Hello and welcome back to the urban butchery channel with me Franco Macellaio
Anyway what have I got for you today well what I've got is how to
debone a beef brisket so without further ado bottoms up
heads down let's crack on. So here we have a beautiful beef brisket so we're
going to start with a little bit of edge maintenance anybody who wants to know
how to sharpen the edge of the knife please go to one of my other videos, so I'm just
removing the ticket there which comes from the slaughterhouse this particular
brisket is a Hereford cross. So away we go so I'm just trimming the end of
that skirt up, just a little bit of had gristle and then we pull that membrane
off and then we start to work our way down the back of that skirt and we're
going to remove this skirt on this occasion some people do tie this in but
the specification for this doesn't allow us to do this. So I'm just following that
all the way along and then we're just gonna take that off and that's going to
go for manufacturing as I said this is a Hereford cross it's it's a beautiful
piece of meat it's got lovely muscle formation it's got plenty of fat on it
so I expect this to taste very very very handsome. So I'm just taking that
internal meat off there which is on the inside of the sternum or the breast bone
so I'm just pushing away with a knife there and that'll go for manufacturing
as well just pop it in the back there and a little bit more edge maintenance
So now I'm just working my way around the back of the sternum now just using
the point of a knife I'll do this twice probably just working my way around what
you don't want to do is cut too far down and go into the the muscle block
underneath as you can see I'm pushing down and looking making sure that I
don't do that so there you go I'm just pointing to
the cartilage is going along the breast bone there but I've decided to single
bone the first three or four bones out first this is just another technique that you
can use there are various ways that you can debone this. So we take the first bone
out and then split the cartilage and then we'll pop that in a bag and that
goes to the customers so we're going round the second one now just using the
points of a knife and then I'm just feeling down the back of that bone with
the points of the knife as well by the way the knife i am using is a
5-inch Victorinox red handle so I'm just cleaning the cartilage up and then
we'll split it pop that underneath the block and then we'll continue just bit
of a tidy up a bit more edge maintenance there's a lot of bone contact
with the knife here so as you see I'm just marking on that cartilage again so
point of my knife again a little bit more aggressive here and I think you saw the
breastbone move away from the bone there so I'm just pushing it downwards I'm
pushing the bones downwards and now I'm gonna go through it properly as you see
I'm just breaking through the cartilage there of course you can cheat all this
house as well if you wish but this is more of a traditional way to do it
so just feeling the back of that bone with the points of my knife once you get
used to butchery for people that haven't done butchery before you can generally
feel where you are through the point of your knife it's like a continuation of
your arm you know whether you're in fat or gristle or whether you're hitting
bone or whether you hit the muscle and as you see I'm following the angle of
the bone there as well I'm slanting my knife two different ways they're on each
side of the bone there's one and there's the other
then just shimmy the knife doing the back as you see they're coming out
pretty clean and we're continuing this till we get to the end there's probably
another three bones to go
very satisfying job it's a good one for people to learn on as well as you can't
do too much damage fine you don't go too deep but it's great for point work it's
great for finding with the joints are
and when we get to the points of actually trimming it up which will be in
one of the next videos it's good for learning how to trim as well so a bit more
edge maintenance so nice and gentle don't need any of this mad chef stuff so
now we just work along the bottom end of that breast bone it looks like my arm is
in the way though but it's not there's quite a big gap there health and safety
all the way I'm just using the points of a knife I'm just working my way
round the back of the breast bone off she pops that beautiful
yellow fat there beautiful so there you go guys how to debone a beef brisket how
quick was that didn't take very long at all and something that you could achieve
yourself anyway I hope you enjoyed that video as much as I enjoyed doing it if
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which will be really appreciated and I'll catch you next time on the urban
butchery channel skills for life!