The One Knife Needed To Butcher Meat Like A Pro | Game Changers

Mesmerising 🔪

"The one knife needed to butcher meat like a pro that gets his meat cuts from Costco/a vacpack"... Honestly, go down to your butchers and engage with them instead of listening to hipsters on the Internet.

Anyone kbow what apron brand he has?

This video was highly informative and that information was very well presented. I also love how you gave a unique perspective on home butchering. Thanks a ton.

Added this to a public playlist of mine and hopefully it draws some views your way. It's called Cheffing and since this video helped me choose the best butchering knife to purchase, I thought it would fit there nicely. If you had recommended a specific boning knife, I totally would have used your affiliate link. I hope that this playlist will draw others interested in butchering meat. Anyway, all this to say I hope your channel is positively affected by my contribution, small though it may be.

Subscribed by the way.

Came looking for knives and found some new cuts to put in my meat case. So cool.

$11 -$12?? Chuck rolls are more like $5.50 here in the middle of the country

Big help for new user

While boning knifes are great for trimming and boning obviously if you have a big cut like a rump for example your still going to be better off with a bigger knife, boning knives are great because there intricate but ideally you want a couple different knives in butchery

No place for vegans here

Just a perfect video. Straight and to the point w/ no BS. You explained in 10 minutes what might take others 60 minutes.

Never a dull moment with knives

I'm guessing that you have been hitting the hash pipe too many times! Did you even MENTION what brand and model of knife you were using??? NEXT...

The boning knife you used on the chicken looked more stout than the one you used on the lamb. Why? Is it just as flexible as the one used on the lamb meat?

what’s a good knife for killing & stabbing?

Dude what knife is that's

I’m a master butcher here in the UK. I wouldn’t be able to pass an apprentice or accept him for a job. If he left that much meat on the bone. Also it takes a few years and doing it all day. To know and perfect some of the cuts he’s showing here. But I’m not saying people shouldn’t try to learn if they want to. Just don’t be hard on yourself if your struggling.

Well done. Getting one today!

is there any disadvantage compared to a 6 inch butcher knife?

I had a boning knife for years and for some reason decided I didn't need it anymore. So many times I've found that it's EXACTLY what I needed but didn't have one. Today I need to cut around the bone of a spiral-cut ham and I'll have to use my chef's knife. 👎Good video and I have a new knife on the way!

Just you’re voice shows that you are a wanker

This dude and a real deal craftsman.

What are some differences between boning and breaking knives?

I live on prospect Park Southwest! What's up neighbor

Recently began thinking of becoming a butcher

Kia Ora from New Zealand and Chur for the great vid!
What is that first knife you use?

Great video and information

stop killing the beef

This guy explains very well about this knife. Good job dude 👍

Always wonder why people use a full size chefs knife when a boning or paring knife are so much easier to use for most purposes .

A hipster with a “ paperboy “ hat, suspenders, and mustache. I mean come on Vice network can you just get off these millennials dicks !

Time to upgrade the experience

This guy is sloppy. I grew up breaking down animals and I’m not sure if his lack of precision is because of making shorter, camera friendly cuts in more real time, but he is wasting a good deal of meat.

I'm looking at the first knife and thinking of my filleting 🔪. Is there much of a difference? We use ours to butcher up all game meet we harvest. Bear, moose, partridge, etc... As long as the edge is sharp, they're perfect tools

I've got a 6 inch boning knife in my boxer briefs right now

I have no idea bout the knife but have a master's degree in boning.

Okay, I need one.

Prospect Butcher is an awesome butcher shop. Not only do they carry great produce, they’re just overall pleasant people. Such an amazing addition to Prospect Heights and BK. Thanks @munchies for giving them a spotlight.

Dont need a knife getting grabby, thats for sure.

I prefer straight knives.
Can anyone answer why a boning knife is swept or curved back?

It always feels awkward to my wrist. Then I reach for a 6” straight slicing knife. (His chicken boning knife is straight)

We call the Denver a faux flank....it mimmicks a flank but thinner

I love working with meat. Hope I will have the opportunity to work with larger animals some day, I just don't think it's energy efficient to freeze a lot of meat when I can go shopping easily each day now.

Wood handle is slick.....fibrox is where you want to be....Granton edge ....dude

Knifes with wood handles are very good at absorbing bacteria. An old one smells horrible.
This will never pass european health standards.

Not to mention the wood cutting board.
A plastic one would be easier to maintain, just beach it after wahing with soap at the end of the day.

This would improve shelf life. And reduce waste.

I like steak

Ok so dont buy a chef knife, got it.

Cool dude 😎

the boning knife btw