Uploads from Nigel Lewis

Currently Playing: Every Supermarket Beef Forequarter Cut (Rated by a Master Butcher)

I've been cutting beef for over 40 years, so I bought every supermarket version of the beef forequarter cuts and compared them, side by side, against my own Scottish grass-fed beef. Same cuts, same day, honest grades. I broke down a full forequarter on the block and put each cut head to head with its supermarket equivalent: the colour, the fat, the trim, the smell out of the vacuum pack, and the price per kilo. Some results genuinely surprised me. One supermarket cut earned the first A I've ever given. Three of them I'd have taken straight back to the shop. Every cut compared in this video: Shin of beef, plus the supermarket "Thor's hammer" Minced beef, lean butcher's mince against supermarket mince Brisket, boned and rolled Rib of beef on the bone Tomahawk steak Short ribs of beef Boned and rolled rib of beef Ribeye steak Casserole steak from the blade, also called braising steak Frying steak, the LMC or lean middle cut What you'll pick up along the way: Why yellow fat is a good sign, and what bright white fat tells you about how the animal was fed What hanging beef actually does, why 21 days matters, and why a butcher loses money doing it properly Why cheap mince often isn't cheaper once it's cooked and the water has gone Why supermarket meat looks so red in the packet Which forequarter cuts are the best value in the shop right now, and which you're overpaying for How to cook short ribs low and slow so they fall apart, and how to render your own beef tallow Old trade names explained: the clod, the sticking, chining a bone, patty wack, beef olives The forequarter is where most of the value in a beef carcass hides. It's the stewing meat, the mince, the brisket, the braising steak, the cuts your grandmother cooked on a Sunday, and it's also where the ribeye and the tomahawk come from. Learn to read these cuts properly and you'll never look at a chiller cabinet the same way again. If you want to know what to ask for at the counter, what's worth the extra money, and what a butcher sees the second the packet comes off, this one's for you. Tell your friends. Online Shop 👉 https://lewismeat.com/