What is a Butcher's Cut and Why is it Important?
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- เผยแพร่เมื่อ 13 เม.ย. 2023
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This is one my favorite videos ever.
I’m sure Jeremy cooking with porter road products = Happy spouse, happy house!
Very interesting! Would like more videos of butchering.
Awesoem video and super informative. Love Jame’s passion and communication style. Going to try them out.
My favorite butcher! I order from them at least every other week! Probably spent 3-4k with them in the last 3 years.
I've watched every video to help me get better very good advice.
I'd heard of Porter Road elsewhere, and it intrigued me. This video compelled me to subscribe to your channel and place my first order. I can't wait. Great video.
Very informative and fascinating! Thank you both.
Great video!! I just received another order from Porter Road yesterday. Thank you for promoting them. They are a game changer as far as quality.
Appreciate y'all 😁
awsome vid brother very informative and useful....happy smokin....
Very informative! Well done!!
Amazing video. More of this if possible.
Very informative on lesser known beef cuts. Also nice to finally have a face to go with Porter Road
Shut up pacman
@@j33dup you're disabled
Bavette and flat iron are amazing cut of meat my all time favourites
Great video Jeremy very informative!
Thank you
Great video, very informative
Very informative, Thanks for the tips and educational butcher cut POV‼‼‼
The butchers cut is always the best cut!
Thanks!)
Rocking the PK.
You get a like for that.
JT
That really was a stellar video. Thanks. Can't wait to throw some of that on the Workhorse pit... 👍👍
Welcome to Nashville Jeremy!
Great video, porter road has a new customer. This guy know his stuff. You guys are great together!
Awesome man!
Thanks for the info. I’ll be placing an order when my new Camp Chef Woodwind Pro gets here🙂
this is great!
I need to try some of these cuts!
Awesome!
Nice work! Very informative…feel like I need to watch this a couple more times to let it all sink in. Denver steak is on my bucket list
And great to see Ant!!
You can tell by his enthusiasm that he's not a vegan... Educational!!
You are the man!
Interesting new cuts.
Great butcher’s cut info
Man I’m a bit jealous you get a chance to stop there and check out that place! They have amazing meats!!
You need to do a video per cut, on how to cook it.
Can you make a video where you cook all of these cuts of meat?
Shame the big box stores don't sell these lesser known cuts
Tri-tip seems a lot more common in regular grocery stores these days. I guess it depends on where you live.
Nice video!
you should one of those events near indianapolis
Chuck eye steaks are literally my favorite ever. The whole foods near me has some amazing butchers and they always make sure to cut a few of those for the steak lovers who know what's up, stuck on the back of the ribeye tray. super delicious and super tender, honestly I prefer them to a prime tenderloin
Great video Jeremy, please keep them coming more frequent, hate waiting weeks 🤣🤣, jk
your awesome
Sous Vide Teres Major to temp then a quick sear is the shit!
April 22nd? Bro, you're from my neck of the woods (I'm across from Louisville).
You know "Thunder Over Louisville" is that day.
Could've set up shop and made some $$$... You know it.
Have a good time out there 👍
Around the 4 minute mark Jeremy is like ahh ok uh huh 😂It was obvious he was not interested in what the guy was saying
The flat iron is also an exceptional braising cut if you leave the collagen vein in the middle.
It's just an overall amazing, and amazingly versatile cut.
But it's not as good at braising as specialized cuts such as beef cheeks. It's still really good though.
No need to change any minds. Texas BBQ is king.
All things smoked on the chuck roast! I sued to make my own rub but this is so close to it I just buy it from PR now.
Chuck roast is my favorite thing to smoke
The Denver steaks I've had were similar to NY strip I would say.
😂 you’ve grown a fine Bavette.
Great information.
Is the hanger stake a fajita? I love fajita
Is there a list of butcher cuts somewhere that I can print off for future reference?
Chuckeye steaks are amazing to smoke. Super thick end if the ribeye. My wife goes crazy for them
Flat Iron is amazing. I'd disagree that it is still good past medium, though.
Is there some kind of special name for the cap of the prime rib section, when the fat is trimmed off? I'll often buy a full prime rib section...about 6 bones, and then strip it all down to separate cuts....down to boneless ribeye steaks. The cap needs a lot of fat trimming, but it ends up looking like sections of flank steak...with a lot of grain running through it.
Very cool video! But what about the chuck eye steak 🥩 so many people don't know about how good that steak is... Most people have never even heard about it!!
I like that guy
I like your videos and took your word about Porter Road. I ordered a brisket, pork spare ribs and a whole chicken. I was highly disappointed in Porter Roads brisket. The ribs and chicken were great, but not the brisket.
I absolutely love smoking chuck roast just like a brisket. It's perfect for a smaller family and doesn't take as long to cook!! Maybe 6 hours low and slow for a big chuck roast.
What kind of knives are those ?
Great Info MadScients and Porter Road 👏🏼. I hope one day can make you an autentic Asado Argentino 🇦🇷 to thanks you all de data of your channel. I'm Hernán, grillman (parrillero) and Meat Sommelier 🥳🔥🥩
Teres major sounds like a star constellation haha
How much money from the mug goes to the veteran owned smoker builder?
Love hanger steak
Where I come from, my father in law had a nephew who was a butcher come out on the weekend to butcher some cattle.
The "Butchers Cut" here was HIS cut of the meat for doing the job. Which was usually the best cuts of meat, leaving
everyone else with mostly the hamburger. 😠 🤬
Is the teres Major also known as the mock or petite tender?
Teres major is known as the petite tender or shoulder tender (NAMP 114f). The mock tender is known as the chuck tender (NAMP 116b). They look very similar but are night and day different
As a deer hunter and budding elk hunter, these types of videos are intriguing as I try to equate venison cuts to beef. I am gong to alter my home butchering a touch and try a few of these cuts.
Almost all of these are an absolute pain to try and get them from a deer because they are so small. I pulled off cutting the flat irons once on a large buck and I will say, it almost wasn't worth the effort. Shanks, on the other hand are always kept whole for me.
Deer and Elk lack the fat that cows have. You either have to marinate most cuts or cook to medium.
Where in Texas?
Ok, so what's the white stuff that was in the foil? I mean at first I thought potatoes or onions but they were gone when you opened the foil, so..... fat? That's about the only thing I can think of that would have just disappeared like that....
Find yourself a good butcher and you'll never go hungry
It's more like you do a deer.I always cut every thing I can into steaks then roast then stew meat then burger.
This guy obviously has cooked his cuts. Very informative!
I have the chance to have a great butcher in my village. You can make unicorn meat out of beef if you have a good butcher. I do low and slow on an Argentine grill and my family is happy.
Two Mensa level guys with immense enthusiasm. Porter Road is just down the road. About to be on my Visit Often list.
What part of The chuck is call the poor man's rib steak .
Chuck eye steak.
We ran the last butcher out of town because right from the open he presented cuts like that that where totally shapeless in design and cut and people refused to pay top shelf price for below quality cuts.
Great video, so much info I was unaware of. Oh yeah and blah blah blah 50 dollar mug, for a chance to win a smoker. Don’t listen to the haters man, keep up the content.
Holy smoke. Fifty dollar coffee cup to enter. Maybe I misunderstood or misread.
What bbq did they use to cook the roast?
First
$60 for $5 coffee mug....
first 😁 that´s funny, TH-cam says this vid has 0 views, but already 3 likes 🤔
edit: write faster, ´cause now i am third 🤣😂
🤣
As a chef I kind of find it disgusting when YT chefs don't remove their rings and start touching food with the ring on. The rings can carry bacteria in to food and in Norway we have to remove all clocks and rings before we are permitted to do any cooking. It is part of food safety rules.
I’m from the US and I can agree. I actually, literally died last year from eating a steak with ring-bacteria all over it. If only the chef had taken off his ring.
@@elibryrob that is why we take food safty realy serious over her. One person get sick you business is dead and you done.
5:37 and over feeding with grain, don’t forget that. Many farms like Sam Harris’ end up with 900lb animals.
and failed to mention how those 1,300 lb animals are muted full of steroids, hormones, and antibiotics. I eat them but still an issue. Trading health for profit.
first
I'm sorry but the animal size explanation is totally wrong. In south America those cuts had been use for a long time, and the size of the animals there is really small, specially in Argentina where they eat really young cows called novillo. So, the actual factor explaining the popularity those cuts are getting is the cultural influence
Ok video this time… wish the guy would have stopped plugging his business…
Thanks but I'm not buying a $49 coffee mug for a single chance to win that smoker. Total joke. I love your bbq content but this contest is a rip.
Yeah he’s already gotten a lot of heat on the past video that should make him rethink this raffle.
I mean that smoker is 8k or more. $50 he’d have to clear at least 200 people to make a profit. So I can understand it he’s not freaking rich and gives away free tips and information all the time on here. So no issues from me.
@@KGBALLER50 dude, stop simping, he's not going to give you the tank for supporting this bullshit. He also has sponsors and 540,000 subscribers. If he wanted to sell coffee cups and pay for that tank then he could have sold them for $10 like a normal coffee cup. $50 is stupid and it's a cash grab. If he'd have made entries a dollar he would have paid for five tanks in the first hour.
@@KGBALLER50 I have no problem with someone getting rich. Just don't be stupid about it and expect your viewers to be stuipid about it too.
@O3Chaos there is always that one person who nothing is good enough for... you're that person huh?
the fact there is no mention of the oyster steak or spider steak tells me Porter Road sucks