EASILY the most educational video for teaching the value of a single cow. Should be mandatory viewing in high schools across the country to teach where our hamburgers, meats and steaks come from. Thank you to the Bearded Brothers for investing the time, money, and energy to make this video. I will be watching this video many times! What a great service you have provided!
And the elite and climate change people want to get rid of all cows...besides all of the meat we get milk, cheese, yogurt, butter...so much good stuff..God knows how to make good stuff!!! Praise the Lord Jesus!!Everyone get saved today!!See you in heaven!!
As a chef by profession for 27 years, I am familiar with all the different cuts, but this video was spectacular. A perfect way to show someone where everything comes from. Now when family members ask me about beef cuts I can just direct them to this video. Extremely well put together, pun intended lol. Thanks!
I'm wondering, as a self professed chef (while I'm a self professed ex-butcher) what do you call the cut that they describe as "sirloin" in this video? Cos never in my life have a heard anyone call that particular cut "sirloin". It's rump or chump steak in my professional experience, cos the loin doesn't go past the hip bone, with the clue being in the name... They also feckin destroyed a beautiful silverside roast by cutting it into stewing meat...
I've raised beef cattle for personal use for over 35 years, did my own slaughter and cut and wrapped with the help of my wife and i always learned something new each time from books ,pictures ,ect, but just came across this video while im ageing a big steer to cut up this weekend, this is the best informative video i have ever seen made and so simple to follow, great job from all of you, wished i had seen it 20 years ago, thanks for sharing your talent and expertise
I’m an apprentice meat cutter in a grocery store, started when I was 14 as a clerk and and just now starting my apprenticeship into meat cutting, I have only ever had a general idea about which cuts come from where. It is AMAZING To see this breakdown, I hope to work breaking down whole cows at some point, this video has really given me some perspective. I honestly couldn’t even really tell you where the tri tip came from to be honest. Thank you so much for this video man, you guys are great, maybe in the future I’ll have to fly out and come work under you cause you guys sure know your shit!
@@TheBeardedButchers will you consider an appyship I am a Butcher from South Africa still learning the industry would like to learn more over seas please let me know
Years ago, I worked in a grocery store meat market... it was a mom & pop business and the owner was known for having the absolute BEST meats and Best service for hundreds of miles. I like to think I learned from the best. That being said, watching you guys was an absolute pleasure. It brought back so many great memories. I can easily tell that you guys are EXCELLENT butchers. I wish yall were in my area. I'm more into music nowadays but this is one of the best vids on youtube. GREAT work dudes. Im now a fan for life.
This is by far the best video on a visual of how meats are cut. I could watch this several times over. Learned more with this one video than from looking at a million charts.
Seth's knife work is an art. He makes it look so smooth an easy. I'd be amazed to imagine there's any other butchers out there that are as talented as you guys. Your becoming America's butchers!!
We’ve been growing our own since I was old enough to feed myself. The family operation started in 1874 and is still going but won’t go on much longer. The price of the land has gone from nearly zero in the beginning to a hundred times what it can repay over the years and the young kids can’t begin to pay their uncle’s and aunts what the corporate farms and ranchers are paying. It’s by design. The independent farmer and rancher is going by the wayside to make way for the globalization of agriculture followed by population control via food shortage. Sad to see.
Hey guys, I’m lying here in bed in Stirling, Scotland! nursing a mild hangover from some fine wine and finer Scottish malt Whiskey and can’t tell you how brilliant that video was. You guys are so talented at your butchery skills and knowledge. So much respect for your trade and skill. My mum was a butcher before I was alive (she’s 81 now, I’m 54) She always speaks highly of my Grandad who is a long time gone (bless his soul) its only now I realised what he did, but you guys made it so interesting to learn what I thought I had an idea about, but just realised I have no clue😂. I’m going out into the cold and damp now for a sobering walk with the dog and when I come to the field of Hieland Koo’s, I’m going to give them a long hard stare and plan which part I like the most, now I know where it all comes from. Massive respect to the Koo and hands up to you guys for making my Sunday morning interesting. Peace brothers from a newly educated meat lovin Scotsman. Andy From Stirlingshire, Robert the Bruce would have been proud of you…👊 I’ve shared the vid with my brother in the French Alps. He will know where his Cote’ de Beouf has been lovingly prepared from🏴
I’ve fed cattle for 38 years, sometimes 2000 or more. I’ve learned so much watching these videos. The skill he has is incredible and then the arm strength, wow.
I make a “pilgrimage” to Creston about 3 times a year to Whitefeather Meats. Well worth the 400 mile drive. The cleanest meat store I have ever been in. What a selection of meats and related products! Recommended visit for anyone in Northern Ohio!
I grew up on the farm, raising beef, but going into adulthood my career went in a different non-farm direction. I've always had a rough idea about where the cut come from, but until today, I had never seen such an in-depth breakdown of where each cut comes from. I've been watching you guys for a couple years off and on, and you never cease to amaze me. BTW- I may know where that animal was raised.
Everybody can clearly see that you guys are masters... but we are so accustomed to video presentations that we only ever notice the skill of the cameral man when it's bad. Huge high five to Spencer who does a phenomenal job of always getting that right angles to show us what we need to see as we need to see it. You guys make a great team!
Awesome idea!!! I love it!!! I’m definitely a visual/hands on learner so this made it 100 times easier to see where ever cut is located!!! Great job guys 💪🏼
I was actually looking for a description as to what a Delmonico steak is and stumbled across this video and I’m really glad I did. It’s very informative, very educational and more than just covering a ribeye, you cover the entire carcass, which for visual purposes, is absolutely amazing. This is one of the best beef videos I’ve seen to date. Great job and keep up the great work fellas.
This has been the most helpful of all the processing meat videos I have ever seen. The placement inside the taped outline of the half steer was a great visual letting us see Exactly where each cut comes from. Really appreciated this video
As a long-time user of YT for food content, I’ve seen many videos that claim they “explain” where beef cuts come from. But none have come even close to what you all accomplished with this video. Bravo and thank you. I will be using this video as a reference for years to come.
This is an absolutely educational video on cuts of beef. I honestly had no idea of where the beef we see in stores come from - apart from it comes from a cow. A truly wonderful video. Thank you so much. I am so enlightened.
this was epic guys, loved every moment. Two questions, first could you do this style of video for other cuts ( pork, lamb, venison)? and second i know you have on the website the kinfes but was wondering if you guys would do a video on putting a home butchering kit together with recommendations for additional items.
Check out a cooking supply house. They offer many knife options. Our local one had both Victorinox and Dexter knives.. for me the Dexters fit better and they are VERY sharp. I also got the little Victorinox hook blade(I call it the beak) it is great for doing smaller stuff and caping hides too!
I’m the fifth generation in my family’s cattle ranch and I don’t think 5% of ranchers know anything about this side of the industry. This is the best video on cutting up a beef out there. These guys are the pros.
I'm wondering, as a self professed chef (while I'm a self professed ex-butcher) what do you call the cut that they describe as "sirloin" in this video? Cos never in my life have a heard anyone call that particular cut "sirloin". It's rump or chump steak in my professional experience, cos the loin doesn't go past the hip bone, with the clue being in the name... They also feckin destroyed a beautiful silverside roast by cutting it into stewing meat... Can you help me to understand this?
I just got hired at my local butcher shop and these videos are helping me greatly. Learning visually is best for me. This job is I believe a great opportunity for me. Thank you for these videos, great job and keep doing what you do
What a tutorial and demystifier! As an orthopedic surgeon, I appreciate your sharp tools, and expert dissections. I'm doing the comparative anatomy (human) as you dissect. I admire your skill and technique as you go through the tissue planes effordlessly . I am experimenting and buying more primal cuts to customize my butchery. Hat's off to you guys for taking the time with this type of instruction. Bravo and subscribed!!
That's awesome. Since you use scalpels, you don't deal with a need to manually sharpen. But he is (shockingly) not sharpening with that hone. A hone can only ruin your edge. On OUTDOORS55 channel, he shows extremely close up views of blades before and after honing. And he does EVERYTHING you could possibly want to do an honest analysis of the method. And he doesn't sell sharpening stones himself. But it is absolutely obvious why people use sharpening STONES. Furthermore, what I use for instance is called a "FIXED ANGLE SHARPENER." Bc it's almost impossible for a hasty motion that's uncontrolled to have a uniform angle through the range of motion, as we have a tendency to articulate one limb to compensate for the changes in distance. You have to deliberately lock your wrist and elbow and basically rotate your shoulder to maintain a consistent angle across a stone manually. Otherwise, fixed angled sharpeners make it substantially easier, but even they vary the angle slightly as the distance through the belly of the blade changes. Suffice to say, at that point it's pretty knit-picky, as it's a consistent sweep that matters (IMO) over the same spot. The real problem is that because steel takes so many swipes, people vary from one stroke to the next, which guarantees such methods ruin, not increase your edge's sharpness. Furthermore, even if he were using a that same hone to sharpen steel with a fixed angle mechanism, the hones aren't very hard. And to really drive home the issue by illustrating the degree to which you want to minimize varying the angle ... we also then use other devices like diamond laps to quickly flatten out the stones! Bc throughout the process, you create what looks like a "dirty" interface as it disintegrates slowly ... but that's actually doing a lot of the cutting.. Personally ..? I have 5 stones for my system ... each of which cost about $30 (Shapton Pro) for each 'grit' ... and those are in the grand scheme, CHEAP. There are plenty of stones that cost $200 - $300 each ... And had I bought the full 'bar' instead of a strip of mine? It'd be about $60-100 each.
This was a great visual training aid. Thank you for the time and energy y'all put into educating us in this way. Y'all went above and beyond. God bless and be well.
This truly is the most educational video I've watched concerning the cuts of beef and where they come from on the animal. I am a visual learner and this really helps alot. Thank you Seth and Scott for taking the time to teach us. Plus today (8/16) is my birthday so I really enjoyed watching.
I never get bored watching your videos so much information makes me want to get into butching as well. Think its crazy how many different names there are for one cut depending where you live. Keep up the great work guys
This was you guy's best video to date and it just may be the best video I've seen about different cuts of meat. You guys have really created a gem here!
This has to be one of the most informative videos on TH-cam especially for the small producer. Fantastic job guys! Such easy to understand explanations of each primal. Everyone buying a half a beef should watch this. I would love to see one of these for pork and lamb as well.
From a small Hereford farm on Vancouver Island: cannot thank you guys (& your family) enough. All of your work has been helpful but this is one of your very best instructional videos.
25 years of questions all answered in one video. Thank you for the time you guys put into these videos it doesn’t go unnoticed. You guys always teach me better ways to take care of my family through processing and cooking good meals
Wow guys!!! I was salivating the whole time you were cutting. You two do the absolute best videos on how to butcher, hands down!!! I have people ask me how I learned to cut up my meats and I always point to you. Thank you so much.
I genuinely appreciate this video. Thank you so much for creating this. As someone who loves eating beef and has always been curious of their names and which beef part they actually are from, this video is a gem. 💗 Thank you!
Awesome video! Love the details and explanation of where each cut comes from. The best part was the expertise and precision of processing each cut. Best diagram hands down!
Congratulations guys. Only if you Truly believe that your Videos are awesome and Teaching a Nation about the Art of cutting meat. People are getting Addicted to your Videos. After this Video. I am more interested than Ever for you guys Showing me how much work and preparation in Cutting meat. 💯👏🏿👏🏿🇨🇦🥃
There are a lot of cuts that you guys cut out that are not the “typical” cuts. Can you please start talking about typical cooking styles with those cuts. Like “this cut has a lot of connective tissue, so it’s typically cooked low and slow.”… “This cut is best hot and fast cooked to med-rare.” Please and Thank you!
This was absolutely brilliant!! Many many years ago, I worked for a small grocer in a small town in Arkansas. I was only 5'2" tall, but always had a fascination for the butcher dept that my boss/store owner worked in daily. One slow day as he was butchering a hindquarter, I got to hang out and watch! Wasn't long before, "A.D", my boss, asked me if I wanted to help! And that was the day I fell in love with the art of butchering! For several yrs, from late in 1979 to early 80's, the hook n pulley system allowed me to get a hind quarter to my butcher block. From there I could slide it off the hook and slide her all around the table to get started! I'd forgotten a lot.. as I'm 68 now, but can still field dress a deer at least, and get it home to hang and get to work!! This video brought back many memories from the past, and I even learned a bunch of new cuts! THANKS GUYS!!! ❤🥩
Great video guys! Best breakdown of a cow I've seen. Cow puzzle makes it easier to understand where the beef cuts come from. Great job breaking the cow down. It made me want to cook so many things. Never knew they called the rear shank a Thor's Hammer. I can't believe that this is just one side of beef!
Award winning video! Phenomenal for visual learners like myself. You guys are truly amazing butchers and even better (if possible) educators! Thank you!
This is one of the most informative yet funny, videos to watch! Every few seconds I was "wowed" and rewinding it to watch again! So beautifully prepared and I could add, respectfully made! I even showed to my daughters and they were Amazed! I even made a list of the cuts I was impressed, and in a few minutes will head to buy some cuts to cook/grill during this long weekend! Awesome job guys! Thanks!
Really enjoyed this video! Watching the dissection in process made the end results so much clearer than having a flat diagram. Meat puzzle was a genius idea!
This has to be the best video of butchering. I've recently order half a cow from a local farmer, and this video has given me all the confidence I need for discussing the cuts with my butcher.
I would love to see a cut order for this beef! I was taking notes as our beef is due to be butchered in a month, and I always feel a bit rushed when the butcher calls for our cut order. Their time is precious and it would be cool to be able to just drop off a cut order when we pick up our pig this week. I also feel a bit like an amateur who’s telling them how to do their job when I say “I saw on TH-cam….” Lol. Thanks for the great video!
Thank you so much for doing this video! It is very informative and educational! I'm keeping it in my saved video's list for when I need a quick reference!
Thank you, guys. I appreciate these educational videos. My Grandfather had a butcher shop in NJ across the Hudson from Manhatten. I didn't know him well, but what I heard about beef and butchering I learned from my Dad, who remembered the ice cold freezer and picking up sides of beef. He was made to butcher, and swore that given a chance, he'd never get near a side of beef, except maybe from a table at a nice New York Steakhouse. The GI Bill saved him, as it gave World War II Veterans a college degree, cheap money for the downpayment on a new home, and a huge lift out of the working classes into middle class America, in one of those new suburbs they built everywhere. Here's a couple of things I learned from him. First, always buy Prime graded beef, and grain fed. The marbling gave a steak taste, tenderness, and many other great eating qualities. What was grass fed beef? Never heard about it in the 1960s. And buy USDA Prime Beef -- you'll never get a bad steak. My grandfather died in 1960, when I was 10, of lung cancer. What time is it? So, where is all the USDA Prime Porterhouse that we gobbled down by the pound every night. That was good eating then. Now, we know better. Or do we?
@@howardkoor9365 Thank you, Howard. Most people ignore my life stories, some are critical, and others instructive. Very few are complimentary. I appreciate your kindness. 🙏🏻
I'm just a consumer who likes to eat meat, I watched the entire video and loved it! It was really informational and I enjoyed the commentary and instruction. Great job!
How about this idea for pork and all the other even deer elk and buffalo and thanks for having your seasonings at rural King I love your butter one going to try the rest. They pick the half's up like just another day if I tried that I would be in the floor in so much pain I could not see straight
Holy cow! Pun intended. Huge shout out to the YT algorithm for this gem. Or as I told my wife “meat porn”. Must be from all my searches on YT for butchering slabs of meat I’ve been buying recently. I’m a few months into carnivore eating so I’ve been buying slabs to save money versus buying steaks from the local store. Your knife skills are amazing! Wish I had seen your knives before I bought mine off…Amazon 😞. Best video I’ve ever watched! Well done! New sub and will be binge watching your videos as I eat ribeyes!
I have done some butchering, mostly game. I have a good friend on the Butchers of America team that competes world wide. I thought I had a decent idea of cuts and location but this made it SO MUCH easier. Love it!
The video was very awesome to watch. Food should not be wasted whether its from plants or animals, I personally believe that it is one of the most disrespectful thing a human can do in life. From the life of the once living creature, to the sweat and work from people who prep, harvest, process, deliver, sell and cook whether it be a chef at a fancy restaurant or a family member. Life and labor goes into every food we it, wasting food really is disrespecting everything. I am thankful for collecting every pound of food possible and I just hope people watching this would not waste food. I was literally raised up not to even leave a single grain of rice on the plate, I'm in the mid 30's and still never leave anything on the plate... makes dishwashing easier too! The only time in my life when I was not able to clean up the plate spotless after eating was when I was my first couple days in basic training for the army... drill sergeants gave me 2 seconds to eat. After the couple days I got a nickname "chipmunk" since I showed up to formation after chow with a full mouth of food that I bulldozed in and couldnt even keep my mouth shut, but my plate did not have food wasted. Foods are from lives to give lives. Lives are unmeasurably valuable so please don't waste it!
What I love about ur channel most is that you guys are one of VERY FEW channels that actually knows what they are talking about. Real life experience and read knowledge rather than the 99% of other social media clowns pretending to know everything about everything and actually knowing NOTHING…. #Homesteading, #gardening lol
I watched this start to finish like it was a movie. This was more enjoyable than some movies. Thank you. I learned a lot and know what to ask a butcher for.
Thank you so much for an insight view and detailed explanations of where each section of the meat is located. Next time we decide to buy half a cow we know at least what kind of meat and how much of it we want. A couple of years ago we had the chance to buy half a cow at a very good price and when the butcher asked us what kind of meat did we want, we couldn’t tell him exactly what we want. We decided to wait until we know more about what kind of meat there are available and how much we want. This is the best educational video to watch.Thank you!
I can't thank you guys enough for posting these videos. I have been watching you guys for more than 3-4 years developing my skills butchering my own beef for family and friends and with this video I have been able to locate and cut out the tri tip, flat iron and London broil which has eluded me for at least 8-10 butchers. I don't know how to repay you guys aside from purchasing product which doesn't hold a candle to the value of these videos. Again 10K THANK YOU!!!
That has got to be the best beef video I have ever seen. Great to see it from the hanging quarters all the way to the finish. Laying out on the table was really cool. Thanks for putting that together.
Couldn’t be more detailed!! That was exactly what I was looking for. I thought the data wasn’t going to be given in weights and would have been disappointed it wasn’t. Very good job guys!!!
My brother an I and 2 others are getting ready to do a whole beef this sun. When I was younger I was being taught by 2 meat cutters different cuts, but that was over 20yrs ago. This video is one of the best I have seen. I will be watching it several times over. Thank you so much.
I can't believe I finished a 1-hour-video none stop! This is literally the best video I'd ever seen! Btw I'm a steak lover who's learning English from Taiwan🇹🇼~ Thank u for recording this fantastic educational video~ 😆
My wife and I are about to buy a whole half of beef from our local butcher and wanted to see what we'd get. This is the best and most visual video I found. You guys rock! Thank you so much for this video!
![Wagyu Beef and Kobe Beef [What's the Difference?] The Bearded Butchers Answer and Grill!](http://i.ytimg.com/vi/6oJLOd6Fipo/mqdefault.jpg)
![Wagyu Beef and Kobe Beef [What's the Difference?] The Bearded Butchers Answer and Grill!](/img/tr.png)
I don’t know if they give out awards for TH-cam videos, but this certainly deserves one. Bravo! 👏🏻👏🏻👏🏻👏🏻
Actually, Google does give out awards ;)
Totally agree with you!!! 👏🏼👏🏼👏🏼
Yeah this entertaining, educational, and making me hungry!
Incredible video guys. Great job.
Agreed! I immediately sended this to every meat enthusiast I know!
EASILY the most educational video for teaching the value of a single cow. Should be mandatory viewing in high schools across the country to teach where our hamburgers, meats and steaks come from. Thank you to the Bearded Brothers for investing the time, money, and energy to make this video. I will be watching this video many times! What a great service you have provided!
I agree.
I also agree.
@@lilblackduc7312
And the elite and climate change people want to get rid of all cows...besides all of the meat we get milk, cheese, yogurt, butter...so much good stuff..God knows how to make good stuff!!! Praise the Lord Jesus!!Everyone get saved today!!See you in heaven!!
😢😢😢😢😢
>Should be mandatory viewing in high school.
Hell no and I’m a sous chef
As a chef by profession for 27 years, I am familiar with all the different cuts, but this video was spectacular. A perfect way to show someone where everything comes from. Now when family members ask me about beef cuts I can just direct them to this video. Extremely well put together, pun intended lol. Thanks!
I'm wondering, as a self professed chef (while I'm a self professed ex-butcher) what do you call the cut that they describe as "sirloin" in this video? Cos never in my life have a heard anyone call that particular cut "sirloin". It's rump or chump steak in my professional experience, cos the loin doesn't go past the hip bone, with the clue being in the name...
They also feckin destroyed a beautiful silverside roast by cutting it into stewing meat...
I work at a grocery store as a meat cutter. By far, this is the greatest break down and understanding of the whole cow.
I've raised beef cattle for personal use for over 35 years, did my own slaughter and cut and wrapped with the help of my wife and i always learned something new each time from books ,pictures ,ect, but just came across this video while im ageing a big steer to cut up this weekend, this is the best informative video i have ever seen made and so simple to follow, great job from all of you, wished i had seen it 20 years ago, thanks for sharing your talent and expertise
Cannot praise this video enough. Know what you eat and respect it, and all the work that goes into it.
I’m an apprentice meat cutter in a grocery store, started when I was 14 as a clerk and and just now starting my apprenticeship into meat cutting, I have only ever had a general idea about which cuts come from where. It is AMAZING To see this breakdown, I hope to work breaking down whole cows at some point, this video has really given me some perspective. I honestly couldn’t even really tell you where the tri tip came from to be honest. Thank you so much for this video man, you guys are great, maybe in the future I’ll have to fly out and come work under you cause you guys sure know your shit!
Thank you so much!!!
@@TheBeardedButchers will you consider an appyship I am a Butcher from South Africa still learning the industry would like to learn more over seas please let me know
@@duncanrossouw3291 no reply for around 1 year?... a "butcher from south africa" sound like a title for a horror movie, bro
I am very much a visual learner. Thank you very much for taking the time and extra steps for us!! This is an awesome video!
Thank you very much
Years ago, I worked in a grocery store meat market... it was a mom & pop business and the owner was known for having the absolute BEST meats and Best service for hundreds of miles. I like to think I learned from the best. That being said, watching you guys was an absolute pleasure. It brought back so many great memories. I can easily tell that you guys are EXCELLENT butchers. I wish yall were in my area. I'm more into music nowadays but this is one of the best vids on youtube. GREAT work dudes. Im now a fan for life.
Thanks SO much!!!
This is by far the best video on a visual of how meats are cut. I could watch this several times over. Learned more with this one video than from looking at a million charts.
Seth's knife work is an art. He makes it look so smooth an easy. I'd be amazed to imagine there's any other butchers out there that are as talented as you guys. Your becoming America's butchers!!
It’s insane right? How he doesn’t lose fingers every time is beyond me. Mastercraft.
Love this guys!! Getting ready to buy a whole side, and this was incredibly informative! Repping our buckeye state like bosses!!
👍🏻👍🏻
We’ve been growing our own since I was old enough to feed myself. The family operation started in 1874 and is still going but won’t go on much longer. The price of the land has gone from nearly zero in the beginning to a hundred times what it can repay over the years and the young kids can’t begin to pay their uncle’s and aunts what the corporate farms and ranchers are paying. It’s by design. The independent farmer and rancher is going by the wayside to make way for the globalization of agriculture followed by population control via food shortage. Sad to see.
Y’all have done so many entertaining and educational videos. This one is definitive. A Master Class. Thanks for all you do.
Hey guys, I’m lying here in bed in Stirling, Scotland! nursing a mild hangover from some fine wine and finer Scottish malt Whiskey and can’t tell you how brilliant that video was. You guys are so talented at your butchery skills and knowledge. So much respect for your trade and skill. My mum was a butcher before I was alive (she’s 81 now, I’m 54) She always speaks highly of my Grandad who is a long time gone (bless his soul) its only now I realised what he did, but you guys made it so interesting to learn what I thought I had an idea about, but just realised I have no clue😂. I’m going out into the cold and damp now for a sobering walk with the dog and when I come to the field of Hieland Koo’s, I’m going to give them a long hard stare and plan which part I like the most, now I know where it all comes from. Massive respect to the Koo and hands up to you guys for making my Sunday morning interesting. Peace brothers from a newly educated meat lovin Scotsman. Andy From Stirlingshire, Robert the Bruce would have been proud of you…👊 I’ve shared the vid with my brother in the French Alps. He will know where his Cote’ de Beouf has been lovingly prepared from🏴
I’ve fed cattle for 38 years, sometimes 2000 or more. I’ve learned so much watching these videos. The skill he has is incredible and then the arm strength, wow.
One of my favorite videos you guys have made. Gave me a much better understanding of where all the cuts come from. Great job.
A brilliant idea and flawless execution. Wonder if you could take the overhead image and add labels.
Great video. I'd love to see you do it with British cuts.
I make a “pilgrimage” to Creston about 3 times a year to Whitefeather Meats. Well worth the 400 mile drive. The cleanest meat store I have ever been in. What a selection of meats and related products! Recommended visit for anyone in Northern Ohio!
You guys are a huge help for us apprentice butchers . Your videos are awesome informative and not boring like the training videos can be sometimes .
We're happy we can help!
I grew up on the farm, raising beef, but going into adulthood my career went in a different non-farm direction. I've always had a rough idea about where the cut come from, but until today, I had never seen such an in-depth breakdown of where each cut comes from. I've been watching you guys for a couple years off and on, and you never cease to amaze me. BTW- I may know where that animal was raised.
Leaving the farm to be raised in a city, I always felt I had lost a lot. Learning to earn a living at college was a 'trade off'.
You didn’t raise beef. You raised animals. Specifically cows.
@@mloflo78if he raised beef, he probably raised steers. Neutered bulls. Cows are females that have calved.
I absolutely love what these gents contribute, and that they share so freely and completely their expertise! Well done, guys/gals. 😊
Absolutely meat lovers paradise and a better way of knowing the respect these animals 👏 give to every day life , cheers guys
Thank you!
Everybody can clearly see that you guys are masters... but we are so accustomed to video presentations that we only ever notice the skill of the cameral man when it's bad. Huge high five to Spencer who does a phenomenal job of always getting that right angles to show us what we need to see as we need to see it. You guys make a great team!
thank you very much!
Yeah, too bad the lack of video camera skills made me sea sick. Content is super good!
Yeah no kidding. excellent camera work. Definitely Angel Angles
This is THE most complete video to show it all. I'm really proud of you guys doing it.
Awesome idea!!! I love it!!! I’m definitely a visual/hands on learner so this made it 100 times easier to see where ever cut is located!!! Great job guys 💪🏼
I was actually looking for a description as to what a Delmonico steak is and stumbled across this video and I’m really glad I did. It’s very informative, very educational and more than just covering a ribeye, you cover the entire carcass, which for visual purposes, is absolutely amazing. This is one of the best beef videos I’ve seen to date. Great job and keep up the great work fellas.
Love your TH-cam channel. Your content is educational, entertaining, and your faith is inspirational to all. Keep up the great work guys!
This has been the most helpful of all the processing meat videos I have ever seen. The placement inside the taped outline of the half steer was a great visual letting us see Exactly where each cut comes from. Really appreciated this video
Watching y’all break down our food is never boring. I am always so impressed with the process and the skill. I really look foreword to these videos.
Very nicely done. Artist at work!! Man I could watch you cut all day!! Beautiful work guys!!!! Thank You so much for sharing your art with us.
As a long-time user of YT for food content, I’ve seen many videos that claim they “explain” where beef cuts come from. But none have come even close to what you all accomplished with this video. Bravo and thank you. I will be using this video as a reference for years to come.
This is an absolutely educational video on cuts of beef. I honestly had no idea of where the beef we see in stores come from - apart from it comes from a cow. A truly wonderful video. Thank you so much. I am so enlightened.
What an amazing video. Without a doubt, the best educational breakdown ever! Truly, you all have mad skills!
This is one of the best videos I've seen from you guys. I really learned a lot. You all are very educated pertaining to your profession. Thank You.
this was epic guys, loved every moment. Two questions, first could you do this style of video for other cuts ( pork, lamb, venison)? and second i know you have on the website the kinfes but was wondering if you guys would do a video on putting a home butchering kit together with recommendations for additional items.
Something more for the affordable Joe. Like products from LEM? Cause I agree that would be awesome.
Check out a cooking supply house. They offer many knife options. Our local one had both Victorinox and Dexter knives.. for me the Dexters fit better and they are VERY sharp. I also got the little Victorinox hook blade(I call it the beak) it is great for doing smaller stuff and caping hides too!
look at their past videos. they’ve already done this for all three animals you mention.
I’m the fifth generation in my family’s cattle ranch and I don’t think 5% of ranchers know anything about this side of the industry. This is the best video on cutting up a beef out there. These guys are the pros.
Thank you for taking the mystery out of the damn chart. This was incredibly informative.
Your family makes great videos. Very educational. Long time fan. Great job to everyone in the process. Keep up the great work .
After 36 years as a chef with two degrees, this should be required viewing at any culinary school. Thanks, the best hour+ I have spent in a long time.
Amen AGREED
I'm wondering, as a self professed chef (while I'm a self professed ex-butcher) what do you call the cut that they describe as "sirloin" in this video? Cos never in my life have a heard anyone call that particular cut "sirloin". It's rump or chump steak in my professional experience, cos the loin doesn't go past the hip bone, with the clue being in the name...
They also feckin destroyed a beautiful silverside roast by cutting it into stewing meat...
Can you help me to understand this?
This was a great video. Loved all the candid moments. This was very educational and I learned so much. I enjoyed it. Thanks.
I just got hired at my local butcher shop and these videos are helping me greatly. Learning visually is best for me. This job is I believe a great opportunity for me. Thank you for these videos, great job and keep doing what you do
What a tutorial and demystifier! As an orthopedic surgeon, I appreciate your sharp tools, and expert dissections. I'm doing the comparative anatomy (human) as you dissect. I admire your skill and technique as you go through the tissue planes effordlessly . I am experimenting and buying more primal cuts to customize my butchery. Hat's off to you guys for taking the time with this type of instruction. Bravo and subscribed!!
That's awesome. Since you use scalpels, you don't deal with a need to manually sharpen. But he is (shockingly) not sharpening with that hone. A hone can only ruin your edge. On OUTDOORS55 channel, he shows extremely close up views of blades before and after honing. And he does EVERYTHING you could possibly want to do an honest analysis of the method. And he doesn't sell sharpening stones himself. But it is absolutely obvious why people use sharpening STONES. Furthermore, what I use for instance is called a "FIXED ANGLE SHARPENER." Bc it's almost impossible for a hasty motion that's uncontrolled to have a uniform angle through the range of motion, as we have a tendency to articulate one limb to compensate for the changes in distance. You have to deliberately lock your wrist and elbow and basically rotate your shoulder to maintain a consistent angle across a stone manually. Otherwise, fixed angled sharpeners make it substantially easier, but even they vary the angle slightly as the distance through the belly of the blade changes. Suffice to say, at that point it's pretty knit-picky, as it's a consistent sweep that matters (IMO) over the same spot. The real problem is that because steel takes so many swipes, people vary from one stroke to the next, which guarantees such methods ruin, not increase your edge's sharpness. Furthermore, even if he were using a that same hone to sharpen steel with a fixed angle mechanism, the hones aren't very hard. And to really drive home the issue by illustrating the degree to which you want to minimize varying the angle ... we also then use other devices like diamond laps to quickly flatten out the stones! Bc throughout the process, you create what looks like a "dirty" interface as it disintegrates slowly ... but that's actually doing a lot of the cutting.. Personally ..? I have 5 stones for my system ... each of which cost about $30 (Shapton Pro) for each 'grit' ... and those are in the grand scheme, CHEAP. There are plenty of stones that cost $200 - $300 each ... And had I bought the full 'bar' instead of a strip of mine? It'd be about $60-100 each.
This was a great visual training aid. Thank you for the time and energy y'all put into educating us in this way. Y'all went above and beyond. God bless and be well.
Watching these artists work never gets old. They sure make this look easy... free handing and eye-balling to perfection. Impressive.
This truly is the most educational video I've watched concerning the cuts of beef and where they come from on the animal. I am a visual learner and this really helps alot. Thank you Seth and Scott for taking the time to teach us. Plus today (8/16) is my birthday so I really enjoyed watching.
Excellent video. I appreciate the time spent making it. I enjoyed very much.
Wowwww wowww wowww…. A masterpiece!!! Allways asked my self why there no so much educational meat videos on YT…. Give theese guys an oscar!
I never get bored watching your videos so much information makes me want to get into butching as well. Think its crazy how many different names there are for one cut depending where you live. Keep up the great work guys
This was you guy's best video to date and it just may be the best video I've seen about different cuts of meat. You guys have really created a gem here!
Thank you very much!
This has to be one of the most informative videos on TH-cam especially for the small producer. Fantastic job guys! Such easy to understand explanations of each primal. Everyone buying a half a beef should watch this. I would love to see one of these for pork and lamb as well.
From a small Hereford farm on Vancouver Island: cannot thank you guys (& your family) enough. All of your work has been helpful but this is one of your very best instructional videos.
25 years of questions all answered in one video. Thank you for the time you guys put into these videos it doesn’t go unnoticed. You guys always teach me better ways to take care of my family through processing and cooking good meals
Have to agree with Seth. By far the best video you guys have done. Learned a lot about the rounds. Thank you Guys!
Of course, thank you Wesley!
Wow guys!!! I was salivating the whole time you were cutting. You two do the absolute best videos on how to butcher, hands down!!! I have people ask me how I learned to cut up my meats and I always point to you. Thank you so much.
Wow, thanks!
I genuinely appreciate this video. Thank you so much for creating this. As someone who loves eating beef and has always been curious of their names and which beef part they actually are from, this video is a gem. 💗 Thank you!
You bet, thanks for watching! We are glad you enjoyed the video. 😊
I loved it. I learned a lot. Keep it up Beared Butchers 🎉🎉🎉
One of these butchers has done a lot more cuttting than the other. Joy to watch.
Awesome video! Love the details and explanation of where each cut comes from. The best part was the expertise and precision of processing each cut. Best diagram hands down!
Congratulations guys. Only if you Truly believe that your Videos are awesome and Teaching a Nation about the Art of cutting meat. People are getting Addicted to your Videos. After this Video. I am more interested than Ever for you guys Showing me how much work and preparation in Cutting meat. 💯👏🏿👏🏿🇨🇦🥃
There are a lot of cuts that you guys cut out that are not the “typical” cuts. Can you please start talking about typical cooking styles with those cuts. Like “this cut has a lot of connective tissue, so it’s typically cooked low and slow.”… “This cut is best hot and fast cooked to med-rare.” Please and Thank you!
Oh my God this would be so helpful!
Guys, what you do is priceless!! SO AMAZING TO SHARE!!! SHARE is what we all need to do to restore humankind.
This was absolutely brilliant!! Many many years ago, I worked for a small grocer in a small town in Arkansas. I was only 5'2" tall, but always had a fascination for the butcher dept that my boss/store owner worked in daily.
One slow day as he was butchering a hindquarter, I got to hang out and watch! Wasn't long before, "A.D", my boss, asked me if I wanted to help!
And that was the day I fell in love with the art of butchering! For several yrs, from late in 1979 to early 80's, the hook n pulley system allowed me to get a hind quarter to my butcher block. From there I could slide it off the hook and slide her all around the table to get started!
I'd forgotten a lot.. as I'm 68 now, but can still field dress a deer at least, and get it home to hang and get to work!!
This video brought back many memories from the past, and I even learned a bunch of new cuts!
THANKS GUYS!!! ❤🥩
Great video guys! Best breakdown of a cow I've seen. Cow puzzle makes it easier to understand where the beef cuts come from. Great job breaking the cow down. It made me want to cook so many things. Never knew they called the rear shank a Thor's Hammer. I can't believe that this is just one side of beef!
Thanks for watching, we are glad you enjoyed the video!
Excellent video, thanks so much. Y'all are truly artist in the meat processing field.
Award winning video! Phenomenal for visual learners like myself. You guys are truly amazing butchers and even better (if possible) educators! Thank you!
Excellent video!! I always wondered where some cuts came from. NOW I know!.
This is one of the most informative yet funny, videos to watch! Every few seconds I was "wowed" and rewinding it to watch again!
So beautifully prepared and I could add, respectfully made! I even showed to my daughters and they were Amazed!
I even made a list of the cuts I was impressed, and in a few minutes will head to buy some cuts to cook/grill during this long weekend!
Awesome job guys! Thanks!
I feel like I just watched the Michael Jordan of butchering. I appreciate watching a master of their craft!
Really enjoyed this video! Watching the dissection in process made the end results so much clearer than having a flat diagram. Meat puzzle was a genius idea!
I work in a meat market, and im trying to learn the cuts better so i can help customers out more. this video is outstanding!
Great video guys... Now I'm hungry. It is great to know where the cuts come from. Blessings
This has to be the best video of butchering. I've recently order half a cow from a local farmer, and this video has given me all the confidence I need for discussing the cuts with my butcher.
I would love to see a cut order for this beef! I was taking notes as our beef is due to be butchered in a month, and I always feel a bit rushed when the butcher calls for our cut order. Their time is precious and it would be cool to be able to just drop off a cut order when we pick up our pig this week. I also feel a bit like an amateur who’s telling them how to do their job when I say “I saw on TH-cam….” Lol. Thanks for the great video!
This was incredible. Thank you for passing the knowledge to us all. ✌🏻
We're so happy we could share with you!
Thank you so much for doing this video! It is very informative and educational! I'm keeping it in my saved video's list for when I need a quick reference!
Thank you, guys. I appreciate these educational videos. My Grandfather had a butcher shop in NJ across the Hudson from Manhatten. I didn't know him well, but what I heard about beef and butchering I learned from my Dad, who remembered the ice cold freezer and picking up sides of beef. He was made to butcher, and swore that given a chance, he'd never get near a side of beef, except maybe from a table at a nice New York Steakhouse. The GI Bill saved him, as it gave World War II Veterans a college degree, cheap money for the downpayment on a new home, and a huge lift out of the working classes into middle class America, in one of those new suburbs they built everywhere.
Here's a couple of things I learned from him. First, always buy Prime graded beef, and grain fed. The marbling gave a steak taste, tenderness, and many other great eating qualities. What was grass fed beef? Never heard about it in the 1960s. And buy USDA Prime Beef -- you'll never get a bad steak. My grandfather died in 1960, when I was 10, of lung cancer. What time is it?
So, where is all the USDA Prime Porterhouse that we gobbled down by the pound every night. That was good eating then. Now, we know better.
Or do we?
Nice share:))
@@howardkoor9365 Thank you, Howard. Most people ignore my life stories, some are critical, and others instructive. Very few are complimentary. I appreciate your kindness. 🙏🏻
@@kwgm8578 :)))))))))))
You’re right this is the best demonstration I’ve ever seen of butchering meat and explaining the different cuts. Thank you so much.
The Sistine Chapel of Beef Art masterpiece.
AS Butchers can you tell Black angus/Dairy Steer/Hereford apart as carcasses?
You ain't lying
Glad you guys made this video. Picture is worth a 1000 words.
LOL 😊❤
I would've loved to see a couple of tomahawks in the puzzle.
This was amazing 👏, I actually never knew about some of these cuts. Thank you for spending the time that you did to make this.
Thank you guys so much for sharing this video! And I truly appreciate this information! I'm truly learning 😊!
Glad it was helpful!
ive watched this 3 times..clearly the best beef video on the internet..super job
Wow, thanks!
I'm just a consumer who likes to eat meat, I watched the entire video and loved it! It was really informational and I enjoyed the commentary and instruction. Great job!
Support our local farmers.
Absolutely awesome. Thank you, for the time, dedication, and desire to help educate and equip others.
You bet! Thank you, have a good week!
How about this idea for pork and all the other even deer elk and buffalo and thanks for having your seasonings at rural King I love your butter one going to try the rest. They pick the half's up like just another day if I tried that I would be in the floor in so much pain I could not see straight
Holy cow! Pun intended. Huge shout out to the YT algorithm for this gem. Or as I told my wife “meat porn”. Must be from all my searches on YT for butchering slabs of meat I’ve been buying recently. I’m a few months into carnivore eating so I’ve been buying slabs to save money versus buying steaks from the local store. Your knife skills are amazing! Wish I had seen your knives before I bought mine off…Amazon 😞. Best video I’ve ever watched! Well done! New sub and will be binge watching your videos as I eat ribeyes!
I have done some butchering, mostly game. I have a good friend on the Butchers of America team that competes world wide. I thought I had a decent idea of cuts and location but this made it SO MUCH easier. Love it!
Thank you guys!❤ where can I download this meat chart?
Google images has it
The video was very awesome to watch.
Food should not be wasted whether its from plants or animals, I personally believe that it is one of the most disrespectful thing a human can do in life.
From the life of the once living creature, to the sweat and work from people who prep, harvest, process, deliver, sell and cook whether it be a chef at a fancy restaurant or a family member.
Life and labor goes into every food we it, wasting food really is disrespecting everything.
I am thankful for collecting every pound of food possible and I just hope people watching this would not waste food.
I was literally raised up not to even leave a single grain of rice on the plate, I'm in the mid 30's and still never leave anything on the plate... makes dishwashing easier too!
The only time in my life when I was not able to clean up the plate spotless after eating was when I was my first couple days in basic training for the army... drill sergeants gave me 2 seconds to eat.
After the couple days I got a nickname "chipmunk" since I showed up to formation after chow with a full mouth of food that I bulldozed in and couldnt even keep my mouth shut, but my plate did not have food wasted.
Foods are from lives to give lives. Lives are unmeasurably valuable so please don't waste it!
Excellent. I have bought sides through years from local farmers. Nothing beats knowing where you food is coming from and supporting the farmers.
What I love about ur channel most is that you guys are one of VERY FEW channels that actually knows what they are talking about. Real life experience and read knowledge rather than the 99% of other social media clowns pretending to know everything about everything and actually knowing NOTHING…. #Homesteading, #gardening lol
Its so good to see actual butchers available. Lot of meat markets are ordering meat and not using freshest available whole breakdowns
I watched this start to finish like it was a movie. This was more enjoyable than some movies. Thank you. I learned a lot and know what to ask a butcher for.
Thank you! So very helpful for a farmers wife from Australia trying my best to learn all the beef cuts for processing our own beef!
Thank you so much for an insight view and detailed explanations of where each section of the meat is located. Next time we decide to buy half a cow we know at least what kind of meat and how much of it we want. A couple of years ago we had the chance to buy half a cow at a very good price and when the butcher asked us what kind of meat did we want, we couldn’t tell him exactly what we want. We decided to wait until we know more about what kind of meat there are available and how much we want. This is the best educational video to watch.Thank you!
I can't thank you guys enough for posting these videos. I have been watching you guys for more than 3-4 years developing my skills butchering my own beef for family and friends and with this video I have been able to locate and cut out the tri tip, flat iron and London broil which has eluded me for at least 8-10 butchers. I don't know how to repay you guys aside from purchasing product which doesn't hold a candle to the value of these videos. Again 10K THANK YOU!!!
That has got to be the best beef video I have ever seen. Great to see it from the hanging quarters all the way to the finish. Laying out on the table was really cool. Thanks for putting that together.
Couldn’t be more detailed!! That was exactly what I was looking for. I thought the data wasn’t going to be given in weights and would have been disappointed it wasn’t. Very good job guys!!!
My brother an I and 2 others are getting ready to do a whole beef this sun. When I was younger I was being taught by 2 meat cutters different cuts, but that was over 20yrs ago. This video is one of the best I have seen. I will be watching it several times over. Thank you so much.
I can't believe I finished a 1-hour-video none stop! This is literally the best video I'd ever seen! Btw I'm a steak lover who's learning English from Taiwan🇹🇼~ Thank u for recording this fantastic educational video~ 😆
This is the best video I have seen for American style butchery. subscribed. Thanks
My wife and I are about to buy a whole half of beef from our local butcher and wanted to see what we'd get. This is the best and most visual video I found. You guys rock! Thank you so much for this video!