Remove Meat from the Bone to Add Back to Soup

Video Transcript

" Helen McMahon, here for Expert Village. We’ve been simmering our rib roast bone and the meat and now I am going to take it out. It is pretty hot so be careful about lifting it. I find a pair of grabbers like this to be very good thing; take it out and once again, I want to remind you to be sure to use plastic cutting board for any kind of meat, poultry or fish. So there is also a piece here with a bone and let’s see what we are going to do with that. Just let it drip for a moment and do be careful that you don’t burn yourself; put it down on a cutting board. For this you will need a smaller knife and you just want to grasp the bone and being very careful not to cut your hand, take the knife and par it right under here. Sometimes you have to wrestle with it a little bit but it should slip off quite easily once you get your bone under there. You might find that a boning knife, such as this one, works a little better than a paring knife initially to remove the meat from the bone but do be careful not to cut yourself because these knifes in order to do their job properly, are very sharp indeed. Now you see how easily that goes off.; comes away easily from the bone and then you can cut this up into the shapes, sizes you want etc; that makes a nice chunk of meat to go with your very hardy vegetable beef soup and that can go back into the pot along with the other vegetables and continue to cook. Do give the bone a good period of time to allow all the nutrients and you will notice that this is the marrow of the bone and that is extracted into the soup which gives you additional nutrients as well. "