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Curated by: Nigel Lewis (154 videos)
I Boned and Rolled an ENTIRE Beef Hindquarter For the First Time (Every Cut, Explained) Today I'm doing something I've genuinely never done before: boning and rolling every single cut on a full hindquarter of Scottish beef, from the goose skirt right through to the sirloin. As a butcher normally most of these cuts would come off as steaks, but I wanted to show you the whole animal broken down properly and turned into roasting joints, start to finish. You'll see the full breakdown: the goose skirt and flank rolled together Russian doll style, the wing rib, the topside and silverside off the leg, the spider steak and hip joint, the rump tip, the whole fillet, and finally the sirloin, named after King James I, who supposedly loved it so much he "knighted" it. I'll walk you through the seams, the joints, and why letting the meat work for you rather than fighting it is half the skill in butchery. I'll also share some of what I was taught by my dad, who was a butcher from the age of 14 until he sadly passed, and my grandfather before him, who started the business in 1931. Proper trimming, proper aging (I hang mine 21 to 28 days), and using literally everything off the animal for stock, mince, or burgers; that's what separates a proper butcher's shop from a supermarket counter. Along the way I'll give you cooking notes for each joint: how long to cook them, what temperature, and why you should always judge cooking time by the width of a joint rather than its weight. Whether you're a home cook wanting to understand where your meat actually comes from, or you just want to watch someone who's spent 20+ years at the block, I hope you enjoy this one. In this video: Goose skirt, flank, and bavette rolled together Wing rib of beef Topside, silverside, and eye of silverside Spider steak and hip joint breakdown Whole rump, boned and rolled Rump tip Whole fillet, chain removed and trimmed Sirloin, chined and boned Cooking times and temperatures for every joint Why nothing on this animal goes to waste If you want to see how it all turns out once it's cooked, let me know in the comments and I'll get a roasting video up. Tell your friends. Online Shop 👉 https://lewismeat.com/