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How to Skin a Beef Cow and Remove the Hide | The Bearded Butchers

Feb 27, 2020
Hey guys, I'm Seth Perkins here at our family butcher shop and Preston Ohio white for meats. I'm one of the

bearded

butchers

and today we're going to show you how we

skin

a meat we've eaten many times. Ask people who want to know the cut of meat from start to finish. You've seen the video of us processing it, so today we're going to show you how to

remove

the

skin

. First, we'll talk about our ten-inch polished steel knives in my sheath. I have Victorinox, this used to be a six inch semi rigid. I've used it so much that we've refined it to a much smaller blade, maybe a little over three inches.
how to skin a beef cow and remove the hide the bearded butchers
I like to use a shorter blade to

remove

legs and things like that. so you'll see me use this a lot, so I also have my six inch, this one is still pretty much intact. I will use it to split skin etc. and then I also have this six inch, the ox rip is a little bit different blade, it's wider, it's a straight blade and this is what I'm going to use for all my facings, so let's start at the back here and start, like this that the first thing I do is take my smallest Victorinox knife and make a I cut the skin cutting that tendon and then I start at the top of this leg going down to that point, stopping reaching this side and just doing the same thing, here it is where you must be very careful not to do so.
how to skin a beef cow and remove the hide the bearded butchers

More Interesting Facts About,

how to skin a beef cow and remove the hide the bearded butchers...

Don't stab yourself while pulling the knife towards you so you'll see me periodically during this process washing my utensils and keeping myself clean. We also have 180 degree water here where I can sterilize my blade, so now what am I going to do. What I do is I'm just going to start, we're going to go up to the most vulnerable part of this animal, a long continuous cut and now here again, I'm going to wash my knife, now we're going to start with the first leg keeping the hair pulled back. back up as you go, making sure you don't cut the tendon here at the hock because you'll need it to lift this animal later, once you've skinned it, we cut a hole here between the hock and the tendon right here.
how to skin a beef cow and remove the hide the bearded butchers
There will be a knuckle similar to a deer, if you just mark this tissue right above that knuckle, you can break it off and continue skinning this hawk, taking the bone and cutting away the skin so that's leg one. Go ahead and start on this side by removing the second leg. Now that both hind legs have been removed, we will begin what we call moving the animal away, so starting inside the hindquarters we will be between the fat and the tissue working our way. I like to use my hand to separate this seam where I made this cut because what that will do is remove that hair from the casing keeping it much cleaner as you skin, we'll just work our way through the whole process.
how to skin a beef cow and remove the hide the bearded butchers
Until we get to this area of ​​the breast, I like to take the skin and pull it towards me and then use downward pressure with my right hand holding my skinning knife, so we'll work our way to the end. moving this skin making these nice long strokes moving backwards continuing to skin around this hawk we want this height to separate from the meat this will keep the animal much cleaner throughout the process at this point we want to remove the skin from the leg you can see that I'm moving the skin away from the encounter, which keeps it free of contamination as we go, so now that we have one side ready, we're going to swap and do side number two.
I like to hit my leg periodically. knife on my polished steel, what this does is roll the edge back into place, so you'll see me sharpen my knife from time to time, if you don't have a good knife and you don't have a good steel, make sure you grab it. one go to WWE beard abuse communication, get a knife, get a steel, the knife that we sell on our website can certainly do the job so just a little advice for you so I will continue to work on this side of the corpse. If you use this procedure, you can see that in the middle of this casing there is no contamination and if there was, we would want to trim it, we wouldn't want to wash it because if you wash it, that just spreads the contamination around it.
No, it doesn't remove it, moving down this side, making these nice long strokes, not making a hole in the skin and not cutting into the meat with the knife as we go, so if you're doing this at home on the farm , do it. Make a crib for it to lie down on, it's much easier to have the animal lying on its back with its legs in the air than trying to do it while it's hanging, so get a small crib, it doesn't need to have wheels. If it can be stationary, it will be much easier to have a good work surface to start with.
As you can see here, if you have a little bit of contamination, you can trim it away as you skin so you can see. I removed the little bit that was left there during that process and I continue to work my way up until I get to this front shoulder area, so now that the skinning process is done, I'm going to show you how we split the breast and then we'll remove it. We'll put it in our voice, we'll show you the rest, so this is an important step that you need to do before you pick up this animal, remove the rest of the skin and the ntral, so you're going to want to do this, you want to take your knife and you want to split this brisket make a nice cut over here now we'll grab a saw you can use a handsaw for this if you want that way everything opens up nicely and the end trolls. it's going to fall off so next step we're going to lift this up and we're going to continue to take the skin off of it, follow it okay it's time to introduce the next generation of

butchers

here at White Feather Meats they don't have a beard yet but I think one day Brady Bend Logan and Luke are Spencer's nephew behind the camera so they can't see it, the next generation of butchers here, come on guys, hold on, good job, so now that we've got the animal up in the Airea a bit, come on to go ahead and start peeling the skin off of this.
The rest of the animal you want to cut around both sides of the anus area. Remove this skin from the tail. Water at 180 degrees. Keep the knife blade in good condition. Clean, we want to drop this portion of the plug into this casing and it will be easier to get the innards out, so now let's start skinning a little bit. You want to be careful not to mark the meat right here. back fat, this is where some of the best steaks are going to be, so you definitely don't want to make big indentations in the meat or anything like that, so we're going to slowly work our way down the back. this first side and then we'll move to the other side, do exactly the same thing.
You can see how I'm using the tip of my knife moving down like this, we'll move over here, do the same thing and you'll feel when your knife goes through the other side and you'll know that you've come all the way across this back, slowly moving forward. down unchecked, that means we're going to go around this queue, make sure you don't do that. If there's any contamination on that, now we're going to lift it up into the air now that this animal is up in the air, we're just going to continue to remove this skin and since the skin is hanging down, it has gravity on its side and you can just take your knife and move around. the tide and it will practically fall off around this neck until this skin has been completely removed like this, so there it is, it's a whole meat that we remove the skin from using a knife, so you can certainly do this at home, remember those techniques, if you're doing a butcher on a farm, build yourself a cradle, put that animal on its back, it's a lot easier and as you can see through this carcass, when we started, there was you.
We know there was some contamination on the skin, however, this corpse is completely clean. If there was any contamination here, we would just trim it off and dispose of it before washing this carcass, so what we'll do now is remove the innards. We'll split this animal in half, place it on our scale, and place it in our cooler where it will dry. for a period of between 14 and 21 days. Some of the primates in this corpse will age up to 6 weeks. This animal was raised locally here in Wayne County, Ohio, enters our USDA inspected facility. We do all the processing.
We do humane harvesting right here by the Perkins family at White Feather Meats. We hope you enjoy the video. Stay tuned for more. There is much more to do. Come, we want to make this the best butchery channel on YouTube, so we want to share our knowledge with you. There are a lot of people doing home butchery these days and we hope this helps. Don't forget to subscribe to our channel. Press that bell. to get notified there are tons more to come follow us on Facebook beer to butcher blend on Instagram we love having it back so until next time see you.

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