Thread: Bute

I know this isn't in the right place but there's no butchery section so wasn't sure where to put it. I'm just after a couple of good YouTube videos to watch on how to process a cattle beast for the freezer I've got all the gear done heaps of deer sheep and pigs just unsure on the exact cuts for a cattle beast and I've Googled them and started watching them but they're all quite long so I'll just wondering if there was a couple really good ones that could put me in the right direction thanks

So what is a 'Bute'? Wild cattle beast? Never heard of that before.

Does this help?

I just put in 'Carcass breakdown for the freezer' into YT and there's shitloads. Ranging from 30 minutes to some useful 3-8 minute videos.

Binghamscustommeats is a good channel. Just stick it on 2X and wait till you get to the cut you want to imitate.

I do the beasts for the farm and staff here. Im no butcher so keep it really simple. Find a good video on the Bolar roast and brisket removal and the rest of the shoulders can be simply cut into stew, mince and the fatty meat into sausages. Dont worry about rolled roasts Until you have the rest down pat. Try those later. Take out the forward part of the backsteak and you have the scotch fillet. The shins can be cut up for rich casseroles.

The back quarter, take out the H bone and then just carefully work your way through the muscle groups Cut off the rump at the ball joint line, and just separate rest into silverside and topside for corning. Knuckle for schnitzel, soft shin and shin for casseroles. The rear half of back steak is your porterhouse. Its very similar to how you would naturally do a deer, just a little more daunting due to size. I do the fore quarters one day and the back quarters either in one day or a day each so im not getting too sick of it, or hurried.

The fillet you will stuff up the first time or two. theres more meat up towards the ball joint/ hip than you think and its bloody hard to see the lines. just work slow and learn from the first times you do them.

Originally Posted by Hunteast

So what is a 'Bute'? Wild cattle beast? Never heard of that before.

I have no idea where that came from it's not what I put up lol

try to get an Australian or a kiwi you tube video a lot of beef cuts called differently in USA for example they dont have scotch fillet to them its called rib eye but they are cut up the same well some steaks are different tomahawk steaks are sirloin with bone attached

I have only dealt with 2 cattle beasts and came across these videos after. Duncan(the guy filming) also does good sausage making tutorials.

https://www.youtube.com/watch?v=FiHqeC3n6_Y&t=1104s

https://www.youtube.com/watch?v=QPAKipn3YcU