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ماشاء الله سن جيد هذه السكين جيده جدا

ماشاء الله سن جيد هذه السكين جيده جدا

The Picanha 😭😭😭

Hi there, so great to find this video, thanks for sharing your knowledge! I'm a complete novice, my hubby and I are doing the carnivore diet at present, so I'm trying to buy meat as affordable as I can and this seems the best way. Very glad you did a quick point to the sinew, as I had no idea what that meant. Keep up your helpful videos. Much appreciated!

Best sausage skin casing using the full animal Sheep and Hog casing 👍

Been buying the pre packaged woolies OBS.. 600 grams for 15 bucks and comes with a good half inch of fat along one edge.. the fat combined with the marbling flesh is extremely delicious.. wouldn’t buy it if they trimmed the fat! Prefer this and chuck over ribeye or scotch any day! cheers from Melbourne and thanks for the video.

Great video

Shitttt

So you have less than 1/3 of what you started with? 😩

how much excess fat and waste is there typically from this kind of cut?

Your knife is dull

Leave the fat on you fool

Great video

Thank you Jarryd, the instructions were simple and easy to apply. Turned a slab of meat into 12 beautiful steaks on the first try. Well done to both of us. Cheers

nice! subbed and liked. thankyou for this great demo

Price

This guy is such a horrible butcher 😂😂😂

Like an apprentice, cuts square with the face and forgets to check the grain. You need to delete your videos. Those minutes are so thick and uneven..

Dark cutting, course fibres. Trash beef.

You're angle is off for tenderness, you're fired.

That face cut gets weighed up by the manager, multiplied by 365 and there you have the wastage. A face up isn't almost a steak. I'm so glad I randomly ended up here. You're butchery is trash, so is the meat.

The T bone is taken off too long. You've got a couple of bone in sirloins by my eye, you squared up from the scotch end and have left an absurd amount of eye fillet without much strip, you've never heard of fanning. You called the chine bone a chime bone. The meat looks tish too.

Some of the darkest cutting lamb and most wasteful butchery I've seen 😂

So sad, no picanna

Супер разделка😂😂😂

Straight forward hands-on demonstration- thank you. You have wonderful skills and creative meat display 😃

In the United States this cut is called a whole Top Sirloin. Good Vid

Nice job

i know work bucher i need job

Thanks Mate !

Cheers bloke. Exactly what I was looking for.

Can you dickheads in the US accept that the rest of the world doesn't have to conform to your standards? Hell the last 7 years should be proof enough of that. Cheers mate for the video.

The correct way is to use a clever so the bone dust doesn't taint the meat you cannot scrape it all of it goes inside the meat

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Keep the fat on that's the shiz

ENDLY A MASTER BUTCHER.....................MAYBEE THERE ARE STILL FIVE TO FOUND IN WHOLE G.B.

If you wanted to make steak skewers from a slab like this, would you need to cut the steaks any different, or just cube after slicing?

What angle are you useinghz

Recommended here the message Alaniso and guardianes del universo

Hope porter house steak is known as beef fillet

It's need more practice for me to be more perfect

It's amazing.

Great video cheers mate

Interesting how different countries name steaks. That's a strip in the United States. I'm thinking this is in Australia?

As a customer now know to ask the butcher to turn the chops over to see how much bone I am buying

Revelation 14:12 KJV Here is the patience of the saints: here are they that keep the commandments of God, and the faith of Jesus.

Nice content keep going

What brand of stone you use?

Which is a better cut? Round bone chop or tail of forequarter chop?

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