that does look fun and interesting wish i had more hanging beef experience....I got screwed out of that by being born 10 years too late or something like that. Never worked a slaughterhouse but have been curious to learn this part of cutting. and what is the prize?
I really enjoyed watching this. Thanks for posting it Leon. That beef sure is lean. I never saw a need for tying certain cuts such as eye of round shown at the 41 second mark. It didn't ruin anything, but look at the 45 second mark. He really hacked at that heel rather than one nice clean cut where the bottom round is removed off the shank . I think that's points off. I wish the entire breaking of the hind 1/4 was shown in the film. I'd love to see them break the round and bone the head loin. Just to watch and also to compare it to how I do it.
Looks like something we need to do in Canada as well.Bring back the cutting of hanging beef.The heck with the easy block ready beef.Those guys can move well.