oh noooo... say it ain't so now they're gonna change the name to "Butcher's Crack" lol that's all we need we get a bad enough rap already! He looks like he's enjoying himself though, now if they just get him a belt. Just messin with ya Mick. Bloody good job mate!
Just got done with a 15-hour shift and drinking my scotch while waiting for my roast to finish in the oven....
Impressive. I have not seen this way either.
I like the way I was taught to seam, which takes about 5 minutes longer, but every muscle stays intact. Beef costs too much money to ding it up. One such muscle I am thinking of might be the rose (the false lean) which comes off so easily but is so highly underrated. It's a lovely piece of meat if employed correctly.
Now for my question:
At the 0:30 mark, what is the name of that ugly yet amazing little steak from the femoral hole in the aitch? I have heard it called an oyster.
