08-20-2009 STAR-K's Nikkur Video

[Music] afternoon rabai um we're going to discuss traing of meat in order to have Kosher meat first of all the animal has to be ritually slaughtered after and has been inspected for defects which would make it tra and there are none of these defects then it comes to the Butcher Store at the Butcher Store certain parts have to be removed this removal process is called traing there are different customs of how to tror meat in they have one custom in Europe there were different in different places they had different Customs what I'm going to demonstrate today is I cannot say that this is the way it must be done and if it's done any other way it's not Kosher but I can say that in uh most places in Europe this it was the custom to do it the way that I'm going to point out over here we have an animal after the animal is slaughtered it is cut in half with the right half is separated from the left half we in uh America and in Europe only eat the front half of the animal the four quarter the animals cut down over here all the way down to the to the naval the naval is considered part of the hind quars if the um if a naval is found on the uh animal that's delivering it it must be that part must be removed there part of the high quarters which we do not eat over here we see the part of the animal which we have um which we've shown over there this over here is the shoulder this is the brisket this is the neck the Chuck the ribs and and here's the plate the the plate has been cut at an angle in order to avoid the naval the naval would have been right around over here but since that's part of the part of the high quarters we don't eat it before the meats can be uh traed we have to inspect the meat to make sure that it is from kosher slaughter house and that it has been indeed and that indeed is kosher over here this label says JW truth and Sons GL Bas Kasha this is very kosam me from the um under the supervision of The V cast of Baltimore It also says on this tag today it's the meat has to be Ked within 3 days of the slaugh there's some people that permit if you soak the meat you can wait another 72 hours but the uh best thing would be if it would be completely coed within 72 hours of the slaughter these tags over here have the date stamped on one side and also have the date stamped on the other side cuz they don't know for sure which side's going to stick onto the meat and when you pull it off some of the remnants of the label some stick on to the meat and it's not clear exactly um when the date was so in order to avoid these problems the date is stamped on both sides of the label the label is attached with a plumber now this plumber says the plumber says that it's kosher there's something special about this plumber and that is it can be opened it can it can be completely removed from the meat and if I would want I at least in theory I should be able to put this plumber with a tag on a piece of tray for meat put it in just like this just like was before and who would know the difference but there's one thing that this is a perforated plumber when I press this over now the next when I press it over it's going to break these two pieces of metal will break watch [Music] this it broke that's why they're made specially this way that it should be as foolproof as possible ass sign besides that there is a federal number that's stamped on every animal comes out of the federally inspected slaughterhouse this number is 2612 which is the federal number of this uh um slaughterhouse uh truth Slaughter House in Baltimore besides that and as you notice that there is a tag on this part of the meat and a on the on the shoulder and a tag on the brisket and there was a tag over here on the plate there is there is a tag over here on the uh on the top of the rib and there's a there's another tag over here on the Chuck so that when this animal's cut up it still will be recognizable where it comes from here we have the animal cut up each part of it comes with its tank so so we can recogn is kosher and there's something else that that we do inside the the ribs there is a date carved in over here there is a base here's the top and the bottom of the Baye with the line down and this is a n it stands for b n the second day of the week of the S of n it changes every day on Tuesday it would say next week it would say B there be over here so this is something which we carve in to assure that there shouldn't be any problems now this sign is one of the best signs that is possible to make because once the meat is cold it is impossible to carve in this kind of a sign in other words if I'm going to make a n now and I put in the knife like this it just gives a small slit it only widens when the animal is still warm and that's why this is was surely made at the slaugh house and was not was not is not possible to falsify that afterwards hey here we have let me turn over this uh animal over here okay this is the inside of the this is the inside of the animal it's the same as this part except this is cut up already and this is um One Piece [Laughter] when this animal was alive this is where the head was this is the this is the left foot this is where the heart was behind it was the lungs this diaphragm went across the whole animal there's another half and this sron goes across the whole thing in the back of the stomach the liver the the K the uh the kidneys the spleen the intestines that's all behind this diaphragm all the is behind this diaphragm there is really no at all in the whole four quarter that we eat according to most of theas in the according to one opinion according to Rashi there are three strands of that go down over here in the bottom tendin skirt as we will show later but besides that there is no this is not this is fat but fat doesn't mean it's it's human and is permitted fat all this is permitted fat the uh since the heart is over here and all the blood travels through the heart and all the arteries and veins come from from the heart it makes sense to to for us to understand that there's going to be the that the arteries go up over here and the veins go up to the head they go down the back of the animal to the feet and to the and to the shoulder and it goes over here down the back of the under the spine it goes also to the back of the animal we traing is the art of removing veins which the main veins and arteries which have full of blood we remove them because of the blood in them which will not come out through salting because of this too much blood which has uh collected in one place also with traing involves the removal of certain fats which uh must be removed because of muse cuz they are disgusting they have glands in them or what for whatever other reasons and since they're disgusting we not allowed to eat it because of about the shaku there's also some parts of the um animal which are removed because even though they're not themselves but because they have touched or have come in connection with in other words they they get their nourishment from one source and part of it is we remove them when we get to them I will I will point that out thank you okay now let us recap this over here this is the Scher this is the Chuck this this this meat over here this is the brisket these are the this is the brisket and it removes from the shoulder this is the rib the back and uh this is the plate underneath the um we only eat the first 12 ribs in other words we have ribs over here you want to pick it up this over here is the first rib they get bigger as they start going this way the first second third fourth fifth 6th 7th 8th 9th 10th 11th and 12th we need only 12 ribs the 13th rib remains in the slaughter house and we don't eat it is considered a part of the high quarters there is a a difference of opinion whether you're allowed to eat the meat between the 12th and 13th rib most places the custom was that they did eat the meat between the 12th and 13th rib however I'm going to demonstrate a method that we have in Baltimore and what I'm going to demonstrate today really is the Seda of niika that we have in Baltimore and that takes into account this question about using the meat between the 12th and 13th rad over here this is the spinal the SP the spinal column it is of low no significance it's not edible people don't eat it and it can remain inside when the meat is cered all traing should be done before the meat is being Sal soaked and salted which really is the final process um of making it kosher as I've said before the um heart lies over here all the veins come from come out from this place now the vein goes down over here into this behind this there's the brisket bone the breast bone there's a vein that goes down like this and it continues into and continues into the back in into the plate we'll take out the front first this is the vein that we're after there are two veins as a matter of fact they usually go in pairs here there's the vein and there's the blood as it flows as it flows in the vein I just want to demonstrate that there are two veins over here this is one of them that I pointed out before and here we have the other one I assume one is a vein and one is an artery this is this is the other one and they go all the way through like this okay these are the two that we're talking think [Music] about this is one of them and this is the other one they are veins and the reason why we take them out is cuz the blood inside them does will not come out with the salting now the vein goes like this [Music] the vein that I just took out is this vein over here it goes down by the bone it goes all the way into the back in into the plate which is this uh as you can see over here keep this thing standing it goes It goes down over here all the way back over here like that into the H quarter the um I'm going to take it out now from the from the high quarter so that from the not the high quarter from the plate so that you can see the continuation of it see this is the is the plate but before I get to that plate there is this piece of um this piece of fat over here this is a membrane that has to come off this is traing cuz this touches the stomach and the intestines that have the on it they touch the and therefore this must be removed not only must this be removed it is um it is removed all the way this is the tenderloin skirt this is the the tenderloin skirt this whole thing is removed all the way till um above the tendin skirt this is the tler and [Music] scirt now when this tendine skirt is removed this is where I pulled off the um the skin was a like this once it's removed it's not so easy to figure out which side was attached was it attached this way on the other side of the of the other side of the animal was attached this way because of that it is the custom to take off the skin on both sides in order not to um create any confusion as to which side was the one that actually faced the back part of the animal which touched the K now in truth this part which touched the which touched the lungs and the front half of the animal really is didn't touch any though we only take it off in order not to cause any mistake this fat that you have over here on tender line it does not is not considered doesn't have to be removed it's under the skin it didn't touch any it isn't and does not have to be removed of course uh uh it's usually removed because nothing much you can do with it but it is Kosh some Butch wants to put into the chop meat there will be no problem with that at all okay now there's a another tenderloin skirt a bottom tenderloin skirt over here that is uh underneath this [Music] [Laughter] one this second tender [Music] skirt this was the top one and there's one underneath it now there by by these ribs behind the ribs there is a um vein and a tendon that go by the La by the last ribs our custom is to take out this vein in tendon from the last three ribs that's from behind the 12th behind the 11th and behind the 10th now as you notice that as you go towards the back of the animal the spine gets smaller that's how you can tell they going towards the back of the animal if you take it out from last three ribs over here that's uh it's of no use and it doesn't help anything in general it is customary to leave five ribs when the but Cuts up this four quarter five ribs are left to the cross cut and seven ribs are left to the to the ribs that's it's no to do it that way but that's how it's usually done so the um if you count your ribs you can tell um how many ribs the animal has if you for some reason have 13 ribs the customer is not to use a 13th rib now over here you have the diaphragm the diaphragm goes all the way till the top of the animal the um at the place of the 13th rib it actually hits the top before the 13th rib by the 12th over here it's attached right before the top and that's how you can tell even without having the front part how many ribs there are all right now I'm going to take out the um now as I said before that there are veins and tendons that go down the back of each of these ribs now over here I have the rib cut across like that and I'm dealing with the bottom and I'm dealing with the bottom half I'm going to take out what's um okay if if you no no no I want to superimpose the top and the bottom that that part there's the bottom there's the bottom and that's the top that that fits on to it now what we have to take out is the we have to take out the veins and tendons Behind these last three ribs on the top and all the way down into this bottom bottom 10 line skirt that I was talking about so I'm going to work it doesn't make any difference you don't have to take out one piece you can doesn't make difference how you get them out they just have to get out you can take it out from from this side you can take it out from the other side from the from NorthEast Southwest it makes no difference long is that so I'm going to work now on the bottom part of it on this p and and get them out now over here by this last bone I just cut down straight by the bone because whatever's there is uh going to be automatically uh is automatically going to be cut [Music] off okay this is the vein that we're talking about this's the blood vein it runs down the back of this of this bone and here's the other [Music] one he runs down over here this is the vein together with it is a tendon now I'm going to pull the tendon out in a [Music] second [Music] [Laughter] can okay this is the tendon that we're after now T goes up like [Music] this find this is the end of it pull it pull it out the T it went up like this till behind this um till behind this bone I'll put out the next [Music] one okay I got it's came out as you noticed it doesn't make any difference if I pull out from on top if I pull out from on the bottom as long as they come out that's really the main thing now from the 13th rib there was also a tendon that came down we don't don't have the 13th rib but it's sometimes gets stuck in this tundo Scutt so it has to come out okay now here the ribs they go down like this and they come around in a cartilage along the bottom all the ribs come like this until at this point they meet the breast bone this is the end of the breast bone on this diagram you can see I pulled out these three strings over here on the bottom and these veins on the top and these bones I had been draw in diag they go they go around do have um the the number six they go around yes these veins these um bones go around on the bottom now the 13th rib also came around like that we cut off this cartilage over here because it came from the 13th rib since we don't need the 13th rib we cut it off we make two cuts over here in order to make sure that we remove this part of the cartilage that goes down like that which came from the 13th rib and this is where it is right over here you can see over here the end of the cartilage bone which was part of the 13th R which we don't need so we cut this off like that this is the cartilage bone and C once more to make sure that none of the cartilage bone is left yeah this is really the end of this really would be the end of it to make sure that the it's not there now we're really in the middle of getting of taking out that um vein that went through the brisket now as I said before it goes from the brisket goes this is the end of the breast bone and it goes down like this go straight across now we're going to take it [Music] out here you can see the end of it over here this is the vein over here it goes into the fat we're going to get the this is the vein we're going to get this vein out as we said before there's two veins they go in they go in peirs it is also the custom to take our this um on the end of this bone there's a piece of cartilage at the end of the sternum bone and we the customers to cut cut off the cartilage at the end not the meat the meat is uh there's no problem but this piece of cartilage over here this piece of cartilage which is the end of this bone we cut off [Music] now I'm going to I'm going to the [Music] veins the vein go straight across this whole piece of meat so you can see [Music] it this is the vein there's still liquid blood in it this is the vein now there's one there's two veins if you remember another on top of [Music] it it comes [Music] out okay at this point right over here there is a junction part of it goes this way and part of it goes this way well the only way to get it out is to so go after it here it is see this pink thing with the with the uh this is the vanin comes out and this comes out now the vein is out but even though the vein is out over here all this fat comes off the reason why this fat comes off is because it is um it is um this is the front part of the animal this might be considered part of the it's a but it's the custom to take it on but for some reason but he have it it wasn't taken off you whether you caner the [ __ ] or other things like that would be very very doubtful all this fat is peeled off equal to the meat you can't get all the fat out cuz the fat goes through the meat it's like the second cut of brisket of the pastrami that it's there's it's imp impregnated with fat but the top fat comes off as a matter of fact there is a membrane over here on the meat which is a dividing layer between the fat that's on top of the meat and the fat which is actually in the [Music] meat many butches don't deal with this type of meat at all it it goes to the provision houses that make use it for pastrami roast or for um or for uh um salami now I've I've cut it off equal the meat and the bottom of it the bottom of it over here is the fat is off until you get down to where the meat is is all removed okay now let me recap what I've done over here I have taken out this vein that continued from the breast bone it goes up like this it goes up from the from the end of the breast bone it goes over here goes down like this and goes across the um whatever's under that vein is peeled off towards even with the with a TOS even with the meat and the fin on the bottom is also removed till it's even with the meat that's over here this meat as we have it on this diagram over here this vein was removed and this is where it started to um change direction this fat was cut off the bottom these pieces of cartilage were removed it was a piece of cartilage at the end of the bre of the breast bone which I removed this over here was the was the uh T loin skirt which we remov the skin on both sides this other fat over here is no problem it could be used this fat which has been removed cannot be put into the chop meat because we removed it because it is the type of fat that we don't want to use so there therefore that has to be thrown [Music] away but this fat that left over that would be no problem and that can that could be put into the CH me if so desired okay now let's take the top of the rib over here we reshape the animal maybe again yes the uh this is the last seven ribs over here on the top we've just done the plates that's this bottom part now we're going to do the the the top now over here if you remember there were three um um blood veins and tendons that have to be removed from the last three ribs there should be seven bones over here 1 2 3 4 5 6 7 over here this is just meat the eighth bone which would really the 13th because there five bones on this part um that has is was left in the slaugh house cuz we don't eat it now is the custom By Us in B in Baltimore but it was not the custom all over that we remove this skin over here which is on the inside of the of the ribs I believe that the reason why we remove it is in order to help the blood run out more freely cuz when this is salted it must be um it must lay this way it cannot lie like this because otherwise blood would uh accumulate over here we have no place to go out and since Li the other way in order that this membrane should not stop the blood from going through we uh remove it it is um required to remove the hoofs when you want to eat the when you want to eat the feet for that very reason because blood will not go through the hoof and um over here can't say it's required by the but that's the customers by us that way for that [Music] reason okay what I'm doing now is not traing I'm just what I'm doing now is just to make it easier to remove the uh to remove the [Music] skin okay similarly if we would to be we really would have to remove this skin from this part also because this really is the continuation of the bottom of the of those ribs now it's not the fat that's the problem it's not the fat the fat that comes off with the skin is just incidental doesn't we don't have to remove this fat whatever fat is left under is Under the Skin can stay there it is the the only question over here is the the the membrane itself and as a matter of fact we don't remove it from the from the front five because over there since it's only from the front five five ribs because over here the blood can come out here and over here there's relatively only small space that is affected by the ribs so whereas over here the ribs go all the way down from [Music] here the um over here the we've removed the 10 loin scir this was is what we removed at the beginning the big we at the beginning we removed this big membrane after that we removed the T loin skirt it doesn't have to be removed but we just did it in order to make it easier to pull off the membranes on both sides and now we are um going to remove these these [Music] veins [Music] hold this over here is the vein that we are looking for this pink thing over here this is the vein now sometimes a person can cut down and make a nice Groove over here and just miss the vein that's of no help purpose not to make these grooves but the purpose is to uh get the vein out the vein and there's a tendon also the [Music] Stila you want shoving it you like a shov [Music] it this is good this good over here we have the vein again see you can see the blood flowing through it and attached to is also this tendon this tendon which must come [Music] out [Music] okay here we got it also there's the vein in here the vein and the Ender tendon now over here as we mentioned before there is a difference of opinion whether the meat between the um between the um 12th and 13th rib is considered part of the high quarters or Not By Us in Baltimore we have a custom which is uh really what I'm doing now is not traing just coming off um we have a custom which is based on making a compromise between the the uh the various um views what we do is that we eat the meat between 12th and 13th rib like it is accustom in most places but we tra bre it like you would trade the H quarters basically what we do is this part of the meat when you get down past the eye of the rib you just cut it off at the bone there isn't much um edible meat over here so therefore it's not considered much of a loss cuz it's cut even so when you've done this basically you've taken away that vein and whatever 10 will be at that point because there's nothing left in the front the um this this top skin is taken away and whereas over the the rest of it we've taken away the very top skin but there's a skin underneath it over here we take off the whole thing so you can see the meat and then what we do is that on the back we take away the fat that corresponds until the 12th B bone know if the 12th bone is until here we take we take off this fat and then there couldn't be any question now of course this will vary how was count slau house some of you have to cut off more some you have to cut off less depending on um how much how far they cut it after the um 12th bone now of course you realize that if the H quarters goes for more money than the four quarter then they're going to cut it closer to the 12th bone if the high C cost less money they'll cut it closer to the 13th bone [Music] okay so this is how we have it this is cut off over here till the 12 bone and it's the over here the veins and tendons have been taken out the last three the rest of them also have veins and tendons but we don't have to take them out they're not considered large enough that there should be any problem over here there's um fat and veins and everything else that is here it is of no consequence it is not necessary to remove it this as a matter of fact is part of an artery that goes to the eventually to the liver and it is it can be left there has nothing to do with right now let's go to back to the [Music] brisket okay now this over here this was the briset that we started from we said there was a ve yes the brisket is right over here this is the brisket as as you remember we said that the heart was here and the vein went like this all the way down and that we took we taken this whole thing out but that's not the only vein that goes this way there's a vein that goes in over here where you see this blood that is a vein and this is a vein fat is white when you have this so these Bud marks that those are veins we have to take out the main veins over here because the blood coagulates and them the salting will not get it out so that is something that we have to uh that we have to uh take care of over over here basically what we're going to do is take out this fat and the vein will come out with it at this point all right now over here there's a vein that goes into the brisket um between the folds of the brisket and we take out about 3 in of it you want to move the [Music] shoulder this isn't Dr yeah okay let [Music] me okay it goes in like that and um we take out about 3 in of it it's over here and it's um more than that we don't have to take out cuz after that it starts to get smaller and since it gets smaller it is not um doesn't contain so much blood and it will come out we say it will come out with the salting now again it doesn't make any difference whether this brisket is removed from the uh from the um from the truck from the arm truck before or not it doesn't make any difference the main idea is that it should be removed whichever way you get to it those makeing difference from the from this side the the side after the bone is removed before the bone is removed it it will be the same thing okay that's all that has to be done in this brisket now let's get to the uh arm Chuck we have this um this is the Chuck and this brisket over here and has been removed already and this is the shoulder now the shoulder goes under the Chuck this is the brisket and this is the Chuck and over here is the shoulder which comes up on the other side as we said before the heart was over here and the veins go in front of the first rib into the shoulder goes into the shoulder from the shoulder they go down like this all the way down to the bottom this whole vein comes out and it has one tributary that goes this way and another tributary that goes that way into the Chuck and they all have to come out as a matter of fact they form a Leen one one comes one goes this way one goes straight up one goes like this and one goes comes down so they as it is on the diagram over here it comes in the blood the main Ary comes in over here it goes up here there and across it is that's the Sheen and then it also goes down all the way down here and one tributary goes up here and they all have to be removed this this is something which is mentioned in the gar and in the um is not just a custom this is actually a but they have to be they have to be removed before the before the uh salting now we're going to remove the shoulder from the Chuck in order that you should be able to it be easier for us to work and be easier for you to see what what we're doing this is the shoulder on top of it is the Chuck over here there's a thin layer of meat called the decle it covers the front of the animal and goes until the shoulder at this point inside the animal Under The Deco there's a big piece of fat that is removed not because it's but because it has a disgusting gland inside which we don't eat because of muse I'm going to remove this Deco over here and um in order to to show the fat remove the fat and also remove um some parts of the in The Deco [Music] itself [Music] now at this point I want to point out this vein over here there's a vein that goes under the skin and you can actually see it through the skin it goes out like this now I'm cutting the decle I could cut the decle short and this vein would remain on on the shoulder I can cut it long and it will get onto the decle so because of that the bottom part of the decle we take the fat off the top in order to make sure in case there any veins in it that they should be removed [Music] stting oh [Music] yeah [Music] this is the piece of fat that we were talking about before yeah this is the piece of fat in the bottom there are blood veins that go through it but inside it there's a [Music] gland and that is this gland over here which is not very appetizing and because of that we don't eat this there are also other glands in there this is not blood these are glands that in various places these are also glands and because of this it's all M because of that we don't we throw this whole thing out this what I'm taking out now is so part of that fat with with the with glands in them okay this is The Deco meat and this Deco meat has a tendon that goes through it like this and um it wasn't the custom in all places to take it out by El it by else it is our custom take out this is the end of it right over here where it is um embedded in the meat it is possible just to pull out over here after it's been loosened it it's usually easier to make a cut over here in the dec [Music] and pull out from over [Music] here it's the wrong one here it [Music] is [Music] this uh tendon is referred to by um in some plac as the GF but it doesn't make any difference what it's referred to I believe the reason why we take it out is because it is attached to that um fat which had the gland in it is considered a part of it so therefore we remove it also the end of it over here would be removed [Music] this this is the end and it was until here and that was went through the rest of it this was the tendon that I just removed and this is the fat which is which is removed over here now there are some of the veins that I that I mentioned on the bottom that go by the leg and there's also veins that went through the bottom of the piece of fat which came which over here which came out with the fat yeah one [Music] second at this point we can start to see the jugular veins this is some culated blood which has coagulated in the jugular vein jug ve a large here's one end of it it goes down over here down the neck and when we after the shoulders removed we will be able to this is the jugler vein and we will be able to remove them completely they're two they're two on either side it is also of importance to know that when when the takes place they don't shft off the head the head remains in place it is impossible to cut off the head really because it's there's a bone over here you have over here this um spinal the the the back of the skeleton which is a bone the takes place over here this is where the sh got from here to here and this is where the juggle veins came through and as a matter of fact if after the soaking there still happens to be blood over here then it has to be scraped away because common to find in the place of the there should be blood um adhering to the meat even though that has been that has been soaked okay now this is the decle this is the decle it fitted on like this over here is the part where the veins can could have gone through and there's actually is one vein over here that go through and because of that at this bottom end we cut the skin off because the fat on top of the skin that is because if there are any veins they would be in this they would be in this pond on the other side of the decle depending on how it was cut off over here you might find some um veins or some um small glands this for instance over here is a gland even though that it doesn't look very imposing this is a gland and um we don't eat that so therefore it will just be cut off and [Music] here [Music] okay the rest of the F doesn't matter this uh from standpoint this um de is ready to be soak consulted now you can see the shoulder more clearly this is the shoulder there's a bone in the shoulder that goes up like this then it changes Direction and goes this way and finally it changes Direction goes like this and it becomes very wide and thin on the top the um vein runs closely along the lines of the bone as we as we will soon see and the um it really doesn't make any difference whether the bone is already been taken out or hasn't been taken out it's the veins that we're after blood veins and they're the ones that have to come out over here we have this shoulder which is attached to the Chuck now here we remove the shoulder from the Chuck and over here is the place where the veins go through the veins from the heart I'm putting my finger into a vein and if you uh and here you can see the outline of my finger it goes into this vein which goes into this uh shoulder and goes and the ways I have mentioned before you want to you want this meat on here okay okay now here I'm going to I'm coming through a vein now one of those [Music] veins you get an idea of the size of it as I cut as I cut through [Music] it [Music] go [Music] okay now one of the veins we said goes this way now this vein is in this meat in this fat rather and it goes across you can see part of it this is the vein the pink part it was lying like this it goes across now if this piece of meat is cut off and the fat is left on here then the vein must be taken off from this side if the fat is cut off and left on this piece of need then the vein is taken out over [Music] here now again we're not talking about any Hal over here the fat can remain all that we're interested is in getting out these [Music] veins when you see blood and fat like this it's usually because there was a vein that went through cuz the fat itself is yellow now this is all part of the all tributaries of that main artery that went through from the [Music] heart [Applause] all [Music] right okay now this meat over here doesn't need any more doesn't need any more [Music] traing except over here all right now over here I'm going to get down to the main artery it went in over here now you can see the coagulated blood that is that was is over here in the in the middle of the meat and that's one of the reasons why we got to take them out because no salting is never going to get this out [Music] the fact that I just threw out is not traing it's just to get get easy to make it easier to get to the to the veins okay now over here this is a vein that has to be removed and there's another [Music] vein here's a vein and it's accustom by us and I believe in most places that the end of this tendon the big tendon over here the end of this tendon I pick it out so you can see it better the end of this tendon is cut off because it always comes with blood at the end of it so it come off the end of this [Music] tendon here I took out this vein and the artery now here it changes to the other side taking it on the other side [Music] [Applause] [Music] oh [Music] here you can see how it it continues there there are two as they usually are here this is one and here's the other and they're full of blood and it goes up this [Music] way [Music] you can get a better view of it here blood was comes out of where I cut [Music] it [Music] now this point over here it goes down into the meat so we could to dig down after [Music] it it's a tributary of the vein the down over here in the [Music] meat over here it also digs down into me it comes [Music] out [Music] here the arteries continue they go under this bridge they go like this they come up and they go under here they have to be pulled [Music] out [Music] it came up like that a tributary went down over here went across here a tributary went down here it comes up goes down like that and from here it goes out like [Music] this [Music] yeah h [Music] this just cut out this stand on that side yes and um right here let's go and over here it goes down over here just are the veins that we after it's two veins this will I want to broke off and enough to come out all right is uh where's M okay this is the um this is the shoulder over here we have the shoulder bait in it the shoulder bait goes like this there's another B that goes down like that and this is the third bone the vein runs up this bone goes down by this bone and then it goes up on the side of of the of this one I'm not finished yet the one thing that we have to be careful about that is over here over here there is very common to find a vein in the uh right on the top of the fat here it is you can see it going down it comes out like this and right over here there there is over here it has to come out there's a vein in here right through there he rain in here that comes out this part of the was in the skin and here there's um s of vein and suus is taken out where you take off the deal depending on how TR down you cut it all right that is the shoulder now we're left with a Chuck this is what's left now the Chuck is this part of the animal this part of the animal this is the truck the deck has been removed the shoulder has been removed the shoulder um the shoulder has been removed all right let's take that shoulder back and uh so we can get an idea about what the truck is this is the this is the shoulder that we've taken care of and this is the Chuck let's put the Chuck over here on this this is how the shoulder was attached to the Chuck before now we finish the shoulder on the truck there are the veins that go from the heart to the to the um brains that go through the neck the juggle veins over here in this in this part I just cut through a jug of vein this is one of them this vein has blood in it [Music] this is one of them and let's see if the other one is here there should be two still must be here here's the other [Music] one this is the other ve there's two on either side now I'm cutting all the way down until the first rib there's all fat to the first ribon this fat comes off because this fat over here is full of veins and here's part of them those a part of a jugle of veins they go round the first rib from the heart round the first rib down the neck to the um head here's more of them this is the vein I have my finger in the [Music] vein this is the um sweet breads do you use them I have them I okay [Music] and in this fat that I'm taking off now I'll have the rest of the any veins that would [Music] be the rest of any of those veins they would be here in this fat cuz through this fat it goes up to the neck here's part of the vein it's part of the vein go [Music] out this over here is the first drip here's part of a vein that haven't removed yet here part of the vein [Music] this is traing because there veins in the [Music] here [Music] okay there's no veins in this part they ran up the vein the juggle veins ran up this part of the of the meat of the neck there no veins here there's just some of the meat by the Bas of which if you see a lot of culated blood you might as well cut it off now because it's not going to come off with the uh it's unlikely will come off with the soakings so you might as well take care of it while you have [Music] it as we said before this is where the all the arteries towards the front part of the animal to the Head go past this first d rib over here and they're in this fence here's some of them some of the arteries that's why this fat comes [Music] out now there's one of thing and that is that there is one artery that goes by the first rib right over here up into the Chuck this way we take out about 2 inches of it sticking the M about 2 inches and take it out and take that out because those first two Ines are the thickest part of it after that it starts to thin out and it's not consider the main artery anymore so we don't have to bother with it [Music] no I think that's better this [Music] way okay this is the ottery that we're talking about I just pulled the ring off it just cut a ring off it it's right by in front of the first bone this is it you got about uh 2 in on it it's right over here where I'm sticking my finger there goes the artery and it's [Music] comes [Music] out okay besides that there's nothing else that has to come out this over here does not have to know that there is an artery actually running in here close to the Bone it's con stay in it's not considered tra bring except over here in order to be able to get to so this first artery you have to cut away part of the fan in order to get to that the rest of the truck has no traing in whatsoever except over here which we mentioned that if this meat is very has coagulated blood on it you you got to either take it off now or take it off after the um or take it off after the soaking there's some people that take out a little vein over here over here by the this in this bone over here but by us it was not the many to be to do that all right now let's um so we've we've done the rib we've done the um the plate we've done the Chuck and the shoulder now on the de we have let's do at the tongue now the tongue has veins that run through it they run from one end to the other other on both sides a main a main vein when they want to pickle the tongue they put the picking juice in those veins they're called pump veins because that is going to spread out in the whole tongue besides that there also is a um a uh tendon that goes down from one end of the tongue to the other on both sides as matter of fact the tendon actually splits one is longer and one goes on the base of the tongue one goes all the way to the end of the tongue the tongue often comes with a bone attached at the end now the tongues that come from truth Slaughter House in Baltimore they don't come with any bones on it because we don't allow the use of the bone as a matter of fact butchers call it the Traer Bendle even though it actually is not tra um there's nothing tra about it but the custom was in many place to take it off and since we El the customers to take it off it doesn't come with it off it it doesn't come with one um of course you could make more money if you with the bone the bone uh weighs and he'd be able to make more money but they take it off is the bone is cut off it's at the end over here it's a bone with two hooks on on either [Music] side over here this has already been removed over here there is a bone and in the back of it there's usually the end of the esophagus which you often find with the tongue this has already been cut off this fat on the tongue is of no consequence it's not um it's uh there's no on the tongue it's impossible to be on the tongue there is the it is customary to pull out the white tendons there's one on as I said one on either side which de which juts down into two some butchers cut the tongue which that's the easy way of doing it but um it's not really necessary to actually cut it in order to to get it out [Music] the explain while we you did this yes I banged it on the table to loosen it up because this tender that I'm going to try and pull out now has little tributaries that go through the whole tongue and um when the tongue is warm it's much easier to pull it out but once it gets cold and it's uh so to speak um freezes in place so if you give it a bang it loosens it up a little bit and it's uh it helps now sometimes you have The Misfortune of this wire which is the plum but that goes exactly through the middle of this tendon and then when you give a pull you just um it's going to snap because you have something pulling on the other side so therefore it is advisable to pull out this plumber before and is also the custom all over to cut off the tip of the tongue and that is so that when you salt it that the blood will have a place to run out over here cuz there's a thick skin over here which would May inhibit the flow of blood now I'm what I'm doing now is I'm trying to pull out the tendons that go all the way through this [Music] tongue what I'm doing now is that I'm breaking off the little Tri tributaries that go on the um that stick out into the tongue in order to make it easier to pull Al by little [Music] snap oh okay it's it broke off this is all that I got out over here but I will get the whole thing out and I'll show you in a minute how I'm going to get it out let me try the other side first [Music] oh [Applause] [Music] is [Music] oh all right it's uh one part of it dripped off but the main part didn't drip [Applause] off [Applause] okay now this is the end of the of this tendon it goes all the way through the tongue and you can see when I pull that it's it's it's coming through it dripped all right now what happens if it rips you can get out over here give a hook [Music] right over here on the bottom side of the tongue on either side is the place where all the veins and arteries go through they go through over here matter here you can see one of them now when something like that happens that it um that it snaps we can get out this [Music] way cuz at this point here you can see them here's one two ones that we do take out we don't take out we only have to take out we only take out the main one but they all run through over here and what we do is little bit over here we pull them [Music] out that's the end of it when you see goes thin like that to the very end you know you got it to the very end and put it out from the other side okay and same thing on the other [Music] side [Music] that's the the this end and the other end comes out from the front half comes out from the front half like [Music] this this is this is from the front half now besides these tendons it is also the custom it is also the the two um the pump veins I was talking about before this is one of them over here this is one ve a blood vein and on the other side you have another [Music] one right over here here's the one on the other side there's one vein and here's the other one now they really mentioned in the gumar that they have to come out however it's impossible to pull them out you just cannot pull them out because they rip the only thing you can do is cut them out it's our custom that we take out about 3 in of them cutting it from the back come down like [Music] this [Music] and then on both sides here again this is the vein that we're after this is the vein and then we've already the vein went p through over here we already cut that but in order to make sure that it should come out we F the vein with a knife to and stick it just to make sure that we got it and if we didn't get it it'll come out with the holes now of course you got to know where the vein goes in order to be able to stick it you don't know where it goes there s d okay that's it that's the tongue he this is a liver the um liver is usually a maroonish dark color unless it comes from a pregnant animal in which case it would be a yellowish brown but the um um on the back on this side of the LI you have a membrane this membrane over here is membrane which is attached to the animal it is not it doesn't have to be taken off it is not considered however on the other side of the on the other side of the liver here we have real this is at this point there was a um the G battle was attached uh to the liver the in the SW house they cut that off that all this over here is and it must be removed it must be removed meticulously because we're dealing over here with an is of the and now over here there are parts of a vein the vein itself is no the vein itself could stay but since it is not so easy to differentiate between what's the vein and what's unless you a little bit experienced it'll be a good idea if this whole thing would would come out in there 12 the very M on this and rightfully so because um we're dealing with such a over here let me point out that over here on this part of the liver this is a main artery over here or vein that goes through the animal this itself is not it is part of an artery but what is stuck onto it this over here that is and that must must be removed now the liver itself comes with a skin over it if the there's a skin over the whole liver if that skin has been removed whatever would be underneath it would not be considered and then you know for sure that you've got off whatever has to be whatever has to be removed [Music] sh [Music] w [Music] come okay now over here there's a white spot it is under the skin if we would open this we would be able to see that there is something over here maybe that is similar to but since it's under the skin of the liver we're not concerned with it it doesn't matter it can stay there the only is what's on top of the skin of the liver the liver has a skin that covers the the whole the whole entire liver whatever is on top of that skin that's what what concerns us as a problem of whatever is underneath the skin is um no problem at all and the main problem is over here on this side of the of the liver where the G bladder was attached and where the main arteries go in um that's where you find the on this side of it once you cut off the fat the rest of it is of um is U the the rest of this white stuff is just an artery and there's no problem this Liv is is ready to be um broiled and cashed is the G blad itself the Gad the G in itself is not tra is not who would eat it B right the only thing you could use is for [Music] soap [Music]