One thing about this industry that I have disliked it a lot of people won't share everything they know and are not too willing to educate others. I love how open, honest and informative you are. You are happy to share everything you know to help us all get better. Thank you!
@JJ RUSS: you are right. it is such a gimmick and deliberatly controlled and manipulated. not much different from de beers diamond cartel. before the meiji restoration(1867-8), the japanese did not even drink milk, hardly eat beef and used their few cows for labor in the farms. then after that a few english breeds were brought to improved their cow's quality. the japanese did the same thing in kind with their monopoly of the olympus gastrointestinal cameras that launched medical endoscopy.
that was a fantastic vid... A trick my dad taught me a long time ago when doing the cowboy method. He had a jar of olive oil that he had chopped garlic added into the oil... so he would spread the coals to make the bed for the sear and then when the coals were pretty much white hot he would sprinkle the garlic oil over the coals and the fire would get to around 1000 degrees immediately, then he would put the steaks down on the bed of flaming coals... so the garlic oil was used to make the coals super hot and the garlic also put a special flavor into the meat.... amazing taste...
The art of butchering is lost in the grocery stores . I have been a meat cutter for 33 years for a major chain . They call us meat cutters now because all we cut are primals.. No more quarter steer , just order the primal and cut the steaks . You guys are the real deal ! Thinks for your videos!!
I have been a BUTCHER now for over 26 yrs. Started out in a custom slaughter house where I was taught everything there is to know not about butchering, not only on the cutting room floor, but also the whole process on the "kill" floor.
I spent some time apprenticing as a meat cutter. That didn't work out but more interesting, the meat departments in the grocery chain I worked are completely changed. The crew of meat cutters they once had are gone from the stores. They keep one guy in the store to do a few cuts for the custom case where the cuts are unwrapped and can be selected. But mostly, the meat is all brought in to the store in boxes, all cut and shrink wrapped, ready to put into the case. I can't buy meat there, it is too expensive now. Actually, I pay a bit more at the meat market for better quality.
Critical thinking: Understanding something outside your norm is a great way to test whether or not your norm adds or subtracts value to your life. I try to challenge all my assumptions to make sure my personal reasoning is sound.
Really appreciate your comment - all too often I see very scathing and derogatory comments from some who eat strictly plant based diets, and it always saddens and confuses me (why on earth would they watch these sorts of videos if they’re just going to be snarky about them?! 🤷🏻♀️). You’re quite right, these are master craftsmen. Thanks so much for being considerate and polite - it’s sadly badly lacking for many on the internet these days.
My dad was a butcher………I'm a psychiatrist………no mystery to me as to why I get such a kick out of these guys! I idolized my dad - the Bearded Butchers' gentle demeanor reminds me of him!
Stumbled upon this by accident and could not pull away. I am a seasoned cook, have owned food businesses and know alot more than the average joe about meat and cuts etc but you guys taught me quite a bit. Great job!!! You made it friendly and down home and get er done and to the point without the garbage in between.
Dig a big hole. Make a huge bonfire. When the fire dies, throw the deer in with organs removed and bury it all. Invite 200 friends. Dig it up a day or two later.
So true in most cases! Start out by learning to sharpen a regular knife (until you get it right), find out about the style you like to handle, then buy the best you can afford (now that you know how to maintain it) and never touch a garbage knive again! You will then sharpen and hone it when others regard it a dangerous surgeons scalpel. But you know better and you will greatly enhance your cooking just by actually having fun cutting your produce. And you can learn all that on TH-cam. Personally I use Japanese water stones up to 8000 grid. That gets the cutting edge to a mirror finish and I have split the thickness of a paper in half (after I had seen that in a video I just had to try).
I feel like I just watched a Ph.D level discourse on beef. Man, you guys are an absolute joy to watch. You're knowledgeable. You're caring about your product. You're engaging. It's a triple whammy of educators. Well done, gents!
You guys are frigging killing me. Watched this video at 3a.m., my stomach starts to rumble, didn't stop until I get up at 5 and grilled a T-bone with eggs.
This is one of the most informative videos on beef I have ever seen. I Loved the way you guys walked the audience through this while providing so much great detail. Classy ending bringing the kids into the mix. Keep up the great work gentlemen!
Love these videos! I am a 31 year old female who eats grass fed, pasture raised meat and consumes a paleo diet. My interest in this channel solidifies that humans are designed to eat meat. I don’t find myself wanting to watch any plant cutting videos 🤣Keep up the videos and keep providing grass fed, people who care about health are extremely grateful this still exist today and will be happy to support businesses like this!
Omnivores, which we are ,are meant to eat meat rarely, as did our ancestor hunter-gatherers. Most calories should come from whole plants/grains, with red meat consumed no more than twice a month. Other concentrated protein such as fish and poultry may be consumed once to twice weekly.
The lie you just spoke passed over your flat plant eating teeth. We are omnivores, plant based nutrition is what 90% of our natural diet would consist of.
@@carlabroderick5508 🤣🤣 Bull crap! I eat about 10 - 14 pounds of grass finished beef every single week that I buy directly from the rancher and have done so for years. I'm 46 but I look 30when I shave, I have 5% body fat, I run 10 km 4 times a week on mountain bike trails, as well as lifting weights. I hadn't been to any doctor for 20 years, so last summer I went and had a blood test done just to see how things were... basically for 💩's and giggles... my doctor was shocked at how "perfect" the results were. How is my diet bad?
Well. I am impressed so much I worked beef and sheep farms in Tasmania in my teens (for pay, to get thru medical school, but best education was on the farms...) "We" had our own abattoir and butcher shop All in-house. Bill (the father in his 70's), William, Henry and James Ferguson. Triabunna and Buckland. Tasmania.1970's - I lived in their homes. Beef was so tender - no stress. No cortisol as you say. Cattle - one at a time - Walk into abattoir rooms straight from adjacent paddock. No stress. Knocked on head. Butchered. Hung. Broken down. Then Sold in their own butcher shop in Triabunna. Their meat was SO tender - no stress meat, as you say. And a vertical business. I am in awe of what you guys are doing. And your explanation is next level. actually your whole operation is next level. Thank you so much for the content. Much appreciated. Now I am a "retired" doctor, and surgeon - aged 69 - and I appreciate your skills SO much. 🙂 and I am still learning from you.
If you and I ever meet at a cookout, and wagyu is available in the local area, I promise you will experience wagyu firsthand. I like to bring already cooked, pre-sliced wagyu steaks to cookouts for the purpose of sharing.
Hi from Ireland,there’s nothing even remotely like that here in Ireland,send me 4 for xtmas,think you can do it now in the same day...one day I’ll try one!
I almost had to sit with a bucket in my lap, starting to drool looking at that prime quality meat. You guys are great at butchering and you explain the process so well.
I really do like how you guys give usable and verifiable info about what you're doing - not just "Do what I do" recipes and such. I'm kinda an engineery type of guy who likes to play it off the cuff more often than not when cooking / grilling / smoking. All I need is a good baseline info source regarding what I'm dealing with, and I can use that to my benefit or detriment from there. Keep up the science, techniques, and cook suggestions. You guys are hitting on all eight cylinders with stuff like this.
I've said it on other videos of the Bearded Butchers... this is an art and a true craft that the whole crew embraces with such passion, service and joy. I spent the first half of my career as a Store GM in the grocery biz, and I started out as a meat wrapper. I used to love it when I was a kid and the butcher would let me cut a little.. I used to love finding the seams and letting the muscle come apart so easily, it was like finding treasure. I am in a totally different industry now, but still have so much respect for the butchers and all the people who work in the food industry. And these videos have put a smile on my face as I am home recovering from COVID pneumonia. Thanks BB crew!!!
I hate videos longer than 10 mins... This was my 1st time watching this channel... I WATCHED THE WHOLE THING...LOVED IT.... Now I wanna be a butcher. Excellent job guys
Now, I absolutely have to try Wagyu and Kobe Beef! You all displayed serious skill at processing that gigantic side of beef. I learned a lot by watching this video. Thanks for the info, displaying the cutting and the final grilling of the steaks.
I'm a 36 year old married mother of 3, and I chuckled when you said boning table. I'm not sorry! The boning table is where the magic is always made y'all, ALWAYS.
I have to tell my staff every Monday what I did over the weekend. I can’t wait to tell and educate them about Waugh and Kobe difference. I live in Hawai’i and we talk beef all the time. Thank you for your channel. I learn a lot. Stay safe !
Stearic acid is very healthy. It's one of the favorite foods of the heart, along with palmitic acid. Man-made saturated fat (hydrogenated) are the ones to avoid.
I bought some Japanese Wagyu from Costco and it was awesome. I read the comments on the website and everyone complained of the excess fat. People who go out and buy Wagyu please do your homework. That’s what Japanese Wagyu is known for. I had bought Wagyu from Australia and wanted to try the Japanese one. With that being said I prefer the Australian Wagyu over the Japanese. Thank you guy’s for this educational video.
Now why would anyone want to be on a vegan diet. You would be totally missing out on something like this. I live in Alberta Canada. We don't have wagyu but we have very fine meats up here. Awesome video 👍
@@MrBikeahallic I look forward to trying some wagyu beef myself. I've seen it in Costco stores but I'm not sure if it's the real stuff. True wagyu and kobe are apparently hard to come by.
I've been watching your guys' videos for a few weeks now and I love how informative and concise y'all always are. Keep up the great work and keep the content coming!!!
3 ปีที่แล้ว +14
Such a satisfactory feeling to watch experts practicing their craft... Regards from Tabasco, México [Land of The Olmecs]!
As a meat only (beef not lamb) Carnivore, aka Lion for 5 months I wish I was a butcher! I remember as a kid helping out my butcher Uncle at his shop. That meat is by far my favourite…marbling, so divine:) At 53yo and having a fused left elbow and chronic pain, butchering is a skill I can never learn and work at, however, watching you guys with your quick and confident skills is a true pleasure. Thank you so much for being on YT.
You mentioned the butchers take I think you put it. The piece you put on the grill. I'm watching you cut this side up and I would love to have some of those roasts without all the trimming done on them so I could have the trimmings for making other stuff!! You do beautiful work!! I'd love to visit your place!!
I avoid buying meat at a grocery store for this reason, love the work of butchers! Fresher meat and better cuts, more variety for just a little bit more, and in some cases even cheaper.
And no chemicals. Pure meat straight from the animal. Can't get no fresher than that. I haven't ate Supermarket meat in a very long time. Not since I saw what they use to keep the meat from spoiling.
I spent a large amount of time in Japan. Tasted all the regions Wagyu while there. Hands down the Matsusaka was the best for me. The marbling was very small but steaks were pink white. Solid marbling. These steaks in this video almost looked like American Prime comparatively speaking. The steak is not red but a light pink color. Absolutely melted in your mouth.
The one in the video is 50% Wagyu, or F1, meaning an Angus cow was bred to an Angus (beef) steer…tell us you didn’t watch the video without telling us that you didn’t watch it 🙄🤦🏼♂️
When I was younger, my friend’s dad would always be telling everyone how good his butcher was at cutting and preparing his meats. I was like “what’s the big deal, just a guy that chops dead animal into size you want.” Now I know the artistry involved thanks to TBB.
Great comment - it is a serious apprenticeship to be a proper butcher - not just a meat cutter as some other comment told us. This is a true specialist art-form of work
You guys do NOT talk too much. We enjoy the tips and the way you talk us through your videos. Keep talking. We love it!! We wish you had smellivision as well.
Watched this after i had Kobe burgers. I was not dissapointed, i'm a chef so i couldent resist to dress it up nicely and respectfully with pickles, black truffle cheese the good kind locally produced right on this island. Local bacon, black pepper and Mediterranean sea salt. It's like you said you really cant eat alot of it because it fills you up fast. And you're happy with that. Great vid, love this kind of stuff.
LMAO..... Charlotte NC here, have an ex that lives outside of Cleveland....might see if she can hook me up 😏 and maybe bring some steaks down as well 😂😂😂 I kid, I kid......😜
Not really, most vegetarians that miss meat, miss that "meaty flavor" which comes from high levels of "heme". Japanese and Korean cattle are very low in heme because they are high in fatty marbling. They don't go hand in hand. A high heme angus beef steak, filled with highly bioavailable iron is what makes the iron deprived lizard brain in the back of any vegetarian brain go "Yessss, eat that!". That's why "Beyond Meat" and "Impossible burger" dump loads of engineered heme into their products, because that's what they miss. Heme, tasty, tasty heme.
@@thatsrealroughbud...2394 Uhhh.. As a lifetime beef eater, Wagyu is absolutely mouth-watering. I don't care how much heme it may have or not, or how much you copied off of an article/video from "impossibleburger.com" about heme (dont lie, that's where you saw it), you are out of your mind to imply that Wagyu is somehow inferior in taste, texture, or otherwise. Regardless Impossible Burger isn't anywhere near actual beef. I don't care if its a cheap cut of round, its still better. And you are only referencing ground beef. Too general.
@@getmeoutofsanfrancisco9917 I couldn't be a vegetarian - I lose weight on the days I don't eat meat, and I don't have much weight to lose. Plus I'd miss my weekly steak (and my weekly bacon).
@@getmeoutofsanfrancisco9917 I am very much a meat eater, and have raised and consumed lots of sheep and chickens as well as a handful of beeves. I've also had three or four impossible substitution meat burgers now. Honestly the stuff's not bad, it does satisfy a desire for meat as such. (Was running with an environmentalist, vegan woman for a minute in 2019). I have had a number of fast food, and pre-prepared burgers that were meat (ground beef ) of some type which were worse. Side by side can I tell an impossible Whopper apart from a regular Whopper? Yes. But I would rate The impossible Whopper as apparently meatier than a big Mac. That's supposed to be an all beef patty. In a lot of ways it reminds me of a grill out from my youth . One of my friend's mothers was a very good cook on a very tight budget most of the time. There were a number of cookouts where she made hamburgers that were approximately equal parts ground chuck, ground turkey, and bread crumbs bound with a egg some steak seasoning and parsley and a little bit of yogurt. The first three of them to a teenage me, were really good hamburgers. The next couple I knew something was different about them but wasn't concentrating on puzzling out what. The last one as I savored and examined it I realized it was a little dryer than a typical hamburger but wasn't burnt and had a slightly meatloaf texture. However it took close examination to actually realize this. That's how I feel about the impossible Burger when you're hungry and eating you aren't going to notice that there's something just a little bit different about it period and when tried without previous knowledge I feel like everything with it will be reasonable for our kid finding his way.
As someone who has worked in a processing plant for 15 years and have dealt with Kobe and wagyu, that carcass is on the lower end of the grade scale. I’m not a usda grader, but I was the in house grader who separated the cattle into their different programs. So I determined what carcasses went with the a1-a5 programs for wagyu, and the same for Kobe. It was awesome to process these cattle knowing what they are. I was honored and personally thanked by the president of Kobe beef when came to the plant I worked at and was told out of the places in the usa that process his cattle, my plant, more specifically me, had 0 issues with the in house grading.
Turned on the tv to watch a show before bed, saw the notification for this, proceeded to ignore my tv and spend the next hour watching a cow get turned into cuts. Time well spent 🍻
I just want to tell you guys that I really enjoy your show! I’m a self-taught Chef, trying to start my own restaurant, and watching you guys and helped me to learn how to appreciate and butcher my own meat, so now I go to my butcher and anything that I could get undressed, I get it that way. I’ve been a fan for a while and I watch you guys every day! Please keep making videos! You guys are the reason that I made the best bacon 🥓 that I’ve ever tasted! Thank you guys for your inspiration! By the way, Seth is the best butcher on the planet, just saying, I saw him on some butchering show the other day, and he lost to a guy that didn’t deserve it. Lastly, as a Chef, I understand what’s going on in the kitchen, and beforehand. I’m an aficionado! Anyhow, could I please at some point visit your facility, and watch, or help Seth breakdown a side of beef, or watch? I don’t want anything. I don’t want any meat, I don’t want clout or attention. I just want the pleasure, to experience being around true meat gods! Not only that, but you guys have a strong relationship with God, which I really dig! A little about me, I learned how to cook, and how to butcher meat traveling the world, when I was in the military. My email is: Myrongreenii@gmail.com God bless, and keep up the great work!
Such a pleasure to watch Seth breaks down the carcass, it's almost like he's dancing around it and viola, here's your sirloin and ribeye and eye round and...
Wagyu is a Japanese word that literally means Japanese cow. Any and all beef that comes from Japan is Wagyu. It’s the grading (A5) that makes the difference.
I never dared to do one on my own to be honest... ordering a Wagyu-beef in a restaurant once in a while, man, that joy of eating beats almost everything else. Definitely worth spending a bit more than usual. Thank you for the video... very interesting and informative, not to say that I'm now quite hungry in the middle of the night. Greetings from a bearded guy and keep it going, you have my subscription.
I just like to say that you guys are amazing! I have recently discovered your Channel and I watch with fascination the way you break down primals and demonstrate where each cut comes from. I have now subscribed and hit the notification button. Thank you for the education.
Any beef bones with marrow can be use make fantastic beef broth. Save your money and use the inexpensive stuff. But if you have access to it than hell why not. I just wouldn't pay for it.
BEARDED ONES,,HELLO, I am glad that you chose to do this and straighten it some people I had onl ONCE had GENUINE KOBE BEEF, I was taken to some resturant in MANHATTAN NYC some years ago, cut really thin as in suchi , it was UNREAL the fat just MELTED in your mouth , something many people should experience at least ONCE. In their lives, but WAGYU IS GREAT, but if anyone gets caught misrepresenting it for KOBE, it’s bye bye time for them , still appreciate your SHARP KNIVES & your SKILLS Cheers 🇺🇸🇺🇸🇺🇸🇺🇸
this is very impressive. you guys are very knowledgable . i have learned something today about the wagu beef. i did not know about the fat transformation. i now have to tell my sister in law i was wrong about wagu beef. i started in this business when i was 17 , i am now 69. i started on the kill floor of the local butcher shop and went on from there. i loved it all. you guys are great. keep up the good work and education part of what you do. you guys do it the correct way. thanks very much for what you do. don.
in Japan when you go to a restaurant that sells "Kobe Beef", you'll often see the restaurant displaying the birth certificate of the cattle for diners to see. In fact, each cattle has it own certificate and you can trace which farm your Kobe Beef came from. Not just for Kobe Beef, all other highly sought after wagyu beef such as Matsusaka beef or Ōmi beef also have such traceable birth certificates.
Couldn't stop watching! I really just wanted to glance at the marbling and move on, but you were good about immersing the audience and keeping us interested through the entire video! Thanks for giving me one of the best hours of my life! Learned so much!
Two videos I and I’m hooked. As a potter, I can really appreciate the efficiency of motion with your product and tools. Well Done! (Never well done meat though.) 😃
When you guys cut a Chuck Eye steak it looks great. When my Grocery Store cuts a Chuck Eye steak they take one of yours and cut two steaks out of it. And they charge about $12 bucka a pound for it.
No u didn't really pal,try spending 4 years at Strathclyde Uni studying it,class lost 6 outa 12(5 females) just couldn't hack it after a visit to the slaughterhouse, trigonometric calculus was bit funky too🙄 Pepperdog181@gmail.com 🚬🍺🍔🏴
@@davidmaccormack7067 idk man, that sounds amazing 2 me. Learning how cow is built and visitting slaughterhouse later on to try cutting it down to pieces for the first time in life
I love seeing this. My family butchered every end of Nov. Steers, hogs, chickens, turkey, and deer. The whole family from kids up learned each step. Deer and pork mixed sausage is really good. Summer kitchen canning from all our gardens.
We had some Aussie A4 Wagyu filets tonight and they're on a whole new level all their own. There's enough fat in them to give them a rich flavor, to go along with the amazing tenderness, but not as rich as A5 (which can actually go a little overboard). If any of you haven't had one, set aside some cash one month and splurge. It's something you'll always remember, and A4 is quite a bit less expensive compared to A5, as well.
Places that sell Kobe in the US is actually certified. You can go on to a web to check to see if the place is actually certified to have actual Kobe beef. It should have a certificate and I D number for the individual animal so you can check it with the website. Without it you are being lied to.
And basically can eat for free. If you ask for ID or Certificate and they don't have it, you can just report them, they will give you the meal for free to keep quiet, but why not get it for free and report? 😁
lol certified by who. America has no authority to certify wagu beef. And Japan will not certify this.... just saying. certifications outside of Japan is useless... no offense to american beef
People are so stressed out in school about giving speeches, and here's this guy giving us a detailed report about meat, fat, history, etc like it's nothing. Take notes, children. Know your subject and you can share that knowledge with confidence. And sweaty palms, probably.
@@TheBeardedButchers I've been telling people about your channel. It's truly fascinating to watch your expert knife handling, expert knowledge of anatomy, AND ability to cook. Makes for great TV. 😁 As Scott Wadsworth always says on the Essential Craftsman channel, Keep up the good work!
I live next door to a Galloway Belted cow-calf grass-fed dairy farm. We get our beef from their small herd depending on how calving season goes. In 2020, a black-faced black-ended steer was born shortly after sunrise after a long night of labor in June. My aunt named him 'Double Stuffed', like the cookie. After a few weeks, we reccognized this steer was remarkably large for a Galloway. Small breed for steep ground and easier handling. Harvested shy of 11 months, Double Stuff dressed out at 780 pounds. CUSTON-CUT SHORT RIBS, BEST BEEF EVER. Thank you, Double Stuff.
most satisfying butcher video i've eve watched. the grilling and taste test part was killing me. heading to the grocery store tomorrow and pick up some rib eye. good job guys!!
Man I'm in love with this channel, just subscribed! I'm new to the butchery world...changed careers from the BOH restaurant industry. These videos are GOLD! 🥩
This vid earned you a sub fellas! It’s nice to see a longer and more detailed take that doesn’t FF through any of the steps. Watching this even made me order a couple A5 ribeyes for my bday coming up! Thanks for the work y’all put in!
This was Awesome ! Love to see folks who are craftsman and love their job . Not sure how I got here but once here I was stuck till the steak came off the grill. LOL ! Thanks for the awesome vid guys !
Fried Spam is expensive as hell! For me the sale price is 3 for $10 for spam. That’s 3.33 for what.. 3-4 oz in a can? It comes out to roughly $15 a pound for spam. That’s choice grade NY strip price point. 🤷🏻♂️
i got tested positive yesterday for covid. in self isolation at home right now. feeling tired, heavy head, heaty chill on and off, stuffy nose. keeping an eye on my condition for the next five days. hopefully the other family members are safe. enjoy watching you use the knife to break down the animal.
I’ve only had wagyu beef a few times in my life and I gotta say, that is the best tasting meat I’ve ever had hands down and I gotta get better knives because the way you guys are cutting and trimming those steaks and fillets are top-notch and l’ve learned quite a bit.
They sell the 6” boning knife on their site. You can also find a bunch of the same brand on amazon for a super decent price. I just ordered a 6” knife like in the video last night.
Great video, very informative, admire the fact you guys take so much pride in what you do. Also seems like you really enjoy your profession. Keep up the great work.
Just watched a entire video on beef, from a country where beef is largely not sold. I can taste the steak from just watching the video. Amazing work guys.
I did that when I was 13 years old in Brooklyn; including skinning calfs. That was butchering. Today the local 'butcher" get the meat cut and packaged. I am now 86 and think I can still do it...
Shoot me an email. F1 is... fine. Fullblood is far and away better. Glad to supply yall if your menu supports dishes around a $100. Stephen@highslranch.com
Not sure if y’all knew that most of that cattle is raised in the islands of Okinawa and shipped to mainland Japan after they are 12-18 months old??? Just wanted to add that to your story as I am in Okinawa and we have some awesome beef here as well. Great story you have and love the break down and keep doing what your doing... Much Appreciated in all you guys do‼️‼️
I'll be moving to Oki in a couple of months! I'm so excited to try wagyu. Right now I'm in Korea and have tried their equivalent which is Hanwoo and it was fantastic, but i'll definitely be picking up some wagyu to compare when I make my way over
I love what you're doing! I have made an amazing Friday night living on Prime rib! In the day used 109s ? Raised my children on the restaurant income! I grew up on a farm, My mother's side of our family, then my father's side in the restaurant business! When I had children I stopped farming and went back to the Restaurant. Anyway, During My Marine Corp. years, I went thru the CIA Culinary Institute Of America! LOL Now in my Elder years I work for Trans Ova Genetics and I work with Wagyu every day, developing and recreating amazing genetic and the best steaks I have ever had the opportunity to grill and eat! I look forward to experimenting with your Bearded Butcher Black seasoning! Thanks for the very informative, down-to-earth videos! Reverse Sear is absolutely one of the fault-free ways to prepare an AMAZING steak!
I own a Yakiniku restaurant in Japan, serving Ishigaki Wagyu A5 all day, every day. Watching these guys is an absolute joy. Thanks boys!
Very cool!
What is the cost in Canadian dollars ffor your most expense stake.
@@darcymcnabb9259 They have a link to Sakura Wagyu Farms listed above and you can see their prices there.
@Fascist liberali why you hating bro?
Bigfoot documentary
One thing about this industry that I have disliked it a lot of people won't share everything they know and are not too willing to educate others. I love how open, honest and informative you are. You are happy to share everything you know to help us all get better. Thank you!
@JJ RUSS: you are right. it is such a gimmick and deliberatly controlled and manipulated. not much different from de beers diamond cartel. before the meiji restoration(1867-8), the japanese did not even drink milk, hardly eat beef and used their few cows for labor in the farms. then after that a few english breeds were brought to improved their cow's quality. the japanese did the same thing in kind with their monopoly of the olympus gastrointestinal cameras that launched medical endoscopy.
Get better at being human and go vegan.
The professionalism shown here is an absolute delight- no hype, no BS just great instruction by the team- many thanks team.
Wow thanks!
that was a fantastic vid... A trick my dad taught me a long time ago when doing the cowboy method. He had a jar of olive oil that he had chopped garlic added into the oil... so he would spread the coals to make the bed for the sear and then when the coals were pretty much white hot he would sprinkle the garlic oil over the coals and the fire would get to around 1000 degrees immediately, then he would put the steaks down on the bed of flaming coals... so the garlic oil was used to make the coals super hot and the garlic also put a special flavor into the meat.... amazing taste...
The art of butchering is lost in the grocery stores . I have been a meat cutter for 33 years for a major chain . They call us meat cutters now because all we cut are primals.. No more quarter steer , just order the primal and cut the steaks . You guys are the real deal ! Thinks for your videos!!
How much do you make
I have been a BUTCHER now for over 26 yrs. Started out in a custom slaughter house where I was taught everything there is to know not about butchering, not only on the cutting room floor, but also the whole process on the "kill" floor.
I spent some time apprenticing as a meat cutter. That didn't work out but more interesting, the meat departments in the grocery chain I worked are completely changed. The crew of meat cutters they once had are gone from the stores. They keep one guy in the store to do a few cuts for the custom case where the cuts are unwrapped and can be selected. But mostly, the meat is all brought in to the store in boxes, all cut and shrink wrapped, ready to put into the case. I can't buy meat there, it is too expensive now. Actually, I pay a bit more at the meat market for better quality.
@@jamestheelder87 You can't buy meat at the grocery chain because it's too expensive, but you can afford to pay more at the meat market? What? lol
Don’t know why I keep watching these vids as I’m a vegetarian. Guess I’m just hooked on watching master craftsman work at their trade.
Critical thinking: Understanding something outside your norm is a great way to test whether or not your norm adds or subtracts value to your life. I try to challenge all my assumptions to make sure my personal reasoning is sound.
Maybe it's time to join us😁
Na I watch people cut vegetables all the time. No judgment
Really appreciate your comment - all too often I see very scathing and derogatory comments from some who eat strictly plant based diets, and it always saddens and confuses me (why on earth would they watch these sorts of videos if they’re just going to be snarky about them?! 🤷🏻♀️). You’re quite right, these are master craftsmen.
Thanks so much for being considerate and polite - it’s sadly badly lacking for many on the internet these days.
Or because you see good cuts like that and your soul's telling you to get a steak because you're the top predator on earth. ;)
My dad was a butcher………I'm a psychiatrist………no mystery to me as to why I get such a kick out of these guys! I idolized my dad - the Bearded Butchers' gentle demeanor reminds me of him!
Lol
You’re Blessed to have a Great Dad🌺
Stumbled upon this by accident and could not pull away. I am a seasoned cook, have owned food businesses and know alot more than the average joe about meat and cuts etc but you guys taught me quite a bit. Great job!!! You made it friendly and down home and get er done and to the point without the garbage in between.
Thank you Stephan, much appreciated!
They make this look so easy. I tried to process my own deer once. It was a catastrophe. I ended up with alot of venison jerky that year.
They are very bad at boning this out it's all very rough
@@haughs 33:20
Dig a big hole. Make a huge bonfire. When the fire dies, throw the deer in with organs removed and bury it all. Invite 200 friends. Dig it up a day or two later.
Sharp knives and knowing where the seams between the sections are.
@@haughs Watch the video before criticizing...
Did I learn anything from this video? Yeah, the primary thing I learned is that all my knives are garbage.
that's funny...
So true in most cases! Start out by learning to sharpen a regular knife (until you get it right), find out about the style you like to handle, then buy the best you can afford (now that you know how to maintain it) and never touch a garbage knive again! You will then sharpen and hone it when others regard it a dangerous surgeons scalpel. But you know better and you will greatly enhance your cooking just by actually having fun cutting your produce. And you can learn all that on TH-cam. Personally I use Japanese water stones up to 8000 grid. That gets the cutting edge to a mirror finish and I have split the thickness of a paper in half (after I had seen that in a video I just had to try).
Hahahah me too.. I have good knifes, but I just added to get a better knife sharpener on my list!!
.
Haha.... Or that Wagyu is that tender?
Man you’re not a butcher, you’re an artist! Every time I watch your videos, I wish I could take a class to learn all these cuttings
People like them are good to watch. I may never break down big primal cuts of beef, but would love to learn how to do some of this.
I feel like I just watched a Ph.D level discourse on beef.
Man, you guys are an absolute joy to watch. You're knowledgeable. You're caring about your product. You're engaging. It's a triple whammy of educators.
Well done, gents!
You guys are frigging killing me. Watched this video at 3a.m., my stomach starts to rumble, didn't stop until I get up at 5 and grilled a T-bone with eggs.
Im watching it at 3 am myself
T-Bone is my favorite steak...and I think we all have insomnia.
2:51am and here I am.. Im not the only one it seems
Me too except it was Angus Ribeye, Lol!
Yeah, 2:43am...
This is one of the most informative videos on beef I have ever seen. I Loved the way you guys walked the audience through this while providing so much great detail. Classy ending bringing the kids into the mix. Keep up the great work gentlemen!
* rotten beef you mean?
@@madloop3217 from the 'halls cough drop' expert?
you think dry aged wagyu beef is rotten?
@@madloop3217 You know nothing!! Better to keep one's mouth closed and be thought a fool than to open it and prove it absolutely true!!!!!!!!!!!!!!!!
Love these videos! I am a 31 year old female who eats grass fed, pasture raised meat and consumes a paleo diet. My interest in this channel solidifies that humans are designed to eat meat. I don’t find myself wanting to watch any plant cutting videos 🤣Keep up the videos and keep providing grass fed, people who care about health are extremely grateful this still exist today and will be happy to support businesses like this!
Omnivores, which we are ,are meant to eat meat rarely, as did our ancestor hunter-gatherers. Most calories should come from whole plants/grains, with red meat consumed no more than twice a month. Other concentrated protein such as fish and poultry may be consumed once to twice weekly.
The lie you just spoke passed over your flat plant eating teeth. We are omnivores, plant based nutrition is what 90% of our natural diet would consist of.
The term 'omnivore' says nothing about proportions or frequency. @@carlabroderick5508
@@carlabroderick5508 🤣🤣 Bull crap! I eat about 10 - 14 pounds of grass finished beef every single week that I buy directly from the rancher and have done so for years. I'm 46 but I look 30when I shave, I have 5% body fat, I run 10 km 4 times a week on mountain bike trails, as well as lifting weights. I hadn't been to any doctor for 20 years, so last summer I went and had a blood test done just to see how things were... basically for 💩's and giggles... my doctor was shocked at how "perfect" the results were. How is my diet bad?
Well. I am impressed so much
I worked beef and sheep farms in Tasmania in my teens (for pay, to get thru medical school, but best education was on the farms...)
"We" had our own abattoir and butcher shop
All in-house. Bill (the father in his 70's), William, Henry and James Ferguson. Triabunna and Buckland. Tasmania.1970's - I lived in their homes.
Beef was so tender - no stress. No cortisol as you say. Cattle - one at a time - Walk into abattoir rooms straight from adjacent paddock. No stress. Knocked on head. Butchered. Hung. Broken down.
Then Sold in their own butcher shop in Triabunna.
Their meat was SO tender - no stress meat, as you say. And a vertical business.
I am in awe of what you guys are doing.
And your explanation is next level. actually your whole operation is next level.
Thank you so much for the content. Much appreciated. Now I am a "retired" doctor, and surgeon - aged 69 - and I appreciate your skills SO much. 🙂 and I am still learning from you.
No chance of me 1) ever breaking down a steer or 2) ever enjoying a Waygu beef steak, but yet here I am watching the whole thing.
Happy to have you here, nonetheless. 😉
If you and I ever meet at a cookout, and wagyu is available in the local area, I promise you will experience wagyu firsthand. I like to bring already cooked, pre-sliced wagyu steaks to cookouts for the purpose of sharing.
Hi from Ireland,there’s nothing even remotely like that here in Ireland,send me 4 for xtmas,think you can do it now in the same day...one day I’ll try one!
Shin Kintsurugi are you Jesus? Because that’s a holy ass thing to do
Vvngvv
I almost had to sit with a bucket in my lap, starting to drool looking at that prime quality meat. You guys are great at butchering and you explain the process so well.
Right 😂😂
I really do like how you guys give usable and verifiable info about what you're doing - not just "Do what I do" recipes and such.
I'm kinda an engineery type of guy who likes to play it off the cuff more often than not when cooking / grilling / smoking.
All I need is a good baseline info source regarding what I'm dealing with, and I can use that to my benefit or detriment from there.
Keep up the science, techniques, and cook suggestions.
You guys are hitting on all eight cylinders with stuff like this.
I've said it on other videos of the Bearded Butchers... this is an art and a true craft that the whole crew embraces with such passion, service and joy. I spent the first half of my career as a Store GM in the grocery biz, and I started out as a meat wrapper. I used to love it when I was a kid and the butcher would let me cut a little.. I used to love finding the seams and letting the muscle come apart so easily, it was like finding treasure. I am in a totally different industry now, but still have so much respect for the butchers and all the people who work in the food industry. And these videos have put a smile on my face as I am home recovering from COVID pneumonia. Thanks BB crew!!!
love how they acknowledged the man who cleans after them
It’s show the character & love they have for each other... just beautiful... ✌️
Me too!!
I LOVE how family oriented you all are! This is how family businesses should be! 🤘🏻
You have to be nice when everyone is armed with razor sharp knives.
@@wgm6😮😂😂🤣🤣🤣🤣🤣
I always love watching someone with passion for there work do that work. It's wonderful to get to see and severely overlooked in academia.
Exactly, and thanks to the Butchers for using our Butcher Blocks, and the white poly tables , we make them here in USA .
MS in beef production/harvesting?
This was one of Best butcher cast I have seen. Thanks from Chef / Baker for more than 40 years in service started from Vocational School in Detroit.
I hate videos longer than 10 mins...
This was my 1st time watching this channel...
I WATCHED THE WHOLE THING...LOVED IT....
Now I wanna be a butcher.
Excellent job guys
I been watching these videos for a month.. love um. I'm thinking about moving to Ohio..lmao!!
@@tdeveritt it’s a great place to live if you can handle four seasons and some clouds in the sky.
I love beef. You can’t look away from those beautiful steaks!
I would pay extra to leave the bone and fat in my cuts!! I am a cave woman. Just ask my husband.
@@patcantrell1460 lol
Now, I absolutely have to try Wagyu and Kobe Beef! You all displayed serious skill at processing that gigantic side of beef. I learned a lot by watching this video. Thanks for the info, displaying the cutting and the final grilling of the steaks.
I'm a 36 year old married mother of 3, and I chuckled when you said boning table. I'm not sorry! The boning table is where the magic is always made y'all, ALWAYS.
I'm a 37 year old married father of 2. You're not bloody wrong there lovvehh
I have to tell my staff every Monday what I did over the weekend. I can’t wait to tell and educate them about Waugh and Kobe difference. I live in Hawai’i and we talk beef all the time. Thank you for your channel. I learn a lot. Stay safe !
My mouth is literally watering watching those steaks coming off the BGE!
this is so satisfying, not sure why. That deep red color looks amazing.
Stearic acid is very healthy. It's one of the favorite foods of the heart, along with palmitic acid. Man-made saturated fat (hydrogenated) are the ones to avoid.
Man does not make animal fat.
I bought some Japanese Wagyu from Costco and it was awesome. I read the comments on the website and everyone complained of the excess fat. People who go out and buy Wagyu please do your homework. That’s what Japanese Wagyu is known for. I had bought Wagyu from Australia and wanted to try the Japanese one. With that being said I prefer the Australian Wagyu over the Japanese. Thank you guy’s for this educational video.
Now why would anyone want to be on a vegan diet. You would be totally missing out on something like this.
I live in Alberta Canada. We don't have wagyu but we have very fine meats up here.
Awesome video 👍
I hope a lot of people will become vegan so there will be more beef for me! 😅
@@Enroxxx Amen to that.
Had the best porterhouse steak of my life just outside Banff. You aren’t kidding!
im in BC... Alberta definitely has some great beef. i have also had the luck of trying Wagyu .. its a different experience
@@MrBikeahallic I look forward to trying some wagyu beef myself.
I've seen it in Costco stores but I'm not sure if it's the real stuff. True wagyu and kobe are apparently hard to come by.
I've been watching your guys' videos for a few weeks now and I love how informative and concise y'all always are. Keep up the great work and keep the content coming!!!
Such a satisfactory feeling to watch experts practicing their craft...
Regards from Tabasco, México [Land of The Olmecs]!
As a meat only (beef not lamb) Carnivore, aka Lion for 5 months I wish I was a butcher!
I remember as a kid helping out my butcher Uncle at his shop.
That meat is by far my favourite…marbling, so divine:)
At 53yo and having a fused left elbow and chronic pain, butchering is a skill I can never learn and work at, however, watching you guys with your quick and confident skills is a true pleasure.
Thank you so much for being on YT.
Thank you so much for watching, let us know if you have any questions!
You mentioned the butchers take I think you put it. The piece you put on the grill. I'm watching you cut this side up and I would love to have some of those roasts without all the trimming done on them so I could have the trimmings for making other stuff!! You do beautiful work!! I'd love to visit your place!!
I avoid buying meat at a grocery store for this reason, love the work of butchers! Fresher meat and better cuts, more variety for just a little bit more, and in some cases even cheaper.
And no chemicals. Pure meat straight from the animal. Can't get no fresher than that. I haven't ate Supermarket meat in a very long time. Not since I saw what they use to keep the meat from spoiling.
Who do you think cuts the meat at the grocery store? Just saying
@@iholesale Sorry, I should have mentioned pre-packaged factory sealed meats and ground meats. Not the in-store cuts.
@@lawrenceweston922 haha, i was just giving you a hard time, i know what you mean, it is better than a grocery store for multiple reasons
I absolutely LOVE that you guys include your family in these videos!! What a fantastic family experience!
We appreciate the kind words, Chris! 😉
I spent a large amount of time in Japan. Tasted all the regions Wagyu while there. Hands down the Matsusaka was the best for me. The marbling was very small but steaks were pink white. Solid marbling. These steaks in this video almost looked like American Prime comparatively speaking. The steak is not red but a light pink color. Absolutely melted in your mouth.
Wow, just hearing how you describe it makes my mouth water. 🤤
The one in the video is 50% Wagyu, or F1, meaning an Angus cow was bred to an Angus (beef) steer…tell us you didn’t watch the video without telling us that you didn’t watch it 🙄🤦🏼♂️
Omg!!!! people that actually know what they are talking about when it comes to cattle, meat, and wagyu!!!!! This is amazing!!!!
When I was younger, my friend’s dad would always be telling everyone how good his butcher was at cutting and preparing his meats. I was like “what’s the big deal, just a guy that chops dead animal into size you want.” Now I know the artistry involved thanks to TBB.
As a fellow butcher for the past 27 yrs., I can state for a fact that cutting the way these guys do is definitely an art.
Great comment - it is a serious apprenticeship to be a proper butcher - not just a meat cutter as some other comment told us. This is a true specialist art-form of work
You guys do NOT talk too much. We enjoy the tips and the way you talk us through your videos. Keep talking. We love it!! We wish you had smellivision as well.
Watched this after i had Kobe burgers. I was not dissapointed, i'm a chef so i couldent resist to dress it up nicely and respectfully with pickles, black truffle cheese the good kind locally produced right on this island. Local bacon, black pepper and Mediterranean sea salt. It's like you said you really cant eat alot of it because it fills you up fast. And you're happy with that. Great vid, love this kind of stuff.
Garlic salt and pepper is plenty for these steaks. They are so good on their own. Extra spices just to change things up but not necessary
I've been living in Japan for ~8 years but never looked into this stuff in detail. Thanks for the good info!
Any time!
Homeboy said “if you’re local..”
me googling how local NC is to Ohio, about to burn up I-77 to get some wagyu
Hahaha we'll be expecting you, Rich. 👀
LMAO..... Charlotte NC here, have an ex that lives outside of Cleveland....might see if she can hook me up 😏 and maybe bring some steaks down as well 😂😂😂 I kid, I kid......😜
I’ll pitch in for gas😂 where you wanna meet?
Me too man.
Did the same, three hour drive from Fort Wayne 😆
That stuff is dangerous, if you feed it to vegetarians, they will no longer be vegetarians! Looks so delicious, nothing like a fine steak.
Not really, most vegetarians that miss meat, miss that "meaty flavor" which comes from high levels of "heme". Japanese and Korean cattle are very low in heme because they are high in fatty marbling. They don't go hand in hand. A high heme angus beef steak, filled with highly bioavailable iron is what makes the iron deprived lizard brain in the back of any vegetarian brain go "Yessss, eat that!". That's why "Beyond Meat" and "Impossible burger" dump loads of engineered heme into their products, because that's what they miss. Heme, tasty, tasty heme.
Stop raggin' on vegetarians.
@@thatsrealroughbud...2394 Uhhh.. As a lifetime beef eater, Wagyu is absolutely mouth-watering.
I don't care how much heme it may have or not, or how much you copied off of an article/video from "impossibleburger.com" about heme (dont lie, that's where you saw it), you are out of your mind to imply that Wagyu is somehow inferior in taste, texture, or otherwise.
Regardless Impossible Burger isn't anywhere near actual beef. I don't care if its a cheap cut of round, its still better. And you are only referencing ground beef. Too general.
@@getmeoutofsanfrancisco9917 I couldn't be a vegetarian - I lose weight on the days I don't eat meat, and I don't have much weight to lose. Plus I'd miss my weekly steak (and my weekly bacon).
@@getmeoutofsanfrancisco9917 I am very much a meat eater, and have raised and consumed lots of sheep and chickens as well as a handful of beeves. I've also had three or four impossible substitution meat burgers now. Honestly the stuff's not bad, it does satisfy a desire for meat as such. (Was running with an environmentalist, vegan woman for a minute in 2019). I have had a number of fast food, and pre-prepared burgers that were meat (ground beef ) of some type which were worse. Side by side can I tell an impossible Whopper apart from a regular Whopper? Yes. But I would rate The impossible Whopper as apparently meatier than a big Mac. That's supposed to be an all beef patty. In a lot of ways it reminds me of a grill out from my youth . One of my friend's mothers was a very good cook on a very tight budget most of the time. There were a number of cookouts where she made hamburgers that were approximately equal parts ground chuck, ground turkey, and bread crumbs bound with a egg some steak seasoning and parsley and a little bit of yogurt. The first three of them to a teenage me, were really good hamburgers. The next couple I knew something was different about them but wasn't concentrating on puzzling out what. The last one as I savored and examined it I realized it was a little dryer than a typical hamburger but wasn't burnt and had a slightly meatloaf texture. However it took close examination to actually realize this. That's how I feel about the impossible Burger when you're hungry and eating you aren't going to notice that there's something just a little bit different about it period and when tried without previous knowledge I feel like everything with it will be reasonable for our kid finding his way.
As someone who has worked in a processing plant for 15 years and have dealt with Kobe and wagyu, that carcass is on the lower end of the grade scale. I’m not a usda grader, but I was the in house grader who separated the cattle into their different programs. So I determined what carcasses went with the a1-a5 programs for wagyu, and the same for Kobe. It was awesome to process these cattle knowing what they are. I was honored and personally thanked by the president of Kobe beef when came to the plant I worked at and was told out of the places in the usa that process his cattle, my plant, more specifically me, had 0 issues with the in house grading.
I’m a Vegan and I love this video. So respectful and knowledgeable.
I appreciate that!
Im a vegan and i love animal products
I'm so stressed in my daily life, cannibals would spit me out due to the excess cortisol.
Why is this so interesting to watch?! I've just watched 2-3 hours straight butchering. I think you have a new sub
Turned on the tv to watch a show before bed, saw the notification for this, proceeded to ignore my tv and spend the next hour watching a cow get turned into cuts. Time well spent 🍻
I just ate dinner but after watching your grill art I'm hungry again. Great video, thx.
I just want to tell you guys that I really enjoy your show! I’m a self-taught Chef, trying to start my own restaurant, and watching you guys and helped me to learn how to appreciate and butcher my own meat, so now I go to my butcher and anything that I could get undressed, I get it that way.
I’ve been a fan for a while and I watch you guys every day! Please keep making videos! You guys are the reason that I made the best bacon 🥓 that I’ve ever tasted! Thank you guys for your inspiration! By the way, Seth is the best butcher on the planet, just saying, I saw him on some butchering show the other day, and he lost to a guy that didn’t deserve it.
Lastly, as a Chef, I understand what’s going on in the kitchen, and beforehand. I’m an aficionado! Anyhow, could I please at some point visit your facility, and watch, or help Seth breakdown a side of beef, or watch? I don’t want anything. I don’t want any meat, I don’t want clout or attention. I just want the pleasure, to experience being around true meat gods! Not only that, but you guys have a strong relationship with God, which I really dig! A little about me, I learned how to cook, and how to butcher meat traveling the world, when I was in the military.
My email is: Myrongreenii@gmail.com
God bless, and keep up the great work!
Take a chance. Just show up. "Need any help here?"
If I ever was going to move to the USA, it would be pretty near where this shop is.... :)
Bring cash.
Same here !
I'm so happy these guys are a town over from me
I'm thinking day trip it's about 3 hours from where I live.
@@davidporterrealestate Where are these guys?? Ty.
Such a pleasure to watch Seth breaks down the carcass, it's almost like he's dancing around it and viola, here's your sirloin and ribeye and eye round and...
Wagyu is a Japanese word that literally means Japanese cow. Any and all beef that comes from Japan is Wagyu. It’s the grading (A5) that makes the difference.
It means Japanese beef, not cow.
Huh? There's a grading process by dude, not all Japanese cows are Wagyu, I want to know where you got that info please.
C Chizzy besides I live in Japan and speak the language?
C Chizzy and the last part of my comment mentions grading.
@Wham Bam Thank You Ma’am What does Trump have to do with any of this? Focus buddy.
It's crazy how not only did we get a wagyu video but we also got to see a lot of the crew and the inside of the store
This is so satisfying to watch! I am not a big meat eater, but still, I appreciate the skill and experience these guys have.
I never dared to do one on my own to be honest... ordering a Wagyu-beef in a restaurant once in a while, man, that joy of eating beats almost everything else. Definitely worth spending a bit more than usual.
Thank you for the video... very interesting and informative, not to say that I'm now quite hungry in the middle of the night. Greetings from a bearded guy and keep it going, you have my subscription.
Wow, Eri! Thank you so much. It's really nice to treat yourself every now and then. 😉
I just like to say that you guys are amazing! I have recently discovered your Channel and I watch with fascination the way you break down primals and demonstrate where each cut comes from. I have now subscribed and hit the notification button. Thank you for the education.
Our pleasure, Rob! Thanks for the sub, welcome aboard! 💪
You guys are my brothers from other mothers! I love watching you cut and cook these amazing meats!
I love the respect you guys have for your craft and respect for the beef.
I bet Japanese restaurants and some people buy the scraps and bones of the wagyu beef. make s good soups and other foods.
I used it to make a broth for Beef Bourguignon.
Any beef bones with marrow can be use make fantastic beef broth. Save your money and use the inexpensive stuff. But if you have access to it than hell why not. I just wouldn't pay for it.
BEARDED ONES,,HELLO, I am glad that you chose to do this and straighten it some people I had onl ONCE had GENUINE KOBE BEEF, I was taken to some resturant in MANHATTAN NYC some years ago, cut really thin as in suchi , it was UNREAL the fat just MELTED in your mouth , something many people should experience at least ONCE. In their lives, but WAGYU IS GREAT, but if anyone gets caught misrepresenting it for KOBE, it’s bye bye time for them , still appreciate your SHARP KNIVES & your SKILLS Cheers 🇺🇸🇺🇸🇺🇸🇺🇸
this is very impressive. you guys are very knowledgable . i have learned something today about the wagu beef. i did not know about the fat transformation. i now have to tell my sister in law i was wrong about wagu beef. i started in this business when i was 17 , i am now 69. i started on the kill floor of the local butcher shop and went on from there. i loved it all. you guys are great. keep up the good work and education part of what you do. you guys do it the correct way. thanks very much for what you do. don.
in Japan when you go to a restaurant that sells "Kobe Beef", you'll often see the restaurant displaying the birth certificate of the cattle for diners to see. In fact, each cattle has it own certificate and you can trace which farm your Kobe Beef came from. Not just for Kobe Beef, all other highly sought after wagyu beef such as Matsusaka beef or Ōmi beef also have such traceable birth certificates.
That’s crazy. Is it just as luxurious in Japan as it is around the world?
Great info. Thankyou. Birth Certificate of a cow seems a little over the top until you actually eat real Kobe beef.
But for Kobe they are mandatory. For other wagyu they are just nice to have
With meat of this quality and price, there is no room for any margin of mistake. This meat looks amazing.
Overseasoned, and overcooked. Thats a lot of mistakes they made with this meat.
shitpantsmong so true. Just add salt.
Couldn't stop watching! I really just wanted to glance at the marbling and move on, but you were good about immersing the audience and keeping us interested through the entire video! Thanks for giving me one of the best hours of my life! Learned so much!
Is that a V
He is so knowledgeable of his craft and you can tell he really enjoys it ,i learned alot from him .thank you
So nice of you!
One of your best videos, guys. Thanks for sorting out the difference between Wagyu and Kobe...those strips and ribeyes look incredible!
Two videos I and I’m hooked. As a potter, I can really appreciate the efficiency of motion with your product and tools. Well Done! (Never well done meat though.) 😃
I see what you did there, Pennie! Thanks for the kind words! 😊
When you guys cut a Chuck Eye steak it looks great. When my Grocery Store cuts a Chuck Eye steak they take one of yours and cut two steaks out of it. And they charge about $12 bucka a pound for it.
I LOVE people who know what they're talking about & these chaps certainly KNOW!! Keep it going guys and THANK YOU
I like to get the chuck eye as large as possible. Preferably a whole one. Smoke it like a brisket...you won't be disappointed
I think most butchers do half cuts.
@@toriless not if you know the butcher
I asked my butcher, “Can you make the meat lean?”
He said, “ Which Way!”
😂 🤭 😆 hahahahahhahahaaahahhhaa!!!!
Haha! Very funny!
Lol
Hahahaha!
I'm killed!!! lol...
lol go for grass fed for lean meat
I Came in for the Beef...
I Came out as a Meat Scientist...
Angry camel qurbani 2020
th-cam.com/video/25y7v0hIGrE/w-d-xo.html
No u didn't really pal,try spending 4 years at Strathclyde Uni studying it,class lost 6 outa 12(5 females) just couldn't hack it after a visit to the slaughterhouse, trigonometric calculus was bit funky too🙄
Pepperdog181@gmail.com 🚬🍺🍔🏴
@@davidmaccormack7067 🤣
@@davidmaccormack7067 idk man, that sounds amazing 2 me. Learning how cow is built and visitting slaughterhouse later on to try cutting it down to pieces for the first time in life
I love seeing this. My family butchered every end of Nov. Steers, hogs, chickens, turkey, and deer. The whole family from kids up learned each step. Deer and pork mixed sausage is really good. Summer kitchen canning from all our gardens.
Sounds great!
We had some Aussie A4 Wagyu filets tonight and they're on a whole new level all their own. There's enough fat in them to give them a rich flavor, to go along with the amazing tenderness, but not as rich as A5 (which can actually go a little overboard). If any of you haven't had one, set aside some cash one month and splurge. It's something you'll always remember, and A4 is quite a bit less expensive compared to A5, as well.
So accurate! 💯
I use Aussie Wagyu A9 brisket from a local butcher....insanely good, blows away any normal brisket.
Places that sell Kobe in the US is actually certified. You can go on to a web to check to see if the place is actually certified to have actual Kobe beef.
It should have a certificate and I D number for the individual animal so you can check it with the website.
Without it you are being lied to.
And basically can eat for free. If you ask for ID or Certificate and they don't have it, you can just report them, they will give you the meal for free to keep quiet, but why not get it for free and report? 😁
lol certified by who. America has no authority to certify wagu beef. And Japan will not certify this.... just saying. certifications outside of Japan is useless... no offense to american beef
People are so stressed out in school about giving speeches, and here's this guy giving us a detailed report about meat, fat, history, etc like it's nothing. Take notes, children. Know your subject and you can share that knowledge with confidence. And sweaty palms, probably.
Couldn't agree with you more! Thanks, Pam!
@@TheBeardedButchers I've been telling people about your channel. It's truly fascinating to watch your expert knife handling, expert knowledge of anatomy, AND ability to cook. Makes for great TV. 😁 As Scott Wadsworth always says on the Essential Craftsman channel, Keep up the good work!
Yea this was more informative and detail than any college presentation I’ve seen. Nice to an expert at work
I live next door to a Galloway Belted cow-calf grass-fed dairy farm. We get our beef from their small herd depending on how calving season goes. In 2020, a black-faced black-ended steer was born shortly after sunrise after a long night of labor in June. My aunt named him 'Double Stuffed', like the cookie. After a few weeks, we reccognized this steer was remarkably large for a Galloway. Small breed for steep ground and easier handling. Harvested shy of 11 months, Double Stuff dressed out at 780 pounds. CUSTON-CUT SHORT RIBS, BEST BEEF EVER.
Thank you, Double Stuff.
most satisfying butcher video i've eve watched. the grilling and taste test part was killing me. heading to the grocery store tomorrow and pick up some rib eye. good job guys!!
Man I'm in love with this channel, just subscribed! I'm new to the butchery world...changed careers from the BOH restaurant industry. These videos are GOLD! 🥩
Welcome aboard!
This vid earned you a sub fellas! It’s nice to see a longer and more detailed take that doesn’t FF through any of the steps. Watching this even made me order a couple A5 ribeyes for my bday coming up! Thanks for the work y’all put in!
I’ve lived in Japan for six years and enjoyed Kobe beef on very special occasions. I tremendously miss Nihon. Thank you for your expertise.
This was Awesome ! Love to see folks who are craftsman and love their job . Not sure how I got here but once here I was stuck till the steak came off the grill. LOL ! Thanks for the awesome vid guys !
lol same. great vid
Can’t afford it. So I’m eating fried spam as I’m watching this video.
🤣🤣🤣
There is nothing wrong with fried spam!
love me some fried spam! however its almost as much as a pound of fresh beef for a can where im at!
Fried Spam is expensive as hell! For me the sale price is 3 for $10 for spam.
That’s 3.33 for what.. 3-4 oz in a can? It comes out to roughly $15 a pound for spam. That’s choice grade NY strip price point. 🤷🏻♂️
Here in Hawaii, gotta wait for the sale. $1.99 a can, so I can get my Spam Musubi on.🍙
FINALLY somebody talks about the sirloin cap, the picanha
BigTymin Guga enters the chat
Exactly
Sounds Deeeeeelicious!
im dating a Brazilian woman, i learned about the picanha cut very quickly haha.
@I like Potatoes ninja says, "Sounds Delicious!"
i got tested positive yesterday for covid. in self isolation at home right now. feeling tired, heavy head, heaty chill on and off, stuffy nose. keeping an eye on my condition for the next five days. hopefully the other family members are safe.
enjoy watching you use the knife to break down the animal.
Very sorry to hear about this. Please know that our hearts and prayers are with you and your fam! Hope you feel better soon!
I’ve only had wagyu beef a few times in my life and I gotta say, that is the best tasting meat I’ve ever had hands down and I gotta get better knives because the way you guys are cutting and trimming those steaks and fillets are top-notch and l’ve learned quite a bit.
I agree about my current knifes, I also had wagyo once and been smitten ever since
They sell the 6” boning knife on their site. You can also find a bunch of the same brand on amazon for a super decent price. I just ordered a 6” knife like in the video last night.
Great video, very informative, admire the fact you guys take so much pride in what you do. Also seems like you really enjoy your profession. Keep up the great work.
Yes we do. Thanks!
Dudes with beard hairnets describing the exact genes that provide the acid balance that provides the ultimate flavor....
SUBSCRIBED!
Just watched a entire video on beef, from a country where beef is largely not sold. I can taste the steak from just watching the video. Amazing work guys.
Hope you can taste steak/beef soon, though!
This was way more satisfying and relaxing than I thought it would be
This is the best Utube video I've ever seen. I've learned so much about "Beef" ....
Respect to the butchers. It looks way too easy to go from the bearded butcher to the one-armed butcher.
That stuff is dangerous, if you feed it to vegetarians, they will no longer be vegetarians! Looks so delicious, nothing like a fine steak.
I did that when I was 13 years old in Brooklyn; including skinning calfs. That was butchering. Today the local 'butcher" get the meat cut and packaged. I am now 86 and think I can still do it...
If you are ever in Korea you need to try a hagyu beef. It is not exported so you have to try it there.
Man seeing you guys dissecting the whole cow is such a joy, make it looks easy. So how much is it per pound that you’re selling there? Cheers
I manage a steakhouse. Give our president a call and convince him to sell this!
We're flattered!
You forgot to leave his number 😏
Shoot me an email. F1 is... fine. Fullblood is far and away better.
Glad to supply yall if your menu supports dishes around a $100.
Stephen@highslranch.com
Not sure if y’all knew that most of that cattle is raised in the islands of Okinawa and shipped to mainland Japan after they are 12-18 months old??? Just wanted to add that to your story as I am in Okinawa and we have some awesome beef here as well. Great story you have and love the break down and keep doing what your doing... Much Appreciated in all you guys do‼️‼️
I'll be moving to Oki in a couple of months! I'm so excited to try wagyu. Right now I'm in Korea and have tried their equivalent which is Hanwoo and it was fantastic, but i'll definitely be picking up some wagyu to compare when I make my way over
I love what you're doing! I have made an amazing Friday night living on Prime rib! In the day used 109s ? Raised my children on the restaurant income! I grew up on a farm, My mother's side of our family, then my father's side in the restaurant business! When I had children I stopped farming and went back to the Restaurant. Anyway, During My Marine Corp. years, I went thru the CIA Culinary Institute Of America! LOL Now in my Elder years I work for Trans Ova Genetics and I work with Wagyu every day, developing and recreating amazing genetic and the best steaks I have ever had the opportunity to grill and eat! I look forward to experimenting with your Bearded Butcher Black seasoning! Thanks for the very informative, down-to-earth videos! Reverse Sear is absolutely one of the fault-free ways to prepare an AMAZING steak!