Quick demonstration of how to use the tunnel boning technique to remove the blade bone from a shoulder of lamb.
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…
Easy Pork Roast for two!
Learn to make a beautiful little pork joint for two people, from scratch, in just 10 minutes!?! This little beauty is so quick and easy to make but looks very impressive when brought to the table, not only will it put a smile on your face (and in your belly) but its friendly to your…
How to cut up a whole chicken
Learn how easy it is to butcher a whole chicken. At the end of this lesson you will have 10 pieces of chicken which can be used for any number of fantastic recipes. These portions would work great in a curry, delicious home made fried chicken or you can even separate them into freezer bags…
Speed butchering a shoulder of pork
In 2014, Franco from The Urban Butchery Channel had the pleasure of performing a public demonstration of how to speed butcher a shoulder of pork at the Cornish Food Festival. He had the pleasure of preparing the meat for Thom Hunt of 7th Rise who was following with a fantastic cooking demo. It must be…
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,…
How to remove a Chicken breast – Chicken Kiev (part 1)
This is part one of two on how to make The Urban Butchery Channel style Chicken Kiev with a twist. We start simply with how to remove the breast meat from a whole Chicken, quickly, easily and safely! Chicken breast is a very popular cut of meat and that means more often than not it…
How to Master the Butcher’s Knot
A step by step instruction into how to master the butcher’s knot. The butcher’s knot is a simple skill that is extremely useful to learn and will help you prepare a variety of joints and meat dishes. The best part about it is that you can practice the butcher’s knot in your very own kitchen…
How to Spatchcock a Chicken
In this episode I give you step by step instructions in how to spatchcock a whole chicken from the comfort of your own kitchen. To spatchcock is to remove the spine of the bird so it can be opened out and laid flat. This ensures a nice even cooking time for the meat, perfect for…
How to use a Butchers Steel
A step by step explanation of how to properly use a Butcher’s Steel to maintain the edge of your blade. Important for ensuring smooth and accurate cutting as well as keeping your knives in great condition. Follow along to improve the edge on your own Kitchen knives. A skill for life from The Urban Butchery…