25 Forgotten Meat Cuts You CAN’T Buy Anymore

🔗 Save Money On Meat With My Complete Butcher’s Method I teach: https://frankmillerbutcher.com You walk up to a meat counter today and you get maybe a dozen names to choose from. A hundred years ago, a butcher would have offered you ten times that. A man named Harold brought me his grandfather's leather-bound day book from the 1940s, every cut written out by hand, and half the words in it meant nothing to either of us. So I worked through 25 of those forgotten cuts with him: the clod heart, the sticking, the Pope's eye, the H-bone, the mouse that butchers quietly kept for themselves, and tripe sold by the bucket. I explain why some vanished to standardization and speed, why Britain made bone-in beef illegal to sell in the late 1990s, and what the USDA vertebrae rule on cattle 30 months and older changed about bone-in cuts. Then I get back to the baron of beef I opened with: both sirloins joined along the spine, close to 10 kilograms, over $400 in today's money, and the simple logistics reason no shop can sell you one. I also cover the three mistakes people make hunting for old cuts, because most of this meat is still on the animal. It's the names and the knife work that disappeared. This one is for anyone with an old ledger, a recipe box, or a curiosity about what their great-grandparents actually ate. CHAPTERS: 00:00 – The $400 Lost Roast 01:21 – Harold's Grandfather's Ledger 02:37 – The Sticking Explained 04:01 – Scrag End Of Neck 05:22 – The H-Bone Of Beef 06:39 – The Pope's Eye 08:00 – Pork Collar And Faggots 09:14 – How I Research Old Cuts 10:44 – The Mouse Butchers Kept 11:58 – Calf's Foot Jelly 13:17 – Fresh Beef Cheek Today 14:32 – The Vertebrae Rule 16:01 – Britain's Bone-In Beef Ban 17:15 – Tripe And Udder 18:36 – The Baron Of Beef 20:08 – Why It Vanished 21:27 – Mistakes Hunting Old Cuts 22:48 – The Knowledge That Disappeared #Butcher #ForgottenCuts #OldButchery #BaronOfBeef #MeatHistory #ButcherTips #RareCuts #Beef #Lamb #SpecialtyButcher