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Dr. Rea

The biggest sardines I've ever seen in my life.

Just git off a boat trip, on the way home looking for ways to prepare these Bream

Kauwa Biryani😂

Oh wow brother Im in the US interesting to see how you cut it up. Curious is there a brand name to the Yellow and red knife handle knives?

This guy is just fantastic

So useful thanks man

Thank you brother. Off to cook my catch of the day. bottom right fillet flipped itself in real time :0

Funny how that scapula bone is straight in grass eaters, but in pigs- they are bent like a burnt plastic.

Scott where is your shop

nothing like pork on ya fork mate

There IS a video on RUclips titled ‘mealie puddings’ which is the Scottish name for these puddings ruclips.net/video/oZ_Oh9xNcVQ/видео.htmlsi=8Sk2kKfbASbujBRC

I've never had sweetbreads, but as I understand it, the thymus (neck gland that you mentioned) is used in the preparation of sweetbreads. Apparently beef and lamb thymusus (thymi?) are used. Do people not eat pig thymus? Do you know the story there? (an honest question... I have no idea.)

In Oz a hand would have the bones left in. My Mum would buy them back in the early 80's because we were feckin' skint and she could budget the heck out of Dad's pay.

Nie zrozumiałem składu kiełbasy.....

Love the Chanel mate here in Australia, cooking up some rabbit stew over the weekend and been watching a heap of your vids that are years old, can’t wait haven’t had rabbit since I was a teenager, me and me dad used to ferret for rabbits every few weeks, can’t believe the price now, we’d sell em for $3 a pair, now they’re $50 a kilo, if you can believe that, thanks MasterChef lol

Scott, Is my favorite butcher!

Genius shoulder blade removal but wondering if it's worth the effort? When I cook a shoulder of pork it just slides out completely clean. Are you slicing pieces off the whole at retail? Just curious.

the only thing that is wasted is the sqeal.

Very good. Never cooked cod before. Turned out great.

and by golly it does you good.

oven roasted.

Scott, brilliant work on that pork shoulder. Superb knife skills. I always enjoy your videos and appreciate your explanations. Any word on the new book? Cheers, Mate!

dont give up your day job.

That blade bone is much easier to remove AFTER you've smoked the butt.

Love the final pan around - I am blessed to live in a village with one of the countries most renowned butchers - but the amount of time the butchers twine is parallel so the scores and digging into the meat - just makes no sense to me, I'm paying for quality, care and attention.

Excellent as always. Love your no-nonsense videos, fascinating watching such skilled navigation of the various beasts. Superb. 👌🏻

Always love your videos thank you

CAN YOU MAKE BEEF JERKY

easy peasy 😂😂 i wish well done

Great video💪🏻🥃 hope you were able to have surgery to save your eye💪🏻🥃 *I'm also assuming no. Do you have no experience with steers/heifers? I'm in a butcher shop still very new. 3 years. In USA.

How's the eye, dude? Sorry if I've missed an update

I buy those when they're marked down for immediate sale and turn the whole thing into sausage.

What breed is that?! It's so bright.

Beautiful cutting skills 😉🍀👍

I think my butcher makes more money than a surgeon.

Scott, moving away from pork, I remember my local butcher back in the 80's used to make potted beef, it was the best beef spread I have ever tasted. Do you have any recipes for this in your old recipe books?

Nothing finer than to watch a skilled butcher at work...and then to look at an appetizing meat case!

I love the skin, but here in Canada it is almost always removed before sale.

A timely Boston Butt video. I'll be smoking one of those this Saturday. Unfortunately this one was on sale at $2.39 /lb. 😉 The days of less than a dollar (or pound) per pound are long behind us I'm afraid.

I dont recall seeing you in a retail shop before.. Is this your place? Very cool..

Using the hock for SAUSAGE????? Nah dude. Schweinshaxe or gtfo.

Sheer artistry, Scott.

In the US, we don't remove the blade bone, we leave it in because once it's cooked in the smoker just right, that bone will pull out easy and clean.

79p a lb! How much would the whole thing cost today? I reckon £45 or more. 🤨

ruclips.net/video/QWPpfjAuii8/видео.htmlsi=z9fYCnqI5gG0ZCWv .. here's Malcolm Reed in the States smoking an 18 lb whole shoulder .. Scott and Malcolm are my two favorite channels, cheers everyone!

Thanks for the upload Scott, always great to see your videos. Much love from Australia

That was a delight to watch

Sorry to hear about your eyes. I also suffer from poor vision

I Was inspired by you to go out to the local butchers where i live in Kent, and get some flat iron steaks, absolutely beautiful, home made air fried chips, button mushrooms fried in butter, with 4 chilli’s chopped up, and peppercorn sauce! Top man Scott, so glad I found your channel 👌🏼