PRIME Beef VS CHOICE Beef Steaks | The Bearded Butchers
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- เผยแพร่เมื่อ 22 ก.ย. 2024
- In todays video Seth and Scott will be comparing USDA Prime Beef VS USDA Choice Beef! The USDAs grading system (prime, choice, select) will help you the consumer find the absolute best eating experience in a cut of meat. We're going to be cutting two differently graded beef carcasses, showing you the difference between the grades, and why the USDA grades PRIME as the best!
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I am in no means a real butcher, but I am a Publix "butcher" aka meat cutter. This job is only part time for extra cash but with anything I do I try to learn the most I can about it. Watching you guys has changed the way I look at my job and when I do our retail cuts. Having the ability to break down each and every cut to a customer or apprentice cutter and all the smaller details like prime vs choice, grass fed vs grain, etc is a game changer. I receive constant applauds from customers. Glad I found your channel
Q
I so wish my local grocery stores had butchers who knew what they were doing. So unhelpful. They have tall countertops and try to hide behind those so it's a pain to get their attention to even ask for something 🤬
We loves us some Publix! Keep up the good work!
Love Publix. You guys take pride in what you do.
Respect! 🫡
I remember in the 60,s my parents loved t bone steaks and thats pretty much all they bought. My steak always had a nice strip of fat on the end with those ink stamps still of it. Fat was crispy from the broiler with those stamps still visible. Rare to medium rare was our preference. Yummy stuff. Today theres almost no fat on anything. Sux the way they cut stuff today
I waited on tables in a steakhouse for a few years in Las Vegas and our room specialty was our prime rib. The casino took a huge hit on the food costs because the owner liked to see customers walking around the slots with what was left of their prime wrapped up in foil. That's where I learned what we called the large and small eye. And I loved that small eye end of the rib. It was fun bringing out a bone in prime rib over an inch thick.What was even more fun was slipping the cooks a few buck and getting a piece myself. This was Vegas back in the day when food was cheap and management looked the other way. The old days for sure.
I'm grateful for the "full disclosure". When you took the steaks off the grill, I thought they were cooked to a perfect medium rare. When you cut them I was confused as to how they were medium well. I appreciate your honesty.
Thanks for the lessons between prime and choice cuts, you don't know how much you're both educating us mere mortals. I love my steaks so it helps when visiting our local butchers to watch out for, they look so delicious coming off the grill.
Our pleasure!
unfortunely I'm way to picky with my steaks! plus my family bought a grass feed "half" so its even worse going to the store (lean ground beef ) is cheap meat now ignorance is bliss😋
My Dad was a USDA meat inspector (started out as a butcher) in the 60s and 70s. I remember his stamps and how he smelled like beef when he came home from work. I was raised on the best meat products! I have been on the carnivore diet for over a year, Beef butter bacon and eggs🤗
Throw in some chicken and sausage and that’s my exact diet too😂
Great info
How's your cholesterol? Not being sarcastic genuinely curious
@@indiadeadly I did this diet also and my cholesterol went so high i was put on Rosuvastatin because i was fixing to have a heart attack! But this diet did reduce my A1c sugar levels to pre diabetic stages from being type 2 diabetic. Now i eat lean meats with low G.I. vegetables and lots of lentils! :)
@@indiadeadlycholesterol is not the enemy we've all been told it is. Studies show that people with low cholesterol died earlier than those who elevated cholesterol. Take a look at Dr Ken Barry and Dr Anthony Chaffee.
You two both certainly know your way around the shop. I'm amazed as to how quickly you can carve up a side of anything, while spending time making sensible and informative videos for us laymen as you're cutting. Thanks!
Thank you for taking the time out to cut the meat in front of us with your skills and very informative👍!
You bet! Thanks Ed!
My brother studied to be a butcher, I loved watching him at work. Love watching your skills!
I know a Butcher, Watching Him Cut, and Separate the Mussels, There’s Truly a Skill, Like Art.
I was at the local Rural King last week and they now have Bearded Butcher seasonings. Can't wait to try them out!
Woohoo! Enjoy!
Love how you cut them all the same thickness. I hate going into the shop, getting two steaks and get them home and they aren't the same size so they finish cooking at different times.
Intelligent AND articulate. Thanks for sharing the knowledge. I tip my hat to you both.
Im satisfied with whatever I can afford right now 😔
Buy some chopped stew meat $6 lbs and stir-fry quickly on super high heat with animal fat of choice. Best option on a budget. Delicious 😋
@Jason Nicol Sounds delish! Ill have to try it. Thank you sir
I highly recommend flank steak. It's 3x cheaper than rump
Don’t feel alone my friend. I know that one day I will be able to eat prime grade ribeye EVERYDAY! 🙏 Including ribeye cap steak . 🤩
@@sublimetulips6771 don't waste your money, Choice NY Strip with butter is better!
I've learned so much from you both. I easily could tell the difference after Seth broke down the prime and choice cuts. Thank you both so so so much for sharing this with us. Now I can teach and show my kids what to look for when they go shopping for me.
Thanks for watching! Show your kids our videos!
More importantly, knowing the difference between Select and Choice because many grocery stores and other outlets will have select beef in their meat cases. If folks don't understand the difference they will buy the less expensive cut not knowing its likely not worth what they are selling select grade for. Choice is always the best value.
Very good video guys! I just love watching you cut meat 500% better than I ever could!
Wow, thanks!
I have learned a lot watching your videos. Always clean,quick and professionally done.
We definitely need more of Charlie. He looks like a connoisseur of fine meats.
I enjoy watching you break down the carcass, sections and cuts. I'd like to see you break out the bone-in rib steak,
if it's in one of your videos already, please let me know. Thanks!!
*The Bearded Butches* Great topic fellas, here in Ct. there's a big difference. Thank-you for taking the time to speak on this subject. GOD Bless.
Definitely see the difference .I raise all my own meat and hunt so I enjoy what is on my table. Choice or prime it's all good to me .
Excellent video and thank you for covering this topic! I really didn't know the reason on grading of USDA. Due to a health condition I will always chose the choice now. In fact I have to avoid ribeye steak because of the fat content and will buy leaner steaks. I have been doing pretty well with the flat iron steaks that were in your Bearded Butcher's top 6 steaks video! Thanks guys!
Sounds like bison would be perfect for you. Have you tried it?
Every time I’m on here just blown away by the knife work!
My favorite parts of the ribeye are that triangle of meat and fat at the tip of the ribeye which is close to the short rib area( which when you french cut removes that triangle part of fat and meat) And the Butcher cap spinalis cap! I always eat the triangle of tiny meat and fat first then the ribeye and then I save the spinalis for last!
After processing my own deer for my first 2 hunting seasons the more I appreciate good knife work. I definitely couldn’t be a butcher for a living.
Excellent video!!! Very educational but now I’m hungry!! 😂
omg! you gave the dog the best part
I love watching the Beard Butcher's knife skills and the blades they use.
Crocodile Dundee: "Now that's a knife."
Bearded Butchers: "Uh no, THIS is a knife!" 🤣
First time commenting. Thank you guys. I have been watching your videos for years. I enjoy learning from you. Please keep up the videos of your great work.
It's amazing with all the knifes and saws that you guys still have 10 fingers. Bravo!
We try not to lose any fingers in any of our videos
So good to see y'all again,really cool video and probably very informative to a lot of folks who just don't know the difference.Hope y'all make another video soon , really nice to see and be able to support patriotic American families with the same interest and value s as my family.God bless you and your family s and God bless America.🇺🇲
Really one thing I learned is find a good butcher and tell them what you are going to cook and other requirments or ask for advice and you will get the best cuts or grinds because they are tend to know what is best for what you are trying to do. Thanks for sharing your knowledge.
You’re welcome!
I asked this question awhile back, so thx you for answering it for me.
Now I know the difference.
I'd love to see a video where you compare different cuts (brisket, strip loin, round, whatever) and show how they differ between a prime and a choice animal. Since the grading is done only between the twelfth and thirteenth ribs, how does that translate to a quality difference throughout the rest of the animal?
Thanks for another great video!
That, “prime,” cut looked FANTASTIC! I personally don’t really need or want any more fat in the marbling. That’s awesome. Any more and it’ll have less beef flavor.
Grilled prime looks buttery tender and... I bet it was absolutely delicious.
Best cuts - Proper rub/spice - Hot fire, flip many times for even doness. - Thanks guys! - Cheers!
I am glad that you explain the difference types meat that where they come from the animal keep up the great work
More to come! Thanks.
You brothers are so cool, especially when Scott got convinced to pick the 2nd loin of the Choice and Prime😂 it's definitely a good video 👍 I really enjoyed watching you guys cutting the steaks 🥩 sooner or later I will graduate from this Steak Cutting University, at least in terms of identifying the difference of all different cuts 😂 I learned the Porterhouse last year.
Steaks sizzling on the grill is “the sound of freedom“.
👍🏻👍🏻
Greetings from Germany. Awesome Contant. I ve already learned so much 🙂
Thanks for watching!
Ya Scott needs to start a Metallica cover band! Best random "Fuel" cover ever!! 😂😂🤘🤘
😂
“Wasn’t up for debate”with that certain look in the eye and sharp knives in arm’s length reach! LOL
Love the vids. Appreciate you guys taking the time to educate me on buying a great piece of meat. Just ordered Original, Butter Blend, and Black spices and can't wait to give them a try.
Woohoo! Keep us posted on which seasoning stands out the most for you!
@@TheBeardedButchers Cajun Cajun Always Cajun, to me that is the best spice😋🥩
I have had some luck with a select tenderloin. Filets are already pretty lean… I like them for when I use them for carving or for a large dinner party and want to have an easy roast. Have a local butcher selling them (chain off) for $12 per lbs. Only cut I ever use from select. Good for the kids also… Prime for me and filets for them but select.
Damn yall really putting out the questions I've always had but never had an answer for. Nice work as always!!
That was awesome watching you guys, love your utube channel. Learning alot from you both. Thank you so much for sharing and taking me along on your adventure.
Really appreciate it
Aloha from Hawaii
There is a king of the hill episode where Bobby is judging the meat for grade and defects. Would love to see a reaction to that episode.
I was gonna say a little over done for me but still looks amazing. Gonna have another ribeye today.
A Metallica reference. I dig it! Not to mention an awesome looking prime grade ribeye over charcoal.
Watching these guys eating their profit is the best part 🤪🤤🤤🤤
You guys make me hungry just watching
It takes a large Man to admit he over cooked a prime grade ribeye. I applaud the integrity of your channel. Another great video....
My brother used to put the cap back on the prime rib roast to bake it then take it off just before it is done for the flavor.
Excellent demonstration, very skilled and professional 👍
Glad you liked it!
Growing up , Dad loved BEEF, so we had a deep freezer, and dad would get a 1/2 (or 1/4) beef cut up by a local private butcher. I remember him telling us about the different cuts, and dad only got the "cheaper" cut once! We were spoiled for sure...God Bless you dad! I LOVE BEEF! Thanks guys another cool video. PS-Glad you mentioned the "overcooked" meat! LOL
Y’all always make me hungry! Great video as always!
Thank you 😋
When I was young(back when the Dinosaurs roamed the earth) I had an uncle who was a butcher. When we would go hunting and get a deer, he would be the one to butcher our deer. It was like watching a master at work . No wasted motion. Watching you guys is the same. I disagree with one thing. In my mind a good steak needs only one seasoning. I use pink Himalayan salt and "maybe" a pat of real butter. I prefer the choice and grass fed, grain finished. Love your videos. Mike
Thanks for your support, Mike. Have a good day!
The seasoning is the "hooah". "Give me food, give me fire, give me that which I desire. Hooah!"
Two smart Vikings eating meat, can't get better than that!
that spinalis explanation had a lost less venom in it that the last video about it
In Japan, a fad is sweeping the larger cities called, understandably, “American Cut,” of beef, where prime, or a good choice cut of beef is selected for a more robust beef flavor, and a slight char is aimed for.
Wagyu beef can’t really be grilled as a large portion of steak over a big bunch of charcoals. Huge amounts of fat causes the grill to flame up uncontrollably, burning everything with a rancid taste. Plus, being 51% fat, the steak shrinks up, leaving a tiny little burnt piece of meat.
An ‘’American cut,” is prime or choice cuts of beef, cooked over an open charcoal pit. The Japanese love it. It’s exotic to them
What can I say as always educational and entertaining thank you so much.
Our grocery stores don't butcher their meat nearly as well and when a cut is on sale you know it's tough.
The spinalis is the desert of the Ribeye!
I love the videos where you butcher and cook! There's some cuts that I'm not sure how you're supposed to cook/grill/flame.
Thanks!
Montana Knife Company builds a badass knife all of them great video
Awesome video! Wondering what you guys think about longhorn cattle? I live in Calgary, Alberta and we love our beef, and I recently purchased a half a longhorn cow. It was grain finished and it’s absolutely delicious. I was wondering if you guys could do a comparison video comparing your standard beef to longhorn.
Cheers.
Perhaps if we get our hands on longhorn!
Always learning something for you guys, see you again...
My question is ; which do you personally prefer to eat ? Grass fed /grass finished beef or grain fed / grain finished beef . Keeping in mind that the grain fed beef will most likely be fed GMO grain.
I really like the disappointment about the sunshine. lol... As an Ohio native I can relate.
Haha. OH-
@@TheBeardedButchers IO
Of course the steak 🥩🥩tasting part is my favorite👏👏👏
Nice work. Made me laugh when you had it to the point it looked like the tray from the beginning of the Flintstones that tips over the car.
Interested in a comparison between the "best" Choice and the "worst" Prime. How often can we find a strong overlap and worthwhile Choice?
Clever work 😮 11:52
To me, the “choice” looks quite delicious, too
Im not a butcher nor connected in any way with the meat industry, I just like to watch the cuts, learn more how to select and enjoy eating a good prime 😊 wanted to ask Seth or your colleagues, what type of method is used for dispatching the animal?
Great video fellas. As always y'all inform and educate people the right way. Cheers 🍻
Much appreciated
@@TheBeardedButchers 🤜🏽🤛🏽
You probably already know Mid-western colleges have meat judging contest for this. 3 of my college roommates were involved with this. ( This was the 80's)
I am 70 and for decades when I traveled I looked for great - Steakhouses during my travels & I found many. Sadly many of those great steakhouses are gone. Over the last decade I found that I preferred shopping locally for a great cut of meat. Then seasoning it to my liking & cooking it to my liking. I prefer a blackening season on my steaks. It is not "Spicy" as some would believe. One local steakhouse chain that I went to in Jan. 2023 stopped using any blackening season even if you requested it. I ordered something else other than steak that evening & I will never go to them again. If I am paying for something then I should be able to get it the way "I" want it. I love your channel on educating people on the different cuts. Shalom
You guys are what I wish I was. This is what I feel like on the inside! lol Meat, spices, grill, cold beer....repeat!!
That's a perfect job 9:51
One of my favourite channels. Love from Australia guys
Was that a shining reference in the intro? Nice work boys
GREAT VIDEO!!! Extremely informative and simply eye opening. Thank you Guys ever so much!
Thanks for tuning in, Shelton!
Mesh apron but no glove. We have to down under. The break down is different, but we are changing for the use of moe smoke bbqs
You guys are the best. I can watch you videos all day!!!!!
I just love these men. They make God's real protein/ creation look awesome.
Thank you, my faithful friends!
You bet, thank you!
Guys, i can't believe I only found you within the last 2 weeks. Love your content. I dont know if you've done it before, but how about some "blind" taste tests? Let's see how good you are at choosing grain fed vs. grass or choice vs. prime. Could be fun.
Seth your knife skills are mad!! I would bet the farm on you in any competition!!! Great video!!
I don’t know about where anyone else lives but here in central Maryland there are very few butcher shops. I don’t know of any local grocery stores that sell USDA prime. I’m told it all goes to restaurants.
Prime is sometimes hard to find in my area. Grocery stores only carry choice
Costco and BJs sometimes have prime if you have those near you. Costco almost always has some prime selection.
One more thing.... When I grew up in Upstate NY (Troy) our local butcher put sawdust on the floor of the retail space. It was excellent for the senses. The two senses that popped out at me when my mom took me there was... smell (sawdust and meat seem to go together) and the sound of the band saw cutting through bone. I'm guessing they don't do it anymore because of some schmoe that somehow got their feelings hurt because you'd have to cut down a tree to get sawdust. (what a world)
Lol, no more sawdust on the floor. We’ll use salt if necessary but I flood is worn down so much it’s not slippery.
Great video. Definitely grilling a couple ribeye’s tonight. Love from Arizona
Thank you gentlemen. This really clarified grading for me.
Dan, our pleasure!
As much as I love your content, I also hate it. I can never watch one without getting hangry!!! Lol
Man it’s soo satisfying when you cut the meat😊
Right?!
I agree, they look a bit beyond medium. Awesome as long as you singed the fat.
Learned a lot today. Thanks
Hi Scott and Seth!
You've mentioned before the various names on beef/steak labels in grocery stores and I was wondering if you could point me towards somewhere to read about them, or perhaps do an episode about it?
For example, what is a "petite sirloin" versus a normal sirloin, or a chuck steak versus a chuck eye, etc.
Thanks for all your videos and content :)
Could you guys do a video on the cleaning process of the commercial cutting room? Curious to see what all goes into it and how long it takes.
A lot of hot water. And a heavy-duty cleaner. cleaning these machines is the worst thing. its very hard to protect the electronics and the on/off switch. so the saw or grinder dies a lot. that is part of the reason why big grocery stores are going away with butchers and having pre-packaged meat come in. i know because I have worked at one for 5years
It isn’t fun for long. A hose with a lot of hot water, soap and sanitizer. You would oil the bandsaw and cuber too.
@@emrald9963 we never had to oil any machine. That was part of the repair, people. i didn't mind the cleaning it was a good 2hr. i brought some crab fishing pants to stay dry
@@jonburgess30 it’s a food safe oil that gives the machine a little shine. And your right it’s 2 hours max.