Farm butchering of beef explains in detail the complete procedure from cutting up a side of beef to following the fat seams without cutting into the next cut of meat. Each step is carefully analysed and related to customer needs. The DVD also includes how to roll a sirloin of beef.
Duration: 55 minutes
Price includes GST, postage and handling within Australia.
A professional slaughterman demonstrates the techniques of home butchering and slaughtering lamb, from humane killing through to skinning. Butcher Ian Backhouse provides details on sectioning the lamb into different cuts, ready for cooking.
Duration: 45 minutes
Price includes GST, postage and handling within Australia.
Using a whole local hog, Chef Peter Ford instructs you in the craft of nose-to-tail butchery.
