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Cutting a beef quarter is a bit higher level than a pork half. Come see how a whole beef hindquarter is cut from a bull, including complete deboning of part of it. The following percentages are extracted from the hindquarter: 7% roast 2 - 3% real sirloin 25% beef hindquarter from the leg 16% harp, marrow bones for soup 8% sliver + carabine 9% navel 2 - 3% false sirloin (leg roll) 9% fatty fatty trim + joints 11% rib with bone and meat 9% trim Everything is just an indication, it depends on the breed and meatiness of the piece. This is taken from a bull for 24 months. Master Málek's website here: https://www.mistrmalek.cz Decide on the right SPECIALTY!!! Do you also want to be a butcher? Finish your schooling? Check out our school in Ústí nad Labem https://www.obchodniskola.cz/