Скачать или смотреть 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.
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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

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