Does anyone here know the name of the first thing ButcherD removed from the hind? 

Hint = EE

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 if you are talking about what he started pulling off at 25 seconds.  To me it looks like the flank

Burgermister ..... I belive it is the fell 

Burgermister the luggers r a special sausage ..... cureing for 3 days , my old man has had the shop for 20 years .... me and my other 2 brothers run it for him we r familey owned and opp ..... the plug you see goes to our old air filter ha ha ha lol ..... we have one 30 foot case and one 20 foot ..... we r a old fashioned full service Butcher shop ..... and yes I am 1 of few I know that can truley take a live animal from standing to plate and freeze ..... and I love it 

I agree with most of the video, but with one exception - breaking the loin off the rump. To get the right angle on it, the cut needs to be parallel to the angle of the club steak, where the fore is separated from the hind. This sustains the correct angle of the flat bone and hip bone and so you do not have to re-angle the sirloin, cutting off a miscut, to correct it. if the loin is cut off too flat, you end up like this:

if cut too flat (thick black line), the pin bone is long, not across the bone, and destroys the appearance and angle.  As the diagram shows, if cut correctly (sirloin and club steak parallel, yellow section), all cuts from loin maximizes appearance.

I guess I'm old too as we also called that first piece the "Elephant Ear" I have not broken beef since 1980 nor cut meat since the 1990's though.  We broke hinds a little bit different.  At the independent where I did my apprenticeship, the "boxman" did most of the breaking.  He used a chain saw to take the loin off the round. He did about 75 hinds and 75 fores a day so I guess that's why.  Once I got to breaking beef, we did not cut nearly as much of the tail off the loin before taking the loin off the round.  It was considered more profitable to leave as much tail as possible on the steaks, but then people  were not as fat conscious back then.  After we removed the loin (with a hand saw) we seamed out the knuckle (or Venie,pronouced vanie back then) on the solid side but just knifed it out on the side abutting the Inside or Top Round. We removed the rest of the round same as in the video.  Back to the loin, we split the hip from the short loin, removed the tri-tip and filet butt and cut the hip down as sirloin steaks, using the center cuts as boneless since they had such little bone to remove. The pin bone section went out as pin bone roasts as much as possible with the excess boned out and sliced down as "rump" steaks or "butter" steaks.  BTW I never heard the term TRi-Tip in my entire career. We removed it and worked it into sirloin cubes or ground sirloin back then.

Good job, great video, taking me down memory lane!

Burgermeister wrote:

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Neat video. Like you said, there's several different ways to do it. I do like how you pulled out the tri tip. I have always broken off the loin, then separated the short loin, and then boned out the head loin. That is when I'd separate the tri tip. I've only seen knuckle pulled out like that one time. And that person was just showing me "how some people do it". I like to seam it out. 

You're fast. What's impressive to me about you is that you can also kill, skin, and gut the animal.  A genuine all around butcher/meat cutter. I like to leave the killing and gutting to other people. I've done it, but don't like it. I do enjoy breaking beef. But my market got rid of carcass beef early this year.  At least we still have whole lamb and veal. 

Does anyone here know the name of the first thing ButcherD removed from the hind? 

Hint = EE

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