Uploads from Nigel Lewis

Currently Playing: How a Master Butcher Breaks Down a Side of Beef

In this video, Nigel breaks down a full side of beef from forequarter to hindquarter, taking you through every primal cut the way it has been done in proper butcher's shops for generations. You will see the shin, clod, sticking, brisket, fore rib (where your ribeye and tomahawk come from), chuck, blade, Jacob's ladder short ribs, flank, bavette, matambre, topside, silverside, rump, sirloin, fillet, and more. Nothing gets wasted. Every trim, every dark bit, every offcut finds a purpose. Along the way Nigel explains the trade names you will never see on a supermarket label, the parallel line technique that keeps every cut clean and square, why a saw always beats a chopper, how to let the block do the work for you, and the cuts that are genuinely worth seeking out from a proper butcher rather than settling for what the supermarket puts in front of you. This is what a full beef breakdown looks like when it is done properly, by someone who has been doing it for decades. We previously published the forequarter and hindquarter separately, but this is the full breakdown for you to enjoy as one. If you found this useful, share it with someone who loves their meat, and leave a question below. Nigel reads every comment. Cuts covered in this video: Shin of beef, osso buco, clod, sticking, brisket, fore rib, tomahawk, Jacob's ladder (short ribs), LMC (leg of mutton cut), flank, matambre, bavette (skirt), top bit, leg of beef, top rump, H-bone, topside, silverside, pope's eye, picanha, rump tip, wing rib, sirloin, T-bone, chateaubriand, fillet of beef. Tell your friends! Online Shop 👉 https://lewismeat.com/