Bone in vs Boneless Steaks (How to be a Steak Expert) The Bearded Butchers
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- เผยแพร่เมื่อ 12 พ.ค. 2021
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You need to know how to choose the perfect steak and what you're going to get when you order a steak at a restaurant, or even from your local butcher if you're going to grill it yourself. Today, we have a beef porterhouse steak, beef t-bone steak, beef strip steak, and beef filet mignon. Seth is going to show you what makes each steak unique and what you need to look for in the perfect steak.
In addition to the steaks, Seth has a half of beef: a beef front quarter, and a beef hind quarter. The beef porterhouse steak and the beef t-bone steak come from the beef hind quarter. In that hind quarter is the beef sirloin, and the beef short loin. In the sirloin is the porterhouse and t-bone steak, and if it's boneless, the same sirloin produces the filet and strip steaks.
21:25 - Sums up the whole video. If you need the 10 second elevator pitch it's right here.
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💣 Video Tips for the Perfect Steak 💣
1) What's the difference between a Porterhouse Steak? 6:41 - The USDA requirement for a beef porterhouse steak is for at least 1.25" of tenderloin. If it doesn't, it's NOT a porterhouse, it's a t-bone!
2) Don't buy the tail! - 8:13 - Seth shows a well trimmed t-bone (or porterhouse). Keep in mind that if you buy one with a long tail, that's extra weight you're paying for that will be discarded.
3) Pay attention to the trim on a whole beef filet - 13:54 - All of the extra fat, gristle, and silver skin is wasted money. If you want to buy a whole beef tenderloin, be sure that it's trimmed nice. Seth also shows the center cut filet mignon.
4) Careful what you ask for - 19:13 - If you drop off a side of beef at the butcher and he only sends you t-bones and Porterhouses, it's because you asked for bone in. He didn't keep your strips and filets, you just didn't ask for the right thing. Likewise, common sense, if you ask for 2" thick steaks, you'll get less steaks than if you ask for them to be cut 1" thick.
Index:
1:44 - First hindquarter is the porterhouse and t-bone. The flank steak comes off first, then the sirloin tip. The beef tri-tip steak is in the sirloin as well. The starting tip of the tenderloin is in the sirloin as well. Be careful not to cut it up.
4:58 - Seth cuts into the 2nd hindquarter for an exact comparison of the beef bone in vs the beef boneless options.
10:55 - Seth gets back to cutting up the 2nd hindquarter for the boneless steaks.
16:11 - The Beef strip, beef strip steak, or usually known as the New York Strip Steak. Seth gets it trimmed up and walks through the cuts. Beef strip steak is the term for a boneless beef loin as well.
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if every business in America had a person as honest and driven as this guy, wouldnt this be a country to be proud of ? Thank you sir, for looking out for your customers ! Your a rare breed.
isnt this sad but true, Im much older, so in my eyes this young butcher is a good solid man and average guy. In they eyes of a 24 year old customer today, I bet he is a rare breed. Its why enjoying your work is more important than pay
Medium rare
@@jimmyruger7529 I agree, but still think everyone should be paid well for whatever work they do, especially craftsmen like butchers.
Whether you're butchering it or cooking it for others, you should be able to support yourself from your labor. 👍
People used to be a lot better and treat each other a lot better now we have completely lost control of society. It's especially sad seeing so many stories of gangs of teenagers beating up and robbing old people. Once a society loses its respect for elders that's when everything starts falling apart.
Says more about you than the "country". People I interact with are honest and take care of business, family, and their community.
This is such a specialist skill. I can barely tell what I'm looking at until "voila" - there's a fillet on the bench. Good to watch this and understand how an animal becomes food on the plate, and what it means to eat a steak. The animal that grew and the farmers that reared it, the butcher that prepares it, the time and skill it takes. Makes it more appreciably valuable.
Really love how you put it. Thank you for appreciating our art!
I love butchery but am not good at it. Thank you for teaching me.
Practice.
Well said!
I feel that is a great description. I'm familiar with the end product but didn't realize how much skill it takes to butcher the animal to the final cuts.
My father was a butcher and he explained to his customers about different cuts in front of them in the same way that you just did. I had a smile on my face a mile wide. Thanks for the memory. You made my day.
My dad was also a butcher and learned the craft serving in WWII as a (Mess) Sergeant in the Army (Air Corp). After the war he returned home to operate the family grocery business which specialized in hand cut meats. This is so much like what I used to see him do when i was growing up and has not changed over the years. Very well done video here. Thanks.
I have been cutting up deer and elk for 25+ years, isolating muscle groups, shaving silver skin late into the nights until I cant cut anymore, trying to get evey last morsel into my steaks and grind. After watching your very informational and descriptive vids, I have cut my prossessing time almost in half! Thanks for taking the time to make all your videos.
Good stuff! Always a pleasure to share our knowledge!
I was the same way with deer and my sheep. This butcher is awesome. I wish I was local to him, I'd be customer for life.
If I had to kill my own food, I would starve
@@frozenhouse5362 when I retired as a medic from the USAF I had a similar thought. At some point you realize that either you starve or learn to kill an animal. The important part is doing it quickly and humanely as possible.
@@joeh4295 .... I guess I could gut a fish, if i had to?
This was an absolutely fantastic explanation of these cuts of beef, and a wonderful anatomy lesson at once. The man is a true craftsman. Filets are not just for the ladies!
as a steak lover, this channel is gold.....
Thank you, fellow Steak-lover! 🥩
Gold and Beef.... two things worth HOLDING.... GO FIGURE.
Just meat lover In general 🤣
@@Jadensdivine u love that meat jaden don't u
The flank steak is my favorite but I love all types of steak.
You are on Point sir. 30 year Journeyman butcher here. Great presentation, instructions and information for anyone looking to buy a steak. Love this video.
If every person who has ever tried to teach me Anything , was as clear , to the point and down right Smart as this man , I would know more things than i do .
Damn....why didn't I say that !! So true !
You, my friend, just did an EXCELLENT job explaining these cuts, how to identify, and how to order them from the butcher. You sir, are a champion among men. Well done Bearded Butchers!!
how long for you to clean your work area or you us your kids to help cleanup and who many hour for cleaning up, Ronald Reid
I Work At H-E-B in Texas as a meat cutter and this has really helped me dive deep into the cuts of meat that I handle everyday.
Only one if not the best Super Market in the world!
Hey man I just got promoted to cutter too at HEB! I'm also here trying go learn 😁😁
Yes I’m a technical a market lead right under the manager
Nice. I’m a Meat Cutter at H-E-B as well. It’s a nice change of pace, from
Throwing the truck all the time.
I'm Canadian and winter in the RGV in Elsa. H-E-B has the best meat going at a great price. We missed it this past winter due to Covid, but can't wait to get back in Nov. 2021. The Valley people are the best also.
You guys have a knack for making a 20+ minute video addictively informative. I like how you don't skip telling us your thoughts and comments as you go through your process each time. Wish I could be a patron of your products!
Very educational! The bearded butcher does a great job of explaining things so that you can remember without much effort. The differences between the porterhouse and the t-bone and also the tenderloin and strip are something that I thought I knew but after watching this video it really helps explain the nuances of the cuts.
I love your consciousness. You’re selling to your neighbors. You aren’t some massive company trying to turn a buck on people that don’t know better. You’re taking care of your community in the way you can. That is the way it should be. That is an extra level of awesome in a world where no one cares about the folks living next to them. I applaud you. That is greatness.
100% agree. Local and sustainable. These brothers are the best
We're deeply honored. Thank you so much, Alex! Giving value back to our community always comes first. 💯
@@TheBeardedButchers the world would be a better place with more people like you in it.
The world needs more real true Butcher shops, like the old days. Grocery stores have pretty much ruined the beef department inside them.
The real tragedy here is that I am not local. :)
I worked in the food service industry for years and enjoyed it with deep passion. Butchering, to the very limited extent that I was able to enjoy it, was easily one of my favorite aspects of the work I did. You guys' videos are absolutely great and well produced. Keep up the good work, God Bless.
My father inlaw was an old school butcher and he would always bring me the best cuts. Watching your channel really makes me appreciate his gifts of beef. Great video! Thank you!
I'm from Argentina. We're well known for top quality beef. Our cuts are somewhat different, but pretty similar. Love your videos. Very didactical. I've owned a butchers shop and managed all perishable fresh products for a supermarket company.
Keep up your great work.
Hell yeah another bearded butchers video! Glad I got my notifications on. You guys do not understand how helpful ur videos have been to me. This the kind of education I need
So honored to hear that, Julius! Thanks for hitting that bell button! 🔔
You guys are so chill. And very good at explaining the beef.
I could not agree more. Since I started watching these guys, my meat choices have gotten so much better.
Agreed! I do get a lil nervous at how relaxed he is with than band saw though (like when he reaches behind it with his left hand 😬)
Ordered 1/4 cow this winter and wish I had found this video before we went through the order sheet. This cleared up so much confusion for me. This video was excellent! Cuts and pros/cons of each were explained clearly. The visualization of live butchering really helped it all make sense. You guys are awesome. Thanks!
Yes!!! I’m so glad that you explained the difference between the porterhouse and t-bone. I had uneducated customers that thought it was just labeled to raise the price of the porterhouse. I love your attention to detail
When you good at something, you sure make it look easy. Thank you for putting the steaks on top of each other, the visual done the trick. Great job!
Never thought cutting up a cow would be interesting but I couldn't turn this off. It's all about personality and you sir are easy to watch, learned a ton!
I love watching these videos! So informative! I loved the 'his and hers' discussion of the Porterhouse as our son does that with the DiL. I am surprised when talking about the filet that he didn't mention that it is common to cook it with a piece of bacon around the outside to provide some fat/flavor and still get that very tender beef!
Awesome video! Straight to the point, clear and concise exactly how videos should be. Thanks for sharing your expertise!
Once again another outstanding video! Purchased my first 1/2 steer in 2019. Our second 1/2 steer in mid June 2021. I am so better educated this go round because of you guys. Thanks for doing what you do!
One of the best explanations about porterhouse, t-bone, stripe steaks and tenderloin. Well done!
"Well done"....How dare you!😀
As a young man my dad raised cattle and I was too young to do much but wrap meat in paper and label. Thanks for educating me and bringing back wonderful memories.
Being a butcher myself bearded butchers are so good at explaining the different cuts thank you guys your awesome!!
Happy to help!
Senior bearded butcher, a true master in his craft, and an excellent teacher. Keep up the good work!
*The Bearded Butchers* Absolutely stunning, thank-you sir for taking the time to bring us along. God Bless.
My pleasure!
So yea, just started watching this. And having worked in various high end restaurants, and cooking a few of these cuts. This is a very informative and rewarding channel. I'll definitely be a subscriber.
We bought our first half beef this past year. This explains a lot! We went with the boneless roasts and steaks option, and were extremely pleased, but now I understand the terminology
I don't know how I came across your video, serendipity I guess.
Love the fact that you explain what you're doing and then come back and reiterate, with an example, in order to reinforce what you've done... Steak lover and now steak educated.
An emphatic thumbs up to you sir.
So happy you wound up on our channel, nonetheless!
Thank you guys for being upfront and honest and educating every person out here it's a must that we have people like you.
Of course! Sharing knowledge is the key 🔑
That pointer at the end is what I tell family and friends all the time. With prices being what they are it's usually cheaper to get the T-Bone/Porterhouse and separate the steaks yourself than get the steaks already separated. What I mean is the T-Bone/Porterhouse usually has a cheaper per lbs price than both the Strip and Fillet.
You guys are such a joy to watch. Educational is putting it mildly. Informative, even fun to watch. You guys cut meat like a pianist plays piano. Great job…
Thanks, Nelson! Edutainment is our goal!
Grew up on a ranch and been eating steak my whole life...this video taught me so much! Outstanding!
Very lucky!
Great video!! Great explanation of 4 awesome cuts!
Excellent- concise- good audio
Best break down of beef i have watched in years
OMG!! I just learned soooo much!! Thanks! You make it so easy to understand too.
Great work on this one Seth! Thank you!
Very informative, I appreciate that you explain without talking down to the viewer. Your intentions of education definitely comes through.
Great job.
We appreciate this kind message!
Thank you for sharing..
I now know what I'm getting this weekend!
Porterhouse!!!!!!!!!
This is the first video of yours that I watched. I am amazed how much I learned! You explained everything in such a way that I will be able to remember what I just learned. SO glad I found you. 🥰
I really enjoy the channel!!! Keep the knowledge & entertainment coming guys!!!
Very well explained. I know about the difference in cuts, but to see how it's actually done is very educational. Thanks dude! Love this channel!
I finally understand the what a Porterhouse is vs a T-Bone, so simple but no one tells you.
I love yall! It's so satisfying to watch high end butchering... It has made me over the years appreciate different cuts of meat for sure. Especially the Chuck Eye....
Excellent video! Learned so much... had no idea where these cuts of meat came from.
Loving this channel. Just got shipping confirmation for some more seasoning and my new Victorinox boning knife
This was great as I've never really understood the difference between steaks but have been eating it for years but not in large quantities and it hasn't been until lately because I wanted to increase my protein intake. Moreover, I will now look for strip steaks and understand what part of the cow it comes from. Great information. Thanks
All your videos are very informative. Thanks
Excellent video. Thank you. Very informative.
Been grilling for years, never knew any of this. Very useful info, thanks for posting.
Wow. I knew the differences in the cuts, but just phenomenal to see how they are cut. Crazy knife skills.
Thank you very much. FINALLY I understand the differences, and similarities, in those 4 different steak cuts!
Wow so much to learn when becoming a butcher. I have a whole new respect for what you do. Just all the different names for the same things cut differently is mind blowing. You make it a lot easier to understand by the way you deconstruct the process. I have enjoyed your videos in the past, and now I am a subscriber. 👍🏼
Well done as always sir. I always learn something new watching you fellas. Especially loved the pro tip of removing the fat cap in bulk motion versus individually as well as the thumb on the small bones. Keep up the good work and many blessings!
Cool stuff, Shawn! We're glad you learn something new from our videos! 💯
I NEVER KNEW HOW MUCH I NEEDED THIS CHANNEL IN MY LIFE!
So heart-warming to read this! ♥
Great review thank you so much very educational!
Great show! Very much appreciate it
Thanks for another terrific video. I always learn! Although I knew the cuts prior to watching the video, you do a VERY thorough job in conveying comprehensive educational information. Further, your skill with the knife and saw is amazing. I have one question: is there any wasted product after you process the primal, or, does everything get used, somewhere? Thank you and continued success!!
Thank you my friend you seem like a genuine guy,in the current climate,everyone gunna need a bit of help, including butcher's and everyone else.god bless all
Thank you. Excellent information
Great video. Thanks for the info and keep it up!
Absolutely incredible I love everything you said. As a point of just letting you know the top of the fillet is called the Château Brio, the middle section is the tornado, and the tail section is the fillet mignon
Awesome! We appreciate you sharing that information with us.
Great education for me. I never get tired of learning. You guys always explain everything that you do and why you do it that certain way. Thank you so very much and God Bless. Wish that you lived closer or could ship.
Thanks, Ron! We have actually partnered with Greensbury for quality meat that can be delivered. Check them out through the link below:
bit.ly/3tpiCw0 😉
This is fantastic. Absolutely leading so much about these cuts. Thank you
Wow!! I learned a lot on this video . Thanks for putting that out. That was awesome
Been waiting for this video for a long time!
Such an amazing detailed, informative post!! Keep em coming!!
More to come!
Back in 1972 or 73 I had a class at the University of Missouri College of Agriculture called "Livestock and Meat Science ". We learned to judge the animals on the hook (sheep, cattle, and hogs) the followed them through the complete butchering process. For our final test, we had to look at a retail cut and identify the animal it came from, the wholesale cut and the retail cut. I love you videos for both the demonstration and explanation. Great work guys!!! P.S. During "study night" for the final 1 of our Professors (Dr. Hedrick) prepared many of the cuts an we got to sample them throughout the evening...
Thanks for the great explanation!
you make the carving look so effortless
Great video. Really think there is a lot of misconceptions with these cuts. I appreciate the knowledge with the USDA definition of a porterhouse. I’ll remember that for sure.
Worked in my grandfather's small market in Chealse Heights,NJ. when I was 14-15 yrs old! He would break down the hind quarter on a butcher block and hang them in the walk in fridge! He taught me all the cuts just like you did! No supermarkets around back then! Now at 80 yrs old, this brings back fond memories!! It was called " DeMarco's Crossan Ave Market!!
Been eating steaks for a long time and learned more here than ever. Great presentation.
I subscribe to numerous food-related channels. I find yours to be the most interesting and informative. And...the most valuable, because you discuss a product which is very expensive. You guys are professional and you take care of your customers. It's all about ethics with you. Looking forward to your next post.
You are a true master at butchery and knife skills! Really amazing to watch! Could you please tell me what brand knives you are using? Thanks for the video, very much appreciated!
They use victorinox
@@richlong5247
I guess it's been awhile since they've mentioned that.
@@richlong5247 Victorinox is a great knife! I use them for my wild game butchering.
14:25 Epic knife work!
Great knives
Thank you, cleared up some of my thoughts!
Great learning video. Thanks!
I just got a whole loin on sale at my local grocery store for 9.99/ lb! They cut it for free, so I got 10, 1.5 inch steaks for just under $60. They are fantastic! I got to pick out the loin myself. I now wish I got 2!
I got the strip steaks for mothers day, based off one of the videos I watched from you guys the other day, and I am so glad I remembered what it was. That was one of the best steaks I have ever had. Love your work, love learning from y'all, even if I'm unlikely to put a majority of what I learn to use.
So cool to hear that, Seth!
love this channel, I bought some spices last year and they were unreal, I tell everyone about these guys.they are the best explaining what 's what
Great video sir. Very informative, thank you.
Super cool, you guys just make me love beef that much more.
Beef is what brings us all together. 🥩
My wife actually prefers a porterhouse above all else. She used to like filet until I told her that the porterhouse has a filet in it. I like either a strip, t-bone or a bone-in ribeye. I just want a rib steak of some kind. I do like them on the bone a bit more. The flavor comes out better after grilling if you cook with the bone on, plus the filet benefits from that fat a bit if it's still nested into that porterhouse.
Excellent! Very clear. Much appreciated!
Nicely explained. Thanks!
Perfect, thank you! Next time I'm at Texas Road house, I'll order the Porter House. Big fan from Brazil.
Sweet! 💪
Oi Anderson, como ele chama o medalhão de filé?
@@MMouraBR estranho, né?
Love watching this show. Wish I lived near your butcher shop. It's near impossible to find a great cut of beef up here on the east coast of Canada. Seafood is a different story.
Maybe one day!
Binge watching all weekend now that I've discovered this video series. Much appreciated!!!
Great info. Great video.
EXCELLENT!! A first rate teaching / educational presentation. No “ers, aahhs, oks, “ totally professional.
Please tell me what type of steel your knives are made with and what type of sharpening steel you use.
One more question. Does the bone impart much flavor into the meat.
Thanks,
Gary
I cut meat at the retail level for 15 years and got to say your videos are addictive . The only meat I cut now are Elk and Deer here in Colorado . Would love to see you process a front quarter as well , and if I might ask a question , I remember the name of a primal cut called the "headloin" , is that the sirloin and shortloin together ?? Its been awhile.
Great vid! Thanks much
I really enjoy seeing a great tradesman at work. That stuff with the knife, it says not only years of practice but years of devotion. Thanks!
That was really informative. Even for someone that already knew the difference
We're honored, Brant! Any tips you want to drop in case we missed anything? 😉
I can’t believe I have lived 40 years and just now learned these facts about porter house/ t bone and strip/ filet. Just subscribed.
Well, it looks like I've got company when it comes to learning about meat late in life. At age 75, I can assure you it's never too late to learn. What an interesting video!
Welcome aboard, Michael! No such thing as learning too late! 😉
NONE of those steaks is worth eating...Bone-in Ribeye is the GOLD standard of steaks.
All from a "Short Loin"
Great job on explaining and breaking it all down!!! You are a master
Great video! Appreciated!