Why cut so short? Show finished (cooked) product for more than half a second.
Miguel Breitenbach
I really like your videos. By chance you need an apprentice. Thanks for the videos. Bill with LORD.
Bryan
JUST AWESOME DUDE AWESOME ????
ZANI039
vegetarians hate this channel. i love it
Don P
outstanding! FROM CONNECTICUT. THANK YOU ????.
Eddie Wilson
Thank you so much for sharing this video and I'm learning! and the meat ???? looks so beautiful!
Devin Heida
If you score the back of the bones, you can actually just peel all the meat off the bones. Quite literally cannot get the bones cleaner any other way.
Fighting Gravity
Would love to see a whole lamb traditional style with no bandsaw. My wife and I plan on doing that in about two months. We’ve done three pigs and two deer because of your videos!! Thank you!
OGL240
Delicious ????
Jennifer WhiteWolf
Oh dear, removing ALL that rib meat!!!! I never understood why a bare rib bone had any appeal at all, not even as a handle to hold it.
Vladimir Efimov
If you wanna do this at home (without a fancy band saw) use a stiff straight 5-6" knife to separate each rib from the vertebra on both sides (stay close to the vertebra and wiggle the tip of your blade until you feel the joint, it's much easier than cutting through the actual rib), than flip the carcass around and "fillet" the rack meat off the vertebral column from the back side using a normal (flexible) butchering knife.
Comments
Fabricate?? Lol????
Butchers are essential.
What do you do with the lamb trimmings?
Can you do this with venison?
What did you use to get that silver skin off?
Wastage of meat
My fav!????
Frenching the ribs.
Why cut so short? Show finished (cooked) product for more than half a second.
I really like your videos. By chance you need an apprentice. Thanks for the videos. Bill with LORD.
JUST AWESOME DUDE AWESOME ????
vegetarians hate this channel. i love it
outstanding! FROM CONNECTICUT. THANK YOU ????.
Thank you so much for sharing this video and I'm learning! and the meat ???? looks so beautiful!
If you score the back of the bones, you can actually just peel all the meat off the bones. Quite literally cannot get the bones cleaner any other way.
Would love to see a whole lamb traditional style with no bandsaw. My wife and I plan on doing that in about two months. We’ve done three pigs and two deer because of your videos!! Thank you!
Delicious ????
Oh dear, removing ALL that rib meat!!!! I never understood why a bare rib bone had any appeal at all, not even as a handle to hold it.
If you wanna do this at home (without a fancy band saw) use a stiff straight 5-6" knife to separate each rib from the vertebra on both sides (stay close to the vertebra and wiggle the tip of your blade until you feel the joint, it's much easier than cutting through the actual rib), than flip the carcass around and "fillet" the rack meat off the vertebral column from the back side using a normal (flexible) butchering knife.
Enough with the shorts !