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

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

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.

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

The key is a sharp knife.

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

It's wark easy for me

Experience😊

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

There is no way that a Danish butcher would trow that much away.

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

It's very interesting but you need to have him miced up properly because the acoustics in that room and his accent make it difficult to understand

Nice job how can I leny this

What brand of knife and steel do you use?

Carnicería De Res
Costilla De Res
Consome De Res Malher

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

Why throw away them pieces?

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 .

Damn that meat is almost purple.

This is grain fed