Cow Front Quarter VS Hind Quarter! (Custom Cut Style) | The Bearded Butchers
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- เผยแพร่เมื่อ 5 ต.ค. 2024
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We've got a fun comparison today! Seth is going to cut up both a beef front quarter vs beef hind quarter and compare all of the cuts of steak. Finally, you can go to the deli or the butcher shop and know exactly what all the cuts of beef are and where they all come from! This is the full, in-depth, custom style cutting of both quarters, so if you're processing a beef quarter at home, this is the only video that you'll ever need.
Keep in mind - If you order a quarter, be sure to specify which quarter you want. You may get one or the other, or a mix of both if you don't specify.
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I am only speaking for myself, but I think others will agree. No matter how many times you have a video breaking down a beef, we will always want to watch another one. So interesting. Also, if you ever want to break down a deer (again), I would personally love to watch that too!
It's fantastic to hear that! We really appreciate your continuous support to our channel.
@@TheBeardedButchers . Not sure if this is in your wheelhouse, but do you folks ever break down a hog? I'd love to see that as well.
@@TheBeardedButchers Can you explain "cube steak" one of these days? The cut and the process.
@@Donnie_M. in my experience its mostly eye of round put through a tenderizer machine at least the shop i work in
I agree with you
I used to watch this channel order to gain knowledge and learn about cutting beef before I really ever got any time on the block, but also I find it very entertaining. I love to recommend this channel to my apprentices and I’m happy to say these videos have helped many of them as well.
@connormcpick..Where are you located? Am interested in an apprenticeship.
My wife and I just watched your video of The History of The Bearded Butchers, absolutely awesome that you guys were able to get your dad to sit down and give us all an inside look to you and your family, amazing.
That is awesome, Chuck! Thank you and your wife for tuning in to our story!
My Dad was a professional custom meat cutter. I learned so much from him. I love watching you work. Great memories for me.
Awesome of your dad to teach you his ways!
Thanks for taking the time to explain everything because as a butcher myself it is always nice when the person ordering knows where the cuts come from and what they can get
I love to see more of Sean on the trim table, the sausage machine, clean up. The seemingly steady calmness about that guys demeaner intrigues me.
I think a lot of people agree that it doesn't matter how many times we watch y'all break down a cow it is always exciting to watch. Also I want an episode all about triming for stew meat, kabobs and most importantly ground meat.
Awesome! What should be break down next?
@@TheBeardedButchers anything you can, cow or bison would be awesome. I'm hoping eventually to go up to Ohio and visit your store for bison
I like watching your whole butchering style videos for a number of reasons.
- Learn the animals anatomy
- Know what I'm eating
- Satisfying to watch
- Makes me hungry
Keep it up!
Glad you like them! More to come!
Seth, Scott, Sean, Spencer and everyone at White Feather Meats aka The Bearded Butchers. I never ever get tired of watching you guys explain and break down the different cuts of meat. I've learned so much by watching you all. I recognized some of these cuts and some were new to me because you can't always find them in my area. Thanks again for your dedication and willingness to teach us here at home.
This means so much! Thank you for your overwhelming support!
@@TheBeardedButchers You're welcome 🙂
@@TheBeardedButchers Seth got robbed on the show.
😮mmnn
@@imari2305j
I never get tired of seeing you guys work. You are the kind of butcher that I wish lived near us. I have had to take countless pieces of meat back because either they smelled rotten when I opened them or they were poorly cut, to begin with. High prices with poor quality. It is a blessing when a community has a great product and producers who you can trust time and time again.
@ Ron Wilson
WHAT?? What kind of Butcher do you have - I mean that's just nasty, out of order, close down the shop! I only frequent our Towns' local Butcher - wouldn't buy meat anywhere else. Truly hope you report this establishment!!
They take pride in what they are doing. Honest to goodness concern for their customers. Professionalism too. ( my observation)
Great Video as always! I don't know if I speak for many, but I'd love to see a video on what you do with all the extra meat/trimming meat off the bones video!
Great suggestion!
Yes sir. This was indeed old school. It made me think of my Dad so often. He taught me, apparently, the same way your Dad did you guys, especially the part about the boot and the rear end. It was a little emotional as I watched this video. I said things just slightly before you did, Seth. Like scraping bone dust "Because that's how our dad taught us" and my dad called the split at the sirloin the "Silver Dollar".
My son and I are about to do our processing for our customers and we're very excited to spend the time together and to continue our family tradition.We talk often about Whitefeather and we have resolved a trip to Ohio to meet you and enjoy the vision of your family and share in the heritage of ours.
I love watching your videos! I've been cutting for 35 years and love to see on YT the different habits of cutters in different shops. I definitely agree with the Forschner knife preference. My background is the supermarket butcher shop, so I do like how they show their breaking hind and forequarters. Every cutter has what they are used to, but I can't get by wearing gloves on the saw. I can't argue on the speed and efficiency of wearing a glove since every cutter has their preferences, but I do worry about the safety of it. It only takes a split second until you can only count to 9. That blade can catch anything, even a plastic glove, and drag it into it. Again, this falls under the preferences, because when I first came up, I never saw anyone wear gloves, but now it's so common place.
*The Bearded Butchers* Bravo well done, thank-you sir for taking the time to show us how it's done, always learning from you fellas. GOD Bless.
Love watching you cut meat . I am an ex cutter fromm the 70's-80's and what I find fascinating is I have yet seen you make a wasted move with your knife , you are extremelly efficient and a pleasure to watch .
Always a pleasure watching you gentlemen work and also the Scott Rhea Project to get a differing viewpoint of how American butchers tend to cut vs an English butcher...One thing in common...I'm hungry after watching the videos...LOL
That's the sign for you to fire up your grill!
@@TheBeardedButchers I have done it before at these temps, but don't really relish doing it when its -40 out. Proved that with a 6 hr lead time, you can do a Select Rib Roast at -40 on a Traeger
The way you work is so efficient man, no wasted movements it’s motivating I love to see it
Just years of experience, thanks!
I just started as a meat cutter apprentice a year ago with zero prior knowledge. Very helpful video. It's motivating to see how fast one can become.
the knife work is so impressive, you can tell its an extension if your hands! love watching you guys
Great explanation, and guidance as to where certain cuts come from to ones liking. Beautiful work of art on finish product.
Thank you very much!
Great video brought back memories from a retired meat cutter of 40 years.
That is awesome!
You break down beef different than we used to. I like your way better.👍
I know that this is an old video but I watched it anyway. I’ll never get tired of watching you break down an animal. You make it look so easy but I know it’s a skill that you’ve worked hard on. You have a beautiful family. Blessings to all of you. May the Lord keep you and your family protected in this crazy time we’re living in.
Cutting the finger hole in the tri tip to help pull it apart was a cool move. Love this style of video from you guys. At 24:57
What a great way to explain where the cuts of meat come from. Also explaining the yield percentages really help determine how much meat you could expect. Thanks again for an excellent post!!
Glad you enjoyed it!
I TRULY appreciate these types of videos from you guys! Great video editing also! Pointing out areas on the beef for layman like myself is EXTREMELY helpful. It's always good to have the knowledge when going in to talk to a butcher. Especially, the subtle nuisances that a consumer doesn't always see, or know. Very professional and very much appreciated.
Thanks for the tips!
I will never get tired of watching you break down a cow. More of these videos the better!
Not really, but also it's the good kind of fat
Amazing video!! Always great to see some bone in cuts. Here in South Florida people prefer bone in cuts take for example bone in chuck steaks and roast, they want bone in, not cut in half or no bones removed, they want it whole if they can get it. Usually the weekends are higher sales days, from Friday through Sunday I cut sixty-sixty five bone in chuck alone and we sale a bit of beef neck bones. This butcher shop does $150,000 to $215,000 a week in meat sales alone. You guys do an outstanding job there, I wish the US had shop like yours and not all of this pre pack stuff they have in most grocery stores. Natural fresh meat cut on the premises, nothing better! Thanks for sharing! Hope all of you all and your families have a Merry Christmas and a Happy New Year’s!!
I love working in this industry as a butcher! Definitely my dream job. I hope to eventually "graduate" to working on whole sides of animals in my day-to-day. For now, I'm working at a distributor for New England, upstate NY and Aruba, trimming up whole cuts to be mechanically processed cuz we all gotta start somewhere. Currently I'm out on medical leave for 6weeks recovering from surgery and these break-down fabrication videos are my bread and butter. Thank you guys for the quality content, keep it up!
Great video! I am about to order my first ever half angu from a local butcher. This has helped me fill out my cut sheet. Thank you! I got to order your seasonings!
Wonderful!
You guys are so much better at breaking a carcass down than any other channel that I have seen. You are much smoother and have cleaner cuts. The real pros.
Very nice guys! I used to sit for hours and watch you guys cut meat for many years. That's how I was introduced to your channel and never get tired of seeing it over and over. Thanks guys for sharing, and have a Merry Christmas and a wonderful New Year!
It satisfies some primal urge seeing beautiful red meat like this being broken down. That marbling is better than any abstract artwork in a gallery.
Just ordered my 1st ever quarter, split down the middle. This video takes all the “unknown” out of the equation! Another great video fellas!
Boom!
Maybe I am a bit weird but I love watching you guys butcher!! You do make me a bit nervous with your knife and saw skills as you never stop talking as you butcher!! Must be the carpenter in me! Thanks for your videos!!
Thanks for watching, we love that you love our videos!!
This is one of my top two subscriptions. I'm a lucky man who works for a 99 year old, family owned meat processing company. This is a late-life career change, so I'm always looking for educational avenues to develop new skills. You guys are a God-send! From cutting to cooking, you guys are an invaluable resource for me. I've been a guitarist for over 50 years. Now I'm finally making money!
Good stuff, Guppy Bill! Thanks for sharing!
Whenever I'm breaking down meat, I pop one of your videos and it's like we're doing it together:) I got a top round for $2.50 a lb this weekend and I'll be making some jerky!
Fantastic video guys, absolutely love your work. As a butcher in the uk i find it very interesting to see different ways of prepping. Brilliant 👏
I’m not much of a beef/steak eater but I absolutely love these videos!!! Such masters of their craft!!!
We get beef from a local farmer in the spring and what I’ve learned from your videos is that the butcher he uses does not clean up the bone dust. You’ve raised my expectations of the product I’m getting so now I’m always a little disappointed by my steaks. 😂 But at least I know to clean them up. Thanks for the videos.
I butcher my own deer and have for years and am thinking about buying a 1/4 or 1/2 of beef and giving it a try..Gotta love these videos..I
I do the same thing with a local farmer and had the same issue so I asked the farmer if he’d be willing to use another butcher who actually charged me more for the processing but they cleaned up the bone dust. He said yes as it didn’t really matter to him…he was just using this butcher to keep it cheaper for me. I said I appreciate the consideration but I’d rather pay more for a better packaged product…it was only like $0.20 more per pound so it wasn’t too much more to pay.
Plus, their packaging was better than bone dust butcher who’s vacuum sealed bags would open throughout the year as I move packages around my deep freezer. Thus, I would have to end vacuum sealing the meat again using my own sealer to avoid it getting freezer burn.
So that was great. Thanks. My Grandmother worked at Swift in Colorado in the 70's. Because of this. I love to watch how things are broken down. As a kid in the 70;s we went to the butcher shop to get our meat. My grandmother told them what we wanted. I always wondered why we would pick up the meat a few days later. Now I know.
Very cool!
I've been using the your polished steel since a previous video. In my woodworking, I use a polished hardened steel round to straighten the edge of chisels, planes, and scrapers. You're philosophy made total sense. A lot less time on the Tormek sharpener.
Thanks for the info!
I love watching your plain butchering videos better than others. I've has a goal of being a part time butcher after I retire since I was a teenager. Thanks for the great content!
Go for it!
Tri-Tip has been one of my favorite cuts for years! West coast favorite!
cup of coffee, some breakfast & seth carving up a side of beef... it's a good morning...
That picture to the left. Dad, the 30 year drill sergeant after 5 years island hopping to Japan. He was a butcher and tailor, good combination. We pretty much lived on pheasant, rabbit, squirrel, deer and geese. What a pain in the ass to pluck a goose. Still have 8 in the yard today in honor of dad. We must always honor our parents if they earned it!
As a strict vegetarian of over thirty years, I still find it incredibly mesmerizing watching this dude work.
You should see what he can do with a stalk of celery. That will for sure blow you away!
@@DieselJLUx2 lol
I think one thing that helps are those who don't waste anything on the animals. I love watching Asian cooking and butchery also as they will eat everything, all inner, even find a way to eat the hide for collagen and what not. Shows true respect of an animal with true utilization.
Get some pork on your fork
@@AmyBluesoul You ever eat cowhide???
I'm a first time viewer just watched 3 of your videos, I love that you teach and explain your process. I learned a lot today. liked and subscribed :)
Welcome, David!
Always a pleasure watching you work, still amazed to see you work. As I have said before, 40 yrs chefing love to see where it comes from.
That was some great Meat School, Beef 101! Excellent content and always amazing to see the skill you guys have. Thanks.
Dude, I posted a heartfelt memory laden post. And you are the only butcher that has mentioned the "Butchers Dollar"! Wow I guess my GF knew more than I thought! wow! avb
Love your content. Always top notch and extremely detailed. As a Private Chef I don’t often see the “Value” cuts, however I do shop for those cuts for myself and my family. Everybody knows bone in is way more flavorful too. Bravo to White Feather Meats Crew.
Thanks a lot for sharing that!
So much to learn on your videos. I've seen you break down so many times, but every time I learn something new. Every time I see these breakdowns I say "The best way to go is to get a side!". Those roasts are amazing looking too! We love our Ribeyes for sure, but once in a while the Porterhouse or T-Bone is desired. So many ways to cut beef, it's amazing. I remember growing up and it was rump roast, chuck roast, English Cut, and Sirloins. That's what the supermarkets carried, oh and of course ground beef. You would have to ask for higher end steaks. Now? You have to ask for the lower end cuts. How times have changed.
These guys turn butchering into an art good work guys loved it❤️❤️❤️
I've been a butcher for over 30 years, it's been a pleasure watching your vdo
Top notch! Extremely informative and your butchering skills are master level.
Thanks for this video!
My dad was a butcher for thirty plus years, I love your show ❤
Thanks, Pat! We're sure your dad's an amazing butcher!
@@TheBeardedButchers he certainly was he’s passed but y’all make remember him, one time he lost a finger and every time we had hamburgers he would say to me, if you find my finger I want it back, he was a cut up
You all do a wonderful job with breakdown and being very informative
Glad you think so, Jacobey!
Great video! We just placed an order for a quarter of a cow from a local farm near by. So I found this video as I was going through what cuts I want. Great information.
Glad it was helpful!
I absolutely enjoyed this video. I enjoyed how you explained every cut. I learned so much from this video.
Glad it was helpful!
It's nice that you trim down the sharp parts of bone, I've had bags split when walking back from my local butcher because a pointy bone has torn through the plastic.
Happy New year to you guys and your families. It been a great year watching your channel and I have learned a lot. I look forward to what you have to share on your channel next year.
I grew up working in a meat plant in Talmo, GA.. While in High School.. McEver Packing Company.. The best in North Georgia !!!
Great timing, I have a rear and front moose to do(sirloin to rib section) and great refresher before starting the bandsaw even though I’ve watched your entire breakdown vids a few times lol… love the vids and your products. Merry Christmas from your frozen Canadian friend in the Rockies of Alberta 🍻
Well that sounds delicious I’ve only had moose once at a game dinner warmer* wishes from Rhode Island USA
@@rudejude9725 I’m fortunate to live where we have most of North Americas wildlife, moose is the wife’s favourite as that’s all her family grew up on mostly but elk is my favourite. But I like moose too. Rhode Island is just a quick 2300 miles from me lol 🍻
I’m choosing the front side all day!
I hope someday you guys will do a more in-depth video on the inside vs outside skirt steak. I know you touched on it in your beef bacon video but I just want more. Btw you guys are awesome!
Amazing the way you guys handle your knives and cut the meat, the skill involved is incredible...
Thank you so much for sharing your father's and family's experiences with us. Very powerful. Thank God I didn't have to go Vietnam. I came close.
I could watch this all day
That's fantastic! We appreciate your support to our channel!
Eh sido carnicero desde los 18 y solo me se los cortes primarios , vivo en Panamá y cuando me vi este documental 🤯 Dios que cantidades de cortes tienes solo una res 😍 I like it 😍
I always love to watch your videos, they are complete ,and don't skip anything. I done this all my life so it is good to see men passing on the trade.
Just for fun, how to process a BIGFOOT. That would be a hoot.
Best videos on TH-cam hands down, pleasure to watch and learn. Thank you and your crew
Wow, thank you, Tim!
This video was one of your best, it was very informative for people wanting to buy beef in larger quantities from our local processor. Thanks for the help!
Awesome! Really appreciate your support to our channel😊
Babysitting the grandkids in Northfield and decided to come down to your store! Enjoyed it and brought home some bbq sauce and seasonings! I’ll be back some day.
I had to chuckle when talked of those bone in sirloin feeding a family. Normally when I eat at Texas Roadhouse I order a 32oz sirloin steak for myself.
People at my shop always ask about tri tips for the smoker. They love em
Worked in Glasgow meat market in 1970s as a cutter, till it closed down, those days the beef came down on overhead rails from the killers on 22lb commanals,we split them on to 10lb s hooks ,from there we cut down ,foreleg (5/6 rib ) flank ,backseye, or roast and popeseye then rump ,a lot of heavy lifting 8 hours a day ,that side you cut down had some amount of fat . This brought back memories 👍
what shows glaringly is y’alls consumate passion and professionalism! 👍👍👊👊
I'm amazed on how you skillfully cut your way through that meat without a nick or cut of the knife!! Great job boss!
I live in California and we love the tri tip. That’s the first thing that comes to mind when thinking about a bbq.
Great video, raised beef for years, never saw a complete breakdown, very informative
Watching this elegant finesse with the knife - it’s like a butcher’s ballet!
Jeez, I finally understand the ribeye, t-bone, porterhouse, filet in/out, sirloin thing, or more precisely how it's positioned in the cow and why you get some of each or different cuts.
You guys are of the master class when it comes to teaching lamens about meat 🍖 👏 Bravo 👏 I've learned a most valuable lesson watching your Chanel
🤯 absolutely fascinating from start to finish, WOW!! He’s so fast. Thanks guys. 👏👏👏
You guys are great. But my addiction to all things bovine and venison is going to tank my savings account watching your videos as I’m always hungry watching your videos! Appreciate all of your professional information.
Love that!
You two are the greatest! I’m a BBQ fanatic and aspire to continue on that path myself, but I was never as interested/knowledgeable about the methods and cuts until I found your channel.
Also - sometimes one video will raise a question/idea in my head, and as soon as I type it in you guys already have a whole production for it! (Hence how I found this video). Keep it up!
Lost but could figure it out eventually watching it 20 times. That tri tip was work. Flank too.
Excellent information on the cost over quality analysis of certain cuts of beef, both hind and front quarters have the same nutritional value
I asked about the knives you use years ago, before the branded ones. Still using the one you replied with! Love these videos!
That's how you know it's really good!
Always a pleasure to see the work that's being put in on this channel. Respect from Philly. 💪🏼💪🏼
And I learned so much today and the last short video!Thank you so much and may God continue to bless you and your family! It's truly a blessing!!!
Hey Guys I took a butchery class and amazed at the cuts that are in a beast that you dont find, like the oyster steak. They cooked these rarely seen cuts next to ribeye and other known cuts and honestly these were better. Be a great show for you guys to do the same as i found that fascinating and your viewers may enjoy it.
So Great Man! Any Chef that wants to be the best & most knowledgeable, should watch all you vids!
Premium Midwest beef definitely deserves such wonderful processing,magic kept kuming till vry end especially Mr Scott briefings of choices for a customer wur icing on da cake end resulting in recommended lean beef
Not my first side whaaa!! You guys know your cuts I'm salivating well done a true butcher for sure thanks!!!
These are always FANTASTIC videos. the how ro cut an animal. I have watched everyone that i know of, always just great videos, except you make it look effortless. It is a LOT of work!
Hello guys, I have only just recently come across your channel and I absolutely love your videos. I'm in my 60s now and in England so I can't purchase your excellent products but when I was at school my dad used to go around in a mobile butchers shop and on a Saturday I would go with him to help him serve customers and run up to the doors. He taught me some basic butchery like boning ribs, pork shoulder and leg, shoulders of lamb and how to tie up joints. I never got round to seeing carcases being broken down or any big stuff like what you do so I found your videos a great watch. Thanks for the time and effort you put into making them and I only wish I could visit the USA and try your meat. It always looks delicious. I also love the banter and camaraderie you share between brothers - true brotherly love. You always look so fit and strong and healthy and the boys look absolutely great. You must be very proud of them. It's all that good healthy, top quality meat they eat. I always find that vegetarians and vegans always look so frail, weak and sickly.
Dudes I love these videos y'all really opened my eyes to how amazing I could make my wild game ,please keep em coming
You are my inspiration with cutting beef. Here in South Africa i am struggeling to convince customers to buy front quarter steaks. If I cut a flat iron denver or teres majors they say im playing with the meat. Dont know value added cuts or perhaps stubborn
The bearded Butcher absolutely knows what He’s doing. Professional through and through!
Love watching you guys cut meat.. nice to watch a professional 👌 👍
Glad you enjoy it!