You Sir are an artist. My Dad was a meat cutter for Winn Dixie in Jacksonville before I was born (I'm 57 now). He talks about things like this ... but to see it happen in real life is awesome. I think You and My Dad are cool as frigg. ✌

This honestly takes me back. My Dad was a butcher for forty years. 25 years retail and the last 15 years with his own custom kill and butcher shop. All pre 1999 so I definitely remember the days when anything that wasn't well-known steaks and roasts ended up as hamburger. Nobody wanted briskets or skirt steaks or anything that wasn't traditional 1960s meat. I was the only broke college kid I knew who had a steady supply of steaks, bacon and pork chops.

@nancydillon5269

5 ай бұрын

Sẞ1AaAá lo mo

@jordanbabcock9349

3 ай бұрын

"broke" going to school, housed, clothed, health is good, steady supply of great food. Crazy how not having piles of free money makes someone call themselves "broke"

@ethanstewart9970

2 ай бұрын

@@jordanbabcock9349 That's 99% of the american poor. Aside from the "great food". Most poor people are overweight in the USA. Even in the poorest cities people still had clothes lol, ion even know what you mean by that.

@TheDuckofDoom.

2 ай бұрын

Funny that people getting custom cutting were like that. We always bought flanks and skirt steak and such from retail shops in the mid '90s. They were mid-priced at the time. (In the far northwest.) Tongue was still mid-low price back then too, now its more than sirloin, (and frozen tripe is now up to the same as round roast or burger... Some combo of the dogfood industry and increased popularity of foreign foods.)

@robbylake3784

2 ай бұрын

My dad own a meat processing plant no retail but some of the steaks we didn't save Denver steak, flat irons, and Dino ribs. It was pretty common to grind most of the cuts in to burgers. We rarely saved chuck steaks. Most of made in to random roasts like the Chuck roasts and the arm roast.

My uncle was a butcher and I was endlessly fascinated by watching the cow come apart. He would give us these really funky looking cuts of meat along with directions how to cook each piece. Those were some of the best beef dinners ever.

Am I the only one who gets nervous about how quickly he seems to move around that saw? Great work you make it look so easy

@jeffh8878

5 ай бұрын

45 yr cutter, you don't fear the saw. It's only a tiny area at the front of the spinning blade you worry about. And after time, you create a zone you watch. I still can count to 10, Lol. I work in both arenas. I enjoyed retail more, I'm a meatcutter. Custom is more of a butcher to me. I manage a shop that has both!

I walked into my local Rural King in Decatur, Indiana this morning and saw The Bearded Butcher seasonings. I drove hours to the store and have ordered online in the past. Today however........made my day. I've been sub'd since it was thousands. I've loved the journey.

@TheBeardedButchers

Жыл бұрын

Pat, we appreciate it! Thank you for the support!

Not only is this entertaining and oddly satisfying/calming to watch, but the level of knowledge and education going on here blows my mind! So glad I found your channel! Thanks for being so dedicated to mastering your craft/art and sharing it!

@chrismsmalley2626

Жыл бұрын

Look up the guy that butchers a side of pork. I think he's Japanese in NY? That's a good series. BB has it here too.

@CreamyPennePasta

Жыл бұрын

@@chrismsmalley2626link?

@michaelvarga4518

Жыл бұрын

​@@chrismsmalley2626 klkklkl lkkkbklkki

@michaelvarga4518

Жыл бұрын

​@@chrismsmalley2626 pkb

@aaronflournoy3000

Жыл бұрын

.maybe

I am mesmerized by how sharp your knives are!

This took me back. My in-laws raised cattle and would have a local butcher process a couple of them a year. They weren't imaginative cooks or eaters, so they stuck to the steaks and the hamburger and didn't know what to do with the rest of it. When I married in, my wife and I were gifted with the backlog of their freezers and ate like royalty for several years on short ribs, oxtails, hearts, livers and all the soup bones anyone would ever need. I felt like we got the better part of the deal at times.

@fathersonandskillet

Жыл бұрын

@@davidlightman9551 don't give the city folks too much credit, but yeah...

@erueka6

Жыл бұрын

​@David Lightman you have to be joking or stupid

@904TallerTim

Жыл бұрын

​@@fathersonandskillet They use to say that about Native Americans not country folks in fact the opposite has always been true. They use to waste the hell out of animal meat.

@johnbaker6125

Жыл бұрын

@@davidlightman9551 My dad's family have been living on a farm'since the mid 1700's in the US and the current farm has been continually operated since 1820 when they crossed Appalachia and settled in Tennessee from Burke County NC. They rarely if ever touch offal, never have going back at least three generations from what I can tell. They do a little more than burgers and steaks with the cattle they raise but nothing like many others will now. I really think a lot of it has to do with preservation or with how you cook for a very large family. There wasn't electricity in the family farm house until the mid 1940's so meat had to be preserved differently than freezing it and a lot of the cuts like sweet breads, liver or heart had to be eaten immediately. There were a lot of one pot dishes like stews or roasts too. Grilling or BBQing on a working family farm just wasn't always practical.

@prdprdprdprdprdel

11 ай бұрын

For a stew, i would take heart over regular meat any day of the week.. Throw in some marrow bones and something ligament-heavy like a knee and you'll have a broth so strong you can walk on top of it without sinking...

I love watching someone who has mastered their craft it lends itself to artistic expression and it was a joy to watch and I was imagining your father teaching you as a younger man and how his knowledge has passed down to you and this was beautiful to see. I know it was just a beef front but you can tell how much passion his father had and passed on to him!

Never would I ever need most of this information, but it’s so damn entertaining to see an expert talking and explaining his passion. 😂

@andrewmantle7627

Жыл бұрын

What I have gained is an appreciation for what I'm seeing in the grocery and the ability to recognize a superior piece of beef. I don't eat that much beef, but I find myself wanting it more often these days. Love that spinalis.

@gregsmith1342

Жыл бұрын

@@andrewmantle7627 cow 🐄 feet are delicious 😋

I've been buying custom for a number of years, and this video has really opened my eyes as to why so many of the cuts in my freezer are so different from many of the cuts at the grocery store!

@JT-id9nn

Ай бұрын

There is alot of stuff that comes off the cow you don't see in the grocery store. Bone, fat, waunky end cuts. Stuff you wouldn't buy anyway.

With custom cut, don't most butchers have a cut sheet where you can specify how you want the animal processed? Which cuts you want, thickness, if offered additional processing such as smoking and sausage? We do a beef every year along with at least one pork. We do our own chickens. I know the processors we work with cut our animals in this manor.

Your knife skills are really amazing we use the Victorinox knife up here a lot to recall and Vicki's every fisherman has a Vicki on and we buy them by the 12 pack in a box I didn't realize if they made big ones we used extra for the fishing knives

You may refer to being a little OCD, I call it pride in your skill and work. Thank you for your amazing content and clear explanations. It is appreciated.

@aaronmayhew2.0

Жыл бұрын

It's a self lie to hold us back. All these labels. That's all they are. We are unique without labels.

@LindaSmith-vq1br

Жыл бұрын

@@aaronmayhew2.0 t True that but some people cannot cope without the ‘comfort’ of labels. I am happily label free.

I thought I was good at putting a deer away but I have got a long way to go to get to this level! Thank you for showing how it is done! Awesome ❤

Man, you guys are awesome. So informative about products and differences between what different places do, what you can get, what you should ask for and what you will get.

your speed with that bandsaw is impressive. i wish i could get into butchery. ive been in restaurant cooking for a while and processing the meats into the product we were going to use was my favorite.

@demeter-the-great

Жыл бұрын

I was still nervous watching him use it so quickly despite knowing he’s a professional. That thing cuts through bone like butter. 🫢

Loving the chuck roasts! My dad was a meat cutter for 42 years and he loved to cook them. Visited your shop for the first time last month. Tried your summer sausage. Best I ever had

I remember _The Galloping Gourmet,_ Graham Kerr, mentioning it was important to wipe off knives after sharpening them. Passing it on. Regards.

Great video as always! I never get tired of watching them and look forward to the next.

Thanks for making this video! I really enjoyed the comparison at the end. My husband and I grow beef cattle, so it is cool to see the different ways beef front quarters are cut for retail and custom.

@TheBeardedButchers

Жыл бұрын

Thanks for watching!

*The Bearded Butchers* Bravo well done, thank-you sir for taking the time to bring us along. GOD Bless.

I’m a new starting butcher and watching this videos from you guys it’s awesome like y’all take the time to explain not my coworkers ,it’s not like I wanna take over there spot but iron wanna be a good butcher that wen people go they ask for me cuz of my work 🔥💯 so thank y’all and I will watch all the videos here to keep learning 💯💯

Love this video !! I grew up in a Meat Packing Plant in N. E. GA. We brought the hogs and Beef in the back door on hoof and out the front door for wholesale. . We did it all..

I'm always learning through your channel - Thanks so much you guys! - Cheers!

I appreciate all the work you've shone. Its great watching your videos. I wish you had shown the process side by side it would have been easier to understand the differences. I went back and forth a few times trying to see the exact difference

So... This is one of my favorite videos. All the links Spencer put in. I have seen. Fantastic.

Thank you for your posts! I grew up on a farm. Often we would feed out a steer and have it processed by the local butcher. Sometimes we would offer the butcher half of the steer in exchange for his processing. You move through cuts so efficiently! One day I hope to process a whole steer and you have made that a possibility. Just watching and learning from your videos. Grain fed beef is not cheap.

I learn from you guys every time I watch, even when it's repeated info (the brain just can't retain all that info all the time). What amazes me is actually how "little" you get from that big cow. Same with a bison, I thought you'd get so much more meat out of that big animal, but you don't. When I go into our local butcher shop I have a whole new appreciation for the amount of cattle that is sitting in that shop. Chicken I get...but beef, it just opened my eyes for sure. Pork even seems to "go further" than the beef. Then again, we don't do a lot of roasts (usually only during the winter, in the crock pot). Great stuff!

@TheDuckofDoom.

2 ай бұрын

A lot of weight in fat and organs and even the hide. What isn't shown is that all of those trimmings actually have a market, from dogfood to leather to hand soap and wheel bearing grease. Maybe the small shops can't produce enough to bother selling it for much more than saving on the cost of disposal, but the big processing plants most definately have buyers for all of it. Even bones go to broth/soup companies and from there to be ground into bonemeal which is then sold to organic gardeners. "Lithium grease" is a standard gear-lube oil thickened with about lithium-soap made by reacting lithium hydroxide with refined tallow (more specifically stearic fatty acid extracted from tallow.) very similar to bar soap which is sodium hydroxide reacted with tallow (sodium-soap greases are effective and were once common due to low cost but they are not water resistant)

Great video Bearded Brothers! Lots of information to share & take in. Thanks for sharing!

@TheBeardedButchers

Жыл бұрын

You bet!!

I love this video. Being from south Philadelphia, there is nothing like going to my local old school Italian butcher shop and getting custom cuts during the holiday season in the winter. ❤

The marbling on that beef looks great

You guys are Fantastic, I have learned so much from your videos. keep up the great work!

A lot of ppl including myself are confused by what gristle, membrane, silverskin and fats are. Can you guys maybe do a video to help clarify. Thanks, I love all the videos you guys do!

@zippyj.r.4486

Жыл бұрын

If it helps any, here is a sort of comparison. Fat is the bright white stuff ( 3:48 ) that cooks down into a liquid and adds flavor and moisture. Gristle is more of the bits of tendon ( 37:10 ) and tough chunks that attack the meat together. (can't remember a good time stamp) Silver skin is the stuff sort of like the cuticles on your nails, thicker and tougher then regular skin but thin and between muscle portions. Membrane was effectively the diaphragm, at least in the video. it's separates the muscles from organs hence why it's on the inner side of the ribs ( 22:00).

I love watching your videos fun and really informative. I’ve seen this one many times because of the comparison 4:16 4:16 which is very helpful in understanding what part of the animal I am eating but also different cuts.

I’ll never get tired of these breakdown videos

watching you guys i feel like i could prob break down a part of a cow on my own if i had to but without the machinery and work space it would be hella hard

I loved the break down between the differences. the real question is do you feel the retail style is more cost effective than the custom jobs for you? I like the ideal of using everything but I also understand time restraints are always an issue. Thanks for the informative and excellent content

Really needed to see this. We order freezer beef most of the time. Really enjoy the videos.

Being honest goes along way.totally appreciated.

Excellent video Seth! The video helps me understand why I see the cuts at the meat counter and why they maybe priced higher. I agree with some of the comments below in how relaxing and educational all your videos are. I have eaten the flatiron steaks for the past year and never disappointed since I saw your videos. Thank you again for putting these videos out! Jeff P.S. I see Scott made his appearance in the video and I'm not talking about the commercial part either.. Too funny!

@TheBeardedButchers

Жыл бұрын

Jeff, glad you enjoy our videos! Thanks!

Never ceases to amaze me on your episodes! 👍👍 educational and entertainment!!

@6663000

Жыл бұрын

ceases

Always been fascinated about butchering. So happy that I stumbled on this channal. Would love to learn this. 🔥

Love the videos!!!! Very informative for all of us not in the know.

Skirt going into ground beef, criminal !!. Great work as always

@LVQ-so5th

Жыл бұрын

I've seen skirt selling for the same as filet. I too was shocked to see it go to ground beef table. I mean, it doesn't require much work on the part of the butcher, so it's difficult to understand.

@TheBeardedButchers

Жыл бұрын

That was just to show what typically happens when cutting custom style beef.

@ohiofarmgirl3384

Жыл бұрын

Hubby raises cattle and when we have our personal steer processed, I must have the skirt.

Another great video from bearded butcher's and you can learn how to cut meat

I can see the diff between our butcher custom and what y'all do. For custome, we get the skirts - fajita meat. I chose to let the chuck be ground. I tried it the first half we bought and didn't like them at all and we did have to pull that yellow cord and I wldn't have known to do that if I hadn't watched y'all. I got the shanks. I got the short ribs. Ours gives us boneless and bone in steak options - I get ribeye, ny strips, and filets. Then I ask for 75% of my trim to be cut into stew beef where possible. I use it as much as ground. We got the neck bones for the dogs also. Ours also saved out the kidney fat and ground it for me so I can render it into tallow. 💜

Great video Man, learning a lot about all the different cuts....

I really enjoy these comparison videos, so educational. One thing I have wondered is why the finger? bones (top of the vertebrae) that you trim off the rib section are always broken and at a fairly pronounced angle. I know it doesn’t matter since they get trimmed and discarded, but I thought it’s interesting they are never intact. Is that a side effect of the side drying as it hangs or something else?

Most butchers around here are as trustworthy as used car salesman

@rustbucket9318

Жыл бұрын

Where at? Here in Texas they seem to be pretty good. I’m no pro but I love to cook and eat.

@faukerconsulting835

Жыл бұрын

🙋🏻‍♀️I AGREE 100%...We will ONLY purchase beef from the cattleman and NEVER use a butcher shop like I describe below ever again... ~20 years ago I picked a quarter & half cow cut right in front of me (I personally labeled each package of beef) at a country butcher shop in Fort Worth, Texas (we lived in Dallas, Texas) and of course they throw in 25lb chicken & 50lb frozen veggies AND a 35 cuft commercial freezer including "free delivery" ALL for the special price of $2500 with free 12 months financing. ☝🏻I know what I'm talking about because my husband lived in Nebraska, his ex-wife & ex-mother-in-law both worked for Omaha Steaks, AND I've lived in Texas ALL my life (except for the military orders to Japan and a few weeks as an exchange student in Germany) so I know what my beef should taste like😉👍🏻

@david4499

Жыл бұрын

NE kansas

@elizabethszymborski

Жыл бұрын

Not in south Philly. Our local old school Italian butcher shops are first class.

@troybing6665

Жыл бұрын

Exactly I totally agree with you, they eating good if I buy half a cow, take a steak from every cow they butcher for every cow and don’t have to buy beef ever again 👊

Absolutely interesting I find it strangely calming to watch experts at work !! I’ve learnt a lot from 4 of you videos Thanks

@TheBeardedButchers

Жыл бұрын

Great to hear!

These videos (?) are soooo informative. Love em. Thank you, years and years of experience distilled down in 20-30 min segs.

I would venture to say that your retail cuts are more custom than what you call butchers custom!! Thanks for another great video.

@therock5422

Жыл бұрын

Was thinking the same thing!

@jaklg7905

Жыл бұрын

Careful, they responded rudely when I pointed that out.

@haydensmith7551

Жыл бұрын

​@@jaklg7905 chin up princess

@nicksolomon2340

Жыл бұрын

@@jaklg7905 suck it up, quit whining

@nicksolomon2340

Жыл бұрын

@@haydensmith7551 that’s the problem now a days, people are such pussy’s and they whine right away that their feelings are hurt and yet they post shit on here complaining

I can’t even find a real butcher. Even when they look like my grandpa with the white coat, the white hard hat, and the meat counter everything comes in a semi from a processing plant. “Do you have ….? No, we don’t get that cut. We can’t even order it.” 😢

Grew up on a ranch next to Farley,N.M. in the 40's & 50's where we did all our own everything. Totally different today in how we raised cattle and butchering, but would go back to Farley in the blink of an eye. Thank you guys for what you are sharing with the world today. I think your father and mine would have enjoyed a great piece of beef and maybe a couple of fingers...:-)

Great job explaining those cuts, keep on keepin on...

Amazing as always

By far the most easy to understand explanation!

You make it look so easy. Enjoy your channel. I've learned so much. Thx

Wow!! That looks magnificent!

Strangely satisfying watching you work

Astounding skill level. You make what I know from experience to be very difficult look easy. That ability only comes from an outstanding skill set.

Amazing to watch you boys work! Now I know how my moose and caribou are processed!

7:15 brisket is my mums favourite cut as it’s what she grew up with but now it’s out of the price range when it used to be the cheapest cut you could get.

Another awesome and compelling video...Thank you!

Awesome video. Really enjoyed it. Thank you!

Great video! I think I’ll go with the retail breakdown. Very informative.

When I was a kid in the 60s I remember those ads in the back of the papers tv section selling sides of beef and offering to rent you freezer space.

Love your guy’s videos! Keep up the great work!

Amazing video. Professional's doing almost anything is cool to watch. Ill be showing this to my boss today. Hes gonna love the information.

Thanks you guys,very informative.

Thank you for teaching me the difference and how to do it. I will never cut beef. But it's fun to learn.

This was awesome. I knew a smidge about butchering meat; this really refreshed my knowledge. Imma follow y'all.

@TheBeardedButchers

Жыл бұрын

Awesome! Thank you!

Outstanding informative video. Thank you very much. You certainly make it look easy.

Thank you so much for sharing this video and I truly appreciate it!and I'm learning!!

@TheBeardedButchers

Жыл бұрын

Good to hear, thanks for watching!

You guys are on the cutting edge!

This brings back good memories. I started when I was fourteen. I cut at the Red & White in Hatteras NC. It was all hanging quarters. (Swift, out of Norfolk VA) after about three years we started getting some primals in boxes. Pork loins came 6(?) A box wrapped in paper. Chickens came whole packed in wooden crates filled with crushed ice. I used to hate Memorial Day weekend as it was the annual marlin tournament at the Marlin Club. ( Think country club with stupid expensive boats and no golf course. Same self important assholes though.) 125 - 150 1¼" porterhouse steaks. Real porterhouse, no T-Bones with thick filets, and they had to have tails. We would not have porterhouses in the store case fore weeks. This has been a great video to watch. I have not cut meat for about 25 years. You help put names to a lot of "faces". You did not cut anything new to me but you showed me what they changed there name to. Lol But can you explain how anyone ever convinced someone that a flank steak was a "quality cut"?

You mentioned brisket, I remember as a child my parents bought brisket because it was the cheapest cut at the time and we ground our own ground beef. As for preference in custom vs counter, I'd take the custom all because the bone just adds flavor plus my lovely wife makes bone stock. I can't believe some don't take the bone dust off!! The old butcher Chester I worked with as a teen would have beat my ass if I didn't scrape it off. Like you he had people driving over 100 miles to buy his meat, was a sad day when he passed away too early. The grocery store never recovered from his loss and almost went out of business. Miss him.

Short ribs are so underrated - one of my favorite cuts.

I just love seeing you cut the meat into different cuts.

Fascinating to me as a cook. We don’t bring quarter hinds, but we do primordials to reduce costs. We order in skirt steak, brisket and baseball cuts when asked. We’ve not used shoulder cuts which are often reclassified as chuck. I personally purchase whole beef items. Tenderloin, strip loin and ribeye. Don’t need to pay for the premium wrapped goods.

So much knowledge and great information on butchering. Love this stuff! 🙏

@TheBeardedButchers

9 ай бұрын

Glad you enjoyed it! Thank you!

You can sure tell he is a master of his craft and his Dad taught him very well.

Very informative. Thanks for the video

@TheBeardedButchers

Жыл бұрын

Thanks for watching!

Hello "The Bearded Butchers"! Thank you for showing us such a wonderful video! I feel so happy! I'm looking forward to your next work! Have a nice day!

@TheBeardedButchers

Жыл бұрын

Hello! Thank you for watching, we are glad you enjoyed it! Have a good day as well!

Thanks for the content/time. Great education

You sir are a credit to your profession. Unbelievable attention to detail.

@mikestewart3670

Жыл бұрын

Seth…your knife-work is truly an art form.

That was awesome to see the difference thank you

@TheBeardedButchers

10 ай бұрын

Glad you liked it!

We get a split side every year or so, and this explains a LOT!!! Thank you!

@TheBeardedButchers

Жыл бұрын

You bet, thanks for watching!

Great job!

Everyone has to answer about honesty, thank you for the knowledge😮

That is a great comparison video. Never knew so many cuts can be made from just a front quarter

@sandib4234

Жыл бұрын

Yeah me either.

I agree with so many comments here. So satisfying and lovely to watch. Great to see a true artisan at work. SUBSCRIBED!.

@TheBeardedButchers

Жыл бұрын

Thank you so much!

Smoked a brisket today. My niece and I share a locally sourced half beef each year. I’m ordering 1/2 hog this year. Also have excellent source for lamb.

Thanks for the education! One of the packer cut primals we get is the 'whole chuck' - which appears to be the chuck roll. Mostly we cut it into 2 to 3 pound roasts, but it looks as if there are some other ways to cut it for more interesting steaks or roasts. Suggestions?

As always great video .

Thank you for this video! Y'all are awesome!

@TheBeardedButchers

Жыл бұрын

So are you!

Well done! Always enjoy watching your videos. Is there a possibility of having a video like this comparing a hind quarter?

This is the video I’ve been waiting for

Awesome job 🙏