ayaan Glad I could help xD

[@marcuscicero9587]

regular guy with a PhD. love to attend a class with this guy as my instructor. wonder how may years he worked commercial butchery before he got his degree. got a sense of humor too - cotton ball on legs, good one

[@marcuscicero9587]

thanks Dr. Rentfrow for an excellent tutorial

[@schlaznger8049]

Good piece of advise about the glove on the bandsaw. They are extremely fast at removing fingers from hands also and when your hands are cold it doesn't really even hurt or bleed when it happens.

[@Jason-pl1fv]

Love the double chop bro.

[@seanhdzan9551]

Great teaching. Thank you, Dr Gregg!

[@stevenmqcueen7576]

Years ago, a butcher taught me how to butterfly a leg of lamb for grilling. Season the meat with salt and a nice rub, put it on the grill and in less than an hour you’ll have the best lamb you’ve ever eaten.

[@chefloki4104]

It's hard to find a good whole length video that goes through a step by step process that also has tidbits of information you wouldn't get anywhere else.

[@Rebekahdavignon]

Chef Loki look for Scott Rea on KZbin. He does a wonderful job.

[@user-cl9qe4rg7t]

Scott Rea is the best traditional butchery practitioner on KZbin. No offence to this fellow... but that band saw is more of a crutch than a time saver.

[@wcoyote61]

+Tim Koch scott rea rules!! (coming from a 45 year) "old timer"

[@DiarioCarnivoro]

Everytime a butcher cuts off the fat from a steak, a true carnivore dies inside. The explanation of the butchery was excellent, though.

[@lukemurdock2236]

The best ...... Thanks Dr. Rentfrow and U of K for this Knowledge !!! Hope I can get to Keeneland one day and try some of your BBQ !!!

[@manxie1897]

great video for someone like me studying animal and meat science!

[@SpLiC3]

We also call that double chop a "barnsley chop" :-) Great video, thanks for sharing your knowledge.

[@jayaramnair2097]

Excellent explanation.

[@rubencanas4230]

Wow you learn something new every day I thought the crown rack was one piece

[@RRaucina]

Only bandsaw I ever saw with a angled blade. Odd. I would always split that carcass on the hook, makes everything else so easy. Nice anatomy lesson. And by the way cut those leg bones up for soup.

[@marcuscicero9587]

foreshanks yield about 4 oz. of meat. hindshanks, the bottom of the leg yield 12-14oz. meat, enough for a meal. both got to be braised and produce a wonderful gravy.

[@husseine7316]

Thank you, I learned a lot from this video. Very well done.

[@greenboyatgafarms2250]

Great job👍

[@francoissuissae6217]

Great bluegrass picking as intro

[@All_Noing]

Mint jelly? No no no no no no no! Mint sauce!

[@Jason-pl1fv]

Ok so in nz we have a intermediate grade called hoggart. That is 12 to 24 months 2 tooth . My favourite for flavour. In the US you call it lamb from zero to 24 months when it is mutton same aa NZ. Hence the lower yeild claim. Nz lamb will always be under 12 months sweet and mild. Lamb for us is milk, spring and autumn grades. Personally autumn lamb or hoggart.

[@zalman7208]

Incredibly useful. Found the beef, pork and now lamb videos. Wish I had seen these many years ago.

[@batulamak9337]

very good explanation

[@Lumpy007]

Great video thanks so much!

[@bocenka]

Thanks Alexander

[@lesjohnson9740]

Dr. Gregg, how much you and Scott Rea in the UK pay attention to detail.

[@silvermediastudio]

All of the UK carcass fabrication videos are great. I'd love to see more detail on the variety of retail cuts, along with more of the "teaching moments" and anecdotes from the experience of these great instructors. I'd also like to see more about butchering them for maximum value, including how the scraps and trimmings are best reduced and processed for ground meat, sausage, making stock, put into animal feed, etc.

[@Rebekahdavignon]

+800lb Gorilla - For butchering videos check Scott Rea's channel.

[@silvermediastudio]

+Rebekah Davignon Those are what brought me here. Cheers to the meat!

[@frankmontez6853]

Yep the one I bought looked like the one at 13:40

[@LadyTSurvival]

i would like to know how to do these but do not know how long the courses take.

[@Jason-pl1fv]

Great vid

[@حسينالعطيوي-ص9ب]

Well done

[@georgehatesbattlefield7322]

I need to know when you say muscles of locomotion

[@a.gunguy1054]

Very nice video

[@joec8750]

very informative.

[@AC-mv1ou]

Would have been nice if he had boned out the other leg and rolled it into a joint for the propose of demonstration for the newbies looking to learn or even taken the shanks of as a bone in cut but still a very informative piece.

[@marcuscicero9587]

mint jelly is old school b.s.. try whole berry cranberries as an accompaniment to break up the richness of the lamb

[@mrfedy4038]

Dope video!

[@baconbitz2006]

Can we get one for goat? This is great!

[@DevinHeida]

Should be exact same, just slightly smaller

[@jonsonsim2854]

fantastic

[@bishalscreation]

Awesome ♥️♥️

[@toscacecilia]

Bravo

[@frankmontez6853]

Poor lil lamb !! But verrry yummy for us .. Made a roast that surprisingly looked like a rib roast ( with bones ) from beef carcass . Bought it from a Mexican meat market

[@CarlosRodriguez-oc6hw]

💎

[@Anon-.-]

Medium rare degree of doneness

[@sscfc1]

Fat colour can add also change due to age of the animal too

[@Lobo-Lobo]

Hey Doc, nice show.... wanted to give you a heads up on which communities eat the most lamb here in the States... Muslim households eat the most Lamb usually Halal fresh from farms... A typical Muslim home has a couple of lamb and or Mutton Carcasses in their Freezer cut into pieces. In California, there are many farms now catering for the Halal Meat community. Cheers!

[@GriffenNaif]

😊

[@chefloki4104]

great job i mean

[@Majid-pn1bh]

Hi I am Majid butcher I see you videos sir are you a great butcher I need a job and want to learning how to cut meat please help me with work thank you

[@d.williams6325]

I'm going to give it a grade "A", before I see it.

[@davidbarnard7500]

this bandsaw is pretty mean

[@marcuscicero9587]

lamb vs. mutton. mutton is gamier. within the different cuts of lamb there are gamier cuts. lamb leg is gamier than lamb chops. lamb chops can be cooked rare unlike lamb leg which would be tougher and gamier cooked rare.

[@davidnelson1728]

I hope you're being careful when using your band saw. It looks very dangerous. You probably don't let anyone talk to you when in use.

[@justaperson324]

That was fucking awesome, l mean l do know how to butcher an animal but l’ve learnt many different cuts by the man. Thank you :)

[@tricianobis8338]

Why can't people speak anymore without swearing? So rude...

[@sfasr32t432tfg43etfg]

Great Video! Here's a finished example of the crown roast (done with venison, but shows the end result really well) kzbin.info/www/bejne/rpyopXuqZbZ9sM0

[@MrAlanrennie1982]

He's definitely a doctor and not a butcher!!!

[@brandonmccarthy7660]

Agreed

[@kerleymotorcompanyinc.9062]

Hey just in case you dont know...the AP has called the election for Joe Biden

[@jaihind2405]

Fools....those trotters are the best thing which they destroyed and he just threw away...😪😪😪

[@lectora6046]

They pull a lot of food, both repel the bones of the ribs, I do not like this system of cutting the lamb, I'm sorry.

[@leeshaw6641]

that double lamb chop is known as a Barnsley chop in the UK. Another useless fact lol

[@abutalal4942]

we want to see not to hear!!

[@godbless6939]

Lamb tastes like it is rotten

[@Kosekans]

Way too much sawing, if you ask me.

[@frezzingoverlord5920]

boring

[@mrfedy4038]

frezzingoverlord like your pathetic life,you probably live with your parents...don’t do any physical activities,and probably still a virgin