Back of a meat wagon | Breaking down a hind quarter

Hello fellow Urbanites! And welcome back to another episode of The Urban Butchery Channel with Franco Macellaio!

A quick insight into the life of a butcher. As you can see, a carcass is often too large for the butchers block; especially beef! Therefore we must quickly break it down into manageable cuts straight off the back of the meat wagon. We can then butcher and prepare popular cuts such as steak and slow roasting joints in the comfort of the shop.

As you can see; this is a very quick process in the hands of a professional, with the utmost care taken in regards to hygienic handling of the meat.

Bottoms up, heads down, let's crack on!

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