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Curated by: Nigel Lewis (154 videos)
Mastering butchery techniques starts with the carcass. I am breaking down a massive Baron of Beef and fresh lamb for the shop. This is a look at what goes into preparing these specific joints for the counter. We start with the Baron of Beef, explaining how to break down the heavy sections to maximize yield. I also focus on lamb butchery, detailing the precise cuts required to get the best out of the animal while ensuring nothing goes to waste on the block. Whether you are a home cook looking to understand meat preparation or just interested in the trade, these close-ups show exactly how a professional handles the knife. We cover the muscle separation and the knife work necessary to turn a whole carcass into clean, ready-to-cook portions. Subscribe for more proper butchery, the way it is done behind the counter. Tell your friends. Online Shop 👉 https://lewismeat.com/