Hello fellow Urbanites! And welcome back to another episode of The Urban Butchery Channel with Franco Macellaio! In todays show, Franco demonstrates how a butcher prepares a whole leg of lamb, straight from the carcass. This is the first video in a series in which Franco butchers the largest lamb he has ever come across….
Beef Brisket Single Bone Debone
ello fellow Urbanites! And welcome back to another episode of The Urban Butchery Channel with Franco Macellaio! Watch Franco as he shows you how he debones this brisket to customer specification. There are multiple ways of doing this but Franco today does a single bone debone. Although a large piece of beef can look daunting…
Traditional Sirloin Butchery. Arise, Sir Loin the Noblest Meat of All!
Hello fellow Urbanites! And welcome back to another episode of The Urban Butchery Channel with Franco Macellaio! Today Franco removes the fillet of beef from the back end of the sirloin and works his way through the plate bones. Using the point of his knife he skims down the plate bones to remove the beef…
How to Bone a Hind Quarter of Beef Shin and Saw a Marrow Bone 2 Videos in one!
Hello fellow Urbanites! And welcome back to another episode of The Urban Butchery Channel with Franco Macellaio! Lots to pack in in this short video Franco takes you through the following whilst he bones a hind quarter shin of beef : – Cutting through the Achilles tendon – Removing membrane – Talks about the knuckle…
How to Debone a D-rump of Beef
Hello fellow Urbanites! And welcome back to another episode of The Urban Butchery Channel with Franco Macellaio! Today Franco shows you how to debone a D-rump of beef from a Devon ruby red top of beef. This is a beautiful piece of meat. D-rump is a cut of beef from the primal loin or subprimal…
Stuffed Lamb Breast
Hello fellow Urbanites! And welcome back to another episode of The Urban Butchery Channel with Franco Macellaio! In this video, Franco debones, stuffs and rolls a breast of lamb. This process is easily achievable in your own kitchen and very enjoyable to do. And also a great job to start on if you’re an apprentice…
Rib of Beef | Boned, French Trimmed & Tied
Hello fellow Urbanites! And welcome back to another episode of The Urban Butchery Channel with Franco Macellaio! In this video, Franco walks you through boning, french trimming and tying a Rib of Beef. Not just any beef, but a 5-rib from a Devon Ruby Red. A wonderful animal raised only 3 miles away from The…
Half a Pig in Real Time! Pork Butchery Masterclass
Hello fellow Urbanites and welcome back to The Urban Butchery Channel with Franco Macellaio! Here we have a real time instructional video, demonstrating how to butcher a full half of a pig. As you can imagine, there is a large amount of fantastic meat that we can utilise from this beautiful animal and none of…
Getting the hang of the Hanger Steak
A lso known as body skirt, butcher’s cut, butcher’s steak or Onglet in French and Lombatello in Italian. The Hanger Steak is a cut of beef steak renowned for its flavour. This cut is taken from the plate, which is the upper belly of the animal. In the past it was sometimes known as “butcher’s…
How to Procure a Cannon of Lamb from Lamb Loin
Hello Urban Butchers! Today Franco takes you through the process of procuring a cannon of lamb from lamb loin. This is a steady process you can do yourself in your own kitchen or professional butchery environment. Bottoms up, heads down, let’s crack on!
Clever trick to reduce pork leg into a more manageable joint
Follow master butcher Franco as he takes you through the step by step process of butchering a whole leg of pork. A whole pork leg is quite a substantial sized cut, and one that is probably impractical in today’s modern kitchens. So Franco shows you how to reduce this cut into a more manageable joint….
Butcher a Pork Shoulder like a professional
n todays video Franco demonstrates how to debone and roll a shoulder of pork. This video takes place in a professional butchery environment, but this is a perfectly manageable cut of meat to bring home to your kitchen. Not only do you get a prime roasting joint, ready to roast up beautifully. But you can…