Beef Butchery Episode 3: Cutting Cote De Boeufs From an Aged Rib of Beef | HG Walter Ltd
Автор: HG Walter
Загружено: 2024-04-26
Просмотров: 2625
Описание:
Ruadhan Croft from HG Walter shows us how to cut beautiful cote de boeuf steaks from a 38-day dry-aged rib of beef using 100% grass-fed British beef, with simple steps. In this video he first removes the chine bone before separating the plate bone and removing the cap and paddywack. He finishes by portioning out some stunning cote de boeufs.
Our grass-fed beef is either Aberdeen Angus or Hereford from Norfolk and Suffolk in the UK, or Wexford County in Ireland. These native breeds have stood the test of time, and it's no wonder. Their hardy nature allows them to withstand the UK's climate, allowing them to roam free on its pastures with very little human interference.
For more information on our British grass-fed beef cuts, visit our website at https://www.hgwalter.com/collections/....
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