Butchery

How To Butcher An Entire Cow: Every Cut Of Meat Explained | Bon Appetit

  Jason Yang, butcher at Fleishers Craft Butchery, breaks down half a cow into all the cuts you would see at your local butcher shop. There are four sections Yang moves through: 1. ROUND: bottom round roast beef, eye round roast beef, sirloin tip steak, london broil steak, shank (osso buco) 2. LOIN: sirloin steak, tenderloin steak, flank steak, filet mignon, New York strip steak 3. RIB: skirt steak, ribeye steak 4. CHUCK: brisket, ranch steak, denver steak, chuck steak or roast, flat iron steak Via Bon Appetit     Ever wanted to run your own website?  We are giving them away for FREE! And you get hints and tips that we have used that has allowed us to get a social media following of nearly 500,000 People!  Sign up now for FREE at  Chefsr – Free Websit...

{GRAPHIC} How to Butcher a Massive Alligator

  Here’s the most detailed look at what it takes to COMPLETELY process a large Alligator! I was using my Silver Stag Skinning knife.   Ever wanted to run your own website?  We are giving them away for FREE! And you get hints and tips that we have used that has allowed us to get a social media following of nearly 500,000 People!  Sign up now for FREE at  Chefsr – Free Websites for Chefs and Foodies   We would love to have you join our community on facebook, where we have Chef Humour our latest Food News, Viral Food Videos and more —->  Facebook Page  

BUTCHER A LAMB INTO STEAKS AND ROASTS IN 3 MINUTES!

  TRYING TO BREAK A WHOLE LAMB INTO STEAKS AND ROASTS FOR JUST A LITTLE OVER 3 MINUTES.   Ever wanted to run your own website?  We are giving them away for FREE! And you get hints and tips that we have used that has allowed us to get a social media following of nearly 500,000 People!  Sign up now for FREE at  Chefsr – Free Websites for Chefs and Foodies   We would love to have you join our community on facebook, where we have Chef Humour our latest Food News, Viral Food Videos and more —->  Facebook Page  

WATCH: Whole Cow Processed in under 12 minutes!

  Watch Mark Swider Process a whole cow in under 12 minutes! Mark is the host and creator of the step-by-step deer processing dvd, DEER PROCESSING and Big Game Too. A step-by-step guide to preparing your catch for the kitchen. We will walk you through the entire process; from the skinning and cleaning, to the fat removal and proper slicing methods. We show you how to complete the process the easy way.   Ever wanted to run your own website?  We are giving them away for FREE! And you get hints and tips that we have used that has allowed us to get a social media following of nearly 500,000 People!  Sign up now for FREE at  Chefsr – Free Websites for Chefs and Foodies   We would love to have you join our community on facebook, where we have Chef Humour ou...

The Ultimate Rack Of Venison.A Venison Guard Of Honour.Thescottreaproject

  How To Prepare and cook Venison.A rack of venison,Showing the whole process from butchery to cookery.But this is no ordinary Venison rack,it is a Venison guard of honour,a stunning cut of meat that not only looks amazing but tastes great too.I start with a whole venison loin butcher it then cook it,and the end result has real wow factor. Please Subscribe to my channel by clicking on the link below, as new videos released every week. http://www.youtube.com/subscription_center?add_user=thescottreaproject https://twitter.com/ScottReaProject?lang=en https://www.facebook.com/pages/Thescottreaproject/132366100270676 TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butc...

How To Prepare And Cook A Partridge.TheScottReaProject.

  How To Cook A Partridge,I show how to completely prepare a fresh whole Partridge,then cook a stunning dish of Roasted Partridge,served with savoy cabbage,onions and dry cured bacon,a fantastic English game dish,simple/delicious.Please SUBSCRIBEby clicking the link below,videos released weekly,many thanks. http://www.youtube.com/subscription_center?add_user=thescottreaproject https://twitter.com/ScottReaProject?lang=en https://www.facebook.com/pages/Thescottreaproject/132366100270676 TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Buthcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat Yo...

How To Bone And Roll A Shoulder Of Lamb.

  Showing how to completely bone and then roll a Shoulder Of Lamb,Ready for roasting,a totaly boneless,Lamb Shoulder,A fantastic joint of meat.   Ever wanted to run your own website?  We are giving them away for FREE! And you get hints and tips that we have used that has allowed us to get a social media following of nearly 500,000 People!  Sign up now for FREE at  Chefsr – Free Websites for Chefs and Foodies   We would love to have you join our community on facebook, where we have Chef Humour our latest Food News, Viral Food Videos and more —->  Facebook Page  

How To Cook Lambs Hearts.

  Stuffed Lambs Hearts.The Lambs Hearts are stuffed with a sausage,herb and breadcrumb mix.Then slowly braised in a thick and rich tomato sauce.Offaly Good value meal,served on mashed potato.Delicious.many thanks.   Ever wanted to run your own website?  We are giving them away for FREE! And you get hints and tips that we have used that has allowed us to get a social media following of nearly 500,000 People!  Sign up now for FREE at  Chefsr – Free Websites for Chefs and Foodies   We would love to have you join our community on facebook, where we have Chef Humour our latest Food News, Viral Food Videos and more —->  Facebook Page  

How To Cook Pigeon.Devilled Pigeon Breasts On Toast.

  Fresh pigeon breasts in a Tikka/Tandoori marinade,pan seared and served on a round of fried toast.This is simple food at its best.10 minutes to prepare,10 minutes to cook,it doesn't get easier than this,and the flavours are amazing,makes a cheeky little starter, or a lovely light lunch,stunning wild game cookery.Many thanks.   Ever wanted to run your own website?  We are giving them away for FREE! And you get hints and tips that we have used that has allowed us to get a social media following of nearly 500,000 People!  Sign up now for FREE at  Chefsr – Free Websites for Chefs and Foodies   We would love to have you join our community on facebook, where we have Chef Humour our latest Food News, Viral Food Videos and more —->  Facebook P...

How to make a sauce Gribiche – Mayonnaise made with boiled eggs – No raw eggs product – french food

  in this video you will learn how to make the classic Sauce "Gribiche"sauce. it is a French sauce based on a mayonnaise made with boiled eggs (which is good news if you don't want or cannot eat raw eggs product). the mayonnaise is then garnished with a mix of chopped capers, gherkins, fresh parsley and tarragon. this sauce is used in France especially with cold meats or fish. ingredients to serve 4 people: 150 ml of sunflower oil (or equivalent) 2 boiled eggs, 1 generous tablespoon of Dijon mustard a pinch of salt and pepper 1 tablespoon of white wine vinegar 1 tablespoon of fresh tarragon (chopped) 1 tablespoon of fresh parsley (chopped) 3 or 4 sliced ghurkins (standard sour type, not sweet) 1 or 2 tablespoon of capers (chopped roughly)   Ever w...

How to make a French Fish soup, bouillabaisse style – step by step video recipe

  Thi step by step video will show you how to make a french fish soup, from scratch. If you like fish this is a dish not to miss. for the best results you will have to make your own fish stock from scratch and use 4 or 5 types of rock fish. if cannot make your own fish stock don't worry as this recipe can also be made using of the shelf fish stock. As a side note, if you want to have the soup thicker you can add 1 boiled potato in the soup before blending and filtering it. Make sure to use a sieve with medium size holes and if you can, ideally use a manual vegetable mill which will extract the juices as well as some of the fish flesh. Ingredients you need to make 1 liter of soup (enough for 4 starter size bowls or plates). for 2 liter of soup, just multiply all ...

Moule marinieres step by step recipe – French mussel with herbs and white wine

  This step by step video recipe will show you how to make authentic Moule marinieres the way it's done in France. The Moules Mariniere recipe is easy to make, does not cost much and is absolutely delicious. Moreover, I think this is the one French seafood recipe anyone should know (provided you like seafood of course). Now what are Moule marinieres? well, In a nutshell it's mussel cooked with a mix of butter, shallots, garlic, celery and white wine. it is a dish that can be served with either white wine or beer and if you want to do it the belgian way then just add French fries on the side. The proportions used in this video are enough to serve two people (starters size) Ingredients used: 1 kG of Fresh Mussels 1 clove of garlic A bunch of flat Parsley (1 t...

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