I own a Yakiniku restaurant in Japan, serving Ishigaki Wagyu A5 all day, every day. Watching these guys is an absolute joy. Thanks boys!

@TheBeardedButchers

3 жыл бұрын

Very cool!

@darcymcnabb9259

2 жыл бұрын

What is the cost in Canadian dollars ffor your most expense stake.

@rfunk727

2 жыл бұрын

@@darcymcnabb9259 They have a link to Sakura Wagyu Farms listed above and you can see their prices there.

@tylerdouglas8565

2 жыл бұрын

@Fascist liberali why you hating bro?

@xclaptbycapt5558

2 жыл бұрын

Bigfoot documentary

When he said the cow can't be stressed made me smile. If they can live happy lives and be my lunch we all win.

@LegDayLas

3 жыл бұрын

your wallet doesn't :D

@superergamer8664

3 жыл бұрын

Cryptic Cobra lol

@seanwalsh4142

3 жыл бұрын

The cow is shaking with fear when the bolt gun is placed on its forehead and all it can smell is death, but you weren’t there so enjoy.

@LegDayLas

3 жыл бұрын

@@seanwalsh4142 gladly, I to hope you enjoy your leaves as well.

@4h844

3 жыл бұрын

@@seanwalsh4142 lmao if this isn't the most dramatic shit I've read today

One thing about this industry that I have disliked it a lot of people won't share everything they know and are not too willing to educate others. I love how open, honest and informative you are. You are happy to share everything you know to help us all get better. Thank you!

@goerizal1

Жыл бұрын

@JJ RUSS: you are right. it is such a gimmick and deliberatly controlled and manipulated. not much different from de beers diamond cartel. before the meiji restoration(1867-8), the japanese did not even drink milk, hardly eat beef and used their few cows for labor in the farms. then after that a few english breeds were brought to improved their cow's quality. the japanese did the same thing in kind with their monopoly of the olympus gastrointestinal cameras that launched medical endoscopy.

@sustainablysam

6 ай бұрын

Get better at being human and go vegan.

The professionalism shown here is an absolute delight- no hype, no BS just great instruction by the team- many thanks team.

@TheBeardedButchers

Жыл бұрын

Wow thanks!

Don’t know why I keep watching these vids as I’m a vegetarian. Guess I’m just hooked on watching master craftsman work at their trade.

@StaticMotions

3 жыл бұрын

Critical thinking: Understanding something outside your norm is a great way to test whether or not your norm adds or subtracts value to your life. I try to challenge all my assumptions to make sure my personal reasoning is sound.

@deanhauser1838

3 жыл бұрын

Maybe it's time to join us😁

@chimayinasniffer

3 жыл бұрын

Na I watch people cut vegetables all the time. No judgment

@Caninecancersucksrocks

3 жыл бұрын

Really appreciate your comment - all too often I see very scathing and derogatory comments from some who eat strictly plant based diets, and it always saddens and confuses me (why on earth would they watch these sorts of videos if they’re just going to be snarky about them?! 🤷🏻‍♀️). You’re quite right, these are master craftsmen. Thanks so much for being considerate and polite - it’s sadly badly lacking for many on the internet these days.

@name_less7687

3 жыл бұрын

Or because you see good cuts like that and your soul's telling you to get a steak because you're the top predator on earth. ;)

that was a fantastic vid... A trick my dad taught me a long time ago when doing the cowboy method. He had a jar of olive oil that he had chopped garlic added into the oil... so he would spread the coals to make the bed for the sear and then when the coals were pretty much white hot he would sprinkle the garlic oil over the coals and the fire would get to around 1000 degrees immediately, then he would put the steaks down on the bed of flaming coals... so the garlic oil was used to make the coals super hot and the garlic also put a special flavor into the meat.... amazing taste...

Stumbled upon this by accident and could not pull away. I am a seasoned cook, have owned food businesses and know alot more than the average joe about meat and cuts etc but you guys taught me quite a bit. Great job!!! You made it friendly and down home and get er done and to the point without the garbage in between.

@TheBeardedButchers

Жыл бұрын

Thank you Stephan, much appreciated!

Well. I am impressed so much I worked beef and sheep farms in Tasmania in my teens (for pay, to get thru medical school, but best education was on the farms...) "We" had our own abattoir and butcher shop All in-house. Bill (the father in his 70's), William, Henry and James Ferguson. Triabunna and Buckland. Tasmania.1970's - I lived in their homes. Beef was so tender - no stress. No cortisol as you say. Cattle - one at a time - Walk into abattoir rooms straight from adjacent paddock. No stress. Knocked on head. Butchered. Hung. Broken down. Then Sold in their own butcher shop in Triabunna. Their meat was SO tender - no stress meat, as you say. And a vertical business. I am in awe of what you guys are doing. And your explanation is next level. actually your whole operation is next level. Thank you so much for the content. Much appreciated. Now I am a "retired" doctor, and surgeon - aged 69 - and I appreciate your skills SO much. 🙂 and I am still learning from you.

Did I learn anything from this video? Yeah, the primary thing I learned is that all my knives are garbage.

@romanreckless8263

3 жыл бұрын

that's funny...

@berndheiden7630

3 жыл бұрын

So true in most cases! Start out by learning to sharpen a regular knife (until you get it right), find out about the style you like to handle, then buy the best you can afford (now that you know how to maintain it) and never touch a garbage knive again! You will then sharpen and hone it when others regard it a dangerous surgeons scalpel. But you know better and you will greatly enhance your cooking just by actually having fun cutting your produce. And you can learn all that on KZread. Personally I use Japanese water stones up to 8000 grid. That gets the cutting edge to a mirror finish and I have split the thickness of a paper in half (after I had seen that in a video I just had to try).

@ausnoworg

3 жыл бұрын

Hahahah me too.. I have good knifes, but I just added to get a better knife sharpener on my list!!

@roysmalls661

3 жыл бұрын

.

@planetarylizard1297

3 жыл бұрын

Haha.... Or that Wagyu is that tender?

No chance of me 1) ever breaking down a steer or 2) ever enjoying a Waygu beef steak, but yet here I am watching the whole thing.

@TheBeardedButchers

3 жыл бұрын

Happy to have you here, nonetheless. 😉

@Kintsurugi

3 жыл бұрын

If you and I ever meet at a cookout, and wagyu is available in the local area, I promise you will experience wagyu firsthand. I like to bring already cooked, pre-sliced wagyu steaks to cookouts for the purpose of sharing.

@patela8864

3 жыл бұрын

Hi from Ireland,there’s nothing even remotely like that here in Ireland,send me 4 for xtmas,think you can do it now in the same day...one day I’ll try one!

@myob94

3 жыл бұрын

Shin Kintsurugi are you Jesus? Because that’s a holy ass thing to do

@ebersonday2327

3 жыл бұрын

Vvngvv

I'm a 36 year old married mother of 3, and I chuckled when you said boning table. I'm not sorry! The boning table is where the magic is always made y'all, ALWAYS.

@abzy3k1

2 жыл бұрын

I'm a 37 year old married father of 2. You're not bloody wrong there lovvehh

Man you’re not a butcher, you’re an artist! Every time I watch your videos, I wish I could take a class to learn all these cuttings

@richardmassey1555

2 ай бұрын

People like them are good to watch. I may never break down big primal cuts of beef, but would love to learn how to do some of this.

You guys are frigging killing me. Watched this video at 3a.m., my stomach starts to rumble, didn't stop until I get up at 5 and grilled a T-bone with eggs.

@robertbush6274

3 жыл бұрын

Im watching it at 3 am myself

@kathymaske8997

3 жыл бұрын

T-Bone is my favorite steak...and I think we all have insomnia.

@Flashbang250

3 жыл бұрын

2:51am and here I am.. Im not the only one it seems

@JustanOlGuy

3 жыл бұрын

Me too except it was Angus Ribeye, Lol!

@christopherp.9616

3 жыл бұрын

Yeah, 2:43am...

The art of butchering is lost in the grocery stores . I have been a meat cutter for 33 years for a major chain . They call us meat cutters now because all we cut are primals.. No more quarter steer , just order the primal and cut the steaks . You guys are the real deal ! Thinks for your videos!!

@khristionlouvatin6874

2 жыл бұрын

How much do you make

@christopheradkins4921

2 жыл бұрын

I have been a BUTCHER now for over 26 yrs. Started out in a custom slaughter house where I was taught everything there is to know not about butchering, not only on the cutting room floor, but also the whole process on the "kill" floor.

@jamestheelder87

2 жыл бұрын

I spent some time apprenticing as a meat cutter. That didn't work out but more interesting, the meat departments in the grocery chain I worked are completely changed. The crew of meat cutters they once had are gone from the stores. They keep one guy in the store to do a few cuts for the custom case where the cuts are unwrapped and can be selected. But mostly, the meat is all brought in to the store in boxes, all cut and shrink wrapped, ready to put into the case. I can't buy meat there, it is too expensive now. Actually, I pay a bit more at the meat market for better quality.

@cyberslick18

Жыл бұрын

@@jamestheelder87 You can't buy meat at the grocery chain because it's too expensive, but you can afford to pay more at the meat market? What? lol

I almost had to sit with a bucket in my lap, starting to drool looking at that prime quality meat. You guys are great at butchering and you explain the process so well.

@GaGentz

11 ай бұрын

Right 😂😂

Love these videos! I am a 31 year old female who eats grass fed, pasture raised meat and consumes a paleo diet. My interest in this channel solidifies that humans are designed to eat meat. I don’t find myself wanting to watch any plant cutting videos 🤣Keep up the videos and keep providing grass fed, people who care about health are extremely grateful this still exist today and will be happy to support businesses like this!

@carlabroderick5508

Жыл бұрын

Omnivores, which we are ,are meant to eat meat rarely, as did our ancestor hunter-gatherers. Most calories should come from whole plants/grains, with red meat consumed no more than twice a month. Other concentrated protein such as fish and poultry may be consumed once to twice weekly.

@dragonxks7685

Жыл бұрын

The lie you just spoke passed over your flat plant eating teeth. We are omnivores, plant based nutrition is what 90% of our natural diet would consist of.

@erolbulut2584

2 ай бұрын

The term 'omnivore' says nothing about proportions or frequency. ​@@carlabroderick5508

love how they acknowledged the man who cleans after them

@Chefbiggfluff

3 жыл бұрын

It’s show the character & love they have for each other... just beautiful... ✌️

@mrssomuchmore7193

3 жыл бұрын

Me too!!

My dad was a butcher………I'm a psychiatrist………no mystery to me as to why I get such a kick out of these guys! I idolized my dad - the Bearded Butchers' gentle demeanor reminds me of him!

@alexmelchorgaytan557

3 жыл бұрын

Lol

@mililanimartin1394

3 жыл бұрын

You’re Blessed to have a Great Dad🌺

I feel like I just watched a Ph.D level discourse on beef. Man, you guys are an absolute joy to watch. You're knowledgeable. You're caring about your product. You're engaging. It's a triple whammy of educators. Well done, gents!

It's crazy how not only did we get a wagyu video but we also got to see a lot of the crew and the inside of the store

They make this look so easy. I tried to process my own deer once. It was a catastrophe. I ended up with alot of venison jerky that year.

@haughs

3 жыл бұрын

They are very bad at boning this out it's all very rough

@dantheman20127667

3 жыл бұрын

@@haughs 33:20

@oranpf

3 жыл бұрын

Dig a big hole. Make a huge bonfire. When the fire dies, throw the deer in with organs removed and bury it all. Invite 200 friends. Dig it up a day or two later.

@douglasthomashayden2566

3 жыл бұрын

Sharp knives and knowing where the seams between the sections are.

@svn5994

3 жыл бұрын

@@haughs Watch the video before criticizing...

As a former line cook, and admitted food snob, thank you for respectfully and clearly calling out the origin of the cow. Too many places will get very lose with kobe/waygu labels. Integrity still matters! Cheers.

@fatasianone

3 жыл бұрын

Love the channel btw, great content.

I have to tell my staff every Monday what I did over the weekend. I can’t wait to tell and educate them about Waugh and Kobe difference. I live in Hawai’i and we talk beef all the time. Thank you for your channel. I learn a lot. Stay safe !

I've said it on other videos of the Bearded Butchers... this is an art and a true craft that the whole crew embraces with such passion, service and joy. I spent the first half of my career as a Store GM in the grocery biz, and I started out as a meat wrapper. I used to love it when I was a kid and the butcher would let me cut a little.. I used to love finding the seams and letting the muscle come apart so easily, it was like finding treasure. I am in a totally different industry now, but still have so much respect for the butchers and all the people who work in the food industry. And these videos have put a smile on my face as I am home recovering from COVID pneumonia. Thanks BB crew!!!

I asked my butcher, “Can you make the meat lean?” He said, “ Which Way!” 😂 🤭 😆 hahahahahhahahaaahahhhaa!!!!

@TheBeardedButchers

3 жыл бұрын

Haha! Very funny!

@Zetsuke4

3 жыл бұрын

Lol

@windbreaker57

3 жыл бұрын

Hahahaha!

@wilsonoakley5446

3 жыл бұрын

I'm killed!!! lol...

@tylerjames5482

3 жыл бұрын

lol go for grass fed for lean meat

This is one of the most informative videos on beef I have ever seen. I Loved the way you guys walked the audience through this while providing so much great detail. Classy ending bringing the kids into the mix. Keep up the great work gentlemen!

@madloop3217

Жыл бұрын

* rotten beef you mean?

@Lucas_Jeffrey

Жыл бұрын

@@madloop3217 from the 'halls cough drop' expert? you think dry aged wagyu beef is rotten?

@tomlightfield3154

Жыл бұрын

@@madloop3217 You know nothing!! Better to keep one's mouth closed and be thought a fool than to open it and prove it absolutely true!!!!!!!!!!!!!!!!

Omg!!!! people that actually know what they are talking about when it comes to cattle, meat, and wagyu!!!!! This is amazing!!!!

This was one of Best butcher cast I have seen. Thanks from Chef / Baker for more than 40 years in service started from Vocational School in Detroit.

I LOVE how family oriented you all are! This is how family businesses should be! 🤘🏻

@wgm6

3 жыл бұрын

You have to be nice when everyone is armed with razor sharp knives.

@rosamomdmartin

9 ай бұрын

​@@wgm6😮😂😂🤣🤣🤣🤣🤣

I hate videos longer than 10 mins... This was my 1st time watching this channel... I WATCHED THE WHOLE THING...LOVED IT.... Now I wanna be a butcher. Excellent job guys

@tdeveritt

3 жыл бұрын

I been watching these videos for a month.. love um. I'm thinking about moving to Ohio..lmao!!

@copasetic216

3 жыл бұрын

@@tdeveritt it’s a great place to live if you can handle four seasons and some clouds in the sky.

@patcantrell1460

3 жыл бұрын

I love beef. You can’t look away from those beautiful steaks!

@patcantrell1460

3 жыл бұрын

I would pay extra to leave the bone and fat in my cuts!! I am a cave woman. Just ask my husband.

@troyhunte2259

3 жыл бұрын

@@patcantrell1460 lol

This vid earned you a sub fellas! It’s nice to see a longer and more detailed take that doesn’t FF through any of the steps. Watching this even made me order a couple A5 ribeyes for my bday coming up! Thanks for the work y’all put in!

Love your videos. Especially the way you explain the different cuts of meat. Very easy to understand

My mouth is literally watering watching those steaks coming off the BGE!

I really do like how you guys give usable and verifiable info about what you're doing - not just "Do what I do" recipes and such. I'm kinda an engineery type of guy who likes to play it off the cuff more often than not when cooking / grilling / smoking. All I need is a good baseline info source regarding what I'm dealing with, and I can use that to my benefit or detriment from there. Keep up the science, techniques, and cook suggestions. You guys are hitting on all eight cylinders with stuff like this.

I bought some Japanese Wagyu from Costco and it was awesome. I read the comments on the website and everyone complained of the excess fat. People who go out and buy Wagyu please do your homework. That’s what Japanese Wagyu is known for. I had bought Wagyu from Australia and wanted to try the Japanese one. With that being said I prefer the Australian Wagyu over the Japanese. Thank you guy’s for this educational video.

As a meat only (beef not lamb) Carnivore, aka Lion for 5 months I wish I was a butcher! I remember as a kid helping out my butcher Uncle at his shop. That meat is by far my favourite…marbling, so divine:) At 53yo and having a fused left elbow and chronic pain, butchering is a skill I can never learn and work at, however, watching you guys with your quick and confident skills is a true pleasure. Thank you so much for being on YT.

@TheBeardedButchers

7 ай бұрын

Thank you so much for watching, let us know if you have any questions!

@mikes9759

7 ай бұрын

You mentioned the butchers take I think you put it. The piece you put on the grill. I'm watching you cut this side up and I would love to have some of those roasts without all the trimming done on them so I could have the trimmings for making other stuff!! You do beautiful work!! I'd love to visit your place!!

Now, I absolutely have to try Wagyu and Kobe Beef! You all displayed serious skill at processing that gigantic side of beef. I learned a lot by watching this video. Thanks for the info, displaying the cutting and the final grilling of the steaks.

this is so satisfying, not sure why. That deep red color looks amazing.

As someone who has worked in a processing plant for 15 years and have dealt with Kobe and wagyu, that carcass is on the lower end of the grade scale. I’m not a usda grader, but I was the in house grader who separated the cattle into their different programs. So I determined what carcasses went with the a1-a5 programs for wagyu, and the same for Kobe. It was awesome to process these cattle knowing what they are. I was honored and personally thanked by the president of Kobe beef when came to the plant I worked at and was told out of the places in the usa that process his cattle, my plant, more specifically me, had 0 issues with the in house grading.

Great show guys ,, loved everything in it , the history , the cutting technique and of course the Wagyu,, not to forget the brotherhood ,,,way to go guys continue please .

I just ate dinner but after watching your grill art I'm hungry again. Great video, thx.

Such a satisfactory feeling to watch experts practicing their craft... Regards from Tabasco, México [Land of The Olmecs]!

The amount of knowledge in this video is amazing!!! Good job!!!

Just found y’all and I’m hooked! So much info and broken down so even I can understand. Keep me coming guys awesome vids!

When I was younger, my friend’s dad would always be telling everyone how good his butcher was at cutting and preparing his meats. I was like “what’s the big deal, just a guy that chops dead animal into size you want.” Now I know the artistry involved thanks to TBB.

@christopheradkins4921

2 жыл бұрын

As a fellow butcher for the past 27 yrs., I can state for a fact that cutting the way these guys do is definitely an art.

@alistairlewis2461

9 ай бұрын

Great comment - it is a serious apprenticeship to be a proper butcher - not just a meat cutter as some other comment told us. This is a true specialist art-form of work

Turned on the tv to watch a show before bed, saw the notification for this, proceeded to ignore my tv and spend the next hour watching a cow get turned into cuts. Time well spent 🍻

You guys are my brothers from other mothers! I love watching you cut and cook these amazing meats!

I LOVE people who know what they're talking about & these chaps certainly KNOW!! Keep it going guys and THANK YOU

I always love watching someone with passion for there work do that work. It's wonderful to get to see and severely overlooked in academia.

@chefgiovanni

3 жыл бұрын

Exactly, and thanks to the Butchers for using our Butcher Blocks, and the white poly tables , we make them here in USA .

@brianodental1634

3 жыл бұрын

MS in beef production/harvesting?

I've been watching your guys' videos for a few weeks now and I love how informative and concise y'all always are. Keep up the great work and keep the content coming!!!

I avoid buying meat at a grocery store for this reason, love the work of butchers! Fresher meat and better cuts, more variety for just a little bit more, and in some cases even cheaper.

@billzjr222

Жыл бұрын

And no chemicals. Pure meat straight from the animal. Can't get no fresher than that. I haven't ate Supermarket meat in a very long time. Not since I saw what they use to keep the meat from spoiling.

@iholesale

Жыл бұрын

Who do you think cuts the meat at the grocery store? Just saying

@lawrenceweston922

Жыл бұрын

@@iholesale Sorry, I should have mentioned pre-packaged factory sealed meats and ground meats. Not the in-store cuts.

@iholesale

Жыл бұрын

@@lawrenceweston922 haha, i was just giving you a hard time, i know what you mean, it is better than a grocery store for multiple reasons

You make it look easy and I mean it as a compliment to your amazing skill. I love watching you guys doing this hard work.

I Came in for the Beef... I Came out as a Meat Scientist...

@bakramandilahore6500

3 жыл бұрын

Angry camel qurbani 2020 kzread.info/dash/bejne/ZGmtmdhpmKytoqg.html

@davidmaccormack7067

3 жыл бұрын

No u didn't really pal,try spending 4 years at Strathclyde Uni studying it,class lost 6 outa 12(5 females) just couldn't hack it after a visit to the slaughterhouse, trigonometric calculus was bit funky too🙄 Pepperdog181@gmail.com 🚬🍺🍔🏴󠁧󠁢󠁳󠁣󠁴󠁿

@teryn3723

3 жыл бұрын

@@davidmaccormack7067 🤣

@izarybicka7111

3 жыл бұрын

@@davidmaccormack7067 idk man, that sounds amazing 2 me. Learning how cow is built and visitting slaughterhouse later on to try cutting it down to pieces for the first time in life

Love your guys videos. So informative and satisfying to see you break down a beef. Gives me a greater appreciation for the food I eat. God bless the Bearded Butchers.

Stearic acid is very healthy. It's one of the favorite foods of the heart, along with palmitic acid. Man-made saturated fat (hydrogenated) are the ones to avoid.

@erolbulut2584

2 ай бұрын

Man does not make animal fat.

I've looked at this video 3 times now. Something about processing these beautiful pieces that is so hypnotic. 😍

People are so stressed out in school about giving speeches, and here's this guy giving us a detailed report about meat, fat, history, etc like it's nothing. Take notes, children. Know your subject and you can share that knowledge with confidence. And sweaty palms, probably.

@TheBeardedButchers

3 жыл бұрын

Couldn't agree with you more! Thanks, Pam!

@pamelah6431

3 жыл бұрын

@@TheBeardedButchers I've been telling people about your channel. It's truly fascinating to watch your expert knife handling, expert knowledge of anatomy, AND ability to cook. Makes for great TV. 😁 As Scott Wadsworth always says on the Essential Craftsman channel, Keep up the good work!

@Edwardsprinkle

3 жыл бұрын

Yea this was more informative and detail than any college presentation I’ve seen. Nice to an expert at work

most satisfying butcher video i've eve watched. the grilling and taste test part was killing me. heading to the grocery store tomorrow and pick up some rib eye. good job guys!!

I thoroughly enjoyed watching this video. Great info and the steaks made my mouth water. Great job guys

What an education! You guys make this process so amazingly easy looking.

I absolutely LOVE that you guys include your family in these videos!! What a fantastic family experience!

@TheBeardedButchers

3 жыл бұрын

We appreciate the kind words, Chris! 😉

Such a pleasure to watch Seth breaks down the carcass, it's almost like he's dancing around it and viola, here's your sirloin and ribeye and eye round and...

These guys are at the top of their game. So enjoyable to watch!

@TheBeardedButchers

2 жыл бұрын

Wow! We're honored! 🙇‍♂️

He is so knowledgeable of his craft and you can tell he really enjoys it ,i learned alot from him .thank you

@TheBeardedButchers

2 жыл бұрын

So nice of you!

I just like to say that you guys are amazing! I have recently discovered your Channel and I watch with fascination the way you break down primals and demonstrate where each cut comes from. I have now subscribed and hit the notification button. Thank you for the education.

@TheBeardedButchers

3 жыл бұрын

Our pleasure, Rob! Thanks for the sub, welcome aboard! 💪

I love the respect you guys have for your craft and respect for the beef.

I cant believe I just watched the whole show. Phenomenal work guys! definitely subscribed

You make your trade look so interesting and its obvious you are master butchers. In Australia, I have never seen anyone as talented. Well done.

Like your guy's channel, it helps me keep up with these new cuts. I'm an old butcher, In my day, we did hanging beef only in a service market. I remember back in about 79 people started asking for tri-tip, we had no idea what they were talking about. It makes me feel good that you guys are keeping alive what a true butcher is from cutting to sausage making. I get a kick out of you keep bring up your Victor 47017 knife, I can't count how many of those things I've worn out. So true there is only one; Victorinox with rosewood handles.

This was way more satisfying and relaxing than I thought it would be

You guys have an amazing thing going online and store. Congrats on all your hard work.

Just have to say a quick shout out to you men !!!! You guys are amazing at what you do , very blessed !!! I really enjoy your videos and work !! So shout out from East TN!!!

One of your best videos, guys. Thanks for sorting out the difference between Wagyu and Kobe...those strips and ribeyes look incredible!

I LEARNED SO MUCH by watching this video! Thank you so much for making it happen.

this is very impressive. you guys are very knowledgable . i have learned something today about the wagu beef. i did not know about the fat transformation. i now have to tell my sister in law i was wrong about wagu beef. i started in this business when i was 17 , i am now 69. i started on the kill floor of the local butcher shop and went on from there. i loved it all. you guys are great. keep up the good work and education part of what you do. you guys do it the correct way. thanks very much for what you do. don.

Watched this after i had Kobe burgers. I was not dissapointed, i'm a chef so i couldent resist to dress it up nicely and respectfully with pickles, black truffle cheese the good kind locally produced right on this island. Local bacon, black pepper and Mediterranean sea salt. It's like you said you really cant eat alot of it because it fills you up fast. And you're happy with that. Great vid, love this kind of stuff.

If I ever was going to move to the USA, it would be pretty near where this shop is.... :)

@frankelfranko1436

3 жыл бұрын

Bring cash.

@SableSunsets

3 жыл бұрын

Same here !

@davidporterrealestate

3 жыл бұрын

I'm so happy these guys are a town over from me

@cherylfodal9430

3 жыл бұрын

I'm thinking day trip it's about 3 hours from where I live.

@laraoneal7284

3 жыл бұрын

@@davidporterrealestate Where are these guys?? Ty.

Homeboy said “if you’re local..” me googling how local NC is to Ohio, about to burn up I-77 to get some wagyu

@TheBeardedButchers

3 жыл бұрын

Hahaha we'll be expecting you, Rich. 👀

@FukyusMusic

3 жыл бұрын

LMAO..... Charlotte NC here, have an ex that lives outside of Cleveland....might see if she can hook me up 😏 and maybe bring some steaks down as well 😂😂😂 I kid, I kid......😜

@jarrettmanning7832

3 жыл бұрын

I’ll pitch in for gas😂 where you wanna meet?

@WellseeTheend

3 жыл бұрын

Me too man.

@aaronm8992

3 жыл бұрын

Did the same, three hour drive from Fort Wayne 😆

I really enjoyed your expert meat cutting and and all the different types of premium cuts from the wagu beef,I'm a beef loving man and I enjoyed your cooking and sampling demonstration I can't wait to go to the store and pick me up some steaks ,you guys make me hungry, have a good one 😀 😋

I love watching these guys work. Wish I wasn’t so far away. Keep up the good work.

@TheBeardedButchers

Жыл бұрын

Feel free to swing by when you get the chance, though!

Man I'm in love with this channel, just subscribed! I'm new to the butchery world...changed careers from the BOH restaurant industry. These videos are GOLD! 🥩

@TheBeardedButchers

3 жыл бұрын

Welcome aboard!

I just love you guys, your skills and all the comments! What a treat, true joy! From Sweden.

@TheBeardedButchers

3 жыл бұрын

You are so kind, Leif! Thank you!

Thank you Bearded Butchers. Wonderful informative video. I am married to my own bearded butcher and I still learned some really great things. I am now craving a ribeye at 5am!

I live next door to a Galloway Belted cow-calf grass-fed dairy farm. We get our beef from their small herd depending on how calving season goes. In 2020, a black-faced black-ended steer was born shortly after sunrise after a long night of labor in June. My aunt named him 'Double Stuffed', like the cookie. After a few weeks, we reccognized this steer was remarkably large for a Galloway. Small breed for steep ground and easier handling. Harvested shy of 11 months, Double Stuff dressed out at 780 pounds. CUSTON-CUT SHORT RIBS, BEST BEEF EVER. Thank you, Double Stuff.

My favorite part was the history lesson, honestly super interesting 👍

I’m a Vegan and I love this video. So respectful and knowledgeable.

@TheBeardedButchers

3 жыл бұрын

I appreciate that!

@rafaelvaron6281

3 жыл бұрын

Im a vegan and i love animal products

@yolandashikers3666

3 жыл бұрын

I'm so stressed in my daily life, cannibals would spit me out due to the excess cortisol.

@danielcurcio9096

3 жыл бұрын

Why is this so interesting to watch?! I've just watched 2-3 hours straight butchering. I think you have a new sub

I just want to tell you guys that I really enjoy your show! I’m a self-taught Chef, trying to start my own restaurant, and watching you guys and helped me to learn how to appreciate and butcher my own meat, so now I go to my butcher and anything that I could get undressed, I get it that way. I’ve been a fan for a while and I watch you guys every day! Please keep making videos! You guys are the reason that I made the best bacon 🥓 that I’ve ever tasted! Thank you guys for your inspiration! By the way, Seth is the best butcher on the planet, just saying, I saw him on some butchering show the other day, and he lost to a guy that didn’t deserve it. Lastly, as a Chef, I understand what’s going on in the kitchen, and beforehand. I’m an aficionado! Anyhow, could I please at some point visit your facility, and watch, or help Seth breakdown a side of beef, or watch? I don’t want anything. I don’t want any meat, I don’t want clout or attention. I just want the pleasure, to experience being around true meat gods! Not only that, but you guys have a strong relationship with God, which I really dig! A little about me, I learned how to cook, and how to butcher meat traveling the world, when I was in the military. My email is: Myrongreenii@gmail.com God bless, and keep up the great work!

@dmntemp

2 жыл бұрын

Take a chance. Just show up. "Need any help here?"

I was trying to find the video you guys did where you compared wagyu, bison, and beef. Brother and I were talking about wagyu and I mentioned you guys. I love your videos! Keep up the great work.

@TheBeardedButchers

2 жыл бұрын

Hope we were able to answer some questions you had in mind!

congrats on your work guys! you make it look so easy, that's incredible! so much technique and knowledge! you always seem to know exactly where to cut or pull! You're cutting dead animals and yet the result video is oddly soothing ahah maybe because of the "silence" in the room and calm you use to explain. Very nice!

This is so satisfying to watch! I am not a big meat eater, but still, I appreciate the skill and experience these guys have.

Thank you so much for going through the history and some genetics on Wagyu and Kobe Beef this has been very informative. In the few videos of yours I’ve seen they were both very scientific.

@TheBeardedButchers

2 жыл бұрын

You're very welcome, Nancy!

You guys are real deal. Awesome video !!

This is the best Utube video I've ever seen. I've learned so much about "Beef" ....

You guys do NOT talk too much. We enjoy the tips and the way you talk us through your videos. Keep talking. We love it!! We wish you had smellivision as well.

I do wish you guys were local. I’d be visiting you every week! Thank you for the education & demo! God bless!❤️🤍💙🇺🇸

OMG my mouth was watering over those Ribeyes on that beef!! That marbling was a thing of beauty!! I could just almost taste it after being thrown on the grill!! Especially after dry aging!! Ooooohhhh yes!!

I manage a steakhouse. Give our president a call and convince him to sell this!

@TheBeardedButchers

3 жыл бұрын

We're flattered!

@marcusbailey3988

3 жыл бұрын

You forgot to leave his number 😏

@OKLAHOMA_47

3 жыл бұрын

Shoot me an email. F1 is... fine. Fullblood is far and away better. Glad to supply yall if your menu supports dishes around a $100. Stephen@highslranch.com

Great video, very informative, admire the fact you guys take so much pride in what you do. Also seems like you really enjoy your profession. Keep up the great work.

@TheBeardedButchers

3 жыл бұрын

Yes we do. Thanks!

I’ve lived in Japan for six years and enjoyed Kobe beef on very special occasions. I tremendously miss Nihon. Thank you for your expertise.

Great presentation! Deep information! You're the best but i couldn't see my self buying such an expensive beef.