What is the Best Way to Butcher and Roast a Whole Animal? — Prime Time

What is the Best Way to Butcher and Roast a Whole Animal? — Prime Time


– Today on Prime Time, we are going to roast a whole lamb. But we’re not gonna do it whole. – We’re gonna do it what
we consider a better way. – The butcher way.
– The butcher way. – Yeah. – Whole animal barbecue is awesome, but it takes a lot of time
and knowhow to do it right. And you’re like, oh, I’m just gonna slow cook the whole thing, and it’s all gonna melt
apart and fall apart and be delicious. That’s not always true. It doesn’t end up turning out like that because they are different muscles, and they’re cooking
completely differently. – So what we wanna do is
do a whole animal barbecue over an open fire but
separating the whole animal out so we are really getting
the best of each kind. We wanna do this with a lamb
because the muscle structure is the same for pork as it is for beef. You have your leg, you have your loin, you have your rib and rack,
and you have your shoulder. We’re gonna break these
down, talk about the best way to cook them, and why. Our breast plate just
needs to be separated. – Only use the saw when
you’re going through bone. Traditionally, where we
like to break the shoulder is between the fifth and sixth
rib, starting from the neck. – [Brent] You get the very
end of the breast plate. It’s a very different muscle structure, and it’s the very end of
the shoulder blade as well, so it’s a natural seam. (saw cutting through bone) (saw cutting through bone) – So now we have our two shoulders. – Next up, separate the belly. It cooks completely different
than the actual loin. This white line here is the
end of the shoulder blade. Anything past that is gonna
be a little more chewy. We’re gonna grill it. We’re gonna get a couple
different textures out of it. – How long do we want our rib chops to be? I like a little bit of belly on there, a little bit of fattiness. Everything we’re pulling
off is gonna be our belly. – We’re just going to separate the legs. (saw cutting through bone) – Two legs, two shoulders. Let’s tackle this rib and loin. – Just understand the anatomy
is the same the same the same across lamb, pork, beef. This is where you would get
your bone-in pork chops, your bone-in rib chops,
your rib eye steaks. This is the tenderloin,
and on the other side of the tenderloin is what
we just call the loin. But if you cut it into chops, that would be your New York
strip or your porterhouse steak. – These are our prized cuts. Doesn’t matter the animal. These are what tend to go for a premium because they’re so tender. Where that last rib is, cut
on the other side of it. We now have our loin
chops and our rib chops. – Ta da! – Makes a lot of sense, huh? You know you don’t have to hold
it if I’m holding it, right? (saw cutting through bone) Or are we just holding hands right now? – Would it be quite as fun if
we both weren’t holding it? Extremely undervalued
cut of meat is the loin. This is priced at half of what this is. – With this lamb, it came in at 60 pounds. About 50% of any animal
is going to be bone. You can conservatively say that this is gonna feed about 45 to 50 people. We’re gonna go start a fire, and then we’re gonna start cooking. (intense electronic music) As you can see, Brent got a fire going. Way to go, Brent! – We’re ready to go. – Let’s throw some lamb
shoulders on there. Those are the first things
we need to get going. We’re trying to reach
an internal temperature of at least 190 degrees. That’s the temperature at
which meat starts pulling off of the bone really easily. We seasoned it last night, so
it has about 12 hours worth of salting on it. All that’s really doing
is allowing the salt to get in further. – We’re just getting smoke on the outside, but we’re hanging it as low as possible so it can get as much heat as possible. – And this’ll probably
take about six hours to get cooked all the way through to the point of being
able to pull all this meat down here, which is what
we really, really want. This is gonna be super
tender and very juicy by the end of this. – If we were cooking
this as a whole animal, the legs would definitely cook to at least medium or medium well while you’re trying to
get the shoulders cooked all the way through so they
are of a good consistency. Leg of lamb is, in my opinion, best rare. This is our whole point of
breaking the whole thing down is so that we can take our time and still serve this
the way that we want to. – It’s only been about 15 minutes. We’re gonna flip it so
now we can start rendering out this fatty side, and that’s
all we’re gonna do all day is flip ’em, spin ’em around! (mid-tempo rock music) – We’re not cooking directly
over the hard burning wood. Coals will keep falling. We’ll keep pulling ’em out
so that the meat hanging over top it will cook a
little bit more evenly. You’re not only paying
attention to the meat, you’re paying attention to the heat, where it’s coming from. Off this back side, we have a little bit of a skirt here, so that’s
gonna radiate some heat, so the one on the back is
gonna cook a little bit faster than the one on the front. Everything matters. This is a big open fire. – My leg is burning right now. – You chose shorts. I– – Dad vibes. (upbeat, soulful music) This is the loin. This is what we call the
saddle, the lamb saddle. Once it’s deboned, you have
a large part of the spine, so you can pretend like
you’re in Mortal Kombat. – Yeah!
– Yeah! These are our two New York strips, these are our tenderloins, this
is a little bit of sirloin. We’re just gonna roll,
tie the whole thing. With lamb fat, a lot of that
flavor comes from the fat, and you wanna let that render itself. We’ll let this slowly
roast over the open fire, a little bit of indirect smoke, get it up to about 100 degrees. We’re about three hours, so first hour, second hour, third hour. This is our rare section,
rare to medium rare. The muscles themselves
are already pretty tender, so we’re really just slowly,
slowly cooking them through, letting the fat render. Ben? – Yes?
– We look cool, right? (Ben laughs)
We look really cool! – The wind’s starting to
pick up in the backyard. We’re three hours in,
so that means we have to be nimble with how we’re doing this. So we’re just gonna
keep these fires burning a little bit brighter
than we normally would and keep them a little bit closer to the meat than we normally would. – [Brent] Open fire cooking
is more about the feel. There’s a ton of different
things that are gonna change. You’re in it for the day, it’s a process. – This is, to me, like
getting to know meat and what you’re cooking
with on a much deeper level. – In South America, people
have this in their home, like Brazilian, Argentinian,
cook whole animals every single Sunday, and
that is an amazing tradition. Learn how to cook different
muscles different ways. It’s just so much more engaging than just throwing something on the grill. (upbeat music) (meat thuds against board)
– And it’s snack time. – [Brent] We deserve a rack of lamb snack. – We can have little snacks. – Ooh! – It makes it an all-day affair, which is for your guests to be
able to come by and be like, oh, the ribs will be up in 15 minutes. 45 minutes after that,
we’ll have the loin roast. And two hours after that,
we’ll have the pulled lamb. Snack all day. You would like to know what
butchers do for therapy. ♪ La la la la la ♪ ♪ La la la la la ♪
(mallet pounding on cleaver) (upbeat music) That sizzle that we’re hearing, as soon as we drop it,
that’s a good thing. Brent’s doing a good job. So these took, what eight minutes? You’re just trying to
render out a little bit of that belly fat that’s gonna make–
– Can we please just eat this?
– Okay, I’m gonna shut up. Let’s do this. – Holy (beep), that’s so good. Best thing ever is that
we kept a large part of the belly on. It’s nice and tender, super fatty. This’ll keep us going
for another couple hours. – Yeah, I think so. – That is very, very good.
– (laughs) It’s so good! – This is our loin. – We deboned the whole thing so that it would be able to be served as a roast. Hopefully, it’s just a nice
medium rare all the way through. – [Ben] I’ve never seen Brent be so tender with anything before. – [Brent] Woo hoo! I’m very happy with this. – [Ben] Your loin piece is
here, your tenderloin there, some belly meat right
here, all wrapped in fat. – This is more medium than medium rare. I’m glad that we actually
cooked it a little bit more for the amount of fat that’s on it. All that rendered out. Super tender. Nice texture; this is awesome. – Let’s try leg of lamb. Didn’t take more than,
what, two and a half hours? – [Brent] Yeah. – [Ben] Take out your femur bone, this little kneecap here; cut around that. (intense electronic music) – [Brent] Super excited how
evenly it really cooked through. (intense electronic music) – Oh, yeah. That tastes like roast beef.
– Mm-hmm. – That’s fantastic. – For anyone that’s ever had
a complaint about eating lamb, this is the steakiest lamb I’ve ever had. Just wonderful, wonderful texture. – That is so good. – This on its own is one
of the best freakin’ legs of lamb I’ve ever had. (intense music) – [Ben] That is a beautiful shoulder. – Every piece is pulling back; exactly what you’re looking for because you have a lot
of fat on the outside, a lot of inner muscular fat. It’s really just best all mixed together like it’s pulled pork. – [Ben] You really want to
still have a texture to it. Yes, yes, yes, yes, yes. – Oh man, this is the best part to me. – This is the one. – This is the one. Tons of fat, lots of different textures, it’s cooked the longest, so
it’s got the most smoke to it, just so much flavor. – [Ben] You don’t want to
just do everything one way. You’re just taking away
some of the attributes of some of the other pieces. Get to know these muscles better, and you’re gonna get so
much more out of them. – Four different textures, four
different types of cooking, all of them excellent, all
of them totally different but so freaking delicious. – That’s how you do a whole
animal barbecue butcher style. (intense, upbeat electronic music)

100 thoughts on “What is the Best Way to Butcher and Roast a Whole Animal? — Prime Time

  1. So there is an apocalypse. No technology and somehow i catch and kill a sheep. How do i dry age or preserve a whole animal without a fridge?

  2. Filipino Lechoneros can roast anything whole. Pigs are a specialty but cows are also a delicacy. If you give these guys a whole Moose, they'd roast it.

  3. At work ive been trained to take out the glands around the shoulder piece. is that something you guys worry about because it might make it to "gamey"?

  4. This show gives me hope that the world hasn’t gone completely insane. I don’t want to give anyone any ideas so I’ll speak very vaguely. I can just see some certain activists, type that don’t eat meat, doing something they always do….

  5. You guys should try cabrito (baby goat), in North Mexico it is roasted in several ways. It is a delicacy.

  6. Shout out to Mill Scale Metalworks! Lockhart Texas, baby. Thanks for representing with your great hat!

  7. Bob Belcher is doing great with this new show. Say hi to Linda, Tina, Gene and Louis. I hope he goes far with this new endeavor.

  8. I love vegan animals…………I get my meat and the vitamins and minerals from the plants they eat.

  9. since they turned down the "kul dude" factor, i really started to love the videos of those 2!! keep it up!!

  10. This is a GREAT breakdown on lamb… would love to hear suggested final done internal meat temperatures for “pulled shoulder” like they how in the end

  11. It's amazing that the name of the cuts of meat is exactly the descriptors I use when I see a woman! And they all make total sense. We are all animals it seems……………

  12. irish butcher here. How much are you guys charging on loin lamb? @2.58 After 5th rib all the way down to rump steak i charge €21.99/kg, and i can barely keep up with demand, you guys can sell rib at twice the price of centers?

  13. This will be illegal in australia… Not the butchering or eating, but open fire, considering the basically continuous fire ban after climate change.

  14. As a Brazillian that loves you guys's videos, i wish we did that every sunday, i've only seen that type of barbeque once and it was way down south of the country

  15. Would love to see a video about the beef flyshaker/elephant ear. It's not a muscle that I know much about but seems unique. Y'all keep these great videos coming!

  16. Super enjoyable video guys!

    I think a lot of your subscribers would also appreciatte breakdown/butcher of pork and beef

  17. Best video on Prime Time so far! Of course the shoulder (paleta) is the best part, who wouldn't know? Haha! And the statement about the Brazilian and Argentinian way of doing churrasco (barbecue) being more engaging than simply grilling is so true. Thanks for the content!

  18. This is absolutely barbaric and inhumane. I thought we were more enlightened by now. Butchering animals harms not only the animal, but the environment and the people who inhabit it as well. https://www.nytimes.com/roomfordebate/2014/10/01/enforcing-the-legal-rights-of-animals/eating-meat-is-also-animal-abuse

  19. I'm not sure if I'm late and this doesn't deal with the video and I don't even know if this would be something yall would do but I was just thinking how would a dry age beef jerky taste

  20. With the rolled and tied loin, being cooked to only medium rare, isn't there concern of bacteria that hasn't reached high enough heat for lethality?

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