What's a cut you didn't know existed before this video? Thanks again to James for all the info and for breaking it down. It was awesome to see the skill and care that goes into breaking it down. Visit www.porterroad.com/Ethan to get 15% off your first Porter Road!

@r.vv.r9589

2 жыл бұрын

Never heard of the Chuck Eye!

@Heeman1119

2 жыл бұрын

You are posting super high quality content for the home-cooking tryhards, thanks Ethan!

@brushemteeth9159

2 жыл бұрын

The mustache is getting out of control. We gotta' trim a little there, son!

@bradmachell

2 жыл бұрын

@@brushemteeth9159 No way, you must be ill.

@frankjr1284

2 жыл бұрын

Chuck eye is intriguing.

He honestly just looks so happy to be talking about his work and explaining the thought and such that goes into the different kinds of cuts.

@swedneck

2 жыл бұрын

i sympathize with ethan not really knowing what to say, like this guy is basically doing the video on his own so you'd feel like you have to say something, but then again the guy is happy to be talking about it on his own..

@chanman201

2 жыл бұрын

Love it

@markwilliams3014

Жыл бұрын

If I lived in the area he’d be the only butcher I’d buy from

@souldead6471

Жыл бұрын

@@markwilliams3014 same

@cryptokirbydeletesnegative5345

Жыл бұрын

Thank u

Amazing video as always. Where dem leftovers tho

@ozan8636

2 жыл бұрын

Yamete kudasai senpai!!!

@ilikewaffles3689

2 жыл бұрын

@@stanvanillo9831 sus

Surely should have called this "The Beef Bible".

My granddad did this with me once (he'd often butcher one of my dad's cows to fill up our freezers) but I was way too young to properly learn. Thank you for giving me a chance to relive the experience and properly absorb the information!

@EthanChlebowski

2 жыл бұрын

For sure, it's a great opportunity to see how much work goes into pulling out all the cuts and all the variety too!

@SpiritLife

2 жыл бұрын

@@EthanChlebowski great work as usual. New subscriber here and I like your down to earth style! Jesus bless you!

@chicos2993

Жыл бұрын

Sou wel je akka wille chappe mang..

I used to be a meat cutter, from 1988-2003, and have to say that the way he cut is to get all the boneless cuts that he could and was a great demonstration of the modern way of breaking down a side. But doing so, you miss some of the best classic cuts of bone-in beef. And if anyone knows anything, the bone imparts a ton of flavor to the beef. Of course we cut with a bandsaw, but we also merchandised every part we could. The chuck would give us 2-3 shoulder roasts all depending on thickness cut, 2 English roasts a very underrated roast, then 4-5 chuck roasts, then 2-3 chuck eye roasts or 5-6 steaks. As well as the shanks, neck, brisket, etc. a shoulder roast was always my favorite very clean, large and with a large marrow filled portion of the shank bone. The rib plate he did well, the short ribs were not as popular as they are now and many are fattier than most people would eat. Also, they “Eye” half of the rib would be boned and become ribeye steaks, and once the eye was gone they would be rib steaks. The hind quarter we started breaking from the shank end and remove the whole sirloin tip in one piece, and we never turned that into ground beef, it is a tremendously good roasting meat. The rounds were cut into steaks whole, all three muscles together, and was the most popular steak found in the average American middle class home, it was affordable. I disagree with him on the bottom round versus eye of round, the bottom round is a very dense muscle, not something I would make steaks out of, the eye makes great petite steaks, but I use them personally as the base of country fried steak, the shape run through a tenderizer three passes gives the perfect size breading steak. My family goes nuts for them. The top round is generally what you use for sliced roast beef it is a large dense muscle but roasted low and slow for several hours really makes it the best tasting and sliceable roast. I know a local Hometown buffet restaurant used it for their roast sliced in restaurant. We also never separated the sirloin and we actually had a bone in sirloin steak, but generally only 2-3, the it was the boneless top sirloin. Also the Tri-tip we used to use to make what we called a rump roast, until the Tri-tip became popular in the Midwest. Lastly, we never cut the tenderloin out, we cut true porterhouse steaks, which you only get 2-3 of per loin, then T-Bones until the tenderloin was less than 1” wide, the rest was boned for strip steaks, not a common cut then, and comparatively tough for a coveted steak. Even though I’ve been away from the industry for 20 years I still remember every cut, and I miss merchandising quarters of beef at times. I am glad for the two men who trained me, both Master meat cutters with over 30 years each at the time. It is a dying profession these days, In our local supermarkets. Keep up the good work!

@travisescobar9920

Жыл бұрын

Good insight!

@donnawitcher5445

Жыл бұрын

Thank you for that great information. Very helpful!

@catofthecastle1681

Жыл бұрын

I wish you would come to my town! 75000 and not one butcher!

@taiminkim8913

Жыл бұрын

This video is incredibly great itself and because of these comments. I hope this video lasts forever.

@lovecats6856

Жыл бұрын

Wow

“Then they serve it with pickled red onion” look at the love in Ethan’s eyes

I love how Ethan is very calm and doesn't try to force his way into the explanations

@thepeach4638

Жыл бұрын

would be nice if he shut up and didnt keep repeating :yup..yea. yea.. yea.. "

@jorgem.bustos446

Жыл бұрын

@@thepeach4638 Naaah, he's actually listening and learning himself. Verbal cues are great way to show someone you are actively listening to them. Sure the guy could just explain to the camera by himself, but that's so formal and boring.

@thepeach4638

Жыл бұрын

@@jorgem.bustos446 Yup im a pos idk why i wrote that

@jorgem.bustos446

Жыл бұрын

you are not a pos. We all have things we dislike. I can’t stand when people don’t give me eye contact. Comes from having relationships that didnt meet my expectations, whether correct or incorrect. However, I know now: some people find eye contact difficult and find more success actively listening when looking away. Its still difficult for me to not feel some kind of way, but the knowledge has expanded my empathetic view and thats what is important. Now I can practice patience through a new lens. All love to you

@together373

Жыл бұрын

@@jorgem.bustos446 can confirm. I focus much better on what's being said when not making eye contact for some reason

This guy is so enthusiastic about every single cut of meat on this cow. At first it was annoying hearing him say "amazing, flavorful, great cut" for everything. But then I realized that he's not just saying it and that each cut ACTUALLY has a purpose. I absolutely love that and appreciate his enthusiasm for his passion. Great video, my man. Looking forward to knowing what I'm talking about when going to a butcher! Hopefully I can remember it all...

In my country they cut beef completely different than what you showed in this video, so I feel like a lot of usually good cuts end up being wasted. Now I'll be able to ask cuts from my butchers exactly how I want them, thanks! On a little note, I would have loved if you highlighted the cow diagram with the exact location that was being showcased, instead of the whole section

@peejayfromhell

2 жыл бұрын

This is absolutely the worst thing about beef. Every country cuts their cows differently, so it's very hard to use recipes from around the world.

@keenand5416

Ай бұрын

Americans know beef that's for sure

You can really tell how passionate James is. Just the kind of business I like to support, can’t wait to get my meat in!

I appreciate how you let the man talk, lots of dope info I didn’t know about

As a someone who just recently got into cooking and was having a quite a trouble with all these different meats this is the BEST vid I could've asked for! Thanks for the amazing video Ethan!

This is by far the most comprehensive video on beef cuts. I will be referring to this many times in the future. Thanks Ethan and James!

24:48 Is the moment I could tell how serious this butcher was about his beef. THOSE EYES!

You missed the head cuts. The cheek meat and the tongue. Both insanely good slow cooked to make barbacoa and lengua respectively. And both single handedly responsible for a thriving market.

@darrylknight2675

Жыл бұрын

Missed Ox Tail too

@DonDSelectah

Жыл бұрын

its aged half, head and tail are long gone

Hey Ethan I Love your informational videos about basic things like meat or other cultures dishes. What I‘d be thrilled to see is a video about saffron. How to use it, how to prep it (ground and in warm water), using it for marinates, what makes it so expansive? And maybe show different cultures that use it with a representing dish. Just an idea for you, I‘m already excited about this video! Keep up the good work!

@EthanChlebowski

2 жыл бұрын

I'll add it to the idea list!

@james.randorff

2 жыл бұрын

+1 to this topic idea. Whenever I use saffron, it usually just ends up with localized yellowing and an overall chlorine taste. I’d like to see how to use it better.

@christinajones7696

Жыл бұрын

I have never heard of Saffron? 🤷🏽‍♀️🤷🏽‍♀️

Ah FINALLY. I have needed to know this my whole life. Never learned in school. This should be in home economics/foods class in high school. I went to the supermarket today looking for chuck roast/steak for a recipe, and made a fool of myself asking the butcher, not having a clue about cuts, and he said they don't sell it. I asked if there was any other name I might find it packaged under, and he just said, "no, chuck is chuck." But it isn't, I know now. He should have showed me to the brisket, blade, and stewing beef. It's for a smokey, slow cook, chili recipe.

Here’s a tip - In the UK we call the tenderloin a fillet - but I often buy a few tail cuts from my butcher as it’s a lot cheaper than the rest of the cut. You can still get a decent steak out of the wide end of it, and the rest of it makes the most amazing stir fry, quick cook curry, etc.

This is very interesting! I was born in Brazil, but live in Japan. Most Brazilians buy meat from Brazilian butchers to do BBQ because the cuts are different from the meat here. The meat Brazilian butchers sell is usually from Australia.

I've worked in half a dozen restaurants and constantly handled different cuts of beef at work and at home. When I moved to the West Coast after being born, raised, and bored to death by the East Coast for over 30 years, I was invited to a cookout with my girlfriend's family. After talking a big game about how I personally marinate and cook beef, and my approach to cooking it in different ways, I asked what cut they were grilling. "Tri-tip!" her dad told me. I was like "Huh? What tip? What is that?" Her dad looked at me like I was an idiot. He went "Ha, I thought you were some kind of meat connoisseur... you don't even know what a tri-tip is?" I immediately Googled it and it said it was a commonly eaten cut. I felt so dumb. How could I not know about this apparently very common cut? Well, today, after watching this video, I now know why I never heard about it. I didn't know that it was almost exclusively a West Coast thing.

Outstanding video. This is what sponsored content should be. I appreciate you using it to educate us in a way you could not really do without a partner, instead of just making an infomercial

Really pleased to see a butcher that respects individual muscle groups instead of showing us t-bones and porterhouse. This is much closer to how the French break down a side of beef, even showing us the bavette and the spider (araignee). The best summary of meat cuts you will find on KZread.

Great video. I've been selling beef wholesale for 30 years and I've seen it explained many ways by many different people, and I still never get tired of watching it. This guy did it as well as anyone I've ever seen. Bravo

I've been BBQing since I was a kid and only know the meat I was introduced to by my parents, so learning all this new stuff has got my home chef self very excited for my next meat run.

As an ex vegan that never really cooked meat much even before I went vegan, I’m needing this video badly!

@kidflersh7807

Жыл бұрын

@@ayykayy_ Yeah, you kinda have to slowly get used to it. I've heard it's easiest to start with well done steak, because it has the least amount of liquid (not all the liquid in steak is blood, btw). The more you get used to it, the more rare you go. Medium Rare and Medium is the sweet spot for most people.

@digitalclips

Жыл бұрын

What made you give it up?

@VideoWorld99

Жыл бұрын

There is really no such thing as an absolute vegan. Vegan processed foods of today have minerals and vitamins that are needed to live as wells as needing processed nutrients (processed vitamins). Read the ingredients label for Impossible Burger, there ain’t much green in that, it’s manufactured chemicals. It’s a scientific fact that eating greens/vegetables, U Do not get essential nutrients needed to survive (ie tooth care, muscle) and those who drive to be hard vegans do not look healthy and eventually abandon the vegan lifestyle/farce.

@kidflersh7807

Жыл бұрын

@@VideoWorld99 It takes something like 12 years or something for B12 deficiency to manfiest fully iirc

@EveaGornall

Жыл бұрын

Exactly why I’m here! 😂

I love this guy, he talks about meat the way gordon ramsay talks herbs and spices, so passionately knowledgeable

Man, he is a wizard! And I love the passion about his profession in his explanations and facial expressions.

This is the best sponsored video of all time. Seriously, this video is a goddamn knowledge bomb!

As advised @ ~ 1:00, I paused the video, poured myself a video and watched the whole thing. Actually, that was a two-cocktail video! Well worth the time and the cocktails. Probably the most fulsome and well-explained explanation of beef cuts and how to cook them. The guy explaining the process is obviously a great butcher/cook and incredibly articulate. Thanks for posting.

I wasn't expecting to enjoy this as much as I did. Thank you for bringing him on your channel to share his vast knowledge with us

I hope no one is throwing away that beautiful beef fat!!!! That makes the most amazing tallow for cooking and baking! :) GREAT video... very useful!!!

@efh1896

2 жыл бұрын

And for making pemican

@holistic.health

2 жыл бұрын

@E FH yes! I've been meaning to try making pemican for some time now... i don't know why it kind of scares me or overwhelms me 😅😅😅

Well explained. Now I'm hungry and going shopping!! My uncle was a butcher for a meat distributor. When we were lucky he would bring us some fine cuts. Thank you

One of the better beef breakdowns on KZread. And I’ve watched most of them.

I grew up in a family butcher shop (goes back to at least my great grandfather back in the NL). This was a solid overview from someone who clearly knows what he's doing! The flat iron has been my favorite steak and a nice little secret for a long time, so I'm excited to see what you do with it!

I wish we could have seen more of the blocking out. That breakdown from primal to sub-primal is really interesting to see.

There is something to watching someone so passionate, explaining their craft.

This guy loves, loves, loves beef. Totally infectious enthusiasm. Great guest.

Love the thinking of this butcher, with using every piece individually Good man

I have a feeling I’ll be calling on this video several time over the next few years

@EthanChlebowski

2 жыл бұрын

Oh yea there is tons of good information in here, I'll be referring to it myself too.

@majoroldladyakamom6948

2 жыл бұрын

Just email it to yourself for quick reference... ⚘

Hey Ethan, you don’t understand how helpful and important your videos are to my culinary experience. I’ve applied all your tips and advice and have been cranking out some pretty decent food as a beginner! Keep up the work mate! Cheers :)

Grocery store near my college had the Bavette called flap meat for like $4/lb Loved stir frying with that and it was really affordable!

Thank you for making this video! I've heard about these different cuts of meat but never really knew where some of them were located on the cow. Thanks again for helping to educate people about the joys of cooking!

Thank you for the video, I'm a culinary Student and was struggling to learn the cuts and uses this helped so much thank you❤😊

I'm amazed at how much knowledge you have about butchering beef. Very impressive. I'm a Ribeye kind of guy myself.

Ethan mentions Sous Vide a couple of times. MANY of these cuts I cook sous vide. Ethan fails to mention BEEF TONGUE!!! I now dry age tongue and cook that sous vide. THE BEST!!! I shall post the link in a couple of FB sous vide groups. VERY helpful video...........

My first introduction to grilling was the TriTip out West. After a few grilling sessions with Costco's cut and Montreal seasoning the summary was "you can't screw that up with an easy bake oven". It was for a couple of years my go to piece of meat that I could reliably produce a desirable result.

So slightly off-topic, but not really. It was really interesting to hear him talking about the various muscles, like the teres major (or eas it minor) and the spinatus (he incorrectly called it the spinalis but let's not spilt hairs). Those of us who work in healthcare and or those who have had shoulder problems will recognize those muscle names. They make up the rotator cuff muscles. The four muscles of the rotator cuff are the teres major, teres minor, supraspinatus and infraspinatus. I work in healthcare, but I also tore my teres minor and needed surgery a couple of years ago. Excellent video!

Has this guy got a book?! Too much knowledge to remember!

These "lives" are BETTER than any show on mainstream TV, for sure!! :)

This guy is my kind of butcher. He's obviously passionate about the products and clearly has great respect for the animals that provide them.

Can’t thank u enough for having this video out, needed an accessible intro to this side of things! Ty Ethan gonna watch now

Phenomenal video. I’d love to see a video of him actually butchering the steak to see how all the pieces come to be

I learned a lot and was entertained by your video. Thank you very much. The curiosity that you showed and the knowledge that the butcher showed was fantastic. It's nice to see people do their job with enthusiasm. I truly enjoyed this.

Thank god for you! I got to be such a confident and competent homecook by now, partly to your great vids, but I have little knowledge of cuts and I always feel unsure due to the amount of different cuts with multiple names or them being part of other cuts. Thank you!

Thank you for bringing this all together in such a approachable way.

I have never seen a more informative video on beef cuts. Thanks to Ethan and James. Great job and best regards, JZ

Great video, thanks. Our local butcher is also the local abattoir, and you can see the guys breaking down each beast right there in front of you. They don't mind you asking questions, or for a cut slightly out of the ordinary. I cut I didn't see was ox cheek or ox tail. Long term favourites of mine. Lots of different cuts and names, although I did recognise some from my visits to France May be its a cultural thing, but here in UK, ox tail and cheek are pretty popular so it is best to give them a ring first.

This was one hell of an advertisement! :) Super fascinating - thinking of ordering from them and working through all these cuts! Fantastic video! I learned a LOT.

Great tutorial but the names of cuts varies wildly by region and individual butchers. There has been a trend back to artisanal butchering again but don’t expect to go to your average store and ask for a “Santa Fe steak” you’ll be met with a deer in the head lights look from the low wage guy who’s cutting up Plastic wrapped primal’s into chuck roasts. If you want exceptional meat your going to have to learn you have to pay exceptionally. Find a trained butcher who takes pride in their work treat them as you would any professional who has worked for years learning and perfecting their craft and you’ll be rewarded with there expertise and something special instead of just belly filler.

This is a FABULOUS resource!!! Love love love ❤️

Terrific "breakdown", Ethan and James!

Very educational. Thank you. I placed an order with my rancher friend. Now I know exactly where the cuts I order come from. The cooking hits were priceless!

I can see how much work went into this super informative video. We appreciate your hard work Ethan keep the amazing content coming

Your videos are just awesome! Balance between practical and theoretical stuff and way you present all that is joyful to watch.

Amazing video! I'm loving how the cooking methods were recommended the the different cuts. Thank you for such simple explanations, I have learnt so much form this. ❤

What an awesome video. This is like a super beef documentary, fantastic. Love watching masters of their craft talk about their work, and it being beautiful tasty beef makes it all the better Watched it all the way through and the time flew by.

I recently got into stick smoking and this was EXCELLENT! I am familiar with pork but have recently started smoking beef and this was very well explained and informative. Thank You!

Wow very informative I had no idea there were this many cuts and sections on the cow........Thank You!

Awesome video Etan really good information here. James was great as well full of knowledge. Ive been cooking for 15+ years in restaurants and now I transitioned into butchery so this is right up my lane. Thanks again

I was really hoping to see the actual butchering. There's a lot to be learned from that. If you have the footage, why not load up an in-depth video for each primal cut?

@SuperDavidEF

2 жыл бұрын

That's what I thought this was going to be when I clicked on it. I guess they thought it would be too long? I'd watch it!

@KeepFeedingMeImStillHungry

2 жыл бұрын

he doesn't know how or he's too much of a novice to make it look like he knows what he's doing. as far as butchery goes it's clear he is very book smart but not "street" smart.

@UmVtCg

2 жыл бұрын

You can't show that on ytube, WTF's the matter with you.

@michaeltres

2 жыл бұрын

@@UmVtCg : We're referring to butchering, not slaughtering.

@shootermcgavin991

Жыл бұрын

That would be a super long video. Look up a different video then. Always haters

This video my friends is extremely informative! Excellent break down to learn what to purchase at the market and how to cook each cut. Well done! Love it! Thank you!

Thank you-- it's a pleasure to hear logical connections. What parts of a cow get more exercise, and how wood in different regions lead to different sorts of barbecue. Unless I've missed something, you didn't cover an obscure cut I like-- the baseball steak.. I see the velvet steak I like is also called the merlot cut. I appreciate the details so that I'll take more care with how I prepare beef, I got disappointing results with an oxtail and with some beef ribs. Shout out for my local fancy butcher-- Primal Supply on Passyunk in south Philadelphia.

I'm new to this channel and I find this very knowledgeable. Thank you so much.! I would love to cook every part the right way. Thank you👍💕

I've really been enjoying your channel. You're really to the point. Thanks for all the info! Keep up the good detailed work!

Huge gratitude this is the best video I saw alots of useful information and I just wanna say I'm first time in Dubai so I got a job in steak house.... I was thinking about self improvement about cutting beef steaks theme fortunately I found this video... thank you so much for your affords🤝👏

when I was 4, I used to stare at this poster, at the Slaughterhouse, a long time ago...then watch them cut that section up..but, a Mexican Carnicaria has different ways to cut it, and then there's Brazil..and their Clod Roasts..

Fantastic Video as always Ethan. James has so much knowledge and conveys it superbly!

Well, I got tired of waiting for my ol' man to carve up the whole loins we brought home a couple of days ago, and THIS VIDEO came up on my feed! My Dad was a "meat cutter " by trade. He always said that he was not a "butcher", because he did not kill the animal, he only cut it up. Have you guys ever heard of this distinction? I loved this video! It was a pleasant reminder of my father.

This is unbelievably helpful. Thanks so much for this super informative video!

Really helpful video, thanks for sharing

Great breakdown! Wow and great video editing on all the information tags you added to the cuts! Thank you! Very educational! I’ll definitely keep these people in mind when I want to buy some good cuts!

This was really helpful, worth the time. It helps me understand where a cut comes from and what to expect from it.

So helpful. Thanks for making this!

So knowledgable. He loves sharing his knowledge.

This is suuuuuuch an amazing video. As a beef lover it's great seeing the ide variety of cuts and there best uses. Thank you!

That's the best explanation I've ever seen...it answers several questions I've wondered about. Nice job!

Phenomenal information and presentation. Thank you!

Excellent presentation. Great job bro!

Thanks! What a phenomenal video! Best explanatory video of beef I’ve seen. Y’all did an excellent job! 👍

I've been pondering how to make my muscle lectures more practical in my A & P classes. Thinking I should collaborate with food science now. Thanks.

Best breakdown ever!! 👍🏼

Hey Ethan, love the videos. I was wondering if you had any plans to make an easy Pho recipe? Planning on making Jet Tilas but would love to see your take.

great tutorial! thanks to both of you!

That was awesome, really informative and I love that guys passion

Really enjoyed the video. Great to learn different cuts.

I love when u explain everything in this details , thank you so much

Love this show I learned something today Thank you Ethan

Wonderful gem of culinary information!

THIS VIDEO IS EVERYTHING. THANK YOUUUU