It's good to watch a tradesman at work, I was a brickie for over 40 years and pals used to say 'i love watching you work, you make it look so easy' Which is exactly what is happening here.
I spemt a lot of my life in England and even as a lad I made it my job to go round to the Butcher. Sad;y your art has disappeared from America (and probably a large part of Britain and Europe as well) Butcher shops simply don't exist anymore and it's supermarkets or nothing. No lamb, no veal, you take whats put out. How i miss Sunday Roast and Carverys and a proper Butcher who you actually see and speak to. Great video amd please carry on, they are always good!
I have patronized meat counters in top-end supermarkets. They have real butchers but they do limited things. Beef can be dry-aged in-store. Veal, duck, and lamb can be found. By and large, your comment is spot on.
I can see it coming back as money continues to be tight. Maybe not the butcher's shop (although they most definitely still exist in the UK), but home butchery of the raw product
I miss those days of full-service craft butchers. Your work here is just beautiful! For years, I bought meat from a two-generation-old family meat market. They were hard-working, intelligent, and had very good hands. So...the last generation's children became engineers and medical doctors.
I called it! Watching with my misses and when I saw that one knot was out of line, I said you would re-do it. Nothing wrong with a little CDO (OCD in the correct order) when you are doing finish work.
I've bought one quarter cow, some still left in the freezer. The roasts are huge to someone accustomed to those small pieces sold in supermarkets. This'll come in handy, Sir. Thank you.
I love your video's, but I have to say one of the main reasons I watch them of late, is to try and work out how you tie those glorious knots!!!!! I love the 'click' as you tighten them down!
It's good to see you back doing more educational posts. At the moment, I'm in Budapest, Hungary. The beef here (is not worth talking about. Grey Cattle are made for work, not food The pork, the goose, the duck are the best proteins I have ever cooked or eaten.. I go back to the States on Tuesday to the over processed, :push raised" meats and vegetables that have no flavor, no color and dubious general quality as most of t has come from 2,600 miles away.
A pleasure to watch you at work brings' back memories from my Dewhurst days' not as quick as you though but lovely traditional beef with the fat worth every penny.
I've watched most of your videos. I still need to get your books. I ask myself, why do I like watching your videos so much? I think it's because it's a pleasure to see someone so good at a craft that they seem to love. You should be very proud of yourself and the skills you possess.
I agree 100%. There is something about watching a person who knows what they're doing. Maybe bc we've struggled with things and it's good to see the right way of doing things.
Nice video Scott but the rabbit ears made the rolling look untidy! Cod fat is scrotal fat from a steer. I always leave the flap from the salvage cut on the thick flank.
Mr. Rea, suppose that I am serving my family of four and we’re are having six guests. I would like to serve roast beef Yorkshire pudding roasted potatoes 🥔 and snow peas with asparagus. What cut of beef 🥩 do I roast and for how long and how does one make Yorkshire pudding? Thank You 🙏!!
Something funny about the colour on this one Scott ! I'll go back to my childhood,I'd like to see roasting joints three quarters wrapped in beef fat like they used to be.We loved the dripping, the blue tits got what we didn't eat. I may have said before, but my mum always bought Aitchbone, preferred it to topside.
What about if the beef already has a natural layer of fat on it, wouldn't you just leave that on the meat that way you then don't have to put the fat back or is there not normally alot of fat their
Been a traditional butcher all my working life, my only slight criticism is that you are keeping the knots on that lovely red meat side, I was taught to knot away from the face of the meat & keep them on the fat.
