Description
In this introductory beef fabrication lesson, Dr. Gregg Rentfrow reviews the basic tools needed to break down a beef front quarter, including proper hand-saw setup and several styles of meat-cutting knives. The lesson demonstrates how to remove and trim the skirt steaks before using rib counts and anatomical landmarks to separate the rib primal from the chuck. Viewers will also learn practical tips for using a hand saw efficiently and safely while preparing the major sections for later fabrication.
Carcass to Cut is a practical meat-cutting series featuring Dr. Colt W. Knight of the University of Maine Cooperative Extension and Dr. Gregg Rentfrow of the University of Kentucky. Follow along as they break down beef, pork, and lamb carcasses into familiar retail cuts using simple tools and step-by-step techniques. Designed for farmers, processors, students, and meat-cutting enthusiasts, the series makes meat cutting clear, practical, and approachable.
View all 27 episodes in the Meat Cutting School: Carcass to Cut playlist:
https://www.youtube.com/playlist?list=PLeiaOD-wUNSI
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