How did you make the blood safe to use?

Mate that looks banging little over cooked but still mate nice 👍

Guys a bloody genius. Should go pro.

Poachers are thieves, end of argument. Poachers no longer poach to support their families, it's all about money.

Thanks for the angle finding tip!

You have no idea about you're doing, mate. Have a good life, very far from the kitchens.

I lvoe cooking this. You don't show the removal of the ribs themselves. (Or was your original piece boned?)

need a love this instead of just like button

Mouthwatering. Thanks.

Apple cider or is that an alcohol cider if some sort? What can we use if we do t want alcohol

Apple cider or is that an alcohol cider if some sort? What can we use if we do t want alcohol

That’s a pretty neat trick

Brilliant Scott making me hungry 😂😂

Great video. I watched another guy strip the chicken on a rotating rack. Farm life nc is his channel. I'm raising meat birds to butcher myself. I'll defo be rewatching this before slaughter day cheers

I’ve Learned to butcher Down my own Meat From This Man I’ve Followed him Since he Started out the back of his House.

That’s awesome!

Please use a wooden spoon.

Nice looking delicious 🎉

It's great to see an artisan butcher as yourself get the most out of a wild board. So many of the hunting channels focus on the backstrap and that's about it - the rest seems to get wasted since maximizing the potential of the animal is apparently too much trouble for hunters who lack your knowledge, experience and skills.

Caerphilly does it when making Welsh Rarebit :D ...too much Worcester Sauce detracts from the bear and cheese flavour IMO ..and yeah, the Welsh beaches are such a lovely thing, and I love that they are not crowded by people; you can imagine what the coast was like thousands of years ago when you walk along those beaches.

Don’t slice diagonally through the steak - cut 90 degrees to the cutting board instead of at 45 degrees. You’ll make the meat fibres longer by cutting at 45 which will make it tougher in the mouth..

That looks great! I’d recommend getting a Staub cast iron pan. Best steak pan on earth - will outlast you and you won’t be ingesting all the chemicals From the non stick…

Just started my butchers apprenticeship last week, thank you for the video. We'll be restocking all the sausages tomorrow so I'll have a go at linking some

The best, most sensible chicken deboning video for mere mortals. Easy to follow. The best!!! thank you.

we dont eat COW !

You make it look so easy. Pure genious.

Cheers mate, good video

Tremendous video man and Wales my favourite place tbh Mostly nature. 😁👍🏻

Keep this disgusting shit to yourself!!!

Looks delicious I'm trying this recipe

Any worry of Jacob Kreutzfeldt disease?

First go this weekend, fingers crossed: thanks for the helpful tips.

Fantastic! Thanks for sharing!

WTF is that creepy thing at 4:20 ?? What is it doing out in the community!??? Should be locked up for its own benefit as well as everyone else’s!! Those poor poor animals being met with THAT!!

Run it under the tap and gently rub the paper to remove

Fab ⭐️👍🏽

Worked like a charm, placed the cod over saffron and shrimp risotto, it was a big hit...

do they wipe out crops or turn that crop into better protein meat?

Hi there thanks for the video, have you any tips in regards to indicators that you shouldnt eat the pigeon that you’ve killed?

My friend bought an octopus uncleaned and it stank does that mean it was off ?

rip meep bird

Hi, I’m not really set up to make sausages and to be honest not really inclined to do so. Do you know somewhere I could buy andouille sausage here in the uk?

I grew up eating lamb. I am sorry to say that the grocery store where I work and shop only offers lamb chops and leg of lamb at Easter Shoppers don't know what they are missing.

Colman's is the best mustard I ever tasted! But soooooo hard to get in Belgium 😢

Scott, like you I love a high quality sausage, nice and coarse and meaty, but every now and again, I like to go to the dark side (you know when we eat potnoodles!) and I have a pack of cheap Irish sausages (Richmond's or Glonakilty) these are often lower meat which is bad, but it's the spice blend and the smooth texture I like, do you have a recipe I could use to make a high quality Irish style sausage? 👍

Stunning presentation

Thank you Scott, just beautiful to watch and learn!

Excellent Teacher you are Scott, I have been following you since almost the beginning of your channel, over the years many people have tried to duplicate your channel, but your experience shows, no longer are there butchers available around the world so I really appreciate your skills, talent and abilities, its like being in Chefs school first hand learning thank you Sincerely.

Scott are those three bones what people refer to nowadays as the "Dino ribs"?

I’m hoping you don’t bite into the Apple and stuff the pork and serve it to guests. I’m guessing you just did that to just serve yourself. How about more plastic wrap! LOL