Breaking Down A Swinging Hindquarter

[pops6927]

First is removing the flank, then the short loin, then the inside round, then the rump/sirloin, Then the knuckle (sirloin tip), then the bottom round/eye, then the femur, then bone out the shank and remove it from the hook. Simple!

 

[Mauritius]

I'd need a trip to the hospital after the third cut...amazing!

 

[crazymoon]

Pops, Unbelievably fast,sure way for me to lose a finger or two!:)

 

[ab canuck]

Nice..... Way faster than I can lol. My buddy use to cut meat and comes over to help us every now and then, He is on that scale makes us all look like school kids when doing that...

 

[SmokinAl]

Awesome video Pops!
Thanks for posting it!
Al

 

[daveomak]

I want that shank bone for my dog....

 

[link]

Wow, he has done that once or twice. Pretty awesome.

 

[dr k]

He's working that Michael Meyers knife grip really well.

 

[pops6927]

I used to break a dozen forequarters and a dozen hindquarters every day, hang the parts on meat trees, then processing what was needed for retail cuts before lunch. After lunch (30 min) did pork, chicken, lamb, ham, mutton, fish, then clean up, plus making grinds every two hours and cutting up frozen New Zealand blocks for the next day's grinds. The Meat Life!