Feed a family of 6, four times with one rump! 

Future RU-vidrs take note. THIS is how to do a video. No 2 min intro. No intro music, no flying logos. Zero junk. Just great content.

As a butcher I must say you really could of fooled me that you weren’t a butcher. The way you broke down that Rump is exactly how I’ve been taught to break it down. And as for the Kilroy Rumps I have cut one up for our rumps steaks and I must say they are one of the best rumps I’ve ever cut up. Cheers for showing the world that you don’t have to buy a expensive meat to have a great meal.

I’ve taught myself many things about home cooking from watching videos on RU-vid. The way Andy explains things and shows us is literally on the next level. He explains things so easily and showcases his culinary skills flawlessly. Good on ya mate.

My dad was a butcher and it’s wonderful to see you cutting the meat and explaining. Another basic one would be to cut a chicken into pieces. I know it’s nothing for you but would be basic for others. Thanks! Also a show on marinates for chicken ( outside of Italian dressing and bbq)

I’ve been a butcher for 40 years and have been training new apprentices for 20 and I’m glad to see a piece of meat properly cut, and portioned. I’ve trained many meat cutters on merchandising for maximum profit as well. Great job!!!

Kiwi here! Awesome video mate, I always see really cheap full rumps at the supermarket but have never known how to break them down. This is exactly what I needed! I'd definitely be keen to see more stuff like this. Stuff like sirloin and scotch seems pretty simple but other interesting ones to see would be stuff like lamb leg, lamb rump, and just kind of the bigger 3-4kg pieces of meat you can. There's heaps out there from the American perspective but not so much with the cuts we're more familiar with in NZ.

LOVE this format of instructional video intermixed with your 'traditional style'! Once you get through all of the primals & sub-primals of a whole cow you could move on to lamb and then pork. That would be great. The care and concise instructions for this sub-primal were easy to follow compared to other channels who tend to do whole quarters all in one and it's hard to 'keep up'. Great video - look forward to more but don't stop the dailly cook stuff either. Great channel! Thank you!

I watch a lot of your videos but this "new" format is really nice! It also give a perspective on how much time somethings take in real-time. Would love some of these uncut videos on cooking various recipes. Love it and keep it up!

I grew up in a family of 10. We raised our own cattle and this video is spot on. I always check for butcher deals, purchase the best portions of meat. My butcher loves it when I come in because I ask him to break down the cuts the way he would. He has never led me wrong.

Good work Chef! I was a butcher for 2 years whilst i was training as a Professional Chef. It was one of the BEST jobs i ever had. This is a superb video. Your breakdown, as well as your inclusion of different International names for the cuts is tremendous.

Andy's RU-vid evolution is effing AMAZING! From the quick shorts to food requests to breaking down a whole rump home tutorial 🎉👏🙌 Simple, easy, quick, straight to the point content 👌 wholesome stuff. Got me wanting to buy new knives and a whole rump at 2am 😅 Keep up the great work Andy and congratulations on the cookbook!!! 🎉😀👏

Never butchered meat before. After watching this, I'm up for the challenge 😊 Worst case scenario, I end up with 5 kilo's of mince 😂

Sir, I forward this from Essex England, fantastic presentation and straight talking. I've been in involved in the production of beef for many years, not a Butcher , not a Chef. I found your delivery brilliant. Thank you

Top notch content you guys...I absolutely LOVE the variety of educational stuff you guys share.

This BY FAR my favorite food/cooking channel. Thanks Andy.

When I lived in Nunavut I always bought whole chickens and cut them up but since I moved back to Newfoundland I've gotten lazy. BUT I think I will go buy a whole sirloin next week. Thank you for the VERY informative and motivating video There is nothing like seeing someone do a thing to give you the confidence to try it as well Love from Canada

I have worked with this guy. Super cool and he knows his stuff. Glad to see him sharing his knowledge for us non chefs to try at home. All you haters don’t hate … congratulate! Keep cooking Andy 🤓

This was very interesting/educational and satisfying to watch. Thanks for the video Andy.

This was an awesome video Andy! Thanks for demistifying the cuts of meat. I love being able to get one piece of meat and breaking it down into many different meals. Yes please for more vids like this!

Yes I like that you have done an Australian American conversion eg Rump to Sirloin. I am Australian but most of the RU-vid I watch is either American or Canadian and a lot of the cuts are different. I looked up a beef chart to look at different cuts of meat, these seem to only come in the American version. My suggestion is a video that looks at the difference between, compares and names the American and Australian cuts of beef. I do understand that how large an undertaking that might be. Thanks for your videos

Great knife work, Andy! Thank you for sharing. One tip I learned from a Brazilian friend: The Picanha is only the part on that top muscle from the tip of the "triangle" to the 3rd vein "up" toward the primal cut, beyond that vein it's called the Coxão Duro, which as the name suggests is a tougher cut so cut and cooked differently (as a chef I'm sure you know the drill). Anybody PLEASE feel free to correct me here, I haven't butchered a whole rump primal myself ... yet! Always glad to learn more details.

Hi Andy, I just gave my first rump a go and couldn’t be happier, I didn’t end up getting the roast piece out but did keep the cap in one piece to roast later and the pillow steak was delicious. Your clip are so informative, thanks you. I also nailed my first good gravy a few weeks ago.

I’m a butcher. And I think you did a mighty fine job. That is an awesome primal with very good steaks and roasts as you have shown. Good work

Hey Andy, just a little tip: the way you mentioned picanha is made on a skewer (and also the picanha cut itself) is actually from Brazil. I'm not sure it's a popular meat on Argentina, and they tipically cook the meat on a grill over charcoal.

Chef Andy has literally become my favorite RU-vid channel. Always enjoy watching his videos.

Very informative. Grew up on a farm and saw this a few times but never paid much attention. Your videos are always excellent.

Yooooo please make more of these! Very informative and easy to follow. Keep doing what you doing andyyy👍

Thanks Andy I've been breaking down whole rump for years but your tutorial have given me a whole new perspective on how to get the most out it.

Great video Andy! I’ve been doing rumps like that for a few years but this video has really rounded out my knowledge. Perfect cut every one against (across for us Aussie carpenters) the grain. Would LOVE to see as many of these as you can produce! Perfect step by step. Thanks mate!

I can tell that you've done a great job explaining the steps 👌👌

I'm soo glad that RU-vid suggested your video. I'm a fairly decent home cook and I've bought many of these rumps and broken them down before and I've mostly learned on my own from trial and error and have managed to figure out 80% of this on my own. You've just taught me the missing 20% which is all the actual cuts to aim for. Thank you for your great video. You explained everything soo nicely

As a Brazilian, I can confirm you did a very good job with all the cuts. In brazil, there are several cuts you can get from the rump, such as : Picanha, Baby beef(the steaks you cut after the picanha with fat ressembling a new york strip steak), Bife do Açougueiro (the small beef you cut), and Maminha (Tri-Tip). Those are the main cuts of the rump and are a big part in the life of Brazilians. All the best!

Outstanding, Chef! You are changing the way we view food in terribly important ways. Please continue to show us more techniques, recipes, and cost-effective ideas like this. What you do is way beyond just cooking. Thank you.

This is perfect mate. I’ve just started buying rumps as meat prices are so high in NZ now and it’s REALLY economical. I’ve been doing it kinda blind in separating it just for stakes but this is really handy, and also proof that our devices listen to everything as I was talking about this yesterday and hey presto, today the first ever meat thing which just happens to be separating a beef rump pops up first on you tube. Anyway, thanks. Really helpful.

Andy, my preferred way of prepping picahna is to make the steaks along the grain. So when it comes time to eat, you would slice your peices of steak against the grain and have much shorter fibers.

Thanks Andy, I broke down a 7.7 kg lump of rump, following your video. Even though I have razor sharp Global knives, I struggled a bit, but I got there. I struggled to find the pillow and then realised that attached to the rump were pieces of other muscles. At the end of the process, I had 1.3 kg of fascia (silver skin) with meat attached (yep, I need more practice) I made stock with the silver skin and left over meat, now I have made a curry with rump once, and the meat was grainy and dry, and had a bad mouth feel. The good thing about the stock is that there is only the liquid. When it was good, I took it off the heat and dropped in the pillow steak for 10 minutes. The plan is for me to slice and warm the pillow steak with some steamed veggies tomorrow, and hopefully have soup. I will let you know how it goes. Cheers, Snow.

I break a whole rump down slightly differently. There is a great tender muscle called the Bistro Fillet that is similar to tenderloin but with more flavour. Also when cutting a Picanha into steaks like that and you don't intend to skewer them, you should cut with the grain, not against so that the final cut is across the grain when eating for a more tender bite.

This is why I love your channel so much. You don't just cover cooking. Man, wish I had known this younger in life. You're the best, thanks so much for sharing. :)

I see these intimidating pieces of meat all the time. Thanks for making it easy, gonna buy one soon for the fam!

This was so informative and very easy to follow. My first time visiting your channel and I enjoyed watching. Thanks so much for taking the time to show us how we can get extra meals that can even last a bit longer.

Its insane how much cooking knowledge this guy has

Love watching this thank you for the time you've spent

The man professes to not be a butcher, and shows a degree of skill, finesse, and knowledge that I could only dream of. Good job!

You seriously are my fav to watch! Love this please do more like this for families ❤

Andy, the traditional Brazilian barbecue (churrasco) way of preparing the picanha is to seal it on a really hot charcoal fire and then slow roast it whole with the fat down for 2+ hours (until the fat is rendered). The heat that goes through the fat cap will cook the meat inside. Cutting it into medallions is an alternative way that was developed to speed up the process for restaurants. It works, but it does not produce the same results because the fat from the cap does not seep into the meat as it cooks slowly, so you get less flavor and tougher steaks when you cut it into medallions. Roasting it whole to a medium rare point is something that only skilled churrasqueiros can do consistently. Also, you should not worry about the fat cap because it can be trimmed later, to the client's desire, when it's properly rendered. If you trim it you risk missing out on the flavor that comes from rendering that fat into the meat. Remember, never cook it sideways. Seal it and then cook with the fat down, and it's done.

More like this 😊all of ur vids is amazing 👏 keep them coming

How about the same concept but using a full beef brisket?? ❤️👍❤️👍❤️👍❤️👍❤️👍

Excellent video Andy. One of the better, actually probably the best, example I have seen of this type. Please keep them coming.

Thank you. I buy several rumps and pork legs. This was a great video for me to hopefully be able to butcher.

Yes! Really want to try this x Make a series! I would totally watch xx Thank you for your videos!!

Love this style of video. You’re a great educator. Very informative and practical 🙏🏻💗😎

This is fantastic - I used to work for a supermarket in the UK on the butchery counter briefly by my training was rather limited - a whole series of this with different meats/cuts/techniques I would find very valuable. I would also be interested to see this again but with alternative ways you could butcher this. I'm sure there are more than one way to skin a cat, as it were, and I think it would be interesting to see what different options are available when butchering. I'm also curious as to the costings/savings for this - what is the cost of the whole rump and roughly the equivalent costs if you were to buy individually. I dont think it necessarily matters what currency you use but I think it is useful to know roughly what the savings are by doing it yourself. Either way - keep up the good work I'm really enjoying this. Thank you VERY much

I saw yours and other videos about home butchering about 6 months ago. I had not bee eating a lot of beef because of the high costs here in Canada. For a decent single steak its about $17-$25 each right now. About $35Kg for a Sirloin and $60Kg for Ribeye. So i bought a sirloin cap similar to what you're doing here. My steaks are now about $6-$7 each, nice and thick and i have leftover chunks for other types of meals. Thank you for showing this awesome way to save money. It was so much easier than i though and i quite enjoy it.

Thank you Andy-my family are avid hunters so videos like this one are important!

Great video, it has been out for a year by the time I have found it. I love the no nonsense approach filled with great info. I would like to see much more of this type of video. Especially since post covid the prices have gone nuts and home cooking is the plan of the future!

Love the video! A home butchery series in this format would be fantastic and really helpful for a budding cook like myself. Would be really interested to see other the other primals and lamb/pork/chicken/fish

F@#&, one of the most comprehensive videos I've ever seen. Thank you keep these coming ❤🇦🇺❤️

If you dont want as much strips for flash fry, cut some cubes and make a goulash. You can also use all the silver skin to make a sauce or a stock. What I would love to see are small playlists, make a recipe and cooking advice to each of these cuts and put it all in a playlist.

Great video and very useful for any home cook. My husband and I used to eat only meat we harvested ourselves. I generally processed 3-4 deer every year. Did a few elk as well. Geese, ducks, and small game birds. Made sausages with boar added as well. It was never perfect but it was decent. Only animal I didn’t do was moose as they were just too big lol. We gave lots to friends as well. Nothing better than not having to rely on the supermarket.😊

Would love a short that shows the fat rendering process

This is brilliant, I do this with all large cuts, this week we broke down a $28 leg of lamb into 5 meals a small batch of mince and a bone broth. This feeds three people 6 meals that's $4.60 per meal, that's $1.50 per person per meal. We also do it with Pork, Beef and Chicken and we always aim for $5 per meal. It is so rewarding learning how to butcher the meat.

Bro cut the picanha against the grain💀💀

Love this. Exactly what I was looking for!! Definitely hope there's more long form one takes to come.

Great video mate! Just one lil thing, not so little. Picanha isn't an argentinian cut , it's Brazilian. Also I saw that you cut the picanha steaks against the grain for cooking but they MUST be cut along the grain prior to grilling so when you slice for a bite it's against the grain and super tender. Cheers! 😊

Great format Andy and team- love the shorts, love the longer vids, this "one take" vid was awesome. Can't wait to try this out after my next trip to Costco! I dunno if you've done it yet- so please excuse if I've missed it- but I'd love to see your take on the standing rib roast! Cheers.

I am in a family of six and this is useful.

Excellent video. Thanks so much. Great money saving instructions on cutting your own meats. Keep vids like this coming.

Don’t throw out the silver skin. I wrap it up in cheesecloth and throw it in the pot when I make beef stock or soups

Thank you so much for sharing your knowledge. Hubby and I are doing the carnivore diet and want to save money where we can, so I bought a piece like this, but I think I would have been better off to watch a few videos first, it feels quite intimidating. Thanks for explaining so well, really appreciate you making the effort to help others to help themselves!

Be great to see how you cut up half a lamb

Good job. To the point no messing around. But it will take me running through the video a few times while I make an attempt. Thanks I love it. Would love to see you do a t tenderloin of beef and cut it all up into it's best pieces.

Great video mate! IReally appreciate what I've learned here. Can't wait to give it a go and I wish you and the channel all the best!

Yeah okay. I need to get my knives sharpened. Taking off silver skin always takes me absolute ages and only works half the time.

Love the demo- I’m retiring in 2 weeks and looking forward to increasing my limited skills. Excellent video. Thank you

This is brilliant! Would love more of this type of stuff! Inspired to get into it!

Found this video bloody fantastic for a basic break down. I’m currently growing out some lambs, and would love some of your insight into how you would best make use out of the individual quarters and other portions. Big fan. Cheers.

Really informative, well presented and easy to follow. Many thank from Wales UK x

This was one of the best videos i've ever watched... thank you!

Fantastic video for people like me starting to butcher my own cuts. I can completely agree that it saves you a bunch of money for just a few minutes of work with a decently sharp blade! Good video man!

Thanks, this is great to watch and learn. I live in Western Nebraska, USA . I'm glad I found your channel.

Used to work for Teys and loved bringing home the full cuts to break up myself! Fantastic breakdown vid!

I love your honest approach to what you can do with a big piece of meat.

I always save and render the fat. Filter it through cheese cloth when it’s still liquid and put it in the fridge. Pure beef tallow. Use it like you would oil. I also make suet every autumn for our migratory birds. That beef tallow and small nuts and seeds, maybe some raisins if there are any laying around. The birds and squirrels LOVE it. Tallow is also excellent for making soap and makes really good candles if one is so inclined. I even use it to keep some of my metal tools rust free and clean.

I’d love to see more breakdowns of other primals Chef! Great video, very informative.

Awesome video!! This is the most valuable video I have seen in a very long time!

You can cut the silver skin into small bite size pieces and throw them in the fat when you render it. It puts a beefier flavor in the tallow and when they turn crispy, your pet can eat them mixed into their regular dog food as a treat for them

No way your a chef!! Your way too chill🤣 Awesome video mate. I'll be grabbing a rump next payday👌

Wonderful approach to teaching. Explanations and demonstrations are clear and unrushed allowing good opportunity to learn. Thank you

This was a great video, loved the whole thing. Keep them coming.

Best breakdown video I've seen.

Ive been following for a while now and love your videos Andy, no nonsense,clear and easy to follow and as always great looking food. Greetings from the UK🎉

Love it. Great video. Chef. What I love about butchery, is that you "only" have to follow the guide lines. More often than you think you can just tear apart the different parts, if you look at the creeks and crevices in the meat!

Great to see another educational video Chef!!! Ive been sort of getting serious in the kitchen lately, really getting my foodie on and cooking things I would never attempt so thanks mate 👍🏻👍🏻👍🏻

PLEASE PLEASE do more of these videos where you break down large cuts of meat! This is fantastic. For some suggestions, how about a whole beef loin, or pork loin? Any larger cut of meat would be greatly appreciated! Thank you for this!

Loved this! Practice/Practice/Practice! For me, its about finding the grain . Thanks!

Thank you. I've been waiting for this since you posted the short 🙌🏽

Loving this channel!

nice job chef! really gives me confidence to try this myself

Awesome video, Andy. I've done a decent amount of my own butchery at home, and have broken down a few rumps, always separating the rump cap first, but I just learnt heaps from this video about making the most of the rest of it. I never knew about the pillow muscle. Sounds like a perfect chef's treat!

I love when Andy calls me a legend. Nobody else would! :) Love the video too