Thread: Bute

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.