Whole beef Breakdown from Chuck to Tomahawk | Traditional Butchery on a Norwegian Farm скачать в хорошем качестве

Whole beef Breakdown from Chuck to Tomahawk | Traditional Butchery on a Norwegian Farm

In this video, we take you through the full breakdown of a beef carcass, from cold storage preparation to final packing and labeling. This is traditional butchery, where every part of the animal is used with care, precision, and respect. You’ll see how big sections like the chuck and shoulder are processed into individual cuts such as flat iron and tomahawk steaks, along with trimming, grinding, and preparation for storage. At Buskapr, we believe in honest food production, full utilization of the animal, and transparency about where food comes from. This video shows real craftsmanship and the work behind high-quality beef. If you want to see more from our farm life in Norway — animals, food production, and everyday work — subscribe to the channel. Instagram: Buskapr 00:00 Fridge Preparation 12:30 Introduction to the Breakdown Chuck & Forequarter 13:43 Chuck Section 16:27 Brisket 17:21 Cleaning & Bone Scraping 20:41 Shoulder Breakdown 24:03 Shoulder Tender 26:51 Flat Iron 35:03 Remaining Shoulder Cuts Steak Cutting 36:26 Band Saw Processing 39:43 Tomahawk Steaks Finishing the Process 47:00 Clean Up 53:08 Final Overview 53:38 Grinding Trim 54:55 Packing 55:38 Labeling #beefbutchery #farmtotable #nordicfarm