When I was growing up and learning butchering from the older men in my family, we had a neighbor who was a slaughter house butcher. That guys knives were always razor sharp, he could disassemble an animal FAST. Learned a lot from him.Kazmyr wrote:Something to be said for keeping your shit very sharp.
You can see it even when guy fillet fish. Some of the carcasses look like they were cut with a dull spoon.
That channel looks awesome, cheers Carlus.
At the 1:00 mark and again at 1:26 you see them cutting the lower leg off the beef. That method is a skilled butchering method. Done right, cutting the correct tendons, the lower leg just comes off with a knife, but the Achilles tendon is left attached for hanging the beef. Do it wrong and you turn it into a mess. Hard to describe that process, you have to feel the joint, the connections and pick the right tendons to cut.
@Fife
It is a lot of work, and you need to be fully prepared to move fast. But the quality of the meat and the cost savings are worth it if you can do it.