Breaking Down a Side of Beef with Troy Wheeler
Vložit
- čas přidán 20. 08. 2024
- Master butcher Troy Wheeler from Meatsmith in Melbourne takes us through the process of breaking down an entire side of beef - from its major primals he breaks each down into its various cuts demonstrating the versatility of Australian beef.
From this side of the world, I hardly find enough butchery videos based on AU/NZ or UK version. Glad I came across this.❤
Very interesting watching the skill and dexterity of the butcher. I had not realised that there were so many cuts of beef on a side.
Looks like a great job. I particularly liked how the video showed where the cuts are coming from, as it can be confusing with beef. While Pork and Lamb can be fairly easy to pick up, Beef seems so much more complicated and intricate to understand.
Ended up here by accident. Didn't regret it. its mesmerizing to watch a true pro at work.
This is what a skilled meat cutter does. Every piece is accounted for.
Some of the cuts he did we don't have here in the States. I just find it so relaxing watching Master butcher's break down primal cuts of meat. All of that meat would last me and my family about 3 years lol. Thanks for sharing :-)
imari2305 if he’s a master butcher the bones are barely clean
@@alastairross9169Hey with what's going on today no bones should be lol. Shalom wadu
Very nice butchery video skills, it takes me back to my career very very nice
Wow! Very talented my friend. Thank you for sharing! Be well.
I am planning on buying a side of beef (maybe the whole thing.. not sure) but this just gave me a way clearer idea of how much meat I should prepare for. Thank you for a very educational video and also great job for the butcher!! It made me nervous seeing him cut without a cut glove but he’s obviously a pro and didn’t need it. Thank you for this!
Hi Jeannette - glad you enjoyed the video! He certainly is a talented butcher! Good luck with the side of beef.. And yes, it is a huge amount once it's all broken down!
This was fascinating to watch. Thanks for sharing this!
Finally names over the cuts and position on the animal.❤
So far the best video
Great to see an artist at work! Unfortunately, it is becoming a lost art. Interesting the different names used for the same cuts in different parts of the world. Thanks for sharing this video!!!
Wonderful presentation!!! Wonderful knife skills!!!
Awesome, takes me back to my abattoir days
Very professional work great job Thanks Troy.....
YOU SPECIFIED WELL! BRAVO...
Well done Sir.
I have the grill ready right over here and the coals are nice and hot.
Very interesting to see the differences between the Australian and American breakdown methods, and the different terminology.
Clean cut sir, i was a butcher my self.it remind me who i was.we used to call knuckle as kelapa (cocconut) hahaha.cos it shape look a like
Amazing real artistry
well done. thanks.
Great skill for sure. Awesome.
Usually, here in America, our ribeye roasts and steaks still have all the "attachments" -- and I eat every speck!!! Most people eat around all of it and throw it away, ultimately eating only the eye, but that paddywhack fat is one of the best parts (next to the cap meat). I eat a small piece of the eye with a small fatty piece in every bite. No prisoners taken lol.
Remember: fat good, carb bad.
Mmmmm
now thats an imformative video sensational
You're an artist bro🙏🙏
Look what you did, I just got up, now gotta have beef for breakfast!
Outstanding butchering!!!
as a butcher this guy is on point
bunch of different names compared to the usa scheme. pretty interesting to see. girello sounds so fancy, lol.
Thanks for your video
Wow Australia really has different ideas of cutting meat. You can’t have a porterhouse without the bone and tenderloin .
@Adrian Pritchard nailed it bro
@Adrian Pritchard what the butcher called the "porterhouse" is actually called the Strip Loin or New York Strip. A traditional porterhouse is the same as a T-bone just with a larger filet portion.
its a t bone if you leave the bone in otherwise its sirloin and fillet
Brilliant!
MMMM, mouth watering.
Watching from Philippines
Pro at her job
which knives brand you use
This different from American butchering.
seem to have some different terms than here in the US. Over all great job. would be better not edited, only the top shot would be best.
Anybody else find it satisfying to see the knife cut through the meat? Lol
Good job
No doubt, he is a talented butcher, but his cuts seem very strange, compared to the American traditions of breaking down the carcass!!!
things are changing and a lot of butchers and commercial supermarkets are very much behind the times with certain cuts of meat. BBQ American style is becoming extremely popular in Australia and it can be very hard to find the same cuts of meat. Some of the cuts they are selling in supermarkets is not worth even cooking.
Some of the previously cheap cuts are now more popular. Eg. Oyster Blade, beef cheek and ox tail. Paying through the nose - probably for good reason. Cooking methods specific to cuts are getting some great flavor from some of the previously cheaper cuts and American cuts are becoming more popular, like the Tomahawk. (Give me a ribeye on the bone or a beef cheek ragu.)
What would that last picture be expected to make in dollars
Hard to say but Meat and Livestock Australia figures for the March quarter have the retail weight price for beef at $19.51 cents per kilogram. Average carcase weight is around 300kg. So we could approximate that this side of beef would be around 150kg x $19.51 = $2,926.50
@@raremediummla for US dollars that's about $9 a lb and that may be a lil high . Some cuts are very expensive and may raise it to that average
Why is the beef so pale in color?
There are no prime rib cuts from the rear half.
I want me job back
Australian cut😉😉😉
what the hell was he doing removing the rib eye bone...thats the money pocket!
your letters are flipping off too quick before I can even read it at all and it's white and small blurred by light
I thought you was starting with a side.
anybody else take a look at that and think 'veal'? That's one pale cow, otherwise..... (I'm from the US, if that makes any difference)
That was my thought exactly!
this beef looks like hte size of american pork
Wow, that’s a very pale beef!
Porterhouse......you sure bro?
Not much help.You start with saying "here we have the chuck", how do you cut out the chuck in the first place. If I get that even a bit wrong the rest is not going to work out.
Take it that's not under 30 months old looks older prob had a few calf before it was slaughtered
Pretty rough to be honest
29 people didn't like this, if you don't like meat getting chopped up by a professional, why did you watch it ?
why does the meat look so sickly pale? Beef should be darker
Could just be the lighting where we were shooting the video - we were in a refrigerated butchery training facility.
They do it differently in Australia. I've never heard of a "paddywhack" in this context. How very Australian.
I must say, though, that this beef looks very pink, not very red. I'm not that familiar with Australian beef. I come from Alberta, Canada, and the beef from there is much redder. It is considered some of the finest in the world. Not to diss you Australians.
topquark22 video editing.
Don't you feel remorse for your crimes against these innocent creatures?
Don't you see that they love life like you and don't want to die?
Don't you see how much they are afraid of dying and scream out of fear?
Do you want someone to treat you and your family or loved ones like this?
If you have an iota of compassion and conscience, stop this dirty work.
(Eating meat is a crime
😂😂
Not how it is done in Canada!
Not how it is broken down in the Australian abattoir where I work either Woody. We cater for 50 different countries. It is always interesting seeing different culturally specific approaches to the game. Some of the cuts I've tried cooking give quite different tastes.
Too much stupid editing. Just leave it so you can actually see what he’s doing. Other videos do it much better!
Sorry, but as a Scottish butcher this vid was shocking, from fleecing the shoulder to that awful fillet trim at 8:24 it all had me cringing in horror....so much waste !.
Deff otm beef
what waste he threw nothing away
@@chrisdaniels6899 The waste is the price difference per/lb between fillet steak and sausage or mince.
Terrible example of a side of beef. Soft, spongy, full of fluffy fat, very little meat. Awful specimen. Needed to be dry aged a little more and butchered under colder conditions.
Your identification of a Rump is way off from what I know. What your calling a Rump is a Sirloin tip, what I/we in the states call a Rump is the high end/ tip of a Bottom round/ which is a muscle on the ass cheek, along with the Eye of round and Top/ Inside round. And the beef itself looks like it was lacking proper nutrients and of low quality
Hi there.. Yes, many of the cuts and primals are named differently here in Australia. Think it's just the lighting in the large cool room we were working in - fluorescent lights are not the best for filming but we didn't want to waste the beef so butchered the entire animal in a cool room.
maybe you are wrong there is a world outside planet america
im disgusted when he has his ring on.....gggggeeeeezzzzzz get some professional help...i am sure your wife would not mind removing your ring during work...yuk...
at the end of the day when you clean the shop you take the ring off and wash it duh