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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, filet mignon, New York strip steak
3. RIB: skirt steak, ribeye steak
4. CHUCK: brisket, ranch steak, denver steak, chuck steak or roast, flat iron steak
A useful skill to have is to know how to tie a butcher's knot. As I show you more complex butchery techniques and preparation, you will need to use a butcher's knot to tie meat together to ensure even cooking.
What is the perfect steak? Well to be honest it is all down to personal preference.
However, the way you cook it can change everything. A perfectly tender steak can be transformed into something that resembles shoe leather, all dried out and chewy in minutes.
In this Tutorial I am going to show you various ways you can sharpen your knives. First with the Electric Sharpener, secondly with the Combination Stone, and finally how to keep your knife sharp and maintain a perfect edge.
Please bear in mind that electric sharpeners, although effective and quick to use, do grind your knives away quite quickly.
Lastly once you have beautifully sharp knives, do not put them in the dishwasher, as the coarse washing abrasion blunts them. After use, get into the habit of rinsing and drying your knife and placing it in a safe place. Although it's common sense, never leave your knives in a bowl of washing up water, where they may go unnoticed, you or someone else may go to into the bowl to grab something to wash and could catch the blade, and your knives will now be razor sharp.
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, filet mignon, New York strip steak
3. RIB: skirt steak, ribeye steak
4. CHUCK: brisket, ranch steak, denver steak, chuck steak or roast, flat iron steak
Butcher and author Bryan Mayer shows Bon Appetit how to butcher an entire pig at Wyebrook Farm and explains every cut of pork. There are five sections of the pig that yield edible cuts: pork shoulder, pork belly, pork loin, pork butt (or ham), and the head. From those sections, the butcher can offer sausage, bacon, spare ribs, brisket, ribs, steaks, pork chops, pork cutlets, coppa, presa, secreto, and tenderloin.
Butcher Justin Williams shows Bon Appetit how to butcher an entire lamb and explains every cut of meat. There are six sections of the lamb that yield edible cuts: the neck, the shoulder, the rib, the loin, the kidneys, and the leg. From those sections, the butcher can offer boneless shoulder roast, spare ribs, rack of lamb, lamb noisette, lamb breast, leg of lamb, stir fry, stew, lamb chops and merguez sausage.
Yuji Haraguchi is a butcher and owner of the fish market Osakana. In this episode of Handcrafted, Haraguchi shows Bon Appétit how to butcher a whole tuna and explains every cut of fish you would see at sushi restaurants. To do this, Haraguchi uses five knives: the Yanagi, which is used for slicing sashimi, the Mioroshi Deba filleting knife with narrow thin blade, the Deba single-edged knife used for breaking down the whole fish, the Gyuto versatile multipurpose chef's knife, and the Yo-Deba. He breaks down the tuna into back loin, belly loin, pelvic fins, bones, and collars. From there, the cuts are broken down into saku blocks and sashimi like toro, chu-toro, sinews, sankaku, akami, tuna tartare, and aburi.
Chuck short ribs are prepared from the forequarter and comprise the rib bone, intercostal meat and a layer of of chuck (H.A.M. 2260) meat and fat. The number ribs required and the length is determined by the dish being prepared. There are numerous ways to butcher ribs also determined by the style of dish being prepared. Chuck short ribs are rich in flavour and if prepared properly, very tender. Ribs should be simmered for 1 hour before they are pan fried or grilled to ensure the meat is succulent and connective tissue is broken down.
Jesse Griffiths of Dai Due in Austin, our #6 Best New Restaurant of 2015, shows us how to perfectly butcher a whole chicken.