The Butcher: Mystery Meat | Exclusive | History

The Butcher: Mystery Meat | Exclusive | History

July 23, 2019 37 By Kailee Schamberger



I have no idea what I'm doing. This is that creativity
that I wanted to see. Now that actually
looks good to me. Aw, it just sprayed
me in the face. That was gross. This tail meat is
a lot tougher than I previously thought it was. These are the equivalent
of loin fillet steaks. Great presentation. How about that now? There's no way
I'm going to be able to fillet a 15-foot python. This python
wraps around stuff. So I made a few knots thinking
it might look pretty cool. This was going to
cook really nice. I'm happy with that. [laughter] Woo! It is time to get weird. Hell yeah. That dark piece of meat,
that's that tenderloin. This is definitely
the strangest thing I've ever had to break down. If you don't know what
you're doing, seam it out. I'm kind of curious
where this might go. I'm just going
to break it down and decide which meat I'm going
to use based upon tenderness. The ostrich, the
biggest bird of them all. This is definitely a little
bit tougher than cutting through duck or venison. Taking everything
off that carcass, pulling out different muscles– I don't even know
what they were called. This beautiful display. Something I never
even dreamed of cutting. What in the hell
have they done? Oh-ho-ho-oh. You're making
sausage right now? Are you nuts? OK bunny, bunny, bunny. [mooing] That actually cooked
up pretty nicely. Oh, this thing is nasty. This animal
stinks to high hell. We are doing nutria braciole.