Uploads from Nigel Lewis

Currently Playing: How Bad Is Supermarket Beef, Really?

I broke down an entire beef hindquarter and put every cut head to head against the supermarket version. I've been butchering beef my whole life, so I know exactly what I'm looking for: the fat, the grain, the trim. In this video I take every major cut off a proper Scottish, grass fed, dry aged hindquarter, from the bavette right through to the silverside, and rate the supermarket equivalent A to F next to it. Some of these supermarkets genuinely surprised me. Cuts covered in this video: 🔪 Bevette (skirt steak) and the hanger, the cut most supermarkets don't even stock 🔪 T-bone and porterhouse 🔪 Chateaubriand and centre cut fillet 🔪 Fillet tail 🔪 Rump and picanha (point end rump) 🔪 Sirloin, on the bone and boned & rolled 🔪 Thor's hammer (shin) 🔪 Top rump 🔪 Topside (corner cut and middle cut) 🔪 Silverside You'll see exactly why hanging meat for three to four weeks changes everything, what to actually look for on the packaging when you're stood in the supermarket aisle, and which cuts are worth every penny of the extra cost, and which ones absolutely are not. If you've ever wondered whether the pricier joint in the supermarket is worth it, or you just want to know what your butcher sees that you don't, this one's for you. Tell your friends. Online Shop 👉 https://lewismeat.com/