This is basically my job. In fact, tomorrow I'm gonna have to hold that quartering saw, and cut 276 half-cow slabs, organize them by USDA grade, take the pins off of them after I cut out the skirts, hanging tenders, and briskets. Then proceed to scan the barcode off of the pins of each carcass and quarter. This video is better than most training I've received.
Thanks for this in depth video. I learned a lot. Also, I like how you specified each piece both with audible and visual clarification. A lot of other videos felt lazy or unclear. This one is definitely the best.
Finally, FINALLY!! I've found a video actually showing a side of beef and cutting it apart piece by piece. Great job of describing the cuts and (important) where and what are the adjoining cuts so I'll know what to look for. I've also saved it so I can watch it over & over. Many thanks Tim for showing us BBQ'ers and Smokers.
I ran a Meatshop and always want to help myself like this video. I must say you teach me a lot on this video and now I can master it by myself. Thanks a lot, you are the best.
I miss watching a butcher cut fresh meat. I've watched several meat processing plant videos but they move so quickly you can't see any details. This is an excellent training video for anyone wanting to become a real butcher. Thank you for taking the time to make this video.
Very informative and well put together video describing the cuts and where they are located on the cow. Mark is a true master and makes it look easy. Thanks guys!
This is amazing to see the process of harvesting and butchering meat! I have great amount of respect for the cattle and I am very thankful for how much they provide for our dietary needs. I enjoy cooking and eating beef on a regular basis.
Used this video while butchering my first steer. Outstanding. Wish there were some overhead views so I could reference a little easier on location of cuts.
Great video, I find this entire process very interesting. My family's favorite recipe of mine......Ox tails in a crock pot, 1 jar spaghetti sauce, 1 diced onion, 3 cups water and 1 can of coke or dr. pepper. Cook on low overnight or while you at work, 8 hours or so and that's it.....simple-easy-peazy. I serve it over white or yellow rice.......NOW, back to watching more of your videos
I been doing slaughter breaking cutting smoking stuffing sausage for a living for 19 years.. You'll always learn something new in this field doesn't matter how long a you been doing it
I have processed my own Venison for years. I learn something every time I do it. I learned how to do it better by watching it. I just wish I had a place to hang it up and age it. I do not throw any of the animal away. I only waist the grunt.
Amazing quality video! Thanks so much for making and sharing it :) I will never look at the various cuts of beef I buy in the same way again. Knowing where they come from (what parts of the animal) and what work is involved in the processing of the carcass is going to permanently alter my experience of turning meat into some wholesome meals. I've always respected the fact that the meat I eat had once been a living creature - this video has helped me to fill the gap between "the beast" and "the meat", and made me appreciate this reality even more. Thanks again for the respectful and informative lesson! I'm off to fry a lovely sirloin steak now, and I'm looking forward to experimenting with some other cuts I hadn't been familiar with before! :)
These guys have my deep respect. How they have all their fingers is a mystery to me. I will appreciate my next beef portion all the more. Be careful guys.
man, you all are so lucky. being a disabled vet meat isn't easy to come by. one day i would love to have half a steer. wouldn't be hungry for a while. i was homeless for two years after leaving the service..i ate from dumpsters. i now eat one step above, but one day i will eat like a king.
Living in Australia, I often have problems finding certain cuts of meat that I used to get back home (some of my favourite parts all get made in to sausages and mince/ground beef). What I've learned from this is going to be of great help when talking to my butchers. 👍 Cheers 🍻
A long forgotten Art! My Father and Grand Father use to raise, Slaughter, and Butcher all there own Cattle and Chickens... Most people these days would starve on a farm because they don't want to hurt a animal!! # I love Meat!
Great video guys! Always awesome to learn from people like that cutter who know what they are doing. I wish my boys flew through seems like that. I'm going to try the shoulder clod your way next time.
This is Intresting I got my question answered about my favorite steak the ribeye how is ground beef made where does that come from also how ate they graded
Awesome to see where each piece comes from! I'm just learning how to choose and cook certain types of meats. thanks for the very informative video. And Mark really knows his way around a beef carcass!
So informative and it's good to know how we get the meats we eat. How much does a half steer cost per pound? Can this be purchased by the public? Thank you Tim, I enjoyed watching and will subscribe.
Great video. Question--doesn't it seem like the beef would taste better without the aging process? Just wondering. I don't know much about butchery in the first place, but this video was very informational.
+stizan24 True. You can dry age (up to 4 days) store bought steaks in your fridge for extra flavour. all you need is some cheese cloth and a cookie rack. And space in your fridge.
Tim - I'm looking forward to hearing how the tongue comes out smoked. In the past, when we got our freezer beef, we'd give the tongue, liver heart etc to the farmer where we got the steer from - this year I chose to keep it. I braised the tongue and the heart for oh.......6-7 hours..........So I could (hiding my head in shame) grind it all up to add in as extra nubbins for our dogs. The smell, taste and texture on the heart and tongue were OFF THE CHART when I pulled them out. Every time I feed the dogs the heart/tongue grind, I secretly hate them for getting such tasty smelling and tasting meat. Next steer though........The tongue and the heart are MINE!!!!
American way of cutting is better than the swedish way, here you have a hard time finding, NY Strips, or T-bone and Baby back ribs, hard to find here,,,,and not cheap..Great video, and thanks for the education, love it..
fredrikstadmann I'm not Swedish but if your having trouble finding meat that comes off the short loin its probably just a supply/demand problem. Nobody would ever choose to turn that into ground beef instead of making steaks.
Butchers are one of the undervalued professions. Thank you for bringing nutritious meat into our lives guys.
It's amazing to see these guys that really value their work. We need more 🇺🇸Americans🇺🇸 like these two. God bless our farmers and butchers!
Animals are not food
This is basically my job. In fact, tomorrow I'm gonna have to hold that quartering saw, and cut 276 half-cow slabs, organize them by USDA grade, take the pins off of them after I cut out the skirts, hanging tenders, and briskets. Then proceed to scan the barcode off of the pins of each carcass and quarter. This video is better than most training I've received.
Thanks for this in depth video. I learned a lot. Also, I like how you specified each piece both with audible and visual clarification. A lot of other videos felt lazy or unclear. This one is definitely the best.
Finally, FINALLY!! I've found a video actually showing a side of beef and cutting it apart piece by piece. Great job of describing the cuts and (important) where and what are the adjoining cuts so I'll know what to look for. I've also saved it so I can watch it over & over.
Many thanks Tim for showing us BBQ'ers and Smokers.
I ran a Meatshop and always want to help myself like this video. I must say you teach me a lot on this video and now I can master it by myself. Thanks a lot, you are the best.
The most intuitive and easy to understand cow break down video! Great work!
Glad you enjoyed it!
I miss watching a butcher cut fresh meat. I've watched several meat processing plant videos but they move so quickly you can't see any details. This is an excellent training video for anyone wanting to become a real butcher. Thank you for taking the time to make this video.
You're welcome!!
Thanks to you for such an amazing work. The whole presentation was done so nicely that I couldn’t stop watching it again & again
Very informative and well put together video describing the cuts and where they are located on the cow. Mark is a true master and makes it look easy. Thanks guys!
Very nice... Its always a Pleasure watching a Skilled man working ...and Now I'm Hungry for a nice thick Steak...
This is amazing to see the process of harvesting and butchering meat! I have great amount of respect for the cattle and I am very thankful for how much they provide for our dietary needs. I enjoy cooking and eating beef on a regular basis.
Beautiful, just beautiful. Your knife skills are like an artists brush strokes!
Tim, this is first time I've watched any of your videos, and I must say that they're more than informative, thank you.
Thank you, and we'll keep them coming!
First class presentation of a high quality butcher. Well done.
one of the best youtube videos on butchering, very succinct; great job!
Thanks for sharing such a good information for who ready to take a knowlege about cuts of beef..❤️❤️
What a great video Tim, thanks for educating me on a carcass.
Butchers are the experts of anatomy.
Used this video while butchering my first steer. Outstanding. Wish there were some overhead views so I could reference a little easier on location of cuts.
We butchered many beef over the years and it is not as hard as people would think. Great video for people to view. Thanks
God bless these hard working Americans. These are the type of guys who keep you and your family eating good safe quality food.
Great video, I find this entire process very interesting. My family's favorite recipe of mine......Ox tails in a crock pot, 1 jar spaghetti sauce, 1 diced onion, 3 cups water and 1 can of coke or dr. pepper. Cook on low overnight or while you at work, 8 hours or so and that's it.....simple-easy-peazy. I serve it over white or yellow rice.......NOW, back to watching more of your videos
I think this is my favourite video on TH-cam.
Thank you, I have always wanted to map out the whole process....
That's alot of work!!! Now you guys are hard workers!!!
Great cutting pieces of cow and it's looks great
Thanks for this educational video. Watching this makes me hungry!
I been doing slaughter breaking cutting smoking stuffing sausage for a living for 19 years.. You'll always learn something new in this field doesn't matter how long a you been doing it
I have processed my own Venison for years. I learn something every time I do it. I learned how to do it better by watching it. I just wish I had a place to hang it up and age it. I do not throw any of the animal away. I only waist the grunt.
This is the best step by step video
Amazing quality video! Thanks so much for making and sharing it :) I will never look at the various cuts of beef I buy in the same way again. Knowing where they come from (what parts of the animal) and what work is involved in the processing of the carcass is going to permanently alter my experience of turning meat into some wholesome meals. I've always respected the fact that the meat I eat had once been a living creature - this video has helped me to fill the gap between "the beast" and "the meat", and made me appreciate this reality even more. Thanks again for the respectful and informative lesson! I'm off to fry a lovely sirloin steak now, and I'm looking forward to experimenting with some other cuts I hadn't been familiar with before! :)
Excellent processing for retail!!!
We agree!
beautiful cuts
Thank you for posting! A very easy to understand video, and very educating!
Thank you for watching!
i am a filipino butcher and i love this video😊😊😊
i was crying inside watching this! it made me so hungry and crave steak! so informative, awesome video. getting beef to the plate is hard work!
These guys have my deep respect. How they have all their fingers is a mystery to me. I will appreciate my next beef portion all the more. Be careful guys.
Great video, You can tell the butcher has been doing this a long time
this brings back a lot of memories on me color of most 40 years I've never doing this stuff as hey Apprentice and learning to be a journeyman butcher
man, you all are so lucky. being a disabled vet meat isn't easy to come by. one day i would love to have half a steer. wouldn't be hungry for a while. i was homeless for two years after leaving the service..i ate from dumpsters. i now eat one step above, but one day i will eat like a king.
I am a disabled vet as well Dave. I'm glad to hear you are doing better.
Just a marvelous video from start to end!
Living in Australia, I often have problems finding certain cuts of meat that I used to get back home (some of my favourite parts all get made in to sausages and mince/ground beef). What I've learned from this is going to be of great help when talking to my butchers. 👍 Cheers 🍻
Glad to help! If you're ever in the States, come take a Kentucky tour!
Who else likes the way they're cutting it
as of two minutes ago....1,429,759 others!
Very professional, and well explained.
whoa. that ribeye steak was absolutely beautiful
Not much goes to waste I love that. I hope some of this comes to a grill near me.
A long forgotten Art! My Father and Grand Father use to raise, Slaughter, and Butcher all there own Cattle and Chickens... Most people these days would starve on a farm because they don't want to hurt a animal!! # I love Meat!
Very interesting! Amazing filming! Thanks for sharing
Man those ribeye steaks looked absolutely amazing, and I’m a vegetarian!
Great video guys.
I’m a butcher from Australia 😉
Excellent and very entertaining!
Thank you!
Great video. Very informative. Thanks .
Great video guys! Always awesome to learn from people like that cutter who know what they are doing. I wish my boys flew through seems like that. I'm going to try the shoulder clod your way next time.
Amazing video, right camera angle detailed explanatian... Perfect !
I learned allot ! Thanks ;-)
moekakke suage
Great lesson!
Loved it thankyou!!! So I am a ribeye lover but I guess I need to try the top sirloin....
This is Intresting I got my question answered about my favorite steak the ribeye how is ground beef made where does that come from also how ate they graded
Awesome to see where each piece comes from! I'm just learning how to choose and cook certain types of meats. thanks for the very informative video. And Mark really knows his way around a beef carcass!
Thanks!
So informative and it's good to know how we get the meats we eat. How much does a half steer cost per pound? Can this be purchased by the public? Thank you Tim, I enjoyed watching and will subscribe.
baf by
Thank You 👋🤠
Wow, It's cool to see how the beef I eat is butchered/processed.
very good video ! looks so good 😍
Thanks to this video I’m now starving.
Impressive how efficient this video is.
Great informative video. Thanks
Amazing great job
Great Clip! So helpful.
I do this every day so it's pretty interesting watching how other people do it.
I love looking at meat. Especially red meat. Makes me so hungry
I'm old enough to remember when the brisket and skirt were the cheapest cuts of beef. No longer.
Great, informative video! Next time I go along on a cow slaughter, the brisket and T-bones are MINE, now that I know where they are!
Thanks for that information. Now I'm hungry. ~ Gregory
Boiled tongue with cream horsradish sauce is really delicious.
Watch this every year before I put a cow in the freezer. Thank you.
So satisfying
Boy that looks good I have to try it
Very impressed man
Wow, very informative... now I need to go start up some mesquite and grill some beef!
Me gustan mucho estos videos xq soy carnicero y m gusta aprender más
Man, he made it look so easy...
Thank you, very informative.
You are welcome!
Those rib eyes looked amazing!
crazy awesome, mark's value is higher than general manager.
what's amazing is that they can find some much meat in one side
Great video. Question--doesn't it seem like the beef would taste better without the aging process?
Just wondering. I don't know much about butchery in the first place, but this video was very informational.
aging meat let's some of the water evaporate. it condenses to flavor so to speak.
+stizan24 True. You can dry age (up to 4 days) store bought steaks in your fridge for extra flavour. all you need is some cheese cloth and a cookie rack. And space in your fridge.
Awesome video
Veal tongue with mushrooms in cream and potato croquettes: traditional Belgian food for special occasions. Really good.
i always wondered where meat came from - it comes from the big fridge, obviously.
Tim - I'm looking forward to hearing how the tongue comes out smoked. In the past, when we got our freezer beef, we'd give the tongue, liver heart etc to the farmer where we got the steer from - this year I chose to keep it. I braised the tongue and the heart for oh.......6-7 hours..........So I could (hiding my head in shame) grind it all up to add in as extra nubbins for our dogs. The smell, taste and texture on the heart and tongue were OFF THE CHART when I pulled them out. Every time I feed the dogs the heart/tongue grind, I secretly hate them for getting such tasty smelling and tasting meat.
Next steer though........The tongue and the heart are MINE!!!!
ChunkYeager Tongue was great smoked!!!!
Lot of work !
Great job !!❤️👍🏼🎶🎶🇨🇱🖖🖖🖖
Thank you!
American way of cutting is better than the swedish way, here you have a hard time finding, NY Strips, or T-bone and Baby back ribs, hard to find here,,,,and not cheap..Great video, and thanks for the education, love it..
fredrikstadmann I'm not Swedish but if your having trouble finding meat that comes off the short loin its probably just a supply/demand problem. Nobody would ever choose to turn that into ground beef instead of making steaks.
Wow...daging sapi yang best 👌
I’m vegan but appreciate the education. I’ve never known which parts cone from where so this was helpful.
awesome video very informative but rough rough boning. lot of meat left behind on blade bone and loin bone. still great to watch
That man is an artist
This is my job.... i love you butcher.😉
good education of awesome tasting meat.
5 years late, but here I am 🐮
Awesome video.
That's amazing.