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…
Beef Butchery Demonstration Videos
Beef Butchery demonstration videos from The Urban Butchery Channel with Franco Macellaio!
Bottoms up, heads down, let’s crack on!
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…
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…
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…
Beef Hind Quarter | Professional butchery up close
The Urban Butchery Channel is very excited about this video. It gives you a real insight into how a professional butcher works. All meat is great to work with and demonstrate for you on this channel, but the butchering of beef is not likely to be something you will see every day. Being that Beef…
Beef Feather Blade for THE BEST STEAKS
Flat iron steaks are delicious, ideal for the perfect steak sandwich or served with a simple salad on a warm summer evening. It all starts with a beautiful featherblade, follow these step by step instructions on how to butcher this fantastic and versatile cut of beef, and then watch how to cook it up on…
Oxtail made easy! How to prepare this traditional cut of meat
Learn how to prepare Oxtail yourself with this simple instructional butchery video. It’s really easy and will repay you with mouth watering flavour! It is always more economical to purchase whole cuts of meat, plus it gives you an opportunity to develop your butchery knowledge and practice your skills. Oxtail is fantastic in slow cooked…
Mince your own Beef!
Grinding (mincing) your own meat allows you the privilege of knowing exactly what quality of meat you are eating. Shop bought mince meat can often be produced with lower grade cuts and an uncertain amount of fat. Take control of what you feed your body by grinding your own meat. It allows you to be…
Assemble a hand mincer for revolutionary cooking
Mincing meat allows you to create some wonderful dishes and doing it yourself opens up the door to a whole new world of textures and flavours in your cooking. They can often be found quite cheap in charity shops and unfortunately are often relegated to ornament status. Hand mincers are an often overlooked kitchen tool,…