Feed a family of 6, four times with one rump!

Breaking down a rump cap (or ‘Sirloin’ in the US) is a great way to feed a lot of people in a cheap and efficient way, so I’m here to show you how!

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[rowboat]

Future YouTubers take note. THIS is how to do a video.
No 2 min intro. No intro music, no flying logos. Zero junk. Just great content.

[Morganism]

My dad was a butcher and it’s wonderful to see you cutting the meat and explaining. Another basic one would be to cut a chicken into pieces. I know it’s nothing for you but would be basic for others. Thanks! Also a show on marinates for chicken ( outside of Italian dressing and bbq)

[opietheshell]

I’ve taught myself many things about home cooking from watching videos on YouTube. The way Andy explains things and shows us is literally on the next level. He explains things so easily and showcases his culinary skills flawlessly. Good on ya mate.

[StrikertheEchidna]

As a butcher I must say you really could of fooled me that you weren’t a butcher. The way you broke down that Rump is exactly how I’ve been taught to break it down. And as for the Kilroy Rumps I have cut one up for our rumps steaks and I must say they are one of the best rumps I’ve ever cut up. Cheers for showing the world that you don’t have to buy a expensive meat to have a great meal.

[Blargishyer]

Kiwi here! Awesome video mate, I always see really cheap full rumps at the supermarket but have never known how to break them down. This is exactly what I needed! I'd definitely be keen to see more stuff like this. Stuff like sirloin and scotch seems pretty simple but other interesting ones to see would be stuff like lamb leg, lamb rump, and just kind of the bigger 3-4kg pieces of meat you can.

There's heaps out there from the American perspective but not so much with the cuts we're more familiar with in NZ.

[Watchingin]

I’ve been a butcher for 40 years and have been training new apprentices for 20 and I’m glad to see a piece of meat properly cut, and portioned. I’ve trained many meat cutters on merchandising for maximum profit as well. Great job!!!

[michaelhull]

LOVE this format of instructional video intermixed with your 'traditional style'! Once you get through all of the primals & sub-primals of a whole cow you could move on to lamb and then pork. That would be great. The care and concise instructions for this sub-primal were easy to follow compared to other channels who tend to do whole quarters all in one and it's hard to 'keep up'. Great video - look forward to more but don't stop the dailly cook stuff either. Great channel! Thank you!

[kevinoneill]

Good job. To the point no messing around. But it will take me running through the video a few times while I make an attempt. Thanks I love it. Would love to see you do a t tenderloin of beef and cut it all up into it's best pieces.

[sparkcommunications]

Good work Chef! I was a butcher for 2 years whilst i was training as a Professional Chef. It was one of the BEST jobs i ever had. This is a superb video. Your breakdown, as well as your inclusion of different International names for the cuts is tremendous.

[tishw]

I grew up in a family of 10. We raised our own cattle and this video is spot on.
I always check for butcher deals, purchase the best portions of meat. My butcher loves it when I come in because I ask him to break down the cuts the way he would. He has never led me wrong.

[johnyoung]

Sir, I forward this from Essex England, fantastic presentation and straight talking. I've been in involved in the production of beef for many years, not a Butcher, not a Chef. I found your delivery brilliant. Thank you

[ayeshak]

Andy's YouTube evolution is effing AMAZING! From the quick shorts to food requests to breaking down a whole rump home tutorial 🎉👏🙌
Simple, easy, quick, straight to the point content 👌 wholesome stuff.
Got me wanting to buy new knives and a whole rump at 2am 😅
Keep up the great work Andy and congratulations on the cookbook!!! 🎉😀👏

[arcadebit]

If you dont want as much strips for flash fry, cut some cubes and make a goulash. You can also use all the silver skin to make a sauce or a stock. What I would love to see are small playlists, make a recipe and cooking advice to each of these cuts and put it all in a playlist.

[chrisvance]

This BY FAR my favorite food/cooking channel. Thanks Andy.

[winkytwinky]

Top notch content you guys...I absolutely LOVE the variety of educational stuff you guys share.

[ruudwestendorp]

I watch a lot of your videos but this "new" format is really nice! It also give a perspective on how much time somethings take in real-time. Would love some of these uncut videos on cooking various recipes. Love it and keep it up!

[ian]

This was very interesting/educational and satisfying to watch. Thanks for the video Andy.

[dwaynehogan]

Hi Andy, I just gave my first rump a go and couldn’t be happier, I didn’t end up getting the roast piece out but did keep the cap in one piece to roast later and the pillow steak was delicious. Your clip are so informative, thanks you. I also nailed my first good gravy a few weeks ago.

[RachelShortyRRees]

This was an awesome video Andy! Thanks for demistifying the cuts of meat. I love being able to get one piece of meat and breaking it down into many different meals. Yes please for more vids like this!

[thegreenroom]

I'm soo glad that YouTube suggested your video. I'm a fairly decent home cook and I've bought many of these rumps and broken them down before and I've mostly learned on my own from trial and error and have managed to figure out 80% of this on my own. You've just taught me the missing 20% which is all the actual cuts to aim for. Thank you for your great video. You explained everything soo nicely