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18:48
YouTube
Bon Appétit
How To Butcher An Entire Cow: Every Cut Of Meat Explained | Bon Appetit
Jason Yang, butcher at Fleishers Craft Butchery, breaks down half a cow into all the cuts you would see at your local butcher shop. There are four sections Yang moves through: 1. ROUND: bottom round roast beef, eye round roast beef, sirloin tip steak, london broil steak, shank (osso buco) 2. LOIN: sirloin steak, tenderloin steak, flank steak ...
16.1M views
May 17, 2017
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We are still accepting boneless venison for fresh and smoked products. Current wait times are probably a few months, I’m working on filling orders that came in around 11/20-24 this week | Falconer Meats
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2 weeks ago
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3 months ago
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