DESPOSTE de MEDIA RES Paso a paso | Carnicería

How do I butcher a half carcass? Step by step, cut by cut. Also, at the end of the video, I've included an Excel spreadsheet showing the cost of the meat loss in pesos and dollars. And what do you call each cut in your country? Let me know in the comments below. Step by step: 0:00 Introduction 0:50 Flank Steak 1:58 Top Round 3:42 Chuck Roast 5:12 Shank 7:02 Shoulder Blade 9:00 Scapula Bone 10:00 Roast Beef 11:55 Skirt Steak 12:25 Top Round / Pastrami 14:00 Rump Cap 14:35 Flank Steak 17:38 Sternum Bone 18:15 Ribs 19:00 Full Steak with Tenderloin 22:01 Rump Cap 25:24 Top Round 26:41 Rump and Picanha 28:17 Top Round 29:53 Full Top Round (Eye and Topside) 30:50 Osso Buco 31:24 Butchering Waste (explanation) #butchering #butcher #cuttingparts --------------- 🔪 ACCESSORIES I USE Knives for cutting meat and chicken: https://amzn.to/3Q2Ya2e Knife sharpener: https://amzn.to/3rGAhTC Meat tenderizer hammer: https://amzn.to/43yls31 Meat tenderizer with blades: https://amzn.to/3OlDgK4 White cutting board: https://amzn.to/46RK75s ----------------- Follow me on Instagram ➜   / tecnicasdecortes   Follow me on Facebook ➜   / tecnicasdecortes