Wagyu Beef and Kobe Beef [What's the Difference?] The Bearded Butchers Answer and Grill!
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- Äas pĆidĂĄn 31. 07. 2020
- đŹ beardedbutchers.com - Check out our store!
Everyone always wants to know what is so special about wagyu beef. It's always super expensive and only the best restaurants serve it. We always get questions like are Kobe and wagyu the same? Does Kobe steak come from wagyu beef? Well, just sit back, relax, and stick around while we answer all those questions and more. Even better, after we show you a brief rerun of how to butcher a cow wagyu style, we're going to throw a Kobe steak on the grill and smoke it to perfection!
If you're wondering, all of the beef that we used in this video came from Sakura Wagyu Farms - sakurawagyufarms.com/r?id=gg7rre (NOT a sponsor of this video). Want to know why their beef is amazing?
1) Their cows are bred from from legendary Japanese Wagyu bloodlines
2) Their producers must follow our strict guidelines to naturally raise the cattle
3) They are fed slowly, for a minimum of 400 days to promote highly marbled beef
4) They are fed an all-vegetarian diet
5) They are never given growth hormones
We've already done an entire "how to butcher a cow" video. Same applies for Wagyu. Find it here:
âą How to Butcher a Cow |...
âą Have You Ever Prepared... Here's the beef tri tip video Seth mentioned
bit.ly/3KyRbJI The Bearded Butcher instant meat thermometer
đž Want to make videos like ours? Here's ALL of our film gear đž
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Here are a few of the FAQs that Scott answers. There's much more starting at 1:26:
1) What does Wagyu mean? "Japanese Cow" 1:40
2) What makes Wagyu so special? It's extremely tasty, good for you, and Wagyu beef cattle are genetically predisposed to having a lot of intramuscular fat marbling. 1:50
3) What in the world is Delta 9 Desaturase? All cattle have a gene that codes for it, but a Wagyu cow has it switched on and it the enzyme Delta 9 Desaturase. This enzyme converts stearic acid to oleic acid. The short of it is that stearic acid is saturated fat and oleic acid is unsaturated fat, so the best tasting beef on the planet is actually at the same time full of healthy fats. 2:23
4) Ok, that's all great, but what is Kobe beef? Kobe is simply a region in Japan (see map in video) that's known for having the best of the best Wagyu beef on the planet 3:10
If you want to process your own Wagyu, or any other beef at home, here are the most important tools for a DIY butcher:
𧀠bit.ly/3UKYItW Seth's heat and cut resistant gloves
đȘ bit.ly/3mGcSzH - Bearded Butcher cutlery (including the 6" Victorinox)
đ§ bit.ly/3o9BqS7 - Our famous Bearded Butcher Blend seasoning!
đȘ amzn.to/3qu8mUv Disposable cutting boards to keep things clean and safe
đ„ amzn.to/3c4Mwyq Our favorite Rockwood Charcoal for the Big Green Egg
𧀠amzn.to/3quiP28 Latex Free Food Prep Gloves
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Index:
1:00 - Seth gets right to it and starts to cut the Wagyu beef chuck
1:26 - Scott gets scientific!
9:33 - Quick breakdown of how we butcher a Wagyu cow.
11:25 - Seth cuts up some boneless Wagyu Ribeye steaks
17:07 - Scott is next with the Wagyu Flatiron steak, Wagyu Denver Steak (or Wagyu Under Blade Steak), and Wagyu Chuck Eye Steak. The Chuck Eye and Rib Eye are very similar.
21:55 - The Wagyu Flank Steak is next from Seth. The Wagyu Tri Tip and Wagyu Round Tip come after the flank. Check out the marbling on the flank steak! Ever seen a flank steak with marbling before?
27:05 - What's the most tender cut of Wagyu beef other than the filet? The Wagyu Beef Flat Iron Steak.
28:22 - The cut you've all been looking for is here - the Wagyu Beef Tenderloin. Also the Boneless Wagyu Beef Sirloin, and Boneless Wagyu Beef Strip Steak.
35:46 - Seth cuts the Wagyu Picanha steak out of the Wagyu Sirloin Steak. The Picanha is the top cap of the sirloin.
40:30 - It's the table layout!
45:10 - We're getting some Wagyu steaks onto the Big Green Egg!
Check out our Amazon shop to find a selection of our Bearded Butchers products and TONs of our recommended products: www.amazon.com/stores/page/CA...
The Bearded Butchers are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that The Bearded Butchers may receive a commission if you click on a link above and make a purchase on Amazon.com. If you click any link in this description and make a purchase on another website, we may receive a commission. Thanks to MEAT! for sponsoring this video! - Jak na to + styl
I own a Yakiniku restaurant in Japan, serving Ishigaki Wagyu A5 all day, every day. Watching these guys is an absolute joy. Thanks boys!
Very cool!
What is the cost in Canadian dollars ffor your most expense stake.
@@darcymcnabb9259 They have a link to Sakura Wagyu Farms listed above and you can see their prices there.
@Fascist liberali why you hating bro?
Bigfoot documentary
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!
@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.
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.
Wow thanks!
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...
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.
your wallet doesn't :D
Cryptic Cobra lol
The cow is shaking with fear when the bolt gun is placed on its forehead and all it can smell is death, but you werenât there so enjoy.
@@seanwalsh4142 gladly, I to hope you enjoy your leaves as well.
@@seanwalsh4142 lmao if this isn't the most dramatic shit I've read today
Donât know why I keep watching these vids as Iâm a vegetarian. Guess Iâm just hooked on watching master craftsman work at their trade.
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.
Maybe it's time to join usđ
Na I watch people cut vegetables all the time. No judgment
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 theyâre just going to be snarky about them?! đ€·đ»ââïž). Youâre quite right, these are master craftsmen.
Thanks so much for being considerate and polite - itâs sadly badly lacking for many on the internet these days.
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. ;)
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.
Thank you Stephan, much appreciated!
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!!!
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.
Happy to have you here, nonetheless. đ
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.
Hi from Ireland,thereâs 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 Iâll try one!
Shin Kintsurugi are you Jesus? Because thatâs a holy ass thing to do
Vvngvv
Did I learn anything from this video? Yeah, the primary thing I learned is that all my knives are garbage.
that's funny...
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 CZcams. 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).
Hahahah me too.. I have good knifes, but I just added to get a better knife sharpener on my list!!
.
Haha.... Or that Wagyu is that tender?
Man youâre not a butcher, youâre an artist! Every time I watch your videos, I wish I could take a class to learn all these cuttings
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.
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.
I'm a 37 year old married father of 2. You're not bloody wrong there lovvehh
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.
Im watching it at 3 am myself
T-Bone is my favorite steak...and I think we all have insomnia.
2:51am and here I am.. Im not the only one it seems
Me too except it was Angus Ribeye, Lol!
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!!
How much do you make
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.
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.
@@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 have to tell my staff every Monday what I did over the weekend. I canât wait to tell and educate them about Waugh and Kobe difference. I live in Hawaiâi and we talk beef all the time. Thank you for your channel. I learn a lot. Stay safe !
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.
Right đđ
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.
They are very bad at boning this out it's all very rough
@@haughs 33:20
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.
Sharp knives and knowing where the seams between the sections are.
@@haughs Watch the video before criticizing...
love how they acknowledged the man who cleans after them
Itâs show the character & love they have for each other... just beautiful... âïž
Me too!!
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!
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 donât find myself wanting to watch any plant cutting videos đ€ŁKeep 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!
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.
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.
The term 'omnivore' says nothing about proportions or frequency. â@@carlabroderick5508
My dad was a butcherâŠâŠâŠI'm a psychiatristâŠâŠâŠno 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!
Lol
Youâre Blessed to have a Great Dadđș
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!
* rotten beef you mean?
@@madloop3217 from the 'halls cough drop' expert?
you think dry aged wagyu beef is rotten?
@@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!!!!!!!!!!!!!!!!
The amount of knowledge in this video is amazing!!! Good job!!!
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.
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.
Love the channel btw, great content.
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!!!
Love your videos. Especially the way you explain the different cuts of meat. Very easy to understand
This vid earned you a sub fellas! Itâs nice to see a longer and more detailed take that doesnât 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 yâall put in!
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 absolutely LOVE that you guys include your family in these videos!! What a fantastic family experience!
We appreciate the kind words, Chris! đ
I LOVE people who know what they're talking about & these chaps certainly KNOW!! Keep it going guys and THANK YOU
He is so knowledgeable of his craft and you can tell he really enjoys it ,i learned alot from him .thank you
So nice of you!
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.
Such a satisfactory feeling to watch experts practicing their craft...
Regards from Tabasco, MĂ©xico [Land of The Olmecs]!
You guys are my brothers from other mothers! I love watching you cut and cook these amazing meats!
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 LOVE how family oriented you all are! This is how family businesses should be! đ€đ»
You have to be nice when everyone is armed with razor sharp knives.
â@@wgm6đźđđđ€Łđ€Łđ€Łđ€Łđ€Ł
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.
Our pleasure, Rob! Thanks for the sub, welcome aboard! đȘ
I've looked at this video 3 times now. Something about processing these beautiful pieces that is so hypnotic. đ
What an education! You guys make this process so amazingly easy looking.
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.
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
I been watching these videos for a month.. love um. I'm thinking about moving to Ohio..lmao!!
@@tdeveritt itâs a great place to live if you can handle four seasons and some clouds in the sky.
I love beef. You canât look away from those beautiful steaks!
I would pay extra to leave the bone and fat in my cuts!! I am a cave woman. Just ask my husband.
@@patcantrell1460 lol
These guys are at the top of their game. So enjoyable to watch!
Wow! We're honored! đââïž
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.
this is so satisfying, not sure why. That deep red color looks amazing.
My mouth is literally watering watching those steaks coming off the BGE!
Omg!!!! people that actually know what they are talking about when it comes to cattle, meat, and wagyu!!!!! This is amazing!!!!
Just found yâall and Iâm hooked! So much info and broken down so even I can understand. Keep me coming guys awesome vids!
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!!
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.
I really enjoy watching these guys perfect their craft, amazing!!
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.
One of your best videos, guys. Thanks for sorting out the difference between Wagyu and Kobe...those strips and ribeyes look incredible!
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
I love watching these guys work. Wish I wasnât so far away. Keep up the good work.
Feel free to swing by when you get the chance, though!
I asked my butcher, âCan you make the meat lean?â
He said, â Which Way!â
đ đ€ đ hahahahahhahahaaahahhhaa!!!!
Haha! Very funny!
Lol
Hahahaha!
I'm killed!!! lol...
lol go for grass fed for lean meat
I just love you guys, your skills and all the comments! What a treat, true joy! From Sweden.
You are so kind, Leif! Thank you!
I thoroughly enjoyed watching this video. Great info and the steaks made my mouth water. Great job guys
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. đ and I am still learning from 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.
Exactly, and thanks to the Butchers for using our Butcher Blocks, and the white poly tables , we make them here in USA .
MS in beef production/harvesting?
I Came in for the Beef...
I Came out as a Meat Scientist...
Angry camel qurbani 2020
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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 toođ
Pepperdog181@gmail.com đŹđșđđŽó §ó ąó łó Łó Žó ż
@@davidmaccormack7067 đ€Ł
@@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
Very informative as usual! Thank you so much!
You guys are real deal. Awesome video !!
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! đ„©
Welcome aboard!
This was way more satisfying and relaxing than I thought it would be
I just want to tell you guys that I really enjoy your show! Iâm 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.
Iâve 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 đ„ that Iâve 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 didnât deserve it.
Lastly, as a Chef, I understand whatâs going on in the kitchen, and beforehand. Iâm 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 donât want anything. I donât want any meat, I donât 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!
Take a chance. Just show up. "Need any help here?"
WOW!!! Really interesting, informative and entertaining! Nice job guys! And one more thing..... YUM-YUN!!!
A beautiful presentation, and thanks for the education.
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...
its so zen watching yall 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!!!
I LEARNED SO MUCH by watching this video! Thank you so much for making it happen.
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.
Yes we do. Thanks!
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.
Hope we were able to answer some questions you had in mind!
EVERY video is so informative. Thanks guys!
Thanks tons, Dyrl!
I just ate dinner but after watching your grill art I'm hungry again. Great video, thx.
This is the best Utube video I've ever seen. I've learned so much about "Beef" ....
beautiful butchering work and impressive presentation . thx for sharing
Great channel, very informative and researched well.
Thank you for this kind of explanation. Itâs really informative but at the same time, itâs fun to hear!
My pleasure!
This was Awesome ! Love to see folks who are craftsman and love their job . Not sure how I got here but once here I was stuck till the steak came off the grill. LOL ! Thanks for the awesome vid guys !
lol same. great vid
Great presentation! Deep information! You're the best but i couldn't see my self buying such an expensive beef.
THANK YOU ... for the history & science of this meat.
I wish some day I could experience tasting this superior beef.
This is so satisfying to watch! I am not a big meat eater, but still, I appreciate the skill and experience these guys have.
Couldn't stop watching! I really just wanted to glance at the marbling and move on, but you were good about immersing the audience and keeping us interested through the entire video! Thanks for giving me one of the best hours of my life! Learned so much!
Is that a V
Your great butchers having worked in retail groceries stores in Montreal Quebec Canada ,you really know your stuff
You guys have an amazing thing going online and store. Congrats on all your hard work.
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!
When I was younger, my friendâs dad would always be telling everyone how good his butcher was at cutting and preparing his meats. I was like âwhatâs the big deal, just a guy that chops dead animal into size you want.â Now I know the artistry involved thanks to TBB.
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.
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
This is one of my favourite youtube channels. You guys are amazing.
No, Mitch -- YOU are amazing! Thanks for the support! đđđ
My mouth is watering watching this , well done guys .. Fantastic to watch
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 đ»
Great vid guyâs, we love our Wagyu in Australia, very informative.
Iâve lived in Japan for six years and enjoyed Kobe beef on very special occasions. I tremendously miss Nihon. Thank you for your expertise.
Tks. Love ya'll †Had to re-watch 3x. Great, informative, beloved đ make me Happy Hungry đ
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.
Two videos I and Iâm hooked. As a potter, I can really appreciate the efficiency of motion with your product and tools. Well Done! (Never well done meat though.) đ
I see what you did there, Pennie! Thanks for the kind words! đ
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 love seeing this. My family butchered every end of Nov. Steers, hogs, chickens, turkey, and deer. The whole family from kids up learned each step. Deer and pork mixed sausage is really good. Summer kitchen canning from all our gardens.
Sounds great!