Beef Carcass Breakdown Tutorial

Рет қаралды 51,640

Күн бұрын

Join Diana and Daniel Clark, Certified Angus Beef ® meat scientists, as they fabricate a side of beef. The left side has been divided into the hindquarter and forequarter, and they will focus on showcasing eight primal cuts and the importance of marbling.

Пікірлер: 16

@gunguy353 2 жыл бұрын

Thanks for sharing your video. It was very informative.

@michaeltres 2 жыл бұрын

This is an excellent video. I want to point out, though, that bone-in brisket used to be popular, back when brisket was commonly braised as a pot-roast. So yes, people have heard of and remember bone-in brisket (1:25). Boxed beef and barbecue brought an end to all that.

@butcher1019 3 жыл бұрын

Awesome video! Thank you

@certifiedangusbeefbrand6613 3 жыл бұрын

Glad you liked it!

@TheBeaker59 9 ай бұрын

Great video Thanks, I have 4 calves just weaned and gone to pasture they will have the best life a steer could hope for but soon they will be steak and the video gives me so much inspiration, (by the way Antonio is first but don't tell him :)

@Earth-jq3cc Жыл бұрын

Yippie! 🎉🎉

@willd7533 Жыл бұрын

So if I buy a shoulder clod, the teres major will be missing?

@jamesmyles3499 3 жыл бұрын

Living the dream!

@certifiedangusbeefbrand6613 3 жыл бұрын

Absolutely!

@jerradallen6316 3 жыл бұрын

I've watched 100 videos of people processing beef and never saw a video this good ANYWHERE!! I've butchered hogs, rabbits, deer, cows, ect my whole life and worked in a slaughterhouse/butcher shop for 2 years. Love the video.

@certifiedangusbeefbrand6613 3 жыл бұрын

Thanks for watching!

@paulngere3948 2 жыл бұрын

Jerrad Allen can you help me to get a butcher job in your country

@m.jenkins8503 2 жыл бұрын

Great video. Informative. But... can you cut to retail cuts for store display.

@leofandersoniii 11 ай бұрын

Just another high speed demonstration. If it was an instructional, then a fifteen year old high school kid would be able to follow along and do the same thing that you are doing.