You are a very good instructor, great tutorial!

I've watched 9,287 videos on processing half a beef that might be a little bit of hyperbole in there the point is this is the best one I've seen so far and I've seen a lot of videos on the subject thank you so much

Great presentation and butcher technique.  I would like to see a video from you on making jerky and marketing.  Your a natural instructor!

Ok it’s called a bone in chuck roast. 2 kinds of bone in roast sir, 7 and blade. Typically you only get 3 -7 bone chuck roasts, just like you typically only get 4-5 porterhouse steaks from the loin

Why didn’t you just bone out the sirloin? That way you get no BONE dust and need no scraping! Just like NOT cutting bone in ribeyes on the saw! Just cut with a knife how thick you need and then you just cut the bone on the saw

What is the muscle between the short ribs & the arm roast?  Why was it just thrown off to the side without a word?  Isn’t that the Denver steak??  If I were buying a 1/4 or 1/2 section of a cow, I would want EVERY SINGLE BIT OF IT!!  No “squaring off”, cutting away pieces of meat & fat, & then tossing them off to the side!  Give me EVERYTHING!

Hi wear can you buy beff from Scotland

Indoor beef it's so fat

Wow so much waste? Is the customer paying for this?

Way too much fat on that brisket!  Why aren’t you showing what the rib eyes look like after they’re cut?  And what happens to that “outer cap”?  Sorry but  I don’t think I would buy from you because I’m not being shown anything properly.

Why don't Americans do roast rolled meat?

Nobody wants to pay big money for shitty tasting wine! Dry tasteless shit is h
Just that! Tasteless shit..no wine is worth  2 or 3 hundred dollars per bottle! You have been ripping people off long enough! Keep your shit!