today I'm going to demonstrate burning out a high quarter of beef while I understand that there are many many techniques and many different ways of burning out a hunk order beef the way I'm going to demonstrate today is a way that is suitable for both butcher shops and for farmers at home those that may want to slaughter and do their own own boning on a farm it is suitable because you only require a knife to do it this way there's no soaring in it and you alleviate any bone fragments bone dust and that sort of thing so without any further ado this is a hind quarter of beef and I'd like you to have a look at this this is a prime healing beef it's only probably 12 14 months old so it's a very high-quality piece of meat this outside section is where the height would come from this inside section is where it's separated from the other side now while good boners would take about four or five minutes to completely bone these today I'm going to take considerable considerably more time because I want to demonstrate slowly and precisely with precision exactly where each cut is and exactly what you have to do with your knife and where you need to be placed in order to buy this out okay firstly a quick rundown on the cuts on the inside you can see your backbone here this is where the teeth bone comes from under this section here we've got you I fill it in here and on the other side here is the porterhouse steak this section combined together is the t-bone this section through here is where you get your skirt skirt steak from this is the hip bone on the inside of the thigh this section here is where the topside is coming around here we've got this hard knobby bit here this is the knee bone I don't know if you can see that there is a fat scene going down here and around here and this defines this section here which is the round coming up over this section here will be the silver side and from where we separate the t-bone to roughly across there is the rough section so that the top of the bottle if that makes sense firstly in taking this home quarter apart we'll start by removing this lean piece of meat on the outside of the of the skirt section this once you remove all the fat from it is suitable for lean meats decision now if you can just come in here I'm going to take the skirt this section here is the skirt now I just like to demonstrate this without so that we can get it off without interfering with the I Philip which is of course the most prime cut with gentle pressure on there and just a bit of cutting you can see how that pulls away now we don't want to go in there anymore because on here is your high Philip I'm going to come around this side and on this big piece of fat here you can see this plenty that I'm just going to cut it away in there and just pull this down now at this stage I usually give it a bit of a tug and it comes away it opens up flat what I like to do is because we all love t-bone steaks here we're going to leave the t-bone hole so I won't bone that out and I'm going to leave probably an inch and a half of tail on the end of the on the end of the t-bone that gives you a little bit of value-adding because if it was in skirt if you would get diced steak price on the end of the t-bone of course you would get t-bone price so we will just go straight down here until we hit that rib bone okay now we'll just go around these couple couple of rib bones here you can see what I'm doing here just marking those on the other side just going like this there we have it bones nice and clean everything pristine with precise proceed this area through here will be is where you get the skirt from this will be a yep you're thin skirt and your fixed scope from under here the rest of it will be trimmed out for lien mints and for sausages the next thing now is to remove the I Philip and the t-bone we're going to take the t-bone off on this very last joint here it gives us a maximum yield out of our t-bone steak now in order to get our way fill it it goes right up here to the top there so I'm just going to put my knife in there I'm going to pull it across until it stops on that bone then I'm going to run my run it down this way and I'm going to come down until I get to that joint through there to the bone down here and around into that joint I'll hold that with my boning book I'll put my note inside and just open that up slowly you can just see that's starting to fall apart there now and what I want to do is with gentle pressure with my left hand and just allowing the night to take the connective tissue away I'm just going to follow that seam down we'll just demonstrate how to get this off of the bone so we're just to the bottom of this bone here is called the H bone the hip bone or the H bone so just to the bottom of the H bone and we come across here I just make sure that's in there properly and I can just put my knife in and go straight across the bottom of that bone I'll turn my knife around and push back the other way keeping the tip of it in the joint where I've opened it up and the back of it straight through then just with a bit of pressure I pull down and the joint opens up I'm able to just take it straight through and bring it completely off you'll see on the end of the t-bone there is just a little bit of the soft bone of the end of the end of the H bone that's a good indication that you've got all that you came on your t-bone